2 cups (225 g) 8 oz self raising (self rising) flour
1/2 level tsp (2.5 ml) salt
1.25 ml (1/2 level tsp) cayenne pepper
2 tbsp (25 g) 1 oz butter
125 g (4 oz) celery heart, finely chopped
125 g (4 oz) Cheddar cheese, grated
1 tbsp (15 ml) chopped fresh parsley
2/3 cup (150 ml) 1/4 pt milk
1/2 level tsp (2.5 ml) salt
1.25 ml (1/2 level tsp) cayenne pepper
2 tbsp (25 g) 1 oz butter
125 g (4 oz) celery heart, finely chopped
125 g (4 oz) Cheddar cheese, grated
1 tbsp (15 ml) chopped fresh parsley
2/3 cup (150 ml) 1/4 pt milk
method
1. Sift together the flour, salt and cayenne pepper. Rub in the butter. Stir in the celery, cheese and parsley and mix to a soft dough with the milk.
2. Knead lightly. For a cob-shaped loaf, form into a slightly flattened ball. Slash the top with a knife.
3. Place on a baking sheet, brush with milk and bake in the oven at 190°C (375°F) mark 5 for 45-50 minutes. Cover with foil towards the end of cooking time to prevent over-browning.
2. Knead lightly. For a cob-shaped loaf, form into a slightly flattened ball. Slash the top with a knife.
3. Place on a baking sheet, brush with milk and bake in the oven at 190°C (375°F) mark 5 for 45-50 minutes. Cover with foil towards the end of cooking time to prevent over-browning.
serving amount
serves 8
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