John Myers
Ingredients for 1 servings:
- 250 g wheat flour type 405
- 50 g tapioca flour
- 10 g black cumin, whole
- 6 g beef broth, instant
- 1 tbsp, levelled sugar
- 15 g dry yeast
- 160 g water, lukewarm
- 3 tbsp palm oil, very good quality
- 1 tbsp egg white
- 2 tbsp water
- 1 pinch(s) beef broth, instant
- Grease for the tray
Instructions
Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 40 minutes; Total time approx. 3 hours 10 minutes
As a sandwich, it’s hard to beat. Kids, in particular, love it. It’s easy to make, but it does take a bit of time.
Mix all ingredients, from wheat flour to dry yeast, thoroughly. Then add the water and knead into a crumbly dough. Add the palm oil and process the crumb mixture into a smooth dough. Knead for at least 10 minutes; I use a food processor for this. Let the dough rise in a warm place at at least 30°C for 1 hour. Knead briefly and form two long loaves. Place on a greased baking sheet or use baking paper. If you like, you can make three diagonal cuts into each loaf. Let rise for another hour, then bake in a preheated oven at 190°C (bottom heat) on the middle shelf for about 30 minutes. Whisk the egg whites with the water and beef broth. When the loaves have turned a light brown color, remove them from the oven and brush them with the flour. Bake until the loaves are nicely browned. Remove from the oven, let cool, and serve with butter.
Facebook Comments