I love homemade bread… the aromas that float around the house while the bread is baking.
I managed to get my on a copy of Chef Peter Ayub’s cook book “ Sense of taste.” I was paging through the book last night when I came across a recipe for an East African dish served with a bunny chow bread.
I of course adapted the recipe, instead of shaping it in bunny chow rounds, I baked it in my bubble loaf pan.
It came out delicious and it tasted soo good, that I couldn’t resist eating a thick slice buttered all by itself.
I loved this recipe, not only because it tasted delicious, but because it was so simple and there was no complicated proving times, simple and straight forward.
- 1 x tbsp. roasted jeera (cumin) seeds.
- 1 x cup white bread flour.
- 1 x cup cake flour.
- 2 x tsp salt.
- 2 x Tbsp cooking oil.
- 1 x 10g packet Instant yeast.
- 1 x Tbsp turmeric powder.
- ½ x tsp sugar.
- ½ – 1 x cup luke warm water.
- 2 x Tbsp corn flour mixed with ¾ cup of normal tap water.
- Mix all the ingredients expect for the water and corn flour mixture, together in a bowl.
- Add the corn flour water and mix.
- Add a little warm water at a time, till you have a nice soft dough.
- Gently knead till the dough comes together and there are no sticky parts left at the bottom of the container.
- Place the dough in a bowl that has been lightly oil.
- Cover with cling wrap and place in a warm to rise for 45 minutes or until double in size.
- Turn the dough out onto a floured surface and gently shape into a log.
- Grease you loaf pan and then pop the dough into the pan.
- Cover with cling wrap again and place in a warm place to rise for another 10 minutes.
- Remove the cling wrap and pop into a pre-heated oven to bake at 180 degrees for 30 minutes or until the top is nice and golden brown.