Cheese, basil & sun-dried tomato bread
Preparation Time: 20 minutes
Cook Time: 50 - 60 minutes
Serves: Makes 1 loaf
A flavorful, fondue-like beer cheese studded with crumbled bacon is baked inside of Italian bread and served with garlic and herb crispy bread slices
Ingredients
60g butter or margarine
1 medium onion, coarsely chopped
2 cloves of garlic, crushed
40g (about 12) sundried tomatoes, coarsely chopped
15ml sugar
ml (560 g) Snowflake self-raising flour
5ml salt
2ml paprika
30ml chopped fresh basil or 10 ml dried
250ml (100 g) grated cheddar cheese
250ml milk
60ml cooking
2 extra-large eggs
Method
- Heat butter in a small, heavy-based frying pan. Add onion and garlic and saute for a few minutes until soft. Remove from heat and transfer to a large bowl. Add sundried tomatoes and sugar.
- Sift flour, salt and paprika together. Add basil and cheese.
- Add onion mixture to flour mixture and mix well.
- Whisk eggs, milk and oil together. Add to flour mixture and mix well. Add more milk, if needed.
- Spoon mixture into a greased 22.5 cm loaf pan and bake in a preheated oven at 180 °C for 50 - 60 minutes. Leave in pan for a few minutes before turning out onto a wire rack to cool.
