Makes: 12 Stokbroodjies Braai: Medium Coals
Preparation Time: 1 hour Braaing Time: 10 – 12 minutes
Ingredients
| 500 |
g |
White bread flour ( 4 x 250 ml / 4 cups ) |
| 10 |
ml |
Salt ( 2 tsp ) |
| 15 |
ml |
Sugar ( 1 tbsp ) |
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| 10 |
g |
Anchor Instant Yeast (1 packet) |
| 300 |
ml |
Lukewarm water (± 1 1/4 cups) |
| 60 |
ml |
Olive oil (1/4 cup) |
| 30 |
cm |
Dowel stick, 10 – 15 mm thickness |
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Sauces of own choice |
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Method
- Mix the bread flour, salt and sugar together. Add the Anchor Instant Yeast and mix.
- Mix the water and the oil together and add to the flour mixture to form a soft dough.
- Knead the dough for 10 minutes until smooth and elastic.
- Cover with lightly greased plastic and allow to rest for 5 minutes.
- Knock the dough down and divide into 12 equal pieces. Roll each piece into a round ball and place under greased
plastic to rest.
- Soak the dowel sticks in water, remove, dry and brush with oil.
- Roll each dough ball into a 20 cm strand and wrap around a greased dowel stick. Place on a bread board for 10
minutes to rise.
- Place over medium braai coals on a greased braai grid for 10 – 12 minutes, turning occasionally until golden brown.
- Remove and allow to cool on a cooling rack. Remove the dowel stick and serve with sauces of own choice.
