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Ingredients
|
Flour |
500g |
4 Cups |
|
Salt |
4g |
1 Tsp |
|
Sugar |
32g |
2 Tbs heaped |
|
Milk Powder |
8g |
2Tsp |
|
Dried Yeast |
12g |
1 Tbs |
|
Water |
280g |
1 1/4 Cups |
|
Oil |
64g |
5 Tbs |
Method
Ensure the Water is warm 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 45 min – 1 hour.
Punch the dough after which it will be ready for baking and frying.
For Bread – Recipe makes 2 Full Size Loaves:
Divide the Dough into 2 equally sized pieces. Roll them into elongated rolls, folding the dough into itself and stretching the top. Size them approximately 2/3 the length of your Full Size bread pan. Leave them to proof until the Dough is 1/2inch to 1inch higher than the top of the pan.
Bake larger loaves i.e. 16 oz / 450 g at 375f for approximately 20 min with convex or 415F for approximately 20min without convex.
You can make any kind of bread with this Dough, Bread Rolls, French Loaves. Vary the baking times based on the thickness of the Dough. Measure for 195F internal temp on the bread to ensure it’s baked through.
For Vetkoek – Recipe makes 12 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.
What kind of oil do you use?
You can use Canola oil. If you don’t mind the slight bitter taste, Olive oil.