Onion and pepper loaf

1 onion, chopped

1 red pepper, chopped

1 green pepper, chopped

125 ml (½ c) Cheddar cheese,

grated

30 ml (2 T) sunflower oil

125 ml (½ c) milk

15 ml (1 T) chopped fresh parsley 10 ml (2 t) dried onion flakes

5 ml (1 t) garlic-and-herb spice 2 large eggs

625 ml (2½ c) white bread flour 15 ml (1 T) baking powder salt and pepper

60 ml (¼ c) pumpkin seeds Preheat the oven to 180 °C. Grease two 15 cm x 9 cm loaf tins or one

22 cm x 8 cm tin.

1 Mix the onion, peppers, cheese, oil, milk, parsley, onion flakes, spice and eggs in a large bowl.

2 In a separate bowl, sift together the flour and baking powder, and season with salt and pepper. Add the flour to the onion mixture. Mix until well combined.

3 Divide the mixture into the prepared tins. Sprinkle the pumpkin seeds on top and bake for 1 hour until done – a skewer inserted in the middle should come out clean.

See the box on page 80 on how to bake bread on the coals.

ANNETTE VAN TONDER, PIKETBERG, WESTERN CAPE