UMBAKO (MEALIE BREAD)

SERVES 6 PREPARATION: 15 MIN RISING: 1 HOUR COOKING: 45-50 MIN

520g wheat flour, plus extra for dusting

1 packet (10g) yeast

5ml (1t) salt

30ml (2T) sugar

5ml (1t) paprika

375ml (1½c) fresh mealies, cut off the cob

350g streaky bacon, crisply fried and finely chopped 2 green chillies (optional)

30ml (2T) chopped fresh parsley

500ml (2c) warm water

Grease a loaf tin with nonstick spray and dust with flour.

1 Sift the flour into a mixing bowl and add the yeast, salt, sugar and paprika.

2 Mix together the mealies, bacon, chillies (if using) and parsley and add to the dry ingredients. Make sure all the ingredients are blended and distributed evenly.

3 Make a well in the centre and add the warm water, a bit at a time, while gently stirring with a wooden spoon to mix. Once combined, use your hands to work the dough for about 5 minutes until it’s smooth and elastic – and coming off the sides of the bowl. Work it into a ball shape.

4 Transfer the dough to the loaf tin. Traditionally you’d use a pot to bake this bread, but you can use whatever you have – even two small loaf tins or two muffin trays.

5 Cover with a tea towel and put in a warm place. Leave the dough to rise and double in size.

6 Preheat the oven to 180°C. Bake for 45-50 minutes. Remove from the oven and let it cool slightly before removing from the tin. Enjoy!