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Batter bread with sun-dried tomatoes

Ingredients
950 ml self-raising flour
pinch salt
10 ml mixed herbs
1 small onion, finely chopped
1 chive, finely chopped
100 g sun-;dried tomatoes in oil, well drained
125 ml Cheddar cheese, grated
500 ml buttermilk
extra cheese and onion rings for sprinkling

Method:
Preheat the oven to 180 ºC (350 ºF). Spray a 29 x 11 x 7 cm loaf tin with non-stick spray.
Sift the self-raising flour and salt together in a large mixing bowl.
Add the mixed herbs, onion, chive, sun-dried tomatoes and Cheddar cheese. Mix well.
Add the buttermilk, mixing lightly with a wooden spoon until just blended.
Turn into the prepared loaf tin, spreading evenly.
Bake for one hour, covering with aluminium foil after 30 minutes.
Switch off the oven at the end of the baking time and leave the bread in the oven for another 15 minutes without removing the aluminium foil.
Remove the aluminium foil and sprinkle the extra cheese and onion rings on top.
Switch on the oven grill and grill the top of the loaf for a few seconds until the cheese has melted.
Remove from the oven, cool slightly and turn out onto a wire rack. Serve lukewarm or cooled with butter.
Makes a medium-sized loaf.

Recipe From : YOU March 14, 1996

Recipe from YOU : March 14, 1996 See what YOU has in store this month. Subscribe now and save!