by Ann Creber
We can't ignore that Winter is approaching and I guess we are all collecting the firewood we will need over the next few months. (I certainly get plenty as dead branches constantly drop!) There is great comfort in coming home to an open fire and an appetising aroma wafting to greet us.
I have fond memories of going home to lunch from Blackburn Primary School and smelling the soup I knew I'd soon be enjoying. Of course, good soup is enhanced by good bread and today's recipe is for an easy, delicious savoury loaf which can be eaten warm or cold. It can also be frozen very successfully.
It is one I have made and served for years and it has always been popular. It was a great favourite with my Wwoofers (Willing Workers on Organic Farms) and I had trouble keeping up with their demands!
Makes 1 loaf
* I sometimes use several finely chopped spring onions as a substitute for white onions.
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Image from: eatlittlebird.com