PEPPADEW BEER BREAD

INGREDIENTS: 6 cups self-raising flour 2 tbsp. (30 ml) sugar 2/5 cup (100 ml) cheddar, grated

1/3 cup (80 ml) peppadews; drained and sliced 1/4 cup (60 ml) melted margarine

1 1/2 cans (600 ml) beer; at room temperature

METHOD: Preheat oven to 180 °C. Grease 2 loaf pans and set aside. In a large bowl combine flour, sugar, cheese and peppadews, and beer and mix well. The mixture should be sticky. Pour dough into the loaf pans and bake for 45–50 min., or until risen and golden brown. Brush the top of the loaves with melted margarine and allow to cool in the pans for 15 min., before turning out. Slice and serve warm with margarine. Tip: Freeze and make toasted sarmies later!

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