From the Anchor Yeast Kitchen
Mielie Bread
Prep 1 hr 30 mins
Baking Time
25–30 mins
Total 2 hr
Makes 1 Mielie Bread
easy
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By
Anchor Yeast Kitchen
Mielie Bread or Sweetcorn Bread is sweetened bread made with creamed corn, enjoyed best when buttered and still hot out of the oven.
New to baking with yeast? Start with Dough Fundamentals in Learn.
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Ingredients
125
g
Butter / Margarine
200
g
Sugar
( 250 ml / 1 cup )
2
ml
Salt
( ¼ tsp )
4
Eggs, beaten
240
g
Cake flour
( 2 x 250 ml / 2 cups )
10
g
Anchor Instant Yeast
( 1 packet )
410
g
Creamstyle Sweetcorn
410
g
Whole Kernel Corn, drained
Method
Cream the butter / margarine and sugar together until thick and creamy.
Add the salt and the beaten egg and stir until well blended.
Mix the cake flour and the Anchor Instant Yeast together and add to the butter mixture. Mix together.
Cover the bowl with lightly greased plastic and leave the batter to rest for 20 minutes.
Knock the batter down with a wooden spoon and add the creamstyle sweetcorn and whole kernel corn. Mix through until well blended.
Place the batter into a greased 1.5-litre-bread pan, cover with greased plastic and allow to rise in a warm place for 20 - 25 minutes.
Bake in a preheated oven at 180 °C / 350 °F for 25 - 30 minutes, or until golden brown.
The yeast you'll need
Anchor Instant Yeast, 10 G Sachets
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