Butternut Bread with Rosemary

Makes 1
Rave reviews all round! An excellent match with any traditional South African braai.
Products in this recipe

Rosemary & Olive Seasoning

You will need

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
fresh rosemary

Ina's Tip

This bread is very good toasted the next day.

Method

Adjust the oven rack to the middle position. Preheat the oven to 180°C. Butter and line the base of a cast iron saucepan or cake pan ± 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.