USEFUL BREAD DOUGH

Griddle cakes on the open fire

I am writing whilst looking out at the most beautiful surroundings - the African bush veld.  We are currently at our bush veld home for 5 days.  Although still having to do accounting work during the day I luckily have big windows and can still enjoy the views and all the wild animals visiting during the day.  Unfortunately we are currently experiencing terrible drought in the area but today it looks as if we can have the rain we are longing for - we have all been praying every day as the animals are very hungry.  We have bought game pellets and game blocks for the animals and my husband has a full time job feeding the animals.  

Some of my blog friends have requested more photos and I am so glad that my blog compose mode is now working.  I have heard about google's new chrome browser and after loading it my blog compose mode is available.  I can defnitely suggest looking at www.google.com/chrome -Google Chrome is a browser that combines a minimal design with sophisticated technology to make the web faster, safer, and easier.

Below some of the animals that have visited us at our home the past two days.

       

               

 New baby warthogs - must be only a few days old.

Back to cooking and baking:

When in the bush and more relaxed my cooking skills defnitely improve.  I would like to share today what I do with bread dough.  We have a grocery retail group called SPAR in South Africa and packets of ready made bread dough can be purchased from their bakery section for those who don't have the time to make their own dough.  But it is just as easy with the new instant yeasts available to quickly prepare your own bread dough.

White farm bread recipe:

10 ml Instant Yeast - in SA several brands eg Anchor or Gold Star 

4 x 250 ml White bread flour / cake flour

7 ml salt

7 ml sugar

25 ml butter

325 ml warm water

Mix dry ingredients together.  With fingers rub butter into dry mixture.

Add water and mix with a wooden spoon and then with hands until able to knead the dough.

If needed add a some more warm water.

Knead the dough for about 5 minutes to form a soft dough. Cover and leave to rise in a warm place for about an hour. Knead again.

For a farm bread - form into a bread the size of pan - cover lightly with plastic wrap and leave to rise again until double in size - for about 30 mninutes.  Bake for 30 minutes in oven at 200 degrees celcius.  

For a "pot"-bread form into a round ball, flatten and bake over the open fire in a flat bottom cast iron pot.  This is especially when camping in the bush.  The pot is then put on a small triangle stand with only about 8 hot coales underneath and a few hot coales on the lide.  If camping in a area such as Botswana or the Kalahari it works wonders to dig a shallow hole in the soft sand, put coals into the hole, then the traingle into the hole, the pot on the triangle and a few hot coals on the lid - your own self made camping oven.

Other uses for bread dough:

1/ Griddle cakes 

     When having a "braai"(barbeque) we love having "rooster koek" (griddle cakes) - the bread dough is made up into small balls which have been flattened a bit and left to rise to double in size.  I find it helps to bake it on a piece of tinfoil until firm over the open fire.  When firm the tinfoil can be removed.  Turn around often until brown both sides.  

Enjoy with fresh farm butter and home made preserves.

2/ Pizza

  Let the dough double in size in a covered bowl the second time, form into 3 round balls for 3x pizzas. The balls can be left in the fridge in a plastic bag for a few days until needed. 

For a pizza -  roll with a rolling pin into a flat round circle.  Cover with a tomota paste, herbs, season to taste and add ingredients to taste for a home made pizza.  Bake in a very warm oven until done.

3/ Bread with a filling

My daughter taught me to make this tasteful bread.  After dough has doubled in size the second time, form into a square shape and then either roll with a rolling pin or flatten with hands until about 1,5 cm thickness.

Sprinkle with olive oil and then add the any of the following ingredients in the centre along the square:

 - garlic / grated cheese / slices sweet green or red peppers /sliced spring onions / diced tomatoes / spinach / sliced olives / peppadews

 - diced country ham / diced salami / or any other cold meats

 - actually anything to taste

Sprinkle with olive oil, herbs and seasoning to taste.

Fold the sides over to the middle and flatten the sides as to ensure that the mixture will stay inside. Sprinkle top with olive oil and mixed dried herbs.

Bake in oven until nice and brown and done.

Very tasty and I always receive many compliments when made.

4/ Vetkoek ( a South African favourite - directly translated as "fat"cake - it is actually fried cake)

Form small round balls of bread dough - leave to rise until double in size.  Warm cooking oil in a large sauce pan - must be quite warm.  

Add a few balls at a time into the warm oil and fry until brown on both sides - balls need to be turned around all the time.  

Drain on paper towels and enjoy with farm butter and the favourite honey or your favourite preserve.

For a savoury "vetkoek" - fill with savoury mince.

These are a few of my favourite uses for bread dough.  A quick and tasty meal can be prepared at any time with very little effort.  

 

*******************************

Herewith a photo of the summer salad recipe featured in a previous blog.

Have a lovely weekend!!

******************************************