Lemon Pepper Bread

Makes 2 small loaves | Prep 20 mins | Cooking time 20 mins

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Ingredients

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2 cups (250 g/8 oz) self-raising flour
1 teaspoon salt
2 teaspoons lemon pepper, or 1 teaspoon grated lemon rind and 2 teaspoons black pepper
45g (1 /2 oz) butter, chopped
1 tablespoon chopped fresh chives
¾ cup (90 g/3 oz) grated Cheddar cheese
2 teaspoons white vinegar
¾ cup (185 m|/6 fl oz) milk

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How to

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1 Preheat the oven to hot 210°C (415°F/Gas 6-7). Brush two oven trays with melted butter or oil. 

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2 Sift the flour and salt into a large bowl and add the lemon pepper, or lemon rind and pepper. 

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3 Using your fingertips, rub in the butter until the mixture resembles coarse breadcrumbs.

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4 Stir in the chives and cheese.

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5 Stir vinegar into milk (it should look slightly curdled). Add to flour mixture and mix to a soft dough, adding more milk if dough is too stiff.

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6 Turn the dough onto a lightly floured surface and knead until smooth. Divide dough into two.

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7 Bake for 20-25 minutes, or until a deep golden colour and sounds hollow when tapped on the base. Serve warm with butter.

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