Onion and anchovy beer bread

Recipe from: May 2012
Preparation time: 20 min
Cooking time: 1h
 
With a scrumptious biltong dip.
 
 
 

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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2014-07-23 11:08
 
 

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Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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