Batter bread with sun-dried tomatoes

Recipe from: 3/14/1996 12:00:00 AM
Ingredients 9
Servings 1


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


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.

Read more on: bake  |  fruit


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