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
- 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)
- 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
- 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.
- 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!