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
Ingredients:
- 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
Extras:
- Flour for dusting and baking
- Sunflower Oil
- 1 Egg, lightly whisked - for glazing
Method:
- Sprinkle yeast over ½-cup warm water and allow standing
- Sift the flour, sugar and salt together
- Rub in the butter amount using your fingertips and then rub in the yeast mixture. Follow this by rubbing in the Amadumbe mash
- 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
- Knead on a lightly floured surface for about 6-8 minutes until smooth and elastical
- Place dough into an oiled bowl and prove for about an hour or until double in size
- Knock down and cut the dough in half, shape the dough into two presentable loaves
- 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
- Cover with a damp cloth and allow rising until double in size about 35 minutes
- 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
- Cool on a cooling wrack and serve
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