Spe­cial maize bread

go! Platteland - - DINNER CLUB AT OURS -

Makes 1 loaf Prepa­ra­tion time 15 min­utes Cook­ing time 1 hour

A loaf like this is al­ways a wel­come gift when you’re in­vited to a braai. You can skip the sun-dried toma­toes or re­place them with a few rash­ers of ba­con you’ve shred­ded and fried un­til crisp.

You need

• 1 tin (410g) whole-ker­nel corn • 200ml grated Ched­dar cheese • ¼ cup (60ml) chopped basil • 4 spring onions, chopped • 12 sun-dried toma­toes, chopped • 2 cups (500ml) but­ter­milk • 500g self-rais­ing flour • ½ tea­spoon (2,5ml) bak­ing pow­der • 1 tea­spoon (5ml) salt • 1 ta­ble­spoon (15ml) sugar

This is how

Grease a 26cm x 13cm loaf tin and heat the oven to 180ºC.

Mix the corn, cheese, basil, spring onions, toma­toes and but­ter­milk to­gether well. Mix the flour, bak­ing pow­der, salt and sugar in a separate dish, then lightly com­bine the dry and wet in­gre­di­ents.

Trans­fer the bat­ter to the greased loaf tin and bake the bread for ap­prox­i­mately 1 hour or un­til a skewer comes out clean. Serve with to­mato jam (recipe op­po­site).

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