Roosterbrood

Roosterbrood

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  • 4 to 6
  • Easy
  • Dairy free
  • 15 minutes, plus 1 hour proving time
  • 10 to 15 minutes

Ingredients

  • 1 kg cake flour
  • 1 x 7 g sachet instant yeast
  • 60 g sugar
  • ½ t salt
  • 2 T olive oil

Cooking Instructions

Using a blender, mix together the flour, yeast, sugar, salt and oil, then, with the blender still running, slowly add the warm water, a little at a time, until a smooth, elastic dough forms.
Transfer to a deep dish and cover with plastic wrap, then leave in a warm place for 30 minutes, to prove. Once the dough has risen, remove it from the dish and beat it down, then form into small balls and arrange on a tray.
Return to a warm place and allow to prove for a further 30 minutes. Grill over medium-hot coals, turning gently, until the roosterbrood sound hollow inside.

Cook’s note: Serve torn open, spread with butter and filled with mozzarella, biltong and tomato, or, for something sweet, a good dollop of grape jam.

TASTE Recipe by: TASTE
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The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.

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