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An Easter Bread to Share

Easter is a special time – also for families. At La Motte, family is always important and sharing around a table, like we do during our Sunday Family Lunches in Pierneef à La Motte Restaurant, is part of our culture. For Easter, Chef Michelle suggests a recipe for a knobbly Easter Loaf that is easy to tear and share.

The bread is flavoured with allspice, nutmeg and cinnamon – spices traditionally used during Easter and that are also popular in Cape Winelands Cuisine.

Available from the La Motte Farm Shop (R42) for Easter, Chef Michelle also shares the recipes for those who would like to try it at home.

Pierneef à La Motte Easter Bread

500 ml Cake mix

20 g Yeast

1 kg Flour

130 ml Sugar (124 g)

6 ml Allspice

6 ml Nutmeg

10 ml Cinnamon

2 Eggs

200 ml Milk

500 ml Water

Sieve together dry ingredients.

Mix eggs, milk and water.

Combine all ingredients in a food processor until they come together.

Leave to proof for 90 minutes, roll out and leave for a further 90 minutes.

Bake at 180 degrees for 15 to 20 minutes until golden brown.

Glaze with apricot jam.


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