Rosemary bread

By admin
13 April 2012

Settie Engelbrecht grew up on Steenrug farm near Clanwilliam and has loved cooking since she was a young girl. Her dad did all the cooking and she used to give him a hand.

Makes 3 large loaves

Preparation time: 25 min

Standing time: 1 hour

Baking time: 45 min

2 kg cake flour

2 sachets (10 g each) instant yeast

20 ml (4 t) salt

20 ml (4 t) sugar

100 g butter melted in lukewarm water to make 1,7 litres

15 ml finely chopped fresh rosemary, whisked egg for brushing on top

Preheat the oven to 180 °C.

Grease three 30 x 13 x 8,5 cm tins with butter or margarine.

Mix the dry ingredients in a large bowl.

Add the buttery water, mix and knead until the dough no longer sticks to your hands.

Add the rosemary and knead. leave the dough to rest in a warm place for 10 minutes.

Punch down the dough and shape it into 3 loaves.

Put the loaves in the prepared tins and leave them to rise in a warm place until they fill the tins.

Brush with whisked egg and bake for 45 minutes or until done and the tins sound hollow when tapped underneath.

Leave to cool slightly, then turn the loaves out on a wire rack and cover with a tea towel.

Serve with butter and jam.

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