Ingredients
500g White bread flour
2.5ml Salt
10g Instant yeast
325ml Lukewarm water
Method
Mix the flour, SALT and yeast in a bowl.
Make a well in the middle and add the lukewarm water.
If needed add more water is the dough is too dry.
Mix well, turn out and knead the dough until it is smooth and elastic and no longer sticks to your fingers. About 10 minutes.
Transfer to a clean bowl, cover with a kitchen towel and allow to rise in a warm place for 30-45 minutes or until double in volume.
For roosterkoek; pinch off. fist size balls and roll in flour. Set aside to rise for 15 minutes.
Arrange on a griddle and braai over moderate coals for 20 minutes, turning often.
Knock on the base to see if they are done. It should sound hollow.
Alternatively, you can bake a bread with the same dough:
Put the dough mixture in a black pot, brush the tops with melted butter.
Bake in an oven or in the fire on low coals for 60 minutes. The loave should sound hollow when you knock on the base.
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