Onion and pep­per loaf

YOU Best Recipes: Braai - - Contents -

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

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