Bread recipe adapted.

My 10-year old son started complaining about wanting lunch just over an hour after he had breakfast this morning. Luckily his dad distracted him from thoughts of imminent starvation by playing on the X-Box. Then inspiration struck. I had seen a recipe for Tin Bread in a local Afrikaans magazine (entitled “Blik Brood” in Huisgenoot) but typically lost the recipe after I had collected a sufficient number of tins. They are just the average tins you get peas or beans in, nothing special but I had gone to the trouble of collecting, striping and cleaning them so damn it I was going to use them!

Jumping on the net was a given, and I came across this recipe, from www.south-african-homeschool-curriculum.com/south-african-bread-recipes.html. An odd place to find a bread recipe but what the hell… any changes I made I have added in Bold after the original.

Sweetcorn Bread

Perfect with braais and every occasion for social gatherings.

Ingredients:

500ml flour White Bread Flour – Snowflake was what I had in the pantry. 15ml Baking powder. 3ml salt. Sift together.

12.5ml sugar. 1 egg.

1 X 410g tin sweetcorn (I think the States equivalent may be creamed corn).

dash of milk because the sweetcorn just didn’t add enough moisture for my liking.

Method:

Add wet ingredients to dry ingredients. Put into a greased loaf tin. Bake at 180oC for 1 hr. A great accompaniment for braais or for lunch with avocado slices.

Obviously here’s the big difference, I was able to use three tins with the batch as indicated in the recipe, filling them somewhere between halfway and 2/3 after having buttered the insides quite liberally. I placed them in the middle of the over, in a row next to each other as if the dough was in a bread tin. Baked at the same temperature for 40 minutes.

Verdict:

Everyone loved it, including the fussy eating and starving 10-year old.