Recipe for Butternut Bread with Rosemary – an excellent addition to any braai
4 cups (484 g) cake flour
4 t (20 ml) baking powder
4 t (20 ml) Ina Paarman’s Rosemary & Olive Seasoning
¼ cup (60 ml) sugar
750 g uncooked butternut, cubed, cooked and mashed
2 eggs, beaten
¾ cup (180 ml) canola oil
1 cup (250 ml) full cream plain yoghurt
Adjust the oven rack to the middle position. Preheat the oven to 180°C. Butter and line the base of a cast-iron saucepan ± 22 cm in diameter.
Sift the flour, baking powder and Rosemary & Olive Seasoning together. Stir in the sugar.
Mix the cooked mashed butternut with the eggs, oil and yoghurt. Add to the flour mixture and mix to form a moist dough. Turn out into the prepared pan and bake for 1 ½ hours.
Leave to stand to cool down a little, then turn out onto a wire rack. Serve with butter.
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By: Ina Paarman