What’s cooking today: Mielie & rosemary braai bread

What’s cooking today: Mielie & rosemary braai bread
Mielie and rosemary braai bread. (Photo: Tony Jackman)

Cornbread is often served with the Argentinian beef dish called Carbonada Criolla, a potjie version of which we published in TGIFood on Monday. Here’s a herbed mielie bread that is a perfect accompaniment to it.

This bread is a perfect accompaniment to Carbonada Criolla


1 kg white bread flour

10 g sachet instant yeast

4 tsp sugar

1 tsp salt

2 cups lukewarm water (more or less, you need to feel and assess when the dough is right)

2 Tbsp olive oil

Kernels of 1 mielie (corn on the cob)

1 Tbsp rosemary needles, chopped


Have braai coals available, enough to have coals around the base of the pot for an hour, with a few more to go on the lid.

Sift the flour into a large bowl and add the yeast and sugar. 

Stir in the salt and add the rosemary needles and corn kernels.

Add lukewarm water a little at a time, while kneading the dough, until it is all combined.

Now add the 2 Tbsp olive oil and knead until the dough forms a ball. Leave it in the bowl and cover with a damp towel. Put it in a warm place to rise for 20 minutes. Knead it for two minutes, form into a ball again and rise in a warm place for 50 minutes, covered with the damp cloth again.

Turn it out into a greased heavy iron pot with a lid, surround the edges of the base with hot coals, put a few coals on the lid, and cook for an hour. Top up the coals as necessary. DM/TGIFood 

To enquire about Tony Jackman’s book, foodSTUFF (Human & Rousseau) please email him at [email protected] 

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