Herb buns

YOU Best Recipes: Braai - - Contents -

125 ml (½ c) milk 30 ml (2 T) but­ter

660 g cake flour

5 ml (1 t) salt

10 g in­stant yeast

100 g Ched­dar cheese,

grated 2 spring onions, finely

chopped

30 ml (2 T) fresh pars­ley, finely chopped 375 ml (1½ c)

luke­warm wa­ter milk for brush­ing

Pre­heat the oven to 180 °C and grease a flat

24 cm cast-iron pot.

1 Heat the milk and but­ter un­til the but­ter has melted. Set aside to cool.

2 Sift to­gether the flour, salt and yeast. Add the cheese, spring onions and pars­ley. Pour in the milk mix­ture and wa­ter. Mix and knead into a smooth dough, about 10 min­utes.

3 Cover with a moist tea towel and leave to rise for 40 min­utes.

4 Knead lightly, di­vide into balls and pack tightly in the pot. Leave to rise for 20 min­utes.

5 Brush the buns with milk and bake for 25-30 min­utes un­til done – the bread will sound hol­low when you knock on it.

• See the box op­po­site on how to bake bread on the coals.

WILMA NORTJE, KRUGERSDORP, GAUT­ENG

Newspapers in English

Newspapers from South Africa

© PressReader. All rights reserved.