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275 g/10 oz/2.5 cups wholemeal
self-raising (self-rising) flour
Salt and freshly ground black pepper
50 g/2 oz butter or margarine, softened
2 celery sticks, chopped
100 g/4 oz/1 cup Cheddar cheese, grated
1 egg, beaten
150 ml milk |
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Method:
Mix together the flour, salt, pepper,
butter or margarine, celery and cheese with a fork. Add the egg and
milk and mix to a soft dough. Knead lightly in the bowl with floured
hands. Transfer to a greased 450 g/1 lb loaf tin (pan). Bake in a
preheated oven at 190°C/375°F/gas mark 5 for 1 hour. Leave in the tin
for 5 minutes, then turn out to cool on a wire rack. Serve warm or
cold, sliced and buttered.
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