Bacon beer bread

Just stir everything together for this quick beer bread wrapped in bacon.
 
recipe, braai, bread
Image by:
Recipe from: 9 September 2015
Preparation time: 10 min
Cooking time: 1h
 
 

Ingredients

 
  • 250
    g
    streaky bacon
  • 500
    g
    self-raising flour
  • 1/2
    tsp
    salt
  • 2
    Tbs
    sugar
  • 340
    ml
    beer (1 bottle)
  • 1/3
    cup
    water
  • 1
    egg, whisked
  • 1
    cup
    grated cheddar
Servings: Change Serving
 
 

Method

 
Grease a flat-bottomed potjie (about 25 cm wide) with cooking spray. Line the pot with the bacon. Don’t worry if the pieces are too long – simply let them hang over the side.

Sift the flour into a big mixing bowl. Stir through the salt and sugar. Pour the beer, water and egg into the middle of the mixture and combine.

Stir in the cheese and pour the batter into the pot lined with the bacon. Drape the bacon ends lightly over the batter.

Spread layer of coals in a circle slightly larger than the pot. Rest the pot on a braai triangle or flat rocks in the middle to allow the heat to circulate.

Put some coals on the lid and bake for an hour over consistent heat. If a knife inserted in the centre of the bread comes out clean, it’s cooked through.

Recipe reprinted with permission of Go! Magazine
Text: Kotie van der Westhuizen Image: Myburgh Du Plessis

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Read more on: braai  |  recipe  |  bread
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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