Makes 1 loaf
Hands-on time: 25 minutes
Hands-off time: 35 minutes
½ cup melted unsalted butter, plus extra for glazing
½ cup sugar
2 tbsp honey
2 large eggs, room temperature
1 small tub (175g) plain yoghurt, room temperature
1 cup cake flour
¾ cup yellow maize meal
½ tsp salt
½ tsp bicarbonate of soda
Braaied boerewors and salad
Preheat the oven to 180°C. Lightly grease a loaf tin with non-stick cooking spray and line with baking paper.
In a large bowl, combine the melted butter, sugar and honey. Whisk in the eggs, one at a time, until smooth. Stir in the yoghurt.
In a separate bowl, whisk together the flour, maize meal, salt and bicarbonate of soda.
Add the dry ingredients to the wet ingredients in batches and stir with a spatula until only a few lumps remain. *Chef’s Tip: For extra colour and flavour stir in some finely chopped herbs, chillies, cooked chopped bacon or crispy onions.
Pour the batter into the prepared tin, smooth out the top with a spatula and set aside for 3 minutes.
Bake for 25-35 minutes until the top is golden and a skewer inserted into the centre comes out clean. *Chef’s Tip: If after 20 minutes the bread is browning too quickly then cover with foil.
Remove the bread from the oven and brush with 1 tablespoon of melted butter. Leave to cool for 10 minutes.
Cut into thick slices and serve warm with some boerewors and a salad and ENJOY!
Planning to try this?
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Baked Mielie Bread