Ingredients
590 ml flour
20 ml baking powder (not soda)
240 ml chopped spring onion
710 ml coarsely grated cheddar cheese
450 g fairly lean bacon, chopped into smallish pieces (2 packets)
8 large eggs, beaten
10 ml seasoning salt, such as aromat
fresh coarse ground black pepper
15 ml chili sauce
45 ml melted butter
240 ml buttermilk
Directions
Set oven on 180 C.
Grease well 2 fairly small bread tins.
Mix all the ingredients except the buttermilk. DO NOT fry the bacon: it goes in raw, chopped: it cooks in the
baking process and adds to the flavour.
Add JUST enough buttermilk to make a soft, almost sticky dough, as for scones. You may not even need the
buttermilk, as the consistency will also depend on the size of the eggs used.
Divide batter between the 2 tins.
Bake about 1 hour in the preheated oven, or until a skewer comes out clean. Turn out and cool on a rack.
It’s going to be difficult to guess the servings, as the bread is rich and filling. When cool, wrap in foil and
keep at room temperature or in fridge overnight (assuming you’re going to use it on a trip of for school the
next day).
It freezes well.
Recipe Source: www.food.com
