With a sunny weekend anticipated for a lot of the nation, get outside, gentle a fireplace, and get this savoury pot bread happening low, low coals.
Sunny skies in our neck of the Karoo final weekend had me open air, so I got here up with this braai bread that celebrates each onions and our beloved biltong.
You’ll want a heavy-bottomed pot, ideally flat, and a fireplace close by to make sure you have sufficient coals beneath the pot (and some on the lid) to permit it to cook dinner gently for an hour. Once you take the lid off, it ought to look identical to the one within the image. The pot I used was moderately broad, therefore a decrease, flatter loaf than you’d get if you happen to used a narrower pot. Regardless of both means: the one distinction is the form.
The bread developed a splendidly crunchy base and, sliced whereas nonetheless scorching, is ideal for smothering in butter and consuming instantly.
2 Tbs olive oil
2 medium onions, chopped
2 garlic cloves
2 tsp finely floor coriander seeds
Sauté the chopped onions and garlic in olive oil with the finely floor coriander seeds (or powder) till calmly caramelised. Put aside and depart to chill.
1 kg white bread wheat flour
10 g immediate yeast
four tsp sugar
1 tsp salt
2 cups lukewarm water and somewhat extra if mandatory
80 g grated biltong
2 Tbs olive oil
Change the oven on to its lowest temperature (150℃ or much less) and shut the door.
Sift the flour into a big mixing bowl like those granny used to have. Add the yeast and sugar and stir very nicely with a wood spoon. Solely stir within the salt after this in order that it doesn’t neutralise the yeast.
Add lukewarm water somewhat at a time, whereas kneading the dough, till it’s all mixed. Now add the two Tbs olive oil and proceed kneading till it’s a good plump ball of dough and not sticky. Add the onion and the biltong to the dough within the bowl and knead once more for a couple of minutes, till all of the onion and biltong are evenly distributed.
Depart the ball of dough within the bowl, cowl with a barely damp tea towel, and put it in a sunny spot exterior for 20 minutes, or in a heat spot inside if the climate will not be enjoying ball. Right here’s what it ought to appear to be after its first rise:
Knead the dough once more for a minute or two, folding and turning, then cowl once more with a humid towel.
Flip the oven off, put the lined bowl of dough in the course of a rack within the centre of the oven, shut the door and depart it for 40 to 50 minutes within the heat for its second rise. Right here’s what it ought to appear to be after its second rise:
Examine that you’ve braai coals. Butter the within of your heavy-bottomed pot nicely. Fastidiously ease the dough into it; it’s possible you’ll want to make use of a silicone spatula to scrape the sides downwards. Put the lid on the braai pot. Place within the braai and instantly place scorching coals throughout the bottom, and some extra coals on high. Hold replenishing the coals on the base and on the lid for a full hour. Take away the lid, and it ought to prove completely, identical to the one within the image. DM/TGIFood
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