cake flour Archives

Afternoon tea

Melting moments

15 minutes, plus 3 minutes for melting chocolate

Afternoon tea

Reindeer chocolate shortbread cookies

20 minutes

Afternoon tea

Peanut butter-and-chocolate spider cookies

20 minutes

Afternoon tea

Amarula milk tart

30 minutes, plus 4 hours setting time

Afternoon tea

Padda in die gat with peri-peri smoor

1 hour

Cheesecake recipes

Honey lekach with burnt honey butter and apple jam

1 hour

Bread recipes

Easy challah

25 minutes

Easy challah

Serves Makes 2 loaves

Difficulty Medium

Prep Time 10 minutes, plus 1 hour’s proving time

Cooking Time 25 minutes

Ingredients

1 kg cake flour
2 t salt
1 x 10 g packet active dried yeast
½ cup sunflower or olive oil
1½ cups warm water
1 free-range egg, beaten, for brushing

Method

1. Sift 600 g flour and the salt into the bowl of a stand mixer. Add the sugar and yeast and mix well.

2. Pour in the oil and water and knead using the dough hook attachment form a soft ball of dough. You may need to add the remaining flour if the dough seems too sticky. Rest the dough for a few minutes, then knead again, adding more flour until it looks smooth and malleable. Cover the dough with a clean, damp tea towel and leave to prove in a warm place until doubled in size – about 30–45 minutes.

3. Once the dough has risen, dust your work surface with flour and knead again by hand for 2 minutes.

4. Divide the dough in half to make 2 loaves, into smaller pieces for rolls, or make one large challah. Follow the video to make a round plaited challah for Rosh Hashanah. Another idea is to grease and line a round 23 cm baking tin, break off small handfuls of dough, roll into balls and pack into the baking tin, leaving space for the dough to rise. This will give you a lovely pull- apart round loaf.

5. Shape the dough to your preference and leave to prove again on a baking tray for about 20 minutes. Preheat the oven to 180°C. Brush the loaf with beaten egg or water and bake for 20–25 minutes or until golden and it sounds hollow when tapped underneath.

Find more bread recipes here

Videographer: Trevor McPherson

Photographer: Shavan Rahim

Food Assistant: Bianca Jones

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Melting moments

Loukoumades (Greek doughnuts)

Reindeer chocolate shortbread cookies

Peanut butter-and-chocolate spider cookies

Amarula milk tart

Audrey’s chocolate brownies

Flapjack cheese platter

Padda in die gat with peri-peri smoor

Milk tart cheesecake

Honey lekach with burnt honey butter and apple jam

Easy challah

Easy challah

Ingredients

Method