If you’re over plain old bread and want something that is easy to cook and tasty, this Poppy Potato Bread recipe is for you. Make sure you get your share as this wont last long.
- 2 ½ cups self-raising flour
- 1kg potatoes, peeled and grated
- ¾ block of butter, melted
- ¼ cup caster sugar
- 2 eggs
- 1/3 cup poppy seeds (reserve 1 rounded teaspoon)
- Preheat your camp oven to medium heat and drop in a trivet. Grease and flour a loaf tin with plenty of oil or butter.
- Sift the flour and sugar together in a large bowl, then mix in the poppy seeds (reserve a rounded teaspoon for later) and grated potato.
- Beat together the cooled melted butter and eggs; make a well in the flour mix then mix in the egg mixture with a wooden spoon until just combined – be careful not to over-mix.
- Spoon the mix into the loaf tin, smoothing the top so it is flat, then sprinkle with the reserved poppy seeds.
- Bake in your camp oven for 40-50 minutes; it’s cooked when an inserted skewer comes out clean. Leave to sit in the tin for a few minutes before turning it out to cool.
Serve warm or cold with butter and jam, or it can be cut into fingers and served with curries for dipping.
Here’s a great curry recipe to have with the bread.