Here's another savoury recipe that is great for a lunch box snack.
Ingredients
115 g (4 oz) wholemeal plain flour
115 g (4 oz) plain flour
1.5 tsp baking powder
0.25 tsp salt
60 g (2 oz) butter
115 g (4 oz) grated zucchini
90 g (3 oz) grated carrot
1 tblsp chopped fresh rosemary
70 g (2.5 oz) grated Parmesan
1 egg
3 tblsp mayonnaise
3 tblsp Worcestershire sauce
1 tblsp sesame seeds
Preheat oven to 190 C (375F), Gas No 5.
Mix flours, baking power and salt together and rub in the butter.
Add zucchini, carrot, rosemary and 3/4 of parmesan.
Beat together the egg, mayonnaise and Worcestershire sauce.
Pour into the dry ingredients. Mix well.
Spoon into a greased and lined 1 kg (2 lb) loaf tin. Smooth the surface level.
Sprinkle with remaining parmesan and sesame seeds.
Bake for 40-45 minutes, bread should be still moist.
Best served warm.
This bread is so tasty - crisp on the outside and soft and moist on the inside!
If you liked this recipe, see what other recipes I have shared here.
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