I love baking bread, and why not? Its certainly one of the cheapest sources of carbohydrates and is especially nutritious when home baked with wholemeal flour. Yeast is also a valuable source of vitamin B which you’re not going to get with breads made with white flour from the stores.
Last year my trip to Africa took me to the Kruger National Park with friends, and its here that I discovered their ‘mielie’ or corn bread which is served with meat which has been cooked over an open fire and served with salads. I had the privilege of eating this bread hot out the oven so that the butter melted on it. Mouth watering delicious. The bread is so simple to make too and offers a tantalizing sweet and salty combination on the tongue.
All the delicious bread requires to make it is a tin of creamed sweetcorn, a teaspoon of salt, 2 teaspoons of sugar, three eggs, 125 ml of both flour and buttermilk or yoghurt and one teaspoon of baking powder. The friends I was with added in some crushed garlic as well, but this depends entirely on your taste. You simply mix up the ingredients and pour into a greased loaf tin and bake the bread for an hour at 180°C.
I always say that the enjoyment of food is in its presentation, and this yellowish bread looks tantalizingly delicious alongside well cooked meat and a green salad. Be daring, learn your herbs and spices and the basic rules of seasoning and blending, and you’ll also have a delicious, tangy bread to eat with any kind of meal you’re preparing.