The bread of today will never taste like the bread of way back. They had to grind the grain by hand and used a sweet potato yeast. That was a long procedure to make the yeast and the bread soon got a sour taste. But the families and the appetites were big. They usually baked at least half a dozen a day. The bread was baked in an outdoor oven. The girls in the house usually started early morning.
Bread and beskuit (rusks) recipes are more or less the same. Rusks have added sugar and aniseed.
But let us start with the bread with a modern recipe.
First a few tips.
1. The bread and the yeast must be fresh. Use all purpose flour or bread flour.
2. Mix the yeast with luke warm water and not hot water.
3. Let the bread rise in a lukewarm place out of a draft.
4. If you want to add raisins etc to the bead use more liquid.
5. Preheat you oven to 200 degrees Celsuis and turn down to 190. Heat are lost when you put bread in the oven.
6. Use a food processor or if you are going to bake often buy a small breadmaker. You don’t have to get your hands dirty. The bread tastes the same.
2 packets instant yeast
10 ml salt
625ml lukewarm water.
15ml sunflower oil
1. Put the flour in a mixing bowl and mix the sugar and yeast well together with a wooden spoon.
2. Mix the lukewarm water and vinegar and add to dry mixture.
3. Start kneading with hand or machine and work the sunflower oil in until the dough is elastic and does not stick to your hands.
4. Make a round ball and cover with cling wrap after you sprayed the top with cooking spray.
5. Cover with blanket and allow to double in size.
6. Knea down carefully and place in sprayed pan. Pan only be half filled. Cover again with cling wrap after cooking spray on top. Cover with blanket and allow to double again.
7. Preheat oven to 200 degrees Celsius. Place pan/s in middle of oven and turn oven down to 190 degrees.
8. Bake for 40 minutes. Turn bread out. It must sound hollow if you knock on it. If not return for another 10 to 15 minutes.
9. For soft crust cover with damp dishcloth while cooling.
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