HERB AND BACON LOAF

This loaf is great anytime of the year, especially for wekends, lunches / morning/ afternoon tea, served with butter/ marg and a tasty relish/ chutney. Ingredients....1 and 1/2 cups of plain flour, 1 dsp of baking powder, 1/2 tsp of salt, 1/2 tsp of cracked black pepper, 1 cup of grated tasty cheese, 1/2 cup of chopped fresh herbs (parsley, chives, thyme, basil), 2 spring onions finely chopped, 300gm of chopped bacon pieces, 1 cup of milk, 1/2 cup of cream, 1/4 cup of rice bran/ canola oil, 1 egg, lightly beaten, 12 cherry tomatoes. I love to bake with doughs that can be made into savoury loafs, breads and cakes. You will not be disappointed if you give this recipe a try.... it is a great starting point. Preheat your oven to 180 deg C. Grease and line a 22cm x 11ccm loaf pan. In a large bowl mix together the flour, baking powder and salt. Stir inthe cheese, herbs, spring onions and bacon pieces. Set aside. In another bowl, whisk together the milk, cream , oil and lightly beaten egg. Pour this mixture into the dry ingredients and mix with a wooden spoon until just combined. now spoon the batter into the prepared loaf pan. Top with the cherry tomatoes. Bake in the preheated oven for 45 minutes or until a skewer inserted comes out clean. Cool in the loaf pan for 10 minutes, then turn out onto a wire rack. This loaf can be served warm or cooled to room temperature and spread thicky with butter. Wrap remaining left over loaf in cling wrap and store in an airtight container or can be frozen (there will not be much left over). Enjoy.