|500||g||Cake flour (4 x 250 ml / 4 cups)|
|10||ml||Salt (2 tsp)|
|5||ml||Sugar (1 tsp)|
|45||g||Margarine (3 tbsp)|
|10||g||Anchor Instant Yeast (1 packet)|
|300||ml||Lukewarm water (approx. 1¼ cups)|
- Mix all dry ingredients together, then rub the margarine into the flour with the fingertips. Add the Anchor Instant Yeast and mix.
- Add enough lukewarm water to form a soft dough and knead the dough well until smooth and elastic, about 5 minutes.
- Place the dough on a lightly floured surface, cover with greased plastic and leave to rest for 5 minutes.
- For loaves: knock the dough down and divide into 2 equal pieces. Roll the dough into a rectangle slightly shorter than the width of a loaf pan. Roll the dough up and place into a greased loaf pan.
- For Pot Bread: shape all the dough into a round ball. Place into a greased flat pot and flatten the top slightly.
- Cover the loaf pans with greased plastic, or the pot with its lid, and allow to rise in a warm place until double the size, about 20 – 30 minutes.
- Bake the loaves in a preheated oven at 200 °C / 400 °F for 30 – 35 minutes.
Bake the pot bread the traditional way with hot coals for 30 – 35 minutes, or until golden brown. Place a few coals on top of the lid for extra heat and to brown the top of the bread. Turn out when cool and brush with melted margarine for a shiny crust.
To make Dumplings
Use the above dough to make your favourite Dumpling, which can be served with a wholesome stew, cabbage fry, or chakalaka. Follow steps 1 to 3 above and then prepare the Dumpling by shaping the dough into a ball. Place into a greased enamel dish and pat into the dish. Allow to rise for 15 – 20 minutes. Steam the Dumpling over a pot of boiling water, with a lid, for 30 minutes.