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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.
• 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).