No one really wants to pop by the store just to buy a loaf of bread, so why not make your own bread at home?
1 kg cake flour
5 ml salt
30 ml sugar
1 sachet instant dry yeast (10 g)
125 g margarine
500 ml water and milk, mixed
2 large eggs
Combine the flour, salt, sugar and yeast in a mixing bowl.
Warm the water/milk and margarine together to body temperature.
Beat in eggs, then pour into the flour, mixing initially with a wooden spoon and then your hands, to bring it together to a smooth dough.
Set aside covered with plastic film in a warm place, until it rises to double its size.
Punch down using your knuckles and form a loaf.
Bake in a preheated oven at 180°C for 25 - 30 minutes, or until it is golden brown.
If you are a huge fan of vetkoek, here is a recipe for you to try! You can also play around with what you choose to serve these with, whether plain or with mince. Here is how to make them:
480 g cake wheat flour
5 ml salt
30 ml sugar
10 g instant dry yeast
375 ml lukewarm water
Sunflower oil for deep-frying
In a large bowl, whisk together flour, salt, sugar and instant yeast.
Add lukewarm water and mix into a soft dough.
Transfer dough onto a lightly floured surface, knead for at least 10 minutes.
Place dough in an oiled bowl, cover with a cloth and leave to rise in a warm place until doubled in size.
Heat oil in a deep saucepan.
Divide dough into balls (your preferred size), fry in the hot oil until golden and cooked through.
Drain on absorbent paper and keep warm.
Serve warm filled with atchar, mince, white liver or with dry snoek fish.
You can also choose to make the dough the day before and let it rise slowly in the fridge overnight, this will give the vetkoek a lovely musty flavour.
Dombolo is perfect for those chilly days at home, served with a mouthwatering beef stew or Mogodu (tripe). It's easy to make, but it'll taste like a five star dish.
2½ cups cake flour
1 dessert spoon sugar
600 ml warm water
2 teaspoons instant yeast
1 pinch salt
Mix ingredients to form a dough and knead lightly. Place in a covered glass dish in a warm spot to rise for an hour.
Grease (with olive oil or margarine) the inside of a plastic shopping bag. Place the risen dough in the bag and tie the top to stop water from getting in.
Place the bag with the dough on a legged expandable vegetable steamer in a pot with boiling water. Lightly steam for an hour. By then, the bread should be done. Check the pot from time to time to see that it still has water.
After an hour of steaming, open up the bag and slip a wooden skewer into the middle of the bread. If the bread is cooked, the skewer will come out clean. If the wooden skewer is not clean, then close up the bag and continue steaming for another 20 minutes. When done, the steamed bread has a light tan “skin”. Allow to cool on a rack for a few minutes before serving.
Roosterkoek is an essential at any braai. As a true South African, take up the challenge and try your hand at making this old time favourite.
Mix the yeast and sugar together in a small cup with a little of the warm water and stir. The mixture should foam after a minute or two. In a separate bowl, mix together the flour and salt, then add the oil and water while mixing continuously. When the mixture comes together to form a dough, add the yeast and sugar and mix well.
Turn the dough out onto a lightly floured surface and knead for a few minutes. Place the kneaded dough in a lightly greased bowl covered with a damp tea towel and allow to rise for about an hour, or until it has doubled in size.
Divide the dough into 12 roughly equal pieces and shape into slightly flattened balls on a floured surface. Place on a baking sheet and cover with clingfilm. Leave to rise for another 15 minutes.
Place the braai grid over evenly distributed direct coals and allow to heat for 5 minutes. Lightly grease the grid and place the rolls directly on it for about 15-20 minutes. Alternatively, place the baking sheet in an oven at about 180°C for 15-20 minutes.
When half the cooking time has elapsed, turn the roosterkoek over. The roosterkoek are done when they are lightly browned, crispy on the outside and sound hollow when tapped. Remove from the fire/oven, split open and serve hot with butter.