Buttermilk herb bread
BUTTERMILK HERB BREAD
500 g cake flour 5 ml (1 t) salt
25 ml (5 t) baking
15 ml (1 T) mixed fresh herbs, finely chopped
2 eggs, whisked 375 ml (1½ c)
buttermilk 30ml(2T)oil bunch of fresh herbs and extra herb sprigs to garnish (optional) butter and cheese
Preheat the oven to 180 °C and grease a round 23 cm dish.
1 Sift together the flour, salt and baking powder, and add the chopped herbs.
2 In a separate bowl, whisk together the eggs, buttermilk and oil and add to the herb flour. Mix well until a soft dough forms.
3 Spoon the mixture into the dish, place a bunch of fresh herbs (if using) on top and bake for 1 hour until done – a testing skewer inserted in the middle should come out clean.
4 Garnish with fresh herb sprigs and serve with butter and cheese.
See the box on page 80 on how to bake bread on the coals.
JOEY SLABBERT, KRAAIFONTEIN, WESTERN CAPE