This is the perfect road food, school bread, breakfast. I love this so much that I can’t afford to miss this recipe, given to me long ago by a friend. It actually does not need butter — just slice and eat. Also note that this does not pretend to be a low-fat recipe! It is meant for long days away from home, when one slice means sustenance.
- 2 1⁄2cups flour
- 4 teaspoons baking powder(not soda)
- 1 cup chopped spring onion
- 3 cups coarsely grated cheddar chese
- 1 lb fairly lean bacon, chopped into smallish pieces (2 packets)
- 8 large eggs, beaten
- 2 teaspoons seasoning salt, such as aromat
- fresh coarse ground black pepper
- 1 tablespoon chili sauce
- 3 tablespoons melted butter
- 1 cup buttermilk
- Set oven on 350 deg F.
- 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.