Today’s recipe is going against the current trend somewhat. It seems that every other restaurant I visit has a new banting section on their menu, or is advertising dishes that would make Tim Noakes proud. While I applaud anyone making an effort to eat less sugar and more cauliflower (if you can get your hands on one that is!) I for one will not be cutting out my grains anytime soon. And I am sure that there are many readers out there who feel the same.
MIELIE BREAD WITH SUN DRIED TOMATOES
- 4 cups self-raising flour
- 4 sachets Canderel Yellow
- 1½ 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
- 1½ tbsp butter, melted
- 1 tsp Maldon salt (optional)
1.) 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.
2.) Sift the flour, Canderel yellow and salt together and mix well. Stir in the rosemary, thyme and cheese.
3.) Combine the eggs, milk and oil in a jug. Add to the dry mix with the creamed corn and sun dried tomatoes and stir gently until just combined.
4.) 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.
5.) 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.