Picnic Bread

This picnic bread recipe makes one large loaf and it’s so moist and full of flavor.

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Servings

Ingredients

2 ¹⁄₂ cups flour
4 teaspoons baking powder(not soda)
1 cup chopped spring onion
3 3 cups coarsely grated cheddar cheese
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 tbsp chili sauce
3 tbsp melted butter
1 cup buttermilk

Instructions

Directions to make Picnic Bread

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 flavor.
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.

Notes

Notes: 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.

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