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Isjingi Bread
Method
- Blend well ingredients.
- Mix into dry ingredients and bake in round tin with a tin filled with water in the middle until dry.
- Serve immediately.
- This bread will not keep long.
Ingredients:
� cup - ground dry pumpkin or cake flour
� cup - maize/tinned corn drained
3 - eggs
� cup - milk
� tbsp - oil
1 tin - cream style corn
3 tsp - baking powder
4 cups - self raising flour
pinch of salt
� cup - ground dry pumpkin or cake flour
� cup - maize/tinned corn drained
3 - eggs
� cup - milk
� tbsp - oil
1 tin - cream style corn
3 tsp - baking powder
4 cups - self raising flour
pinch of salt
RECIPES BY REHANA KHAMBATY
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