Mushroom, biltong and cheddar loaf

Recipe from: 20 October 2015
recipe, bake, bread

Ingredients 10
Servings 6
Minutes 00:15

Ingredients

Serving Change
  • 2
    Tbs
    butter
  • 2
    Tbs
    olive oil
  • 250
    g
    Portabellini mushrooms, sliced
  • 180
    g
    self-raising flour
  • 1/2
    tsp
    cayenne pepper
  • 3
    jumbo eggs
  • 1/4
    cup
    buttermilk
  • 80
    g
    beef biltong, chopped
  • 100
    g
    cheddar, grated
  • Sea salt and ground black pepper
 

Method

00:15
 
Preheat the oven to 180°C.

Heat the butter and olive oil in a pan until the butter has melted. Add the mushrooms, cook until all the liquid has evaporated. Season well.

Sift the flour into a bowl. Add the cayenne. In a jug, whisk together the eggs and buttermilk. Add the liquid to the dry ingredients and stir well to combine. Stir through the biltong, cheese and mushrooms.

Grease a 23cm loaf tin. Spoon the mixture into the tin; bake for 35–40 minutes. Allow to cool in the tin before turning out. Serve with tomato salad.

Text and image:Fairlady


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Read more on: recipe  |  bake  |  bread
 

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