Ingredients
|
Flour |
630g |
5 Cups |
|
Salt |
5g |
1 Tsp |
|
Sugar |
45g |
3 Tbs |
|
Milk Powder |
10g |
2 Tbs |
|
Dried Yeast |
15g |
1 Tbs |
|
Water |
360g |
1.5 Cups |
|
Oil |
165g |
1.33 Cups |
Method
Ensure the Water is heated but does not exceed 110F. Add Yeast to the water, dissolve and allow to bloom, approximately 10min.
Sieve Flour with the dry ingredients into a stand mixer bowl. Add the Water and Yeast mixture and Oil to the flour mixture in the bowl. Using the hook, mix the dough for approximately 2 minutes on a lower speed then stop, switch to a higher speed, kneading for another 2 minutes.
Remove the dough and fold it into itself stretching the top. Transfer to an oil coated large steel bowl, cover with plastic wrap and rest to proof until double in size, approximately 1 – 2 hours.
Punch the dough after which it will be ready for baking and frying.
For Bread:
Bake larger loaves i.e. 16 oz / 500 g at 350f for approximately 16 min.
For Vetkoek:
Approximately 2.5 oz / 75 g. Fry at 350F for approximately 2:00min – 2:20min until light golden brown.
As with all things good and tasty, this recipe works best with ingredients from Anton’s.
