A great bread recipe – try 'Lockdown Loaf'
Photo: Chelsea Winter
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.
Serves 4-6
INGREDIENTS
- 3 cups plain flour (or use self-raising and remove the baking powder)
- 3 tsp baking powder
- 2 tsp sugar
- 1 tsp salt
- 375ml 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
Preheat your oven to 180c 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.
Add the flour, baking powder, sugar and salt to a large mixing bowl. Stir to combine.
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.
Sprinkle with the toppings you like and drizzle with olive oil.
Bake in the oven for 40 minutes until golden and yummy!
Eat now while warm with soup or toast the next day. This bread is not light and fluffy - so don't think you have done anything wrong, but tastes delicious. It's a favourite in our house with barbeque sausages!
