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Cheese, Basil & Sundried Tomato Bread

Makes about 32 double

Ingredients

 

  • 60g butter or margarine
  • 1 medium onion, coarsely chopped
  • 2 cloves garlic, crushed
  • 40 g (about 12) sundried tomatoes, coarsely chopped
  • 15 ml sugar
  • 4 x 250 ml (560 g) Snowflake self-raising flour
  • 5 ml salt
  • 2 ml paprika
  • 30 ml chopped fresh basil or 10 ml dried
  • 250 ml (100 g) grated cheddar cheese
  • 3 extra large eggs
  • 250 ml milk
  • 60 ml cooking oil

Method

  1. Heat butter in a small, heavy-based frying pan. Add onion and garlic and sauté for a few minutes until soft. Remove from heat and transfer to a large bowl. Add sun-dried tomatoes and sugar.
  2. Sift flour, salt and paprika together. Add basil and cheese.
  3. Add onion mixture to flour mixture and mix well.
  4. Whisk eggs, milk and oil together. Add to flour mixture and mix well. Add more milk if needed.
  5. Spoon mixture into a greased 22.5 cm loaf pan and bake in pre-heated oven at 180 °C for 50 – 60 minutes. Leave in pan for a few minutes before turning out onto a wire rack to cool.

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