Tag: traditional bread

Vetkoek – Magwinya

by Karen ClaassenLeave a Comment on Vetkoek – Magwinya
Vetkoek – Magwinya

This is a traditional South African food that is popular as a quick meal and often eaten as is, filled with minced meat or with cheese and syrup. Vetkoek literally means “fat cakes” as it is basically a deep-fried bread. Magwinya is simply shaped differently, smaller than tennis balls and often found in Townships or sold as a on-the-go breakfast at taxi ranks.

10g dried yeast
900g cake flour
10ml salt
10ml sugar
vegetable oil for frying

Pour 250ml of warm water (tepid) into a mixing bowl and sprinkle the yeast on top. Stir to dissolve the yeast and set aside.
Add the flour, salt and sugar to the bowl of a stand mixer fitted with the dough hook.
Run the mixer on low speed and add the yeast mixture.
Now add some more lukewarm water (about 400ml) until the mixture comes together in a soft dough.
Knead on medium speed for 6 minutes.
Transfer the dough to an oiled mixing bowl, cover with a tea towel and set aside for 90 minutes.
Knock back the dough by kneading it by hand for 1 minute.
Pour about 2 litres of vegetable oil into a saucepan over medium-high heat.
If you are making Magwinya, pinch off some dough and shape it into a ball, about the size of a golf ball.
If you are making vetkoek, pinch off twice the amount of dough, roll into a ball and then press it flat between your hands.
Place the shaped dough on an oiled tray until you have shaped all the dough and the oil is warm.
Test the oil with a small piece of dough: if the dough starts bubbling and rises when dropped into the oil, it is hot enough.
Deep-fry the magwinya/vetkoek in the oil, turning them often for about 3 minutes or until they are a deep golden brown.
Scoop out and drain on kitchen paper.
Serve warm with mince/ragou or grated cheddar cheese and golden syrup.

Polish Rye Bread

by Karen ClaassenLeave a Comment on Polish Rye Bread
Polish Rye Bread

This recipe provides a quick method for a rye bread with loads of flavour. The addition of buttermilk gives the typical tangy taste that one associates with a traditional rye and adds to a really good texture. This recipe makes two medium-sized, oblong breads.

500ml rye flour
1 500ml cake flour
10ml salt
15ml instant yeast
250ml water, tepid
5ml sugar
375ml buttermilk, room temperature
62ml butter, melted

Add the flours and salt to the bowl of a stand mixer fitted with the dough hook.
Add the yeast, water, sugar, buttermilk and melted butter to a separate bowl and whisk together to dissolve the sugar and yeast.
Turn the mixer on to a low speed and add the liquids.
Mix/knead for 7 minutes.
Place the dough in a lightly greased bowl, cover with plastic wrap and let rise in a warm place until double the volume.
Preheat your oven to 190℃ and line a large baking sheet with baking paper.
Knead the dough down by hand for 2 minutes.
Divide the dough in half and shape two oblong loaves.
Place the shaped dough on the prepared baking sheet, cover with oiled plastic wrap and allow to proof until almost doubled in size.
Brush the bread with egg white or water for a shiny crust. Make 4 diagonal, shallow cuts in the top of the bread.
Bake the breads for 30 minutes.
Cool on wire racks until completely cold.

Breadsticks

by Karen ClaassenLeave a Comment on Breadsticks
Breadsticks

Breadsticks are delicious and versatile: serve them as canapés, a dip like hummus or as a side to soup.

80g bread flour
5g instant yeast
2,5ml sugar
150ml tepid water

160g bread flour
15ml olive oil
2,5ml salt
1 egg
chopped herbs and/or grated parmesan cheese

Add the 80g flour, yeast, sugar and water to the bowl of a stand mixer.
Whisk the ingredients by hand until you have a smooth mixture.
Cover the bowl with plastic wrap and a clean tea towel.
Stand the bowl in a warm place for 30 minutes or until the mixture is foamy.

Add the 160g flour, oil and salt to the foamy-mixture.
Fit the mixer with the dough hook and turn it on to a low speed. Mix for 2 minutes.
Increase the speed to medium and knead the dough until smooth and elastic (about 8 minutes).
Cover the mixing bowl with a tea towel and allow to proof for 30 minutes.

Preheat your oven to 190℃ and line a baking sheet with baking paper.
Dust a work surface with flour and take the dough from the mixing bowl.
Knead it by hand for one minute.
Portion the dough by cutting it into equal sized pieces. About 16 portions would do but it depends on the length of breadstick you want. (Long is better as you may always cut them in half before baking).
Roll each piece of dough into a log.
To make twists: cut the log lengthwise into two and twist the one around the other.
To make braids: cut the log into three, keep the top end together, and braid as you would hair.
Place the breadsticks onto the prepared tray, brush with egg white and sprinkle with herbs and/or grated parmesan.
Bake the bread for 15 minutes.
Remove from the oven and cool completely on a cooling rack.
Serve with soup, hummus, a dip or as a canapé.