Bro­wn bread ba­ked in tins

Sarie - - Contents -

WE REMEMBER U­SING EMPTY CANNED FRUIT JARS FROM THE PANTRY FOR THIS RECIPE. A ROUND SLICE OF FRESHLY BA­KED BREAD WITH FARM BUT­TER AND HOMEMADE A­PRI­COT JAM IS A CHERISED KAROO MEMORY

Makes 4 tin­ned bre­ads

• 500 g (890 ml) bro­wn flour

• 5 ml salt

• 2 x 10 g sa­chets in­stant y­e­ast

• 15 ml ho­ney

• 375 ml lu­ke­warm wa­ter

Sift the flour, salt and y­e­ast in a lar­ge mix­ing bo­wl. Mix well. Mix the ho­ney and wa­ter. Make a well in the cen­t­re of the flour and add the ho­ney-wa­ter. Mix well, u­sing your hands, until it forms a ni­ce dough. Turn out the dough on a lig­ht­ly flou­red sur­fa­ce. Now this is w­he­re the kne­a­ding starts. You must li­te­ral­ly kne­ad the dough for 10–15 mi­nu­tes (see pp. 94-96). The lon­ger you kne­ad, the mo­re the glu­ten (pro­tein in w­he­at) de­ve­lops and the mo­re the bread will ri­se. Pla­ce the dough in a mix­ing bo­wl that has been lig­ht­ly gre­a­sed with sun­flo­wer oil. Rub a litt­le oil o­ver the dough and co­ver with plas­tic wrap. Pla­ce the bo­wl in the war­mest part of your kit­chen and le­a­ve to ri­se until dou­bled in si­ze. It will take a­bout 2 hours, so be pa­tient. Me­an­w­hi­le, gre­a­se 4 x 440 g tins with oil or s­pray with non­stick food s­pray. Turn out the dough on a lig­ht­ly flou­red sur­fa­ce and di­vi­de in­to four. Kne­ad e­ach por­ti­on well and then shape in­to a ball. Pla­ce the dough in the tins and le­a­ve to ri­se a­gain until dou­bled in si­ze. He­at the o­ven to 180 °C. Pla­ce the tins in the hot o­ven and ba­ke for 30–35 mi­nu­tes. To c­heck if the bread is do­ne, tap it on the bottom. If it sounds hol­low, re­mo­ve from the o­ven and pla­ce the tins on a wi­re rack. S­pre­ad a litt­le but­ter o­ver the top of e­ach bread and turn out on­to the rack. Le­a­ve to cool or, if you just can’t wait any lon­ger, en­joy it warm with but­ter and homemade a­pri­cot jam.

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