About this Recipe
Give yourself a generous slice of a morning or afternoon to enjoy making bao-bread without being rushed. This is a relaxed spacious recipe with plenty of room to do other enjoyable things while the dough rises. Read a book, spend some time in the garden or slowly prepare the rest of your meal. You’ll be calm and ready to welcome the faces attracted by the irresistible aromas soon to be wafting from the oven!
This is a cheesy bread that’s big on flavour, the baobab powder lending a light sour-dough taste. The harissa gives a burst of spice and some heat, while the rosemary tops it off with a herby tang. This makes it a great bread to eat on its own just with butter. With the harissa giving it a North African twist, it also makes for an excellent dunking bread for lamb tagines or chicken curries. Or very simply dipped in olive oil and a flavourful Egyptian Dukkah.
Especially developed for EcoProducts by Candice Douglas of the Social Post, this bao-bread is a tried and tested recipe that focuses on exceptional taste using locally produced natural ingredients. We’re talking Oryx Desert Salt, Eureka Mills flour, Pesto Princess Harissa , Willow Creek Olive oil and of course baobab powder .
Click here for the recipe.