Friday, 5 August 2016

Sundried Tomato, Olive and Feta Braai Bread

Sundried Tomato, Olive and Feta Braai Bread
4 Extra Large Eggs
500 ml Self Raising Flour
10 ml Robertsons Sweet Basil
10 ml Robertsons Paprika
5 ml Baking Powder
45 ml Olive Oil
30 ml Tomato Chutney
100 g Olives stoned and chopped
80 g Crumbled Feta
10 Sundried Tomatoes in olive oil, chopped
Baby Spinach Leaves (handful)
1. Beat eggs together in a mixing bowl until fluffy. Sift the flour, spices and baking powder into the bowl and mix in with a wooden spoon.
2. Add the tomato chutney and knead until well combined. Add all remaining ingredients.
3. Place in a greased loaf tin or enamel bowl and braai over an indirect heat in a kettle or gas braai or in the oven at 190°C for 45 minutes.
4. This bread is best when eaten warm on the same day it is made.

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