3 DELICIOUS WAYS WITH BREAD DOUGH

We've used our favourite dough recipe to create three delicious, nostalgic breads.

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BASIC BREAD DOUGH RECIPE

INGREDIENTS
3 cups cake flour
1 tsp salt
1 Tbsp white sugar
1 sachet dry yeast
2 1/4 cups warm water

METHOD
1. Combine dry ingredients in a large bowl.
2. Add just enough water to make a sticky but not wet dough.
3. Knead dough for 6-8 minutes until smooth and elastic.
4. Place dough in a greased bowl, cover with a clean tea towel and leave to rise for an hour or until doubled in size.
5. Knock back dough (releasing the air bubbles) by kneading.

BUTTER BUNS
Makes 12

INGREDIENTS
1 x portion fresh bread dough
Melted butter, for brushing

METHOD
1. Once bread dough has risen for an hour and been knocked back, divide into 12 portions.
2. Shape each one into a ball, cover with a cloth and set aside to rise for 15 minutes.
3. Preheat oven to 180°C.
4. Place dough balls on a baking tray and brush generously with butter.
5. Bake for about 10 minutes, remove from oven, brush again with melted butter and bake for 8-10 minutes more, or until cooked through.
6. Remove from oven and brush immediately with more melted butter.
7. Set aside to cool, then serve with chutney or a spicy atchar.

QUICK SPICY CARROT ATCHAR

• Heat a glug of oil in a pan and fry 4–5 peeled and chopped carrots, 2 chopped garlic cloves and 1 tsp each grated fresh ginger and mustard seeds for 3–5 minutes.
• Add ½ tsp fresh turmeric and 1 tsp each ground coriander, ground cumin and paprika.
• Cook for 3–5 minutes.
• Add ⅓ cup chutney and juice of 1 lemon.
• Cook for 2–3 minutes. Season well and set aside to cool.

VETKOEK
Makes 6

INGREDIENTS
1 x portion fresh bread dough 

Vegetable oil, for deep-frying

METHOD
1. Once bread dough has risen for an hour and been knocked back, divide into 6 portions.
2. Shape each one into a ball, cover with a cloth and set aside to rise for 15 minutes.
3. Heat oil in a large pot for deep-frying.
4. Fry vetkoek in batches for 6-8 minutes, until cooked and golden. Drain on kitchen paper.
5. Serve while still hot with butter or your favourite filling.

STEAMED HERB BREAD
Makes 2

INGREDIENTS
1 x portion fresh bread dough 

3 Tbsp chopped fresh herbs (such as parsley, coriander or thyme) 

Oil, for greasing

METHOD
1. Once bread dough has risen for an hour and been knocked back, knead in fresh herbs.
2. Cover dough with a cloth and set aside to rise again for 15 minutes.
3. Divide dough in half and shape each portion into a ball.
4. Place one dough ball into a medium-sized greased metal bowl.
5. Place bowl in a large pot of simmering water (the water should not come more than halfway up the side of the bowl).
6. Repeat with the other portion of dough using another bowl and pot.
7. Cover pots with lids and steam bread for 1 hour, until cooked through.
8. Serve warm with butter.

Compiled by: Sjaan Van Der Ploeg
Photography by: Fresh Living Magazine