Mastering Bread

Journal & Recipes

On Tuesday the Dreyers joined us for a full day Bread course with Gavin Memper.  They were taught how to make a sourdough starter, shape and bake bread dough in many ways and braai roosterkoek on hot coals.   Naan and semolina pizza were baked in the wood fired oven.  Focaccia and hot cross buns were cooked in the conventional oven along with little bunny chow loaves in soaked, pottery containers.  They even tried their hand at a gluten-free recipe for hamburger buns.

See below our recipe for Naan bread that can be served with any of your Winter Warmers or favourite Curry.

NAAN

Ingredients

250g plain flour
2tsp sugar
½  tsp salt
½  tsp baking powder
110 – 130ml milk
2 tbsp vegetable oil
Nigella seeds, poppy seeds, sesame seeds, chopped garlic, fresh coriander, pumpkin and sunflower seeds.
1 tbsp butter, melted

Method

Sift together, flour, sugar, salt and baking powder. Mix together the milk and oil. Make a well in the centre of the dry ingredients and pour in the liquid. Slowly mix together, working outwards from the centre and incorporating the flour from the edges to make a smooth soft dough. Knead well for 10 minutes adding more flour if the dough is too sticky.

Place in an oiled bowl, cover with a damp cloth and leave for at least an hour in a warm place to double in size. When risen, punch out and divide into five equal balls.

Preheat the grill to its highest setting and put a heavy baking sheet on upper shelf.

Roll out the balls into flat, tear-drop or oval shapes and gently prick with a fork. Sprinkle over the seed topping and press into the dough. Place onto a hot baking sheet and grill for 1-2 minutes or until there are brown spots on the surface. Brush with melted butter and serve hot.

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