26
Chakalaka Bread
Setting: Basic or White
Ingredients
950g
Water
285ml
Chakalaka
100ml
Canola oil / butter
1 tbsp
Cremora powder
2 tbsp
Sugar
2 tsp
Salt
2 tsp
Cake flour
500g
Dried active yeast
4 tsp
Method
1. Weigh the flour out and set aside.
2. Next measure (or weigh for great accuracy) the water in a measuring jug. Mix the
chakalaka into the water. Have all other ingredients at hand.
3. Starting always with the liquid, add the ingredients into the tin in the order set out in
the recipe. As a general rule always add water and any moist ingredients first, followed
by items such as oil, sugar, salt etc. Next add in flour which will create a barrier between
the wet ingredients and the yeast (particularly important if using the timer delay setting).
Lastly add the sachet yeast on top. There is no need to re-activate dried sachet yeast in
water first, as it is ready to use.
4. Set to the program directed in the recipe to the ‘Basic’ or ’White’ setting.
5. Set size of loaf on 1kg.
6. Set desired crust colour, light, medium or dark
7. Press start.
8. When the cycle has finished, the machine will beep and the bread will be kept warm
for 1 hour. For best results, remove from tin immediately and allow to cool
on a wire rack for 20 - 30 minutes before slicing.
