Veldt Bread and Flying Sand

Namibian Appetizer

VELDT BREAD

INGREDIENTS

3½ cups wheat flour
1 tablespoon baking powder
3½ tablespoons brown sugar
½ teaspoon cinnamon
¼ teaspoon ginger
¼ teaspoon ground cloves
½ teaspoon salt
¼ cup butter (additional 2 tablespoons later)
⅔ cup low-fat milk
1 egg
½ teaspoon vegetable oil
2 tablespoons butter

SPECIAL UTENSIL

loaf pan

PREPARATION

Preheat oven to 360 degrees. Add flour, baking powder, brown sugar, cinnamon, ginger, ground cloves, and salt to large mixing bowl. Stir with whisk or fork. Add butter, milk, egg, and vegetable oil. Knead bread for at least 5 minutes or until dough becomes smooth.

Melt 2 tablespoons butter. Coat loaf pan with melted butter. Add dough to loaf pan. Smooth surface of dough. Bake at 360 degrees for 35-to-40 minutes or until a toothpick inserted into the loaf comes out clean or the loaf sounds hollow when tapped.

Butter goes fantastic with this bread, particularly so if the bread is still warm.

TIDBITS

1) There is a lot of sand in Namibia.

2) The sand there is usually on the ground and not in the air.

3) Sand lies on the ground in other countries as well. This is because sand is heavier than air.

4) Mostly. There’s little sand in Greenland. We can only conclude that Greenlandic sand weighs less than Namibian sand. That or Greenlandic sand has achieved consciousness and has learned how to fly.

5) NASA is quite interested in Greenland’s flying sand. They might go to Mars using it.

– Chef Paul