When we went to Disney World, I found the recipes at Animal Kingdom Lodge delicious and totally fascinating. This little journey into "The World" piqued my interest and kept me looking for other recipes from Africa, whether inspired by India or Europe. Hence this Veldt (or Wild) Bread. Simple, spicy and different from the norm, it would be great to serve at a wine and cheese party, or with dips of all kinds at your next gathering, along with Naan and other African breads. <From cdkitchen.com> The early European pioneers (Boers) were ill-equipped to produce the conventional breads of their homeland, and so developed this spicy substitute which has become a national specialty. This recipe produces a loaf of about 900 grams (almost 2 pounds).
Note: I used the converter tool on my computer to adapt the recipe to Western amounts. Simply type "convert (grams to cups or mL to tsp)" or whichever you would like 'translated' to an amount you can understand. Being Canadian, I have no problem with metrics but even I got confused without the converter. Because of the conversion, you may have to add a wee bit more flour or milk to get the right consistency.
Sift flour, baking powder and salt in a bowl. Mix in the sugar and spices, then add the margarine. Rub the margarine into the mix until it is crumbly. Form a well in the middle and pour in the milk and egg. Mix together into a stiff dough, and put on a floured board. Knead dough for 10 minutes until smooth. Grease the inside of a 900 g (preferably pyrex) loaf tin with the oil (cooking spray will help release the bread afterward). Cook for approximately 40 minutes in a 400 F oven. The cooked loaf should sound hollow when tapped. If not, bake 10 more minutes, then turn onto a rack to cool. Excellent with butter and honey.
Note: I used the converter tool on my computer to adapt the recipe to Western amounts. Simply type "convert (grams to cups or mL to tsp)" or whichever you would like 'translated' to an amount you can understand. Being Canadian, I have no problem with metrics but even I got confused without the converter. Because of the conversion, you may have to add a wee bit more flour or milk to get the right consistency.
Veldt Bread
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| A change from the norm - a bit drier, a bit denser but delicious |
INGREDIENTS:
- 50 grams margarine (scant 1/4 c)
- 450 grams whole-meal flour (approx. 2 c)
- 20 milliliters baking powder (4 tsp)
- 50 grams brown sugar (scant 1/4 c)
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon allspice
- 150 milliliters skimmed milk (1/2 c plus 1/8 c)
- 1 egg, beaten
- 1 teaspoon vegetable oil
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