Recipe Raphaella Frame

House and Leisure Food - - CONTENTS -

420g cake flour 7,5g salt 20g white sugar 100g pe­can nuts, chopped ¾ cup milk 45g but­ter ¼ cup honey 20g fresh yeast 2 eggs 3T white sugar ½t cin­na­mon ½t ground nut­meg ¼t ground cloves Com­bine the flour, salt, sugar and pe­can nuts in a large mix­ing bowl. Heat the milk, but­ter and honey to­gether in a small saucepan un­til the but­ter has melted and the honey dis­solved. Al­low the mix­ture to cool, and when luke­warm (37°C), crum­ble in the fresh yeast. Once foamy, add to the dry in­gre­di­ents. Add one egg and mix in well to form a dough. Tip the dough onto a lightly floured sur­face and knead un­til smooth and elas­tic. Cover and leave in a warm place to prove for about 30 min­utes, or un­til dou­ble in size. Punch the dough back down, roll and shape to fit a lightly greased 18cm loaf tin. Al­low to prove for a fur­ther 30 min­utes.

Pre­heat the oven to 180°C. Beat the re­main­ing egg with a ta­ble­spoon of wa­ter and brush the loaf with the mix­ture. In a small bowl, com­bine the white sugar with the cin­na­mon, nut­meg and cloves, and sprin­kle over the loaf. Bake for 25 min­utes, or un­til golden brown.

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