Giant bun
6
Easy
35 minutes, plus 1 hour 20 minutes’ proving time
40 minutes“My IG followers know by now that I love a giant anything, and this bagel is by far my favourite breakfast bread. It doesn’t follow the classic bagel preparation process, so it’s essentially bagel-inspired bread – which also means you can shape this dough any way you please. Just pop it in a loaf tin if you want a clean slice for toast…” – Khanya Mzongwana
Ingredients
Method
- 720 g flour
- 10 g dried yeast
- 1 T salt
- 3 T brown sugar
- ¼ cup canola oil
- 2 cups approx, lukewarm water
- 1 free-range egg, beaten (optional)
- Woolworths everything bagel sprinkle, for sprinkling
Method
Ingredients
1. Place the flour, yeast, salt and sugar in a bowl and stir until combined. Add the oil and mix with your fingers using a pinching motion until all the oil is evenly distributed through the dry ingredients.
2. Make a well in the centre of the mixture and gradually add the water, stirring it in using a metal
spoon, until a shaggy dough forms. Using your hands, combine thoroughly until the dough becomes more pliable.
3. Knead minutes, or until smooth and slightly firm to the touch, but not hard. Place the dough in a clean, lightly oiled bowl and cover with a clean tea towel. Allow to prove for 1 hour or until doubled in size.
4. Shape the dough into a large ring and place on a floured surface. Cover again with a tea towel and prove for a further 20 minutes, then chill for 15 minutes.
5. Preheat the oven to 200°C. Line a baking tray with greaseproof paper and spray with baking spray and place the bagel on the baking tray. Brush the surface of the bagel with egg and sprinkle liberally with everything bagel sprinkle. Bake for 35 minutes, or until deep golden brown. Serve
warm with whatever you like. Heaps of butter or creamy, sweetened amasi cheese for me.
Photographer: Toby Murphy
Food Assistant: Leila-Ann Mokotedi
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