TEAR AND SHARE BREAD

YOU (South Africa) - - LIFESTYLE -

MAKES 36 SERV­INGS PREPA­RA­TION: 30-40 MIN RIS­ING: ABOUT 1 HOUR BAK­ING: 50 MIN

DOUGH

1,5kg stone-ground white bread flour 10ml (2t) salt 30ml (4t) aniseed or cumin seeds 2 pack­ets (20g each) in­stant yeast 200g sugar 200g but­ter 500ml (2c) luke­warm wa­ter 500ml (2c) luke­warm milk

VEG­GIES

baby brin­jals, onions and car­rots

SUGAR WA­TER 30ml (2T) sugar 30ml (2T) luke­warm wa­ter

HERB OIL

1 packet (20g) each fresh co­rian­der, pars­ley and basil 375ml (1½c) olive oil

SEED SPRIN­KLE

125ml (½c) sun­flower seeds, toasted 180ml (½c) sesame seeds, toasted 45-60ml (3-4T) chopped pe­can nuts or wal­nuts 30ml (2T) brown sugar 5ml (1t) each co­rian­der and cumin seeds 5ml (1t) sea salt flakes 2,5-5ml (½-1t) sumac ( op­tional)

Grease a large bak­ing tin (36 x 13cm) and 1 medium loaf tin (20 x 10,5cm) well with non­stick spray.

1 Dough Mix the flour and salt well. Add the aniseed or cumin and in­stant yeast and mix through.

2 In a sep­a­rate bowl mix the sugar, half the but­ter, wa­ter and milk un­til the but­ter has melted.

3 Add the milk mix­ture to the flour mix­ture. Mix and knead for 10 min­utes or un­til sup­ple and elas­tic. Knead in the rest of the but­ter. Cover and set aside in a warm place for 15 min­utes. 4 Knock back the dough and di­vide into equal­sized balls (100g each for the large tin and 70g for the loaf tin). Ar­range the dough balls in the tins so they don’t rise side­ways.

5 Veg­gies “Plant” a whole veg­gie in each ball. Cover and leave to rise un­til dou­bled in vol­ume.

6 Pre­heat the oven to 190°C. Bake the bread for 10 min­utes then lower the heat to 160°C and bake for an­other 30-40 min­utes or un­til a skewer in­serted in the mid­dle of a ball comes out clean.

7 Sugar wa­ter mix the sugar and wa­ter and brush over the hot bread crust. Set aside for about 5 min­utes, then trans­fer to a wire rack to cool to luke­warm.

8 Herb oil Heat the herbs and oil un­til warm but not hot. Set aside to cool, then pulse in a food pro­ces­sor un­til smooth.

9 Seed sprin­kle Pulse all the in­gre­di­ents in a food pro­ces­sor un­til the tex­ture re­sem­bles bread­crumbs.

10 Break the bread into pieces, driz­zle a lit­tle herb oil over and dip in the seed sprin­kle.

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