Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Veldt Bread (Namibia)
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- #5814
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1/4 cup margarine
3 1/2 cups whole-meal flour
4 teaspoons baking powder
1/4 cup brown sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon allspice
5 1/4 ounces skimmed milk
1 egg, beaten
1 teaspoon vegetable oil
directions
Sift flour, baking powder and salt in a bowl. Mix in the sugar and spices, then add the margarine. Rub the margarine into the mix until it is crumbly.
Form a well in the middle and pour in the milk and egg. Mix together into a stiff dough, and put on a floured board. Knead dough for 10 minutes until smooth.
Grease the inside of a loaf tin with the oil. Cook for around 45 minutes in a 375 degrees F oven. The cooked loaf should sound hollow when tapped. If not, re-heat, then turn onto a rack to cool.
cook's notes
The early European pioneers (Boers) were ill-equipped to produce the conventional breads of their homeland, and so developed this spicy substitute which has become a national specialty.
added by
westher
nutrition data
Nutritional data has not been calculated yet.
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