This recipe for Mielie Bread with Sundried Tomatoes makes a delicious addition to any meal.
4 cups self-raising flour
4 sachets Canderel Yellow
1.5 tsp salt
1 tbsp finely chopped rosemary
1 tsp finely chopped thyme
100g grated mature cheddar cheese
2 large eggs
1 cup (250ml) full cream milk
2 tbsp oil from the sundried tomatoes
1 tin (420g) creamed corn
80g sundried tomatoes in oil, drained and roughly chopped
1.5tbsp butter, melted
1 tsp Maldon salt (optional)
Preheat your oven to 180°C. Grease a large loaf tin (or 2 smaller ones) and line the base(s) with baking paper cut to size.
Sift the flour, Canderel yellow and salt together and mix well. Stir in the rosemary, thyme and cheese.
Combine the eggs, milk and oil in a jug. Add to the dry mix with the creamed corn and sundried tomatoes and stir gently until just combined.
Pour the bread mix into your prepared loaf tin(s) and use a spatula to smooth the top. Paint the top of the loaf with melted butter and sprinkle with Maldon salt if using.
Bake the bread for 40-60 minutes or until an inserted skewer comes out clean. Allow to cool slightly before removing from the pan. Serve warm with lashings of butter.
Recipe courtesy of Cupcakes and Couscous – a food blog by Teresa Ulyate