Jo Seagar Recipes
Search Recipes
- After Dinner Treats & Special Drinks
- Bits on the Side
- Filling the Tins
- Nibbly Bits
- Sauces and Dressings
- Scrumptious Desserts & Puddings
- Small Courses and Brunch
- Soups & Breads
- The Main Event
Recommended from the store
Country Parish Bread
A handy lunch time bread that takes no time to whisk together and cook. It may be called Country Parish because my other quick bread contains beer. A quick bread is one without yeast or having to think about it yesterday to be ready for today. With the Vicar doing his rounds one could never be too sure where the beer would be acceptable... anyway it's an old farming family recipe from way back and has always been known as Country Parish bread so I'm sticking with that!
Ingredients
- 4 cups flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1&1/2 teaspoons salt
- 125 grams butter cut into small pieces
- 4 cups grated cheddar or tasty cheese
- 1 tablespoon chopped dill (or finely chopped chives)
- 2 cups milk
- 2 eggs
Method
Preheat the oven to 200°C. Well grease 2 medium loaf tins. Place flour, sugar, baking powder and salt in the food processor. Add the butter and run machine until the mixture resembles breadcrumbs. Add the cheese and dill - quickly mix in the eggs and milk - don't over mix. Divide the dough into the 2 tins and bake for approximately 40-45 minutes until bread is well risen and golden brown on top and feels hollow when cooked through. Remove from oven and allow to cool in the tin for 10 minutes before tipping out and inverting on a cooling rack to cool completely.
