27 January 2009

Roosterkoek (bread)


This is a traditional recipe for bread that you can make on a fire in the great outdoors. Doing it at home? At a push you can use the oven grill – but roosterkoek made on a fire tastes best.

¾ teaspoon sugar
100ml’s lukewarm water
10ml dried yeast
400grams flour
¾ teaspoon salt
60 grams butter
2 eggs
sunflower oil

First up, you have to activate the yeast, do this by mixing the sugar, yeast and warm water together, then sprinkle a tablespoon of flour on top (this prevents the yeast mixture from getting a dry crust) and leave in a warm spot for 10 minutes or until frothy. Sieve the flour into a bowl, add the salt and using your finger-tips, rub in the butter. Next, beat the eggs lightly with a fork and add to the yeast mixture. Make a hollow in the dough, pour in the yeast / egg mixture and knead it well until you have a soft, pliable dough. Brush the dough with sunflower oil, place in big bowl, cover in cling wrap or a damp tea towel, and let it rise in a warm spot for about 40 minutes, or until it has doubled in size. Then, knead the dough one more time (called knocking it down), and then you’re ready for the interesting part:

Break off a fist sized ball of dough, flatten it with the palm of your hand. Put a dollop of strawberry jam (or chocolate or or or) into the centre of the dough, and fold over. Press the edges down firmly and leave for about 15 minutes in a warm spot until it virtually doubles in size. Then roast on a grid over coals on a medium heat until the roosterkoek are brown on both sides and cooked inside. Lekker with real coffee.

TIP: If you’re camping, place dough around a stick and cook over the coals. When it’s ready, remove the stick and fill the hole with jam and butter. Serve with Moer Koffie.