Ingredients:
1 cup Mielie Meel (Polenta, grits)
3 cups flour
1 x 10g instant dry yeast (that's 1 Tbsp)
1 Tbsp sugar
1/2 Tbsp salt
50g butter
250ml milk
2 eggs
3 tablespoons vegetable oil
Method:
Preheat oven at 220C
In a large bowl mix the the dry ingredients together and stir well.
Warm the milk and butter until butter is just melted. (don't boil). Add the oil. Allow to cool for 3 minutes. Add the eggs and beat.
Add the wet ingredients to the dry and mix to form dough.
Place the dough on a floured surface and knead until the dough is smooth and elastic.
Place in an oiled bowl and cover with a dish cloth or plastic wrap.
Let the dough rise for 2 hours.
Punch down and form into a ball. (you can make smaller loaves or rolls at this point)
Place onto an oiled baking tray and allow to rise again until doubled in size - about an hour. (I used a cast iron pot - a dutch oven)
Bake for 35 minutes at 220C, lower the heat to 200C and bake for a further 15 minutes.
Cool on a rack.
