KOFFIE BLIK BROOD
Dis wat my man noem n “Boer Brood met n Engelse touch” ha ha ha hy is n Boer en ek is n Engelsman……. Dis my Koffie Blik Brood.
8 cups flour
1 packet dry yeast ( I use Yanchor Instant yeast 10g, purple packet )
1 tbsp sugar
1 tsp salt
1 tbsp soft butter/margarine
2 tbsp coffee creamer (cremation, Ellis Brown enige een)
+- 550ml warm water
(if you lucky enough to have a mixer with dough hook you can use it, otherwise your hands will do the job)
Mix dry ingredients togather.
Then slowly add the warm water 100ml at a time , to for a nice dough manageable with your hands.
Use some oil coat your hands.
Knead for roughly 5min.
Lightly oil a bowl, place doughy in bowl cover dough with a damp dish towel and allow to rise. (Double insize)
Then knead down again to the same size you started with (+-5min)
Grease coffee tins ( I prefer with butter, gives I nice golden colour)
Devide dough in half, place in tins cover with damp dish towel again and allow to rise until 3/4 in tin.
Bake at 160 degrees C for 45 min
Remove from oven and tins and allow to cool on a drying rack cover bread with damp dish towel.
Most bread recipes say bake at 180 degrees C….but mine seems to bake to brown if at 180, suppose it might just be my oven
Place oven rack on second row from bottom
This bread is awesome to use at burger buns and bunnie chows
Nothing like “Oven fresh Garlic Buns”
Used my “Koffie Blik Brood” recipe.
Rolled balls, baked @220c foe 13min
BRON – Carrie Segar Malan