White Bread is very popular in South Africa. The Black Forest Bakery is baking wonderful white bread. When the fresh loaves come out of the oven I can never resist to taste it immediately; toasted is equally good.
It sells here for 13 Rand – which is about 0,90 €. Black South Africans are used to eat the bread with butter and sometimes with jam as well. For those of you outside Africa who like to bake white bread you can find a recipe similar to the one of the Black Forest Bakery. It is a recipe from Lutz Geissler.
Recipe
570 g flour (wheat)
365 g water
12 g salt
0,5 g yeast
35 g butter
17 g sugar
The recipe is for a bread tin of 24 cm length, 9 cm height and 12 cm width ( 1 kg )
You also need a piece of aluminium foil of approx. 30 cm length.
Mix all ingredients together. Let the dough rest for 24 hours with room temperature. Stretch and fold the dough approx. every 8 hours.
After 24 hours rest period divide the dough in 3 equal parts. Roll each part to a round shape. Let the pieces rest for 5 minutes. Fold each dough in a longish shape of approx. 10 cm. Grease the bread tin and put the dough pieces with the smooth side upside side by side into the tin. Grease one side of the aluminium foil and close the tin with this foil. Let the dough rest again for 1 hour. Put the bread tin into the oven with 50° C temperature. After 30 minutes adjust the temperature to 200° C and bake the bread for 45 minutes. Remove the aluminium foil after 20 minutes. Take the bread out of the tin, put it on a baking tray and bake the bread further on for 20 minutes with 200° C.