Beer potbread

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Pork

By Food24 November 03 2009
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Ingredients (8)

250.00 g bacon — streaky, rindless
500.00 g flour — self-raising
2.00 ml salt
30.00 ml sugar
1.00 eggs
340.00 ml beer
100.00 ml water
100.00 g cheddar cheese — grated
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Method:

Preheat the oven to 150 ºC (340 ºF). Spray a flat cast-iron pot, about 25 cm in diameter, with butter or margarine or spray with non-stick spray. Line the base and sides of the pot with the bacon rashers.
In a mixing bowl, sift together the flour mixture, salt and sugar. Beat the egg and beer together and add to the self-raising flour. Mix well, adding just enough water to form a soft dough. Add the Cheddar cheese and mix. Carefully turn the batter into the prepared pot and fold the bacon rashers over the top of the dough. Cover the pot with a lid and bake for about 60-70 minutes or until a testing skewer comes out clean when inserted into the centre of the bread. Remove the lid for the last 10 to 15 minutes of the baking time to allow the top to brown.



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