July 30, 2017
Breads, Side Dishes, Pork,
Bacon, Dairy, Cheese, Parmesan, Add it in the lunch box, Budget-Friendly, Quick Meals, Brunch, Entertaining, Picnic, Oven Bake, Stove Top, No Eggs, Make it from scratch, Quick Breads, Flour more
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"From Recipe + March '17."
Preheat oven to 200C/180C fan forced.
Grease a 7cm deep, 22cm x 10cm (base measurement) loaf pan.
Heat a non-stick frying pan over moderate heat and add bacon and cook and stir for 5 minutes or until browned.
Sift flour, cayenne and salt into a large bowl and using fingertips, rub in butter to make fine crumbs and then sir in half the bacon, half the corn and the first lot of parmesan.
Make a well at centre and using a round bladed knife in a cutting motion stir in milk and the water to make a soft, sticky dough.
Turn dough out onto a lightly floured work surface and knead briefly to combine.
Divide the dough into 6 pieces, shape each portion into a ball and place balls in prepared pan and brush top with the extra milk and sprinkle with remaining, bacon, corn and the extra parmesan.
Bake for 35 minutes or until golden and bred sounds hollow when lightly tapped.
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