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Quick beer bread with hot pastrami and relish

Name: Quick beer bread with hot pastrami and relish
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 6
Ingredients: 500g self-raising flour; 1/2 packet French onion soup; 300ml beer; 15ml (3 teaspoons) vegetable oil; 1/2 cup good-quality mayonnaise; 2 teaspoons horseradish cream; 8-10 slices pastrami; 2 vine-ripened tomatoes, thickly sliced; Wild rocket, to serve; Beetroot relish*?(optional) and chopped chives, to serve

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25m

40m

Quick beer bread with hot pastrami and relish

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Ingredients (10)

500g self-raising flour
1/2 packet French onion soup
300ml beer
15ml (3 teaspoons) vegetable oil
1/2 cup good-quality mayonnaise
2 teaspoons horseradish cream
8-10 slices pastrami
2 vine-ripened tomatoes, thickly sliced
Wild rocket, to serve
Beetroot relish*?(optional) and chopped chives, to serve

Method

1.

Preheat oven to 180°C. Grease a 500g (20 x 10cm) loaf pan.
2.

Sift flour into a bowl and stir in the soup mix. Add beer and oil and mix until you have a soft dough. Press into pan and bake for 35 minutes or until the loaf sounds hollow when base is tapped. Turn out and set aside to cool.
3.

Combine the mayonnaise and horseradish and set aside. Wrap pastrami in foil and place in oven for 4-5 minutes to warm. Slice bread, spread each slice with mayonnaise mixture and top with some tomato and rocket. Add a couple of slices of pastrami, a dollop of relish and a scattering of chives before serving.