Dawn's Cider Bread
Makes one small AGA loaf tin
- 200g (7 oz) plain flour, stone ground
- 175g (6 oz) whole wheat flour, coarsely ground for preference
- 3 tsp baking powder
- 1 tsp salt
- 400ml (14 fl oz) local cider (not too sweet)
- 50g (1¾ oz) grated cheese
Butter the small AGA loaf tin thoroughly, paying special attention to the lettering.
Quickly mix the flours, baking powder, salt and cider together and spoon into the greased 1lb AGA loaf tin and top with the grated cheese.
2, 3, 4 and 5 oven AGA: Place the tin on the oven grid shelf set on the floor of the Roasting Oven. Cook for about 25 minutes, until risen, golden and cooked through..
Serve with local cheeses and chutney.
Rayburn and conventional cooking: Preheat the Main Oven to 200°C (400°F), fan oven 180ºC or Gas Mark 6, cook as above.