Amadumbe Bread Recipe

Amadumbe Bread

Recipe by Jackie Cameron

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:

1) Sprinkle yeast over ½-cup warm water and allow standing

2) Sift the flour, sugar and salt together        

3) Rub in the butter amount using your fingertips and then rub in the yeast mixture. Follow this by rubbing in the Amadumbe mash

4) 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

5) Knead on a lightly floured surface for about 6-8 minutes until smooth and elastical

6) Place dough into an oiled bowl and prove for about an hour or until double in size

7) Knock down and cut the dough in half, shape the dough into two presentable loaves

8) 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

9) Cover with a damp cloth and allow rising until double in size about 35 minutes

10) 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

11) Cool on a cooling wrack and serve

Please post your comments and any food-related questions below.

I look forward to hearing from you.

Jackie Cameron
Head Chef
Hartford House
www.hartford.co.za
jackie@hartford.co.za
+27 33 263 2713