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go! Platteland - - THINKING OUT LOUD -

You can bake the most won­der­ful bread over the coals in a Eureka Mills Vu­ur­varkie bread oven. While you’re mak­ing a fire to braai your chops or steak, you might as well bake bread at the same time. The Vu­ur­varkie also works well for bredies.

You need

• 500g Eureka Stone-ground White

Bread Flour • 2 tea­spoons (10ml) salt • 1 ta­ble­spoon (15ml) in­stant yeast • 1 tea­spoon (5ml) sugar (op­tional) • 325–340ml luke­warm wa­ter Com­bine the flour, salt, yeast and sugar in a large mix­ing bowl. Make a well in the cen­tre and grad­u­ally mix in 325ml wa­ter un­til the dough comes to­gether. If it’s too dry, add more wa­ter.

Sprin­kle a lit­tle flour on a clean sur­face and knead the dough for about 5 min­utes or un­til it has a smooth tex­ture. Oil a bread pan, shape the dough into the form of a rugby ball and put it in the pan. Leave it in a warm place to prove for 40 min­utes or un­til dou­bled in vol­ume.

In the mean­time, heat the Vu­ur­varkie for 30–40 min­utes over the coals.

Once the dough has risen, use a sharp knife to make a cou­ple of deep in­ci­sions on top and dust with flour. Put the bread pan in the Vu­ur­varkie, top it with a few coals and bake for 45–50 min­utes or un­til golden brown and cooked through (tap the base of the loaf – if it sounds hol­low, the bread is done).

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