3 delicious ways with bread dough
We've used our favourite dough recipe to create three delicious, nostalgic breads.
Basic bread dough recipe
Ingredients
- 3 cups cake flour
- 1 tsp salt
- 1 Tbsp white sugar
- 1 sachet dry yeast
- 2¼ cups warm water
Method
- Combine dry ingredients in a large bowl.
- Add just enough water to make a sticky but not wet dough.
- Knead dough for 6-8 minutes until smooth and elastic.
- Place dough in a greased bowl, cover with a clean tea towel and leave to rise for an hour or until doubled in size.
- Knock back dough (releasing the air bubbles) by kneading.
Butter buns, Vetkoek and Steamed herb bread
Ingredients
For the butter buns
- Makes 12
- 1 x portion fresh bread dough
- Melted butter, for brushing
For the vetkoek
- Makes 6
- 1 x portion fresh bread dough
- Vegetable oil, for deep-frying
For the steamed herb bread
- Makes 2
- 1 x portion fresh bread dough
- 3 Tbsp chopped fresh herbs (such as parsley, coriander or thyme)
- Oil, for greasing
Sjaan Van Der Ploeg
‧ Compiled by
‧ Compiled by
1
Method
For the butter buns
- Once bread dough has risen for an hour and been knocked back, divide into 12 portions.
- Shape each one into a ball, cover with a cloth and set aside to rise for 15 minutes.
- Preheat oven to 180°C.
- Place dough balls on a baking tray and brush generously with butter.
- Bake for about 10 minutes, remove from oven, brush again with melted butter and bake for 8-10 minutes more, or until cooked through.
- Remove from oven and brush immediately with more melted butter.
- Set aside to cool, then serve with chutney or a spicy atchar (see recipe below).
2
For the vetkoek
- Mix all ingredients together and lay on a lined baking tray.
- Bake the apples and oat crumble at the same time. Bake the apples for 1 hour, until the liquid has reduced, and apples have softened. Bake the crumble until golden, about 10 minutes.
- To serve, put double-cream yoghurt in a bowl and top with apples and the crumble.
3
For the steamed herb bread
- Once bread dough has risen for an hour and been knocked back, knead in fresh herbs.
- Cover dough with a cloth and set aside to rise again for 15 minutes.
- Divide dough in half and shape each portion into a ball.
- Place one dough ball into a medium-sized greased metal bowl.
- Place bowl in a large pot of simmering water (the water should not come more than halfway up the side of the bowl).
- Repeat with the other portion of dough using another bowl and pot.
- Cover pots with lids and steam bread for 1 hour, until cooked through.
- Serve warm with butter.
Quick spicy carrot atchar
- Makes 1 cup
- 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.
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