Onion and anchovy beer bread

With a scrumptious biltong dip.
 

Recipe from: May 2012
Preparation time: 20 min
Cooking time: 1h
 
 

Ingredients

 
  • 3
    cup
    sifted white bread flour
  • 3
    tsp
    baking powder
  • 1
    tsp
    salt
  • 1/2
    tsp
    ground white pepper
  • 40
    ml
    sugar
  • 340
    ml
    bottle beer
  • 1/2
    cup
    oil or melted butter
  • 125
    ml
    onion, finely chopped plus 1 T olive oil
  • 6
    anchovy fillets - finely chopped
  • 4
    Tbs
    parsley - finely chopped
Servings: Change Serving
 
 

Method

 
Preheat oven to 190 degrees Celsius.

Grease a standard size baking loaf tin.

Fry onions till soft and translucent, on medium heat in a pan with 1 T oil. Remove from heat.

Mix all ingredients together, until properly combined.

Pour batter into tin and bake for 1 hour or until skewer inserted into centre comes out clean.

Allow to cool for 20 minutes before turning out onto wire rack.

Serve warm with Medi Deli biltong dip.

Reprinted with permission of The Food and the Fabulous. To see more recipes, click here.
 

 

NEXT ON FOOD24X

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2014-11-21 12:48
 
 

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Tip of the day

 
Baobab leaves
African cooks use leaves from the massive baobab tree to thicken their stews. Like okra, the leaves give the dish a congealing texture that's characteristic of West African stews. Okra will give a similar effect if you can't find baobab leaves.
 

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