We can't ignore that Winter is approaching and I guess we are all collecting the firewood we will need over the next few months. (I certainly get plenty as dead branches constantly drop!) There is great comfort in coming home to an open fire and an appetising aroma wafting to greet us.
I have fond memories of going home to lunch from Blackburn Primary School and smelling the soup I knew I'd soon be enjoying. Of course, good soup is enhanced by good bread and today's recipe is for an easy, delicious savoury loaf which can be eaten warm or cold. It can also be frozen very successfully.
It is one I have made and served for years and it has always been popular. It was a great favourite with my Wwoofers (Willing Workers on Organic Farms) and I had trouble keeping up with their demands!
Makes 1 loaf
INGREDIENTS2 medium white onions*, peeled & finely chopped (1/2 cup)
2 TB butter
1 1/2 cups SR flour with 1/2 teaspoon dry mustard
1 free-rang egg, beaten
1/2 cup milk
1 cup grated tasty cheese
2 TB finely chopped Italian parsley
2 TB melted butter
1 TB poppy or sesame seeds
Preheat oven to 200°C.
Cook the onions in 1 tablespoon of heated butter until golden.
Sift together flour and mustard, rub in remaining tablespoon of butter.
Combine egg and milk, stir into the flour to make a light dough.
Add the onion, parsley and 3/4 of the grated cheese.
Spread the dough into a buttered 20cm sandwich, drizzle on the melted butter.
Sprinkle on seeds of choice and the remaining cheese. It may also be cooked in an orange loaf tin.
Bake for approximately 25 - 30 minutes or until risen and golden. Serve warm or cold.* I sometimes use several finely chopped spring onions as a substitute for white onions.
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Ann Creber (The Good Life on 3MDR) https://anncreberscollections.wordpress.com
Image from: eatlittlebird.com