Salwaa's egg loaf Picture: Supplied

Salwaa shares one of her recipes from her book and Facebook page of the same name, Cape Malay Cooking and Other Delights. 


1kg cake flour

2 tsp sugar

2 tsp salt

100g butter

1/2 cup oil

2 cups lukewarm milk

4 large eggs, beaten

2 packet instant yeast


Sift flour, salt, sugar in a large bowl. Add yeast

Melt the butter, add the oil, add the beaten eggs.

Add the milk to the butter and eggs mixture.

Add the liquid to the dry ingredients.

Knead dough for about 15-20 minutes until soft and elastic. (the dough should not stick to your hands)

Cover the bowl with oiled plastic wrap. Leave to rise for about 30-60 minutes until well risen.

Grease a baking tin with oil.

Punch dough down, divide into 2 equal pieces, form into shape and place into baking tin.

Alternative after diving the dough into 2, you then divide each piece into 3 and plait the dough before placing it into the baking tins.

Cover loosely with oiled plastic wrap and leave to rise for 30 minutes or until dough doubles in volume.

Brush with beaten egg. Sprinkle with sesame seeds (optional)

Bake on middle shelf of oven at 200°C for 35-45 minutes

Makes 2 large loaves