Mielie bread with sundried tomatoes
(13 Mar 2018)

Mielie Bread with Sundried Tomatoes Expresso GUNTHER SCHUBERT

Mielie bread with sundried tomatoes

Recipe by Teresa Ulyate

4 cups self-raising flour
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
1.5 Tbsp butter, melted
1 tsp Maldon salt (optional)

Step 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.
Step 2.) Sift the flour and salt together, mix well. Stir in the rosemary, thyme and cheese.
Step 3.) 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.
Step 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.
Step 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.


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