Ina Paarman’s Potato Bread

Makes: 1 Large Potato Bread Oven: 180 °C / 350 °F
Preparation Time: 2 hours Baking Time: 40 – 50 minutes

Ingredients

3		Medium potatoes, peeled and cut
500	ml	Potato water plus plain water ( 2 cups )
720	g	Bread or Cake flour ( 6 cups ) plus extra for dusting
15	ml	Sugar ( 1 Tbsp )

15	ml	Ina Paarman’s Potato Spice ( 1 Tbsp )
10	g	Anchor Instant Yeast ( 1 packet )

Tip

Instead of a cast iron pot, you can use a 30 cm round frying pan or cake pan.

Method

Boil the potatoes in ± 2 cups ( 500 ml ) of lightly salted water. When tender, pour off potato water into a large jug. Add more water if necessary to make up to 2 cups ( 500 ml ). Mash potatoes finely.
Add the mashed potatoes to the reserved lukewarm potato water.
Measure all the dry ingredients into a large mixing bowl. Toss with your fingers. Add the Anchor Instant Yeast and mix. Make a hollow in the centre and add the watery potato mix.
Working from the outside in, blend the ingredients together using your hand. Knead until the dough is smooth. Cover and leave to stand for 30 minutes.
Spray and butter or oil a large No. 3 cast iron pot. It’s best to line the pot with baking paper.
Knead the dough again, shape into balls and pack into the pot. Leave at room temperature to allow the dough to rise slowly.
When double in size, dust the top with a little flour.
Adjust the oven rack to the middle position. Preheat the oven to 180 °C / 350 °F or prepare the Weber to medium hot coals. If baking in the Weber, keep the lid on. Bake open in the oven for ± 45 – 50 minutes.
Break buns apart and serve with lashings of butter and apricot jam or honey or top with seasoned slices of avo and cherry tomatoes.

Raisin Bread

Makes: 1 x 900 g Raisin Bread Bread Machine: Menu 5
Preparation Time: 15 minutes Baking Time: 1 hour 15 minutes – Sweet Setting

Ingredients

125	ml	Lukewarm water ( ½ cup )
80	ml	Lukewarm milk ( ⅓ cup )
1		Large egg, beaten
5	ml	Salt ( 1 tsp )
60	ml	Sugar ( 4 tbsp )
60	g	Margarine, cut into pieces ( 4 tbsp )
420	g	Cake flour ( 3 x 250 ml + 4 tbsp / 3¼ cups )
7	g	Anchor Bread Machine Yeast ( 1 packet )
140	g	Raisins ( 200 ml ) Milk, to brush Sugar, to sprinkle Sugar water glaze, to brush

Method

Remove the pan from the bread machine.
Make sure the paddle is in position and secure.
Place the lukewarm water, milk, egg, salt, sugar and margarine into the pan.
Add the cake flour and insert the pan into the
bread machine.
Make a shallow well in the flour and add the
Anchor Bread Machine Yeast.
Switch the machine on and press
menu 5 – sweet setting.
Select 900g/1 lb/1.5lb size loaf and light colour.
Check selections and press start.
When the cycle reaches the knocking down period the
machine will indicate with a beep sound for extra ingredients to be added. Open the lid and add the raisins.
Close the lid and allow the machine to continue with the cycle.
When the time indicates about 1h15, open
the lid and carefully brush the top lightly with
milk and sprinkle with sugar. Close lid gently.
When the cycle is complete, remove pan and cool for
10 minutes. Turn out and brush with the glaze for a shiny finish.

Milk Wash

Brush with milk before baking and sprinkle with sugar.
Crust will be golden.

Sugar Water Glaze

Mix 100 g ( 250 ml ) ( 1 cup ) of sugar and 125 ml ( ½ cup )
water together in a saucepan and simmer over a low heat for about 5 minutes, stirring continuously. Cool and store in the fridge. Use when required.

Milk Loaf

Makes: 1 Milk Loaf Oven: 200 °C / 400 °F
Preparation Time: 1 hour 30 minutes Baking Time: 30 – 35 minutes

Ingredients

500	g	Cake flour ( 4 x 250 ml / 4 cups )
10	ml	Salt ( 2 tsp )
5	ml	Sugar ( 1 tsp )
30	g	Margarine ( 2 tbsp )
10	g	Anchor Instant Yeast ( 1 packet )
185	ml	Warm milk ( ¾ cup )
125	ml	Cold water ( ½ cup )

Method

Mix the cake flour, salt and sugar together. Add the margarine and rub into the flour with the fingertips.
Add the Anchor Instant Yeast and mix. Add milk and water to the flour mixture to form a soft dough.
Knead the dough until smooth and elastic, cover with greased plastic and leave to rest for 5 minutes.
Knock the dough down, divide into 12 equal pieces and roll each piece into a round ball.
Place the 12 balls into a greased 1.5-litre-bread pan along side each other.
Cover with greased plastic and allow to rise in a warm place until double in volume, about 30 minutes.
Bake in a preheated oven at 200 °C / 400 °F for 30 – 35 minutes.

Brown Bread

Makes: 1 Brown Bread Oven: 200 °C / 400 °F
Preparation Time: 1 hour 30 minutes Baking Time: 30 – 35 minutes

Quick, easy and healthy brown bread recipe. Simply delicious and fool proof.

Ingredients

500	g	Brown bread flour ( 4 x 250 ml / 4 cups )
10	ml	Salt ( 2 tsp )
10	ml	Sugar ( 2 tsp )
10	g	Anchor Instant Yeast ( 1 packet )

30	ml	Oil ( 2 tbsp )
330	ml	Lukewarm water ( ± 1⅓ cups )

Method

Mix the brown bread flour, salt and sugar together. Add the Anchor Instant Yeast and mix.
Mix the oil and the lukewarm water together and add enough lukewarm water to the flour mixture to form a soft dough.
Knead the dough until smooth and elastic, cover with greased plastic and leave to rest for 5 minutes.
Knock the dough down, pat into a rectangle, making sure the width is the length of the bread pan.
Roll up into an oblong bread and place onto a greased baking tray, OR roll the dough up and place, seal towards the bottom, into a greased 1.5-litre-bread pan.
Cover with greased plastic and allow to rise in a warm place until double in volume, about 30 minutes.
Brush with water and bake in a preheated oven at 200 °C / 400 °F for 30 – 35 minutes.
Tap the top of the bread with the knuckles, a hollow sound indicates that the bread is baked.

Basic White Bread

Makes: 1 Basic White Bread Oven: 200 °C / 400 °F Preparation Time: 1 hour 30 minutes Baking Time: 30 – 35 minutes
Nothing beats the smell of home-baked bread, try this bread recipe and you will never buy store-baked bread again.

Ingredients

500	g	Cake flour ( 4 x 250 ml / 4 cups )
10	ml	Salt ( 2 tsp )
5	ml	Sugar ( 1 tsp )
10	g	Anchor Instant Yeast ( 1 packet )
30	g	Margarine ( 2 tbsp )
320	ml	Lukewarm water ( ± 1⅓ cups )

Method

Mix the cake flour, salt and sugar together. Add the margarine and rub into the flour with the fingertips.
Add the Anchor Instant Yeast and mix. Add enough lukewarm water to the flour mixture to form a soft dough.
Knead the dough until smooth and elastic, cover with greased plastic and leave to rest for 5 minutes.
Knock the dough down, pat into a rectangle, making sure the width is the length of the bread pan.
Roll the dough up and place seal towards the bottom into a greased 1.5-litre-bread pan OR shape into a shape of your choice and place on a greased baking tray.
Cover with greased plastic and allow to rise in a warm place until double in volume, about 30 minutes.
Brush with water and bake in a preheated oven at 200 °C / 400 °F for 30 – 35 minutes.
Tap the top of the bread with the knuckles, a hollow sound indicates that the bread is baked.