This bread works well as a side to any meal, but is particularly suited to Sarah Graham’s Huevos Rancheros.
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1 kg flour
1 tbsp (heaped) baking powder
1 tin sweetcorn kernels, drained
1 handful soaked and chopped sundried tomatoes
1 handful crumbled feta
1 tsp (level) dried mixed herbs
2 340ml cans of beer
1 tsp salt
Preheat oven to 190 ̊C.
In a clean bowl, mix together the flour, baking powder and beer and mix well.
Then add the corn, sundried tomatoes, feta, etc.
Transfer to a lightly greased medium-sized cast iron pot or large loaf tin.
Transfer to the oven and bake for about 60 minutes, or until golden and fragrant, and a knife inserted into the centre comes out clean.
Remove the bread and serve immediately.
