English Translation
Included Below.
Rosyntjiebrood sal tot in lengte van dae ‘n uitgesonderde, vertroostende
plekkie behou in my hart. Ek het dit letterlik aan die knieg van my moederskant
ouma leer eet, sittend by haar gebarste melamien kombuistafel gesetel in haar
skynbaar oorgroot (op daardie lewens tydstip) kombuis – met die logge, immer wakende
koolstoof knersend in die hoek.
Haar kombuis was aan die eindpunt van die vernouende, teleskopiese gang
met die uitgetrapte, naargroen, stekelharige tapyt wat gestrek het tot by, en
verder as, die studeerkamer se kerkhoë vensters wat Stoïsyns opgereik het na
die uitgeblykte gewelf daarbo. ‘n Verwelkte blou – geraam in klouende Jakaranda
takke – so blou soos haar melamien teekoppies immer halfvol met vrank,
melkerige blaartee vanuit Ceylon. Ek haat nou gange.
My ouers had nie juis ‘n voorliefde vir soetgoed nie. Ek het geen
herinnering dat hierdie lekkerte ooit in my ouerhuis te ete was nie. Aan
universiteitskoshuis was ‘n hele, bakkery gekoopte brood, met ‘n souterige
margarien en KOO se heelstuk appelkooskonfyt, ‘n eie beloning vir buitengewone
prestasie in semester toetse. Verskeie kamermaats het die harde manier geleer
dat hierdie genotjie nie te deel was nie. Ek wonder waarom sien ons nie meer
geblikte, heelstuk appelkooskonfyt nie?
Ek het relatief laat in my lewe uiteindelik geleer van soet brioche, stollen en kugelhopf nadat
my belangstelling in die kookkuns ontwaak het. Heel party resepte was beproef met
wisselende grade van sukses. Die groentjie kok begryp nie aldag deeglik die dieper
ingewikkeldhede van standblywende Europese spesialiteite nie. Voortslepende volharding
bring – uiteindelik – ‘n mate van ervaring en insig. My resep is nie heeltemal so
soet of ryk soos hierdie tradisionele brode nie, maar dit voldoen aan die versugtinge
van my hart. Deesdae ervaar ek dat oormaat in al die aanloklikhede neig om dit te
laat aanslaan en die glans daarvan taan.
Resep lewer:
|
Hoeveel tyd?:
|
2 Klein broodjies of 1 GROOT brood
|
± 180 minute
|
(Klein broodpan se volume
moet ± 1.2L wees en die groot broodpan s’n ± 2.5L)
Spesiale
Toerusting Benodig:
‘n Elektriese menger, so
in die Kenwood Chef of Kitchen Aid klas, met die deeghaak
gekoppel.
Bestandele:
Korrel
kitsgis
|
20g
|
Louwarm
melk
|
60ml
|
Witbroodmeel
|
750g
|
Suiker,
wit
|
100g
|
Sout
|
10ml
|
Kaneel,
fyn
|
2.5ml
|
Eiers,
ekstra groot
|
2
|
Sonneblom
olie of gesmelte botter
|
100g
|
Warm melk
|
± 250ml
|
Rosyntjies,
ontpit
|
75g
|
Sultanas
|
75g
|
Eier
|
1
|
Melk
|
± 15ml
|
Vir die
soet glanslaag:
|
|
Versier suiker
|
50g
|
Melk
|
± 15ml
|
Metode:
1. Aktiveer die gis: Meng die
korrel kitsgis deeglik in ‘n maatbeker met 15ml van die suiker en 60ml louwarm
melk. Laat dit eenkant totdat die mengsel skuimerig is, ± 10 minute.
2. Smeer die broodpannetjies
deeglik met volvet margarien, veral die bodem en hoeke daarvan. Kleefwerende
kossproei gaan nie werk met hierdie broodjie nie, daar is te veel proteïn
(eierwit) en suiker in die deeg. Stuif elke pan liggies met eksta meel.
3. Meet die droë bestandele direk
uit in die mengbak van die menger. Maak ‘n holte in die middelvan die droë
bestandele.
4. Voeg die geaktiveerde gis en olie
by en breek die eiers direk in die mengbak. Voeg die helfte van die warm melk
by.
5. Skakel die menger aan op die
stadigste mengspoed en knie stadig totdat die bestandele losweg gemeng is. Giet
die oorblywende warm melk stadig teen die kant van die mengbak af totdat die
deeg bymekaar kom en ‘n bol vorm. Voeg ekstra eetlepels koue melk by indien
nodig.
6. Knie die deeg op stadige spoed
totdat al die meel onder in die mengerbak in die deegbal geabsorbeer is en die
kante van die mengerbak ‘skoon’ is van meel en stukkies deeg. Die deeg is
gereed sodra dit teen die menger se haak begin ‘opklim’ en die deegbal se
oppervlak glad en egalig vertoon. Knie nog ‘n minuut of twee as die deeg
oppervlak lyk of dit selluliet het.
7. Voeg nou die rosyntjies en
sultanas by en knie verder totdat dit deeglik in die deeg ingemeng is. Voeg ‘n
ekstra eetlepel of twee koue melk by, indien nodig.
8. Stop die menger sodra die deeg gereed
lyk en haal die menger bak uit die masjien. Maak die deeg bymekaar in ‘n bol en
knie dit per hand in die menger bak ‘n verdere minuut of twee totdat jy ‘n
stewige, stywe bal deeg het. Draai die bal deeg onderstebo en bedek die menger
bak met ‘n plastiek sak. Plaas die hele spul eenkant in ‘n stil hoekie weg van
enige trekke of direkte sonlig. Afhangend van die aanvoelbare dag temperatuur,
gaan die deeg uitrys en sy volume verdubbel binne ± 1½ uur.
9. Knie die deeg af sodra dit
verdubbel het in volume. Verwyder die deeg uit die menger bak en plaas dit op
jou kombuis toonbank. Druk dit plat in ‘n reghoekige ‘vel’ omtrent so lank soos
jou broodpan en twee maal so breed. Rol die vel deeg op parallel met die lang
kant en verdeel die rol in die middel (indien jy 2 klein pannetjies gebruik). Plaas
die rol deeg in die broodpan met die los punt se kant na onder. Vou die ente
van die deeg in, indien nodig, en druk die deeg plat todat dit die bodem van
die pan mooi gelyk vol lê.
10. Druk ‘n gleuf oor die lengte van
die deeg reg in die middel van die pan af. Dit ‘dwing’ die lang sye van die
deeg om meer uit te rys as die middel. Dit verhoed dat die brood bo-op oopbars
in die oond. Maak die panne toe met dieselfde plastiek sak en laat dit eenkant
om weer uit te rys. Pluis die sak uit sodat dit bolrond uitstaan bo-oor die
panne. Die plastieksak moenie aan die uitrysende deeg raak nie, want die deeg
gaan daaraan vasklou sodra dit onder die plat sak inrys en daarmee kontak maak.
Jou broodjies gaan dan soos die uitgeskifte welkom-matjie by die voordeur lyk.
Die brood gaan gereed wees sodra dit mooi bolrond uitgerys het oor die bokant
van elke pan.
11. Meng die tweede eier en
eetlepel melk goed en verf dit oor die rou, uitgerysde brood. Bak die brood vir
55 – 60 minute by 180°C in ‘n statiese oond, of ± 45 minute by 170°C in ‘n
konveksie oond.
12. Die brood gaan gaar wees sodra
dit begin wegtrek vanaf die wande van die pan. Verwyder die broodjies uit die
oond en laat hulle 10 minute staan om effens af te koel. Keer die warm
broodjies uit en laat afkoel na kamer temperatuur toe.
13. Verglans die broodjies terwyl
dit warm is. Meng die versiersuiker en melk deeglik sodat dit ‘n gladde,
romerige mengsel vorm. Verf die mildadiglik oor die bokant van elke broodjie.
Kommentaar:
·
Gebruik regte botter in die plek van die sonneblom olie vir
‘n weergalose smaak.
·
Warm melk: Die melk moet by ongeveer 60°C wees – die
temperatuur van ‘n warm bad. Verhit die melk sommer in die mikrogolf. Die deeg
is ‘swaar’ met al die vrugte, botter / olie en eier en die suurdeeg het al die
hulp nodig wat dit kan kry om die deeg in ‘n redelike tyd uit te laat rys.
© RS Young, 2017
Sweet & Rich Raisin
Loaf
Raisin bread will forever hold a special, comforting place in my heart.
I learned to eat it literally at the knee of my maternal grand mother, sitting
by her cracked melamine kitchen table in her seemingly (at that time) huge
kitchen – with the hulking, ever watchful coal stove simmering in the corner. Her
kitchen was at the end of the narrow, telescoping hallway with the beaten down,
sickly green, gorse carpet stretching off and out, past the study’s cathedral
like windows stoically reaching up to the washed-out blue vault above. A faded blue
– framed with scrabbling Jacaranda branches – as blue as her melamine teacups
ever only half full with tannic, milky, leaf brewed Ceylon tea. I hate narrow
hallways.
My parents did not have a predilection for sweet treats. I do not
remember ever eating this treat in my parents’ house. At varsity res, an
entire, bakery bought loaf, with a salty margarine and KOO’s chunky apricot jam,
was a personal reward for doing well at semester tests. My various room mates
learned the hard way it was a treat not to be shared. I wonder why we don’t see
tinned, chunky apricot jam anymore.
I eventually learned about sweet brioche,
stollen and kugelhopf when my interest in cooking awakened relatively late in
my life. Quite a few were tried with varying degrees of success. The novice
cook does not always grasp the intricacies of enduring European specialities
well. Plodding perseverance, however, eventually yields some modicum of
experience and insight. My recipe is not
quite as sweet or rich as these traditional breads, but it suffices for the
pangs of my heart. I lately find that excess in all attractive things tend to
tarnish and dull the lustre of each.
Recipe yields:
|
Total time?:
|
2 Small loaves or 1 BIG bread
|
± 180 minutes
|
(Small loaf pan should be
± 1.2L volume and the bread pan ± 2.5L volume)
Special Equipment
Required:
An electrical mixer (with
the dough hook attached) in the Kenwood Chef of Kitchen Aid class.
Ingredients:
Instant
yeast, bead type
|
20g
|
Lukewarm
milk
|
60ml
|
White
bread flour
|
750g
|
White
sugar
|
100g
|
Salt
|
10ml
|
Fine
cinnamon
|
2.5ml
|
Eggs,
extra large
|
2
|
Sunflower
oil or molten butter
|
100g
|
Hot milk
|
± 250ml
|
Raisins,
de-pipped
|
75g
|
Sultanas
|
75g
|
Egg
|
1
|
Milk
|
± 15ml
|
For the
sweet glaze:
|
|
Icing sugar
|
50g
|
Milk
|
± 15ml
|
Method:
1. Activate the yeast: Mix the
instant yeast thoroughly with 15ml of the sugar and 60ml lukewarm milk in a
measuring jug. Leave to one side until the mixture is foamy, ± 10 minutes.
2. Rub the sides of the pans very
thoroughly with full fat margarine, in particular the floor and corners of each
pan. Non-stick food spray will not work here, as there are too much protein
(egg white) and sugar in the dough. Dust each pan lightly with extra flour.
3. Measure the dry ingredients out
directly into the mixer’s bowl. Make a well in the middle of the dry
ingredients.
4. Add the activated yeast and
oil. Break the eggs directly into the mixer’s bowl. Add half of the hot milk.
5. Turn the mixer on to its lowest
speed setting and knead the ingredients slowly until loosely mixed. Pour the
remaining milk slowly down the side of the mixing bowl until the dough comes
together to form a ball. Add extra tablespoons of cold milk if required.
6. Knead the dough at the lowest
speed setting until all the flour on the bottom of the mixer bowl has been
incorporated into the dough. The sides of the mixer bowl should be free of any lumps
or bits of unmixed ingredients still sticking to it. The dough will be ready as
soon as it starts to ‘climb up’ the shaft of the dough hook. Also, the surface
of the dough will appear to be smooth and uniform. Knead an extra minute of two
if the surface of the dough looks like it suffers from cellulite.
7. Add the raisins and sultanas
and continue kneading until it is thoroughly incorporated into the dough. Add
an extra tablespoon or two of cold milk, if required.
8. Stop the mixer if the dough
seems to be ready and remove the mixer bowl from the machine. Collect the dough
into a ball and knead it a further minute or two by hand in the bowl until you
have a stiff, compact ball of dough. Turn the ball upside down and cover the
mixer bowl with a plastic bag. Put the entire assembly aside in a quiet, room
temperature nook with no draft or direct sun light. Depending on ambient
temperature, the dough will require approx. 1½ hours to rise and double in
volume.
9. Knock the dough down once it
has doubled in volume. Remove the dough from the mixer bowl and put it on your
kitchen counter. Press it flat and into a rectangular ‘sheet’ approximately as
long as your two pans put end to end (or the single bread pan) and twice as
wide. Roll the dough along its long side into a rough cylinder and divide it in
half in the middle (if you are using the two small loaf pans). Place a cylinder
of dough (with the loose end underneath) into each pan and tuck the ends of the
dough in neatly, if necessary. Press the dough flat until it covers the bottom
of the pan evenly and fully.
10. Using your knuckles, press a
trench into the middle of the dough along its length. It will force the sides
of the dough to rise out more than the middle. This will prevent the top of bread
from cracking or bursting in the hot oven. Cover the pans with the same plastic
bag as from earlier and put them aside to rise out again. Puff up the bag until
it forms a dome over the pans of rising bread. The bag cannot come into contact
with the rising dough as it will cling to the moist, sticky dough. The risen
loaves will then look like the dog’s sleeping rag once they have been removed
from the sticking bag. The bread will be ready when it has risen into an elongated
dome protruding above the edge of each pan.
11. Mix the second egg and a
tablespoon of milk thoroughly. Paint this over the uncooked, risen bread. Bake the
bread for 55 – 60 minutes at 180°C in a static oven, or ± 45 minutes at 170°C
in a convection oven.
12. The bread will be ready as soon
as it starts to draw away from the sides of the pans. Remove the bread from the
oven and leave to cool somewhat on a wire cooling rack for 10 minutes or so.
Turn the breads out and leave to cool to room temperature.
13. Sweet glaze the loaves while
they are still warm. Thoroughly mix the icing sugar and milk until it forms a
smooth, creamy mixture. Paint this generously over the top of each loaf.
Comments:
·
For an incomparable taste, use real butter in the place of
sunflower oil.
·
Hot milk: The milk should be at approximately 60°C – the temperature
of a hot bath. Heat the milk in a microwave oven for convenience. The dough is
‘heavy’ with all the fruit, butter / oil and eggs. The yeast therefore needs all
the help it can get in raising the dough in a reasonable time frame. The hot
milk provides this assistance.
© RS Young, 2017
