kes 1 Loaf)
This is a wonderful new
rendition of a classic batter bread and an absolute
favorite of mine. I enjoy it most right out of the oven
or thick sliced and toasted. In either case, lots of
sweet cream butter or cream cheese is a must! A perfect
addition to brunch.
3 cups Self-rising flour
1/2 cup Sugar
1 1/2 cups Swiss cheese, shredded, firmly packed
1/3 cup Butter
1 cup Sun dried tomatoes, chopped
3 Tblspns Garlic, finely minced
1 Egg
1 ~ 12 oz Beer, room temperature
2 Tblspns Chives, dried
2 Tblspns Parsley, dried
1 cup Smoked Salmon, all bone & skin removed and
flaked into small dime size pieces.
1. In a large mixing bowl, place flour, sugar and
butter. Cut butter into flour and sugar mixture,
blending well.
2. Add Swiss cheese, dried tomatoes, garlic, chives
and parsley. toss gently, but thoroughly, coating
everything with flour.
3. Add beer and egg all at once and mix well.
4. Add smoked salmon and fold in gently.
5. Place batter in greased and floured loaf pan (I
prefer glass), dot with butter and bake in a preheated
350 degree oven for 1 hour.
6. Remove from oven, cool for 10 minutes. Remove from
pan and place on rack to finish cooling. Store in
plastic bag. This uniquely delicious bread freezes very
well!
ENJOY!!
