MOSBOLLETJIES IN THE BREAD MACHINE
Russell Hobbs bread machine (1 kg bread)
300 ml water
75 ml canola oil
4 tablespoons
condensmilk
75 g raisins
100 g sugar
½ teaspoon salt
475 g cake flour
4 level teaspoon dried active yeast
Weigh the flour and set aside. Soak raisins in a cup of boiling water for 30min. Drain excess water
Measure the water into a measuring jug. Have all other ingredients to hand.
Starting always with the liquid, add the ingredients into the pan in the order set out in the recipe.
Set the program to Dough
Press Start
When the cycle has finished, remove the dough, make even size balls, pack into the pan. Allow to rise until double in volume.
Bake for 1 hour at 180°C. Cut and dry out in oven.
ALTERNATIVE
Set the program on White
Set loaf size on 1.125 kg
Set desired crust on ‘medium’
Press start
When the cycle has finished, remove from the tin and allow to cool.
Slice the gigantic rusk as you would with a normal bread, halve the slices again, dry like normal rusks.
Recipe posted by Rina Kleinhans
