“It has a bit of history, my mother comes from Germany, she came to South Africa with my father who was a student there in the 1930’s. Their first stationing was in Lydenburg; the Afrikaans women in the station taught her how to bake it and it is a recipe I still use today,” says the journalist-turned-restaurateur.
“I bake one of those loaves and the whole house just smells of fresh bread and we actually sold the bread at my restaurant.”
(For 1 loaf)
- 5 cups white bread flour (and a little more for kneading)
- 2 x 10g instant dried yeast
- 1 tsp sugar
- 3/4 tsp salt
- +- 450 ml lukewarm water
- Take a wide mixing bowl and tip in the flour, yeast, sugar and salt and gently mix.
- Add the water, little by little, while kneading and the dough becomes sticky and soft.
- Generously flour a flat working surface, scoop the dough onto it and knead. It could take ten minutes or more.
- Knead until the dough doesn’t stick to your hands anymore and it’s springy to the touch.
- Place the dough back in the bowl, cover with a clean dishcloth and let it rest somewhere warm where there is no draught. A slightly warm oven is ideal. Leave to rest for an hour or more or until it has doubled in size.
- Knead the dough again for a few minutes, scraping off the dough that has stuck to the bowl.
- Thoroughly butter a bread pan and tip the dough into it. Spread it evenly in the pan.
- Cover it again with a cloth and let it rise again or double in size.
- Set the oven to 180˚C. Once the dough has doubled in size, place it in the oven and don’t slam the door.
- After an hour, take the pan from the oven and turn upside down. The bread should slide easily out of the pan.
- Tap the bottom, and if it sounds hollow, you did it! Let it cool on a wire rack so it doesn’t sweat.
- You may have to adapt a little – not all ovens are the same, for example.
- Add a little more water, maybe little less.
- It’s important that you knead properly.
- Keep a touch of flour so in the end you rub it into your hands to get the dough off.