Baobab milk bread

Baobab milk bread

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  • Makes 1 loaf
  • Easy
  • Fat conscious Meat-free
  • 20 minutes, plus 1 hour’s proving time
  • 35 minutes

“Milk bread is a real crowd-pleaser. When it came to incorporating locally foraged ingredients, I noticed the thick shell that houses baobab seeds, and decided to test it out in the oven, baking the bread inside the shell instead of a tin. Even after baking, the shell maintains its green, velvety coating, so it can be used numerous times.”


  • 500 g bread flour
  • 1 t salt
  • 1 T sugar
  • 1 t instant dry yeast
  • 1 3⁄4 cup full-cream milk
  • 50 g unsalted butter, softened
  • 1 free-range egg, whisked with 1 T water or milk

Cooking Instructions

1. Place all the ingredients except the butter and egg into a mixing bowl, and knead in a stand mixer at a low speed for 5 minutes. Gradually add the butter until incorporated, then knead for a further 5 minutes. Remove the bowl from the mixer, cover with a cloth and allow the dough to prove for 1 hour.

2. Place the dough in a 20 cm loaf tin and allow to prove again for 20 minutes.

3. Once it has risen, preheat the oven to 200°C. Brush with the egg, then bake for 35 minutes, or until golden.

Photograph: Jan Rasl
Recipes: Aaron Menezes
Food production: Khanaya Mzongwana

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Aaron Menezes Recipe by: Aaron Menezes
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Aaron is the head cook at Mukwa River Lodge on the banks of the Zambezi.

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