Lockdown Loaf

Lockdown Loaf

 
5.0 (1)
718 0

Servings
6
Prep
20 min
Cook
40 min

Goes well with soup.

Eat while still warm with soup, or toast the next day. It's a favourite in our house with barbequed sausages!

Kat from the All About Whitianga team is a Chelsea Winter fan. She even attended Chelsea's masterclass at Mercury Bay Area School a few years ago (but that's another story), so when Chelsea posted 'Lockdown Bread' on her social media 'story' in the weekend Kat was in the kitchen in a flash. This bread is not light and fluffy, so don't think you have done anything wrong, it's delicious.
Photo: Chelsea Winter

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Ingredients

  • 3 cups plain flour (or use self-raising and remove the baking powder)
  • 3 tsp baking powder
  • 2 tsp sugar
  • 1 tsp salt
  • 375 ml beer (or make up the extra with water)
  • TOPPINGS
  • finely chopped onion or red onion
  • grated cheese or dairy-free cheese
  • sprinkle of paprika and/or oregano
  • pumpkin seeds or other seeds as you wish
  • salt and pepper
  • extra virgin olive oil, for drizzling

Method

  1. Preheat your oven to 180°C regular bake and line a small/medium loaf tin with baking paper. Alternatively if you are short of baking paper, oil and flour your tin.
  2. Add the flour, baking powder, sugar and salt to a large mixing bowl. Stir to combine.
  3. Pour in the beer/water and stir again to combine into a sticky dough. Scrape in to the prepared tin with a spatula and smooth out.
  4. Sprinkle with the toppings you like and drizzle with olive oil.
  5. Bake in the oven for 40 minutes until golden and yummy!

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Yum!
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5.0
This is yum. A favourite and great with sausages!
KN
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