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Recipes with white bread flour

4 recipes that use white bread flour, with photos, step-by-step instructions and cook times. The quickest, Zopf, takes 70 minutes. It is most often cooked with sugar, instant dried yeast and butter.

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Potbrood

Out on Karoo farms, at the camp site or around the Saturday braai, potbrood is the loaf that bakes in a flat-bottomed cast-iron pot with coals underneath and heaped on the lid while the rest of the meal cooks. It comes out tall and round, with a thick, deep brown crust and a soft, slightly chewy crumb that tears beautifully, best eaten warm with butter and apricot jam or alongside a vegetable potjie. Indoors, a lidded cast-iron casserole in a hot oven does almost as well. Too many coals underneath is the mistake everyone makes once: the base burns long before the top is cooked, so put more heat on the lid than below. Chef's tip: grease the pot and dust it with flour so the loaf drops out cleanly.

180 minSouth AfricanBaking
by KrazyBadal 0 views

Roosterkoek

Nobody at a South African braai minds waiting for the meat when there is roosterkoek: rounds of simple white bread dough laid on the grid over gentle coals and turned until they puff up, crack open at the sides and blister with dark grill marks. Rooster means grid, and the bread tastes of the fire, smoky and crisp outside, steaming and chewy within. Tear them open hot and fill with butter and apricot jam, or with grated cheese and tomato, or use them to mop up chakalaka. Cooking them over the fierce heat used for steak is the usual error: the crust blackens long before the middle is cooked, so give them the cooler edges of the fire or wait until the coals have died back. A heavy ridged griddle pan or the oven work well when there is no fire. Chef's tip: dust the shaped balls with flour before they go on the grid, and they won't stick to the bars.

90 minSouth AfricanBreads & ParathasVegan
by KrazyBadal 0 views

Zopf

In German-speaking Switzerland the Sunday breakfast table is not complete without a Zopf (Züpfe in Bern): a shiny, plaited white loaf made with milk and plenty of butter, sliced thick and spread with more butter and jam or honey. Bakeries from Bern to St Gallen bake them on Saturday nights, and many families plait their own on Sunday morning. The crumb is soft, light and faintly sweet from the butter, not the sugar, and the egg-yolk glaze gives a deep brown, glossy crust. Leftovers make excellent French toast (Fotzelschnitte). Chef's tip: let the shaped plait rest in a cool place for 15 minutes before glazing and baking; the strands hold their shape and the pattern stays crisp.

70 minSwissBreads & Parathas
by KrazyBadal 0 views

Vetkoek

Vetkoek ('fat cake' in Afrikaans) is fried at church fêtes, rugby matches and roadside stalls all over South Africa, and in townships it's known as amagwinya. The yeast dough fries into a crisp golden ball with a soft, steamy middle, split open while still warm. The best-known filling is curried mince, but just as many people eat them with grated cheese and apricot jam, golden syrup, or a spoon of chakalaka, as here. Chef's tip: keep the oil at a steady medium heat and turn the vetkoek often so they colour evenly and cook right through.

90 minSouth AfricanBreads & Parathas
by KrazyBadal 0 views

Goes well with white bread flour