“Milk bread is a real crowd-pleaser. When it came to incorporating locally foraged ingredients, I noticed the thick shell that houses baobab seeds, and decided to test it out in the oven, baking the bread inside the shell instead of a tin. Even after baking, the shell maintains its green, velvety coating, so it can be used numerous times.”
- 500 g bread flour
- 1 t salt
- 1 T sugar
- 1 t instant dry yeast
- 1 3⁄4 cup full-cream milk
- 50 g unsalted butter, softened
- 1 free-range egg, whisked with 1 T water or milk
1. Place all the ingredients except the butter and egg into a mixing bowl, and knead in a stand mixer at a low speed for 5 minutes. Gradually add the butter until incorporated, then knead for a further 5 minutes. Remove the bowl from the mixer, cover with a cloth and allow the dough to prove for 1 hour.
2. Place the dough in a 20 cm loaf tin and allow to prove again for 20 minutes.
3. Once it has risen, preheat the oven to 200°C. Brush with the egg, then bake for 35 minutes, or until golden.
Photograph: Jan Rasl
Recipes: Aaron Menezes
Food production: Khanaya Mzongwana