Beer potbread

Recipe from: 8/18/1994 12:00:00 AM
Ingredients 8
Servings 0
Time

Ingredients

  • 250
    g
    rindless streaky bacon
  • 500
    g
    self-raising flour
  • 2
    ml
    salt
  • 30
    ml
    sugar
  • 1
    egg
  • 340
    ml
    beer
  • 100
    ml
    water (more or less)
  • 100
    g
    Cheddar cheese, grated
 

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.
 

Read more on: bake  |  pork
 

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