The Star Early Edition - - ANGELA DAY VERVE -

10g in­stant dry yeast 450ml warm wa­ter 30ml mo­lasses 30g but­ter 10ml salt 5 cups of whole­wheat flour Com­bine the yeast with 150ml of the wa­ter.

Stir the mo­lasses and but­ter into the re­main­ing wa­ter and com­bine with the yeast.

Sift the flour and salt into a bowl and add the yeast mix­ture.

Mix to a dough that is quite soft – like a very thick bat­ter. Mix well us­ing the dough hook of the ma­chine.

Cover with a tea towel and leave to rise un­til dou­bled in size.

Mix well and trans­fer the dough to a 25cmx12cm loaf pan that has been well greased. The dough should fill three quarters of the pan. Cover and al­low to rise un­til it reaches the top of the pan.

Bake at 200°C for 3040 min­utes un­til golden brown and the loaf sounds hol­low when tapped.

Chef JR’s tip: Re­move the bread from the pan and re­turn it to the hot oven for another 5 min­utes to en­sure a crisp crust.

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