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Celery Lunch Loaf

ingredients

serves 8
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

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.

What did you think?

8 people have helped to review this recipe. Thankyou!

Celery lunch loaf
posted by Tanya Waterhouse @ 07:12AM, 10/10/08
Can you freeze this when its made?
Celery lunch loaf
posted by claire whitehouse @ 02:58PM, 4/27/09
I altered the recipe slightly, omitting the cayenne pepper and used black pepper instead.I added a medium grated onion, and I also grated the celery and cheese.
As for freezing it, there wasn't any left!
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