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Traditionally, Herero bread is sweet white bread baked in a jam tin. I have added raisins and crushed marula nuts to give it even more of a Namibian twist.
- 1 kg White bread flour
- 1/2 cup Sugar
- 1 tablespoon Oil
- 10 grams Dried yeast
- 1 teaspoon Salt
- 1/2 cup Raisins, seedless (optional)
- 1/4 cup Marula nuts, crushed (optional)
- 800 milliliters Water, luke warm
1. Sieve the dry ingredients together. Add the luke warm water. Using your hands or a dough hook, kneed until it form an elastic dough. Cover and set aside to proof until double the original size.
2. Knock down the dough. If you are going to use the raisins and nuts, add them now. Set aside and allow the dough to double in size again. Smear your bread pans or jam tins with butter. Divide the dough between the pans or tins. Bake in a pre-heated oven at 220℃ until the bread is done. Tap for a hollow sound. The baking time will depend on the size of your tins or pans. Check for doneness after 25 to 30 mins for small loaves and 40 minutes for larger ones.