Makes 1 medium loaf. Preparation time 10 minutes. Baking time 1 hour.
250 g streaky bacon
500 g (4 cups) self-raising flour
1/2 teaspoon salt
2 tablespoons sugar
1 bottle (340 ml) beer
1/3 cup water
1 egg, whisked
1 cup grated cheddar
• Grease a flat-bottomed potjie (about 25cm wide) with cooking spray. Line the pot with the bacon. Don't worry if the pieces are too long - simply let them hang over the side.
• Sift the flour into a big mixing bowl. Stir through the salt and sugar. Pour the beer, water and egg into the middle of the mixture and combine.
• Stir in the cheese and pour the batter into the pot lined with the bacon. Drape the bacon ends lightly over the batter.
• Spread a single layer of coals in a circle slightly larger than the pot. Rest the pot on a braai triangle or flat rocks in the middle to allow the heat to circulate.
• Put some coals on the lid and bake for an hour over consistent heat. If a knife inserted in the centre of the bread comes out clean, it's cooked through.
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