Zuri’s South African Picnic Bread
Print recipe
| Serves | 12 slices |
| Prep time | 10 minutes |
| Cook time | 45 minutes |
| Total time | 55 minutes |
| Allergy | Egg, Milk, Wheat |
| Meal type | Bread, Breakfast, Lunch, Side Dish, Snack, Starter |
| Misc | Child Friendly, Freezable, Serve Cold |
| Occasion | Barbecue, Casual Party, Christmas, Easter, Halloween, Thanksgiving, Valentines day |
| Region | African |
| By author | Zuretha Roos - adapted by Karen S Burns-Booth |
A very cheesy quick bread that also has spring onions, bacon and chilli sauce in it; this recipe makes one large loaf and it's so moist and full of flavour. The recipe comes from my friend Zuri, who is South African, and is an old South African recipe that was favoured by fishermen for their packed lunch, as well as school children, and of course it makes perfect picnic fare.
Ingredients
- 275g plain flour
- 1 tablespoon vegetable oil (I used rapeseed oil)
- 1 teaspoon chilli sauce
- 1 teaspoon freshly ground black pepper
- 1 teaspoon sea salt
- 4 large free-range eggs
- 125g smoked lardons (or diced back bacon)
- 350g mature Farmhouse Cheddar cheese, grated
- 8 spring onions, trimmed and finely diced
- 1 teaspoon baking powder
- 4 tablespoons buttermilk
Note
A very cheesy quick bread that also has spring onions, bacon and chilli sauce in it; this recipe makes one large loaf and it's so moist and full of flavour. The recipe comes from my friend Zuri, who is South African, and is an old South African recipe that was favoured by fishermen for their packed lunch, as well as school children, and of course it makes perfect picnic fare.
Directions
| Step 1 | Pre-heat the oven to 180C/160C Fan/375F/Gas 5 |
| Step 2 | Grease a 2lb bread/loaf tin. |
| Step 3 | Mix all of the ingredients together in a large bowl until amalgamated. DO NOT pre-cook the bacon, as it cooks in the bread and provides moisture and adds to the flavour. |
| Step 4 | Pour or spoon the bread batter into the prepared tin and bake in the pre-heated oven for about 40 to 45 minutes, or until a skewer comes out clean when inserted in the middle of the bread. |
| Step 5 | Allow to cool for 5 minutes and then turn out on to a wire rack to cool completely. |
| Step 6 | Makes 12 slices, and is just as good 2 or 3 days after baking. Store wrapped in aluminium foil in a cool place, but preferably not the fridge. |
| Step 7 | Freezes very well. |
