Channel your inner jolly swagman and make this Aussie classic, then serve with antipasto for a modern twist.
3¾ cups self-raising flour
1½ tsp bicarbonate of soda
1½ tsp fine salt
2 Tbsp butter or margarine,softened
375ml unfiltered beer
Mixed antipasto (suchas prosciutto, marinated capsicum and olives), to serve
1. Preheat a camp oven set over coals to medium (180°C). Sift flour, bicarb and salt into a large bowl. Add butter or margarine and rub in with fingertips until just combined.
2. Add beer to flour mixture and stir gently until a dough begins to form. Shape into a loaf, put on a pizza tray and set on a trivet in oven. Put lid on oven, setting hot coals on lid. Bake for 30 minutes or until deep golden. Turn out onto a wire rack to cool. Serve with antipasto.
The beer in this recipe acts as the raising agent. Unfiltered beer also adds flavour to the dough. We used Cooper’s Sparkling Ale.
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