Annelie Joubert - Here is the recipe I use. I prove (rise) the dough once to double the volume and place it on a floured cutting board. Massage and stretch it out to be about 1 cm thick. The dough will contract - no matter. When the oil has heated up to the desired temperature, I cut the dough into 50mm x 50 mm squares. Just before I drop it into hot oil, I stretch each vetkoek to be very thin. If the oil is very hot, then you get a hollow vetkoek, while cooler oil will yield a solid vetkoek. JAMIE’S BASIC BREAD DOUGH This is Jamie Oliver’s recipe to make quick bread dough, which can be used to make vetkoek with, be used as a pizza base, used in calzones, etc. It is easy to make, does not flop and comes in very handy in an emergency. This one of the must have recipes. Ingredients 1 kg white bread flour (not the same as cake flour) 625 ml lukewarm water 30g fresh yeast or 20g dried yeast 30g honey or sugar 30g salt extra flour for dusting Method Dissolve the yeast and honey/sugar in half of the water. On a clean surface, file the flour in a mount and then make a large well in the centre of the pile and pour in the yeast mix. Now use your fingers or a fork and make circular stirring movements all the time bringing in some flour. Mix this in the centre and then bring in some more flour until the yeast mixture has been soaked up. Next pour in the remaining water and gradually incorporate all the flour the same way. Use more water if required – the dough must be moist. Now knead the dough. Twist it, knead it with your fists, fold it, and do so again and again for 5 minutes. This kneading develops the gluten and structure of the dough, so don’t be afraid to give it a real working over. If some of the dough sticks to your hands, rub your hands together with some flour. The dough now is ready for proving.
Posted on: Sun, 31 Aug 2014 09:19:14 +0000
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