Gar­lic loaves

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2 eggs

30 ml (2 T) oil

500 ml (2 c)

luke­warm wa­ter 60 ml (¼ c) sugar

5 x 250 ml (5 c) white

bread flour

10 g in­stant yeast 10 ml (2 t) salt

15 ml (1 T) gar­lic flakes SAUCE

180 ml (¾ c) but­ter 2 gar­lic cloves, crushed 10 ml (2 t) pa­prika 20 ml (4 t) dried

pars­ley salt

Pre­heat the oven to 180 °C and grease 12 mini loaf pans.

1 Loaves Whisk to­gether the eggs, oil, wa­ter and sugar.

2 Sift to­gether the flour, yeast and salt in a separate large bowl and add the gar­lic flakes.

3 Add the egg mix­ture to the flour and knead un­til a soft dough forms that does not stick to your hands. Set aside for an hour to rise.

4 Sauce Heat the but­ter and gar­lic in a small saucepan, add the pa­prika and pars­ley and sea­son with salt. Sim­mer for a minute and set aside.

5 Knock the dough down and di­vide into 12 equal parts. Shape into balls and roll in the sauce. Place in the pre­pared pans and leave to rise for 30 min­utes.

6 Bake for 20-25 min­utes un­til done – a test­ing skewer in­serted in the mid­dle should come out clean.

See the box op­po­site on how to bake bread on the coals. BELINDA VAN EDEN, LICHTENBURG, NORTH WEST

If in a hurry, buy ready­made bread dough from the bak­ery at your lo­cal su­per­mar­ket in­stead of knead­inga yeast dough.

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