Mielie Meal is a fairly coarse to fine South African flour made from white mielies.
Mealie Meal Bread is my best Gluten Free Bread and soo Yummy! This recipe is for those that want a tasty gluten-free bread or even for those who love the taste of Mealie Meal.
You may even serve this in place of your “Pap” with your sous (Plain old Tomato and onion stew) with Wors / Boerewors” at a braai (barbecue) as we do in South Africa ;))
Cooking Time: 1 ½ hour this recipe is originally from “Kook en Geniet” South Africa
250 ml (1 cup measure) milk = 228 g in weight per cup.
Metal pans are the best conductors of heat and will save you time and energy.
Bread may also be steamed in a large coffee tin (if you cut away the top edges around the opening of the tin) Place a rack / trivet onto bottom of pot and fill with water to come about ½ way to 2/3 rd’s up the sides of tin fastened with a cover or lid with weight placed on lid.
750 ml milk (684 g)
1 Litre Mealie Meal
10 ml salt
120 ml butter
6 large eggs
20 ml baking powder
Method – Includes Bread Machine:
Preheat oven 180 deg C – OR – if using a bread machine set it on a bake cycle
Grease a standard loaf tin.
Heat 500 ml milk and blend remaining 250 ml milk with the mealie meal.
Add the mealie meal, salt and butter to the hot milk and simmer for a few minutes. Mix well – allow to cool to body temperature – you don’t want to cook or scramble your eggs.
Add the beaten eggs and baking powder. Beat eggs well. Stir the mealie meal mixture gradually into the eggs. Stir in baking powder. Spoon the mixture into a well-greased potjie or standard bread pan and cover with lid.
Bake for 1 hour 30 minutes (I bake mine this long in bread machine on a bake cycle with the crust setting set to light).
Heat 500 ml of the milk. Mix the remaining milk with the mealie meal. Add mealie meal and milk mixture, salt and butter to the hot milk and simmer for a few minutes. Beat eggs well. Stir the mealie meal mixture gradually into the eggs. Stir in baking powder. Spoon the mixture into a well-greased potjie or standard bread pan and cover with lid. Bake in oven 180 C or over a slow fire for 1 ½ hours or until the bread is done.
Test for doneness of bread by placing skewer into highest centre point of loaf. If skewer comes out clean, bread has pulled slightly away from sides of pan and feels springy on top. Remove from oven and turn out.
Serve with butter and some freshly grated cheese or even cream cheese if you wish.