Ouma se plaasbrood
There are few things in life that's more comforting than freshly baked farm bread. The way my ouma used to make it. The smell would permeate the farmhouse and instantly made you happy. Marthinus Strydom
The Story
Just like when I was a kid spending school holidays on the farm in Rayton. The smell always reminds me of those glorious, carefree days. Playing in the veldt from sunrise to sunset. One thing remained constant. The fresh farm bread like only my ouma could make it. Grab some butter and homemade jam and you will be back in your childhood in seconds.
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Ingredients
Method
- Add warm water to a bowl (the water must be luke warm, about 32 degrees C)
- Add the sugar, dry milk powder, salt and butter.
Important: Milk powder is not creamer or Cremora! You can find it at most health shops. - Mix together the wet ingedients.
- Add the flour and dry yeast.
- Mix in a mixer for about 10 minutes. The dough must be smooth.
- Cover with cklingfilm and leave to prove for about 2 hours
- Remove from bowl knock down the dough.
- Lightly oil 2 bread baking tins
- Transfer the dough into the tins
- Press dowen lightly to cover the bottom of the tins
- Cover with clingfilm and rest for 1 hour
- Heat the oven to 180 degrees C
- Bake in the oven for anything between 40 minutes and 60 minutes. The bread is ready when the crust is nice and golden and the crust souds hollw when tapping with your finger.
- Remove and leave in the tins to cool down for 5 minutes.
- Remove from tins and place on drying rack and let it cool down completely for about 30 - 45 minutes.
