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LillyRoseAnneOPSutton, Staffordshire, Staffordshire, England UKApr 23, 2010
MOSBOLETJIES OR RAISIN LOAF OR WHITE BREAD...VERY SOUTH AFRICAN!!
2.5 KG CAKE FLOUR FOR SWEET BREAD. FOR WHITE BREAD USE BREAD FLOUR. 20 ML SALT 400 ML (320G) SUGAR, IF MAKING SWEET BREAD FOR WHITE BREAD, USE 180 ML SUGAR 20G INSTANT DRY YEAST 2 EXTRA LARGE EGGS, BEATEN, IF MAKING SWEET BREAD 1.5 L LUKEWARM WATER (NO MORE THAN 27 DEGREES C) 250G BAKING MARGARINE, MELTED. IF MAKING SWEET BREAD 397G CAN CONDENSED MILK, IF MAKING SWEET BREAD
ABOVE LIQUIDS INCLUDING EGGS & MARGARINE CAN BE REPLACED WITH MIXTURE MILK/WATER IF MAKING THE PLAIN WHITE BREAD. FOR SWEET BREAD: GENEROUS AMOUNT OF LARGE FRESH ANISEED, JUST VERY LIGHTLY TOASTED OR FOR RAISIN LOAF 500G RAISINS, COOKED TILL PLUMPED UP + 10 ML BICARB DISSOLVED IN TEPID/WARM LIQUID, USE ONLY IF MAKING THE RAISIN BREAD. MIX YEAST, FLOUR. ADD BEATEN EGGS, ADD COOLED LIQUID (MUST BE COOLED OR YOU WILL KILL THE YEAST!) TOGETHER WITH DRAINED RAISINS ONLY IF MAKING RAISIN LOAF OR ANISEEDS IF MAKING THE MOSBOLETJIES. (MAY ALSO HALVE DOUGH & MAKE HALF OF EACH SWEET BREAD RECIPE). DISSOLVE SUGAR, BUTTER, AND SYRUP TOGETHER WITH CONDENSED MILK. ONCE COOLED, KNEAD INTO SWEET DOUGH MIXTURE WELL. ALLOW TO RISE IN OVEN, (BERG WIND CONDITION/MICROWAVE AT 10 PERCENT POWER, NO HIGHER, THIS SPEEDS THINGS UP ESP IN COOL WEATHER. KNOCK DOWN DOUGH AND MAKE INTO BALLS THE SIZE OF EGGS. SMEAR YOUR HANDS WITH OIL AND SHAPE EACH BALL. PACK 12 BALLS PER LOAF TIN, COVER WITH OILED PLASTIC WRAP, AND ALLOW BUNS TO RISE TO THEIR MAXIMUM. BAKE 180 DEGREES C TILL DONE. BRUSH WITH SUGAR SYRUP GLAZE TO WHICH A FEW DROPS GLYCERINE HAS BEEN ADDED FOR EXTRA SHINE TOWARD END OF BAKING TIME. TURN OUT OF TINS AND ALLOW TO COOL ON WIRE RACK. ANY DOUGH THAT IS NOT NEEDED MAY BE ROLLED INTO A BALL, OILED AND STORED IN FREEZER BAGS RIGHT AFTER THE 1ST KNOCK DOWN STAGE. WHEN REQUIRED JUST CONTINUE AS NORMAL AFTER DOUGH HAS COMPLETELY DEFROSTED. TO SERVE: BREAK MOSBOLETJIES APART WITH HANDS, CUT LENGTHWISE THEN BUTTER AND CLOSE. RAISIN LOAF SLICED AND BUTTERED. MAKES 5-6 LOAVES Mmmmuaaah .. MWA !! I ABSOLUTELY JUST LOOOOOOVE 'EM !!
South African Boerekos Recipe For "Mosbolletjies" By LillyRoseAnne (1)
2.5 KG CAKE FLOUR FOR SWEET BREAD.
FOR WHITE BREAD USE BREAD FLOUR.
20 ML SALT
400 ML (320G) SUGAR, IF MAKING SWEET BREAD
FOR WHITE BREAD, USE 180 ML SUGAR
20G INSTANT DRY YEAST
2 EXTRA LARGE EGGS, BEATEN, IF MAKING SWEET BREAD
1.5 L LUKEWARM WATER (NO MORE THAN 27 DEGREES C)
250G BAKING MARGARINE, MELTED. IF MAKING SWEET BREAD
397G CAN CONDENSED MILK, IF MAKING SWEET BREAD
ABOVE LIQUIDS INCLUDING EGGS & MARGARINE CAN BE REPLACED WITH MIXTURE MILK/WATER IF MAKING THE PLAIN WHITE BREAD.
FOR SWEET BREAD: GENEROUS AMOUNT OF LARGE FRESH ANISEED, JUST VERY LIGHTLY TOASTED OR FOR RAISIN LOAF 500G RAISINS, COOKED TILL PLUMPED UP + 10 ML BICARB DISSOLVED IN TEPID/WARM LIQUID, USE ONLY IF MAKING THE RAISIN BREAD. MIX YEAST, FLOUR. ADD BEATEN EGGS, ADD COOLED LIQUID (MUST BE COOLED OR YOU WILL KILL THE YEAST!) TOGETHER WITH DRAINED RAISINS ONLY IF MAKING RAISIN LOAF OR ANISEEDS IF MAKING THE MOSBOLETJIES. (MAY ALSO HALVE DOUGH & MAKE HALF OF EACH SWEET BREAD RECIPE). DISSOLVE SUGAR, BUTTER, AND SYRUP TOGETHER WITH CONDENSED MILK. ONCE COOLED, KNEAD INTO SWEET DOUGH MIXTURE WELL. ALLOW TO RISE IN OVEN, (BERG WIND CONDITION/MICROWAVE AT 10 PERCENT POWER, NO HIGHER, THIS SPEEDS THINGS UP ESP IN COOL WEATHER. KNOCK DOWN DOUGH AND MAKE INTO BALLS THE SIZE OF EGGS. SMEAR YOUR HANDS WITH OIL AND SHAPE EACH BALL. PACK 12 BALLS PER LOAF TIN, COVER WITH OILED PLASTIC WRAP, AND ALLOW BUNS TO RISE TO THEIR MAXIMUM. BAKE 180 DEGREES C TILL DONE. BRUSH WITH SUGAR SYRUP GLAZE TO WHICH A FEW DROPS GLYCERINE HAS BEEN ADDED FOR EXTRA SHINE TOWARD END OF BAKING TIME. TURN OUT OF TINS AND ALLOW TO COOL ON WIRE RACK. ANY DOUGH THAT IS NOT NEEDED MAY BE ROLLED INTO A BALL, OILED AND STORED IN FREEZER BAGS RIGHT AFTER THE 1ST KNOCK DOWN STAGE. WHEN REQUIRED JUST CONTINUE AS NORMAL AFTER DOUGH HAS COMPLETELY DEFROSTED. TO SERVE: BREAK MOSBOLETJIES APART WITH HANDS, CUT LENGTHWISE THEN BUTTER AND CLOSE. RAISIN LOAF SLICED AND BUTTERED.
MAKES 5-6 LOAVES
Mmmmuaaah .. MWA !! I ABSOLUTELY JUST LOOOOOOVE 'EM !!