MOS­BOL­LETJIE BREAD

Makes one large loaf

Elle Decoration (South Africa) - - EATS -

• 1,25kg cake flour • 20g aniseed • 10g salt • 160g sugar • 750ml luke­warm wa­ter • 250ml full-cream milk • 80g fresh or 15g dry yeast • 150g but­ter, melted • 1 egg, lightly beaten

Pre-heat oven to 180°C. Com­bine the flour, aniseed and salt. In a sep­a­rate bowl, com­bine the sugar, wa­ter, milk and yeast and add to the flour mix­ture. Knead for 5-8 min­utes and then knead in the melted but­ter. Al­low to rise un­til dou­bled in size. Knock down and pinch into golf-sized balls. Ar­range tightly in a large loaf pan and al­low to prove un­til dou­bled in size again. Brush with beaten egg and bake for 50 min­utes, un­til golden-brown. Re­move from pan and al­low to cool on a wire rack.

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