Savoury Breakfast Bread

Ingredients:

• 250 g (270 ml) butter/ baking margarine
• 200 g (250 ml) sugar
• 280 g (500 ml) Snowflake White Bread Flour
• 7 ml Snowflake Baking Powder
• 5 ml salt
• 30 ml sugar
• 100 g (250 ml) Cheddar cheese, grated
• 1 x 410 g can whole kernel corn
• 15 ml fresh chives, chopped or 5 ml dried chives
• 30 ml oil
• 2 large eggs
• 180 ml milk

Method

1. Preheat the oven to 180ºC. Grease a 1 x 23 cm loaf pan.

2. In a large mixing bowl, sift together the flour, baking powder, salt, and sugar. Stir in corn with the grated cheese and chives. Stir until the ingredients are coated in the flour.

3. In a mixing jug, whisk together the oil, eggs, and milk until combined.

4. Fold the oil mixture into the flour mixture, until just combined.

5. Spoon into the loaf pan and bake for 50 minutes at 180ºC, reducing the temperature to 150ºC, for the last 15-20 minutes. When a skewer is inserted, it should come out clean.

6. Allow to stand for 5 minutes before removing from the pan, allow to cool on a cooling rack before slicing and serving.

Variations, Hints and Tips:

• Alternatively, replace corn with 200 g cooled, cooked, and roughly chopped bacon and replace chives with 20 ml fresh parsley or 5 ml dried parsley.
• Use Gouda or white Cheddar as alternatives.
• Freeze slices individually in plastic wrap for a delicious lunch box treat.

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