BEER BREAD WITH PEPPADEWS AND FETA

Our daily bread

This bread is extremely versatile and can be jazzed up in so many different ways.

Ingredients

(makes 1 medium bread) 2 tablespoons olive oil, plus extra for greasing the potjie 3 cups self-raising flour 1 teaspoon salt

2 teaspoons sugar

1 bottle (330 ml) beer – we used lager

2 tablespoons olive oil 12 peppadews stuffed with feta cheese

1 pickled onion, thinly sliced

Here’s how

1 Grease a number 2 flatbottomed potjie with olive oil. Mix together the flour, salt and sugar and then stir in the beer and olive oil to form a smooth batter. Spoon the batter into the prepared potjie and garnish with the peppadews and sliced onion.

2 Cover the potjie with its lid and place it on a braai triangle stand over moderately hot coals with a few coals on the lid. Bake your bread gently for 1 hour.

Drive & Camp says Adda pinch of dry or chopped fresh herbs to the batter for another version of this winner.