Makes: 1 Loaf Oven: 200 °C / 400 °F
Preparation Time: 1 hour 40 minutes Baking Time: 35 – 40 minutes
Ingredients
| 500 |
g |
Cake Flour ( 4 x 250 ml / 4 cups ) |
| 5 |
ml |
Salt ( 1 tsp ) |
| 5 |
ml |
Sugar ( 1 tsp ) |
| 3 |
ml |
Cayenne Pepper ( ½ tsp ) |
| 30 |
ml |
Chopped Onion ( 2 tbsp ) |
| 1 |
tin |
Sweetcorn Kernels ( 410 g ), drained |
| 250 |
ml |
Cheddar Cheese ( 1 cup ), grated – reserve about 50 ml for the topping |
| 10 |
g |
Anchor Instant Yeast ( 1 packet ) |
| 60 |
g |
Margarine |
| 180 |
ml |
Warm Water ( ⅔ cup ) |
| 2 |
|
Large Eggs, beaten |
Method
- Mix flour, salt, sugar and cayenne pepper together.
- Add the chopped onion, drained kernels and 200 ml grated cheese and mix.
- Add the Anchor Instant Yeast and mix.
- Dissolve the margarine in the warm water and allow to cool. The liquid must rather be too cool than too warm.
- Add the eggs and beat the mixture together
- Add the liquid to the flour mixture and mix until the ingredients are well distributed.
- Cover with greased plastic and allow to rise in a warm place for 20 minutes.
- Knock the dough down and place into a well greased cast iron pot. Even the dough out in the pot and sprinkle with the remaining 50 ml of grated cheese.
- Close the lid and allow to rise in a warm place until double in volume, about 30 – 45 minutes.
- Place the pot next to the fire and arrange the prepared warm coals around the pot. Place 3 – 4 coals on the lid. Should the coals be too warm, move them further away from the pot and remove 1 from the lid. Add again, should the coals get too cold.
- Check the bread from time to time and bake for about 35 – 40 minutes, until golden brown.
- Allow to stand for 10 minutes and turn out. Wrap or cover the bread in a tea towel, until ready for serving.
