Makes: 1 Chakalaka Bread Oven: 200 °C / 400 °F
Preparation Time: 1 hour 30 minutes Baking Time: 25 – 30 minutes
A truly South African inspired bake. Try this Chakalaka Bread Recipe, topped with grated cheese and a mild and spicy veg flavour.
||Cake flour ( 4 x 250 ml / 4 cups )
||Salt ( 1 tsp )
||Sugar ( 1 tsp )
||Margarine ( 2 tbsp )
||Anchor Instant Yeast ( 1 packet )
||Lukewarm water ( ± 1⅓ cups )
||Tin Chakalaka ( 410 g )
||Cheddar cheese, grated ( 1 cup )
- Mix the cake flour, salt and sugar together. Rub the margarine into the flour with the fingertips.
- Add the Anchor Instant Yeast and mix.
- Add the water and mix to form a soft dough. Knead for about 10 minutes, until smooth and elastic.
- Place the dough on a lightly floured surface, cover with greased plastic and rest for 10 minutes.
- Knock the dough down and roll into a strand of about 40 cm.
- Cut the strand in half, place the strands next to each other and cut into 12 equal sections – 24 pieces. Keep covered with the plastic.
- Place the Chakalaka into a mixing bowl. Press each of the 24 pieces of dough flat and form into pebbles.
- Coat each pebble with the Chakalaka and pack the pebbles into a greased 1.5-litre-bread pan. Place the pebbles in a zig-zag pattern into the pan. Sprinkle with a little grated cheese. Continue with a second layer and now place the pebbles in the openings of the previous layer – once again a zig-zag pattern and sprinkle with cheese. Repeat the rows until all the pebbles have been used, ending with a sprinkle of grated cheese (four rows of 6 pebbles in a row).
- Cover with a greased plastic and allow to rise in a warm place for 25 – 30 minutes.
- Bake in a preheated oven at 200 °C / 400 °F for 25 – 30 minutes, or until golden brown.
- Loosen the sides from the pan, allow to cool for 5 minutes and turn out.
- Pull apart the pebbles layer by layer. Do not slice.