Amadumbe Bread

Amadumbe Bread

An amadumbe bread recipe was what I needed to fulfil my bread-eating fetish. The result was the lightest of light textures encased in a crispy crust.

Yields: 2 Large Breads


  • 1 ½ cups steamed and mashed Amadumbe
  • 560 ml Water, warm
  • 2 packets Instant/Dry yeast
  • 1 kg Cake Flour
  • 45 ml White Sugar
  • 20 ml Fine Salt
  • 30 ml Salted Butter


  • Flour for dusting and baking
  • Sunflower Oil
  • 1 Egg, lightly whisked - for glazing


  1. Sprinkle yeast over ½-cup warm water and allow standing
  2. Sift the flour, sugar and salt together        
  3. Rub in the butter amount using your fingertips and then rub in the yeast mixture. Follow this by rubbing in the Amadumbe mash
  4. Then start cutting in the remaining liquid, little by little, remember this is a guideline but you want a dough with moisture that is easy to knead
  5. Knead on a lightly floured surface for about 6-8 minutes until smooth and elastical
  6. Place dough into an oiled bowl and prove for about an hour or until double in size
  7. Knock down and cut the dough in half, shape the dough into two presentable loaves
  8. Dust two trays with flour, place bread dough on top. Glaze the dough with egg wash and dust the dough with flour. Take a sharp knife or blade and score the top
  9. Cover with a damp cloth and allow rising until double in size about 35 minutes
  10. Bake at 180˚C for 20 minutes. Reduce temperature to 150˚C for 15 minutes and then remove oven tray and cook for a further 15 minutes
  11. Cool on a cooling wrack and serve

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I look forward to hearing from you.