Ingredients
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2 1/2
-
4
-
1
-
3
-
1
-
8
-
2
-
-
1
-
3
-
1
-
-
-
-
Directions
Picnic Bread (From South Africa), This is the perfect road food, fisherman’s lunch, school lunch bread, breakfast I can’t be without this recipe, given to me long ago by a friend It definitely does not need butter — just slice and eat Please note that this does not pretend to be a low-fat recipe! It is meant for long days away from home, when one slice means sustenance , HI, I was wondering if bacon in South Africa is a different cut of meat than what Americans refer to as bacon? After viewing your pics it looks like what we would call ham or Canadian bacon Looking forward to trying your recipe Thanks, for any info you might have , Saw this recipe on FB, was intrigued & expect this to be lengthy As you know, it was a bit of a challenge due to baking pan sizes that often differ widely here in Iceland — But w/your help & DH’s dedication to find the right size aluminum tin, I managed I served it as part of a family brunch, they were told it could be eaten cold or warmed & everyone chose to try both ways used very lean bacon & you’re so right that it needs no butter It was full-flavored & not a bit greasy used the microwave to warm it for the brunch yesterday, but decided to pan grill it in a sml amt of butter today & eat it glazed w/maple syrup WOW! I so loved this method & plan to surprise the family w/it when we host the family brunch again NOTE — used the pan size Zurie suggested (20cm long x 9 5cm wide x 6cm deep), filled them roughly 3/4 full & got 4 sml loaves as shown in the pic For 2 sml loaves — I suggest halving the recipe, but I was happy to freeze the excess for another time Thx for sharing this recipe & for your help, Zurie 🙂
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Steps
|
1
Done
|
Set Oven on 350 Deg F. |
|
2
Done
|
Grease Well 2 Fairly Small Bread Tins. |
|
3
Done
|
Mix All the Ingredients Except the Buttermilk. Do not Fry the Bacon: It Goes in Raw, Chopped: It Cooks in the Baking Process and Adds to the Flavour. |
|
4
Done
|
Add Just Enough Buttermilk to Make a Soft, Almost Sticky Dough, as For Scones. You May not Even Need the Buttermilk, as the Consistency Will Also Depend on the Size of the Eggs Used. |
|
5
Done
|
Divide Batter Between the 2 Tins. |
|
6
Done
|
Bake About 1 Hour in the Preheated Oven, or Until a Skewer Comes Out Clean. Turn Out and Cool on a Rack. |
|
7
Done
|
It's Going to Be Difficult to Guess the Servings, as the Bread Is Rich and Filling. When Cool, Wrap in Foil and Keep at Room Temperature or in Fridge Overnight (assuming You're Going to Use It on a Trip of For School the Next Day). |
|
8
Done
|
It Freezes Well. |
