108. Bread




Kenyan bread, also known as mkate wa kawaida, is soft, slightly sweet, and often enjoyed for breakfast with tea (chai), or as a snack. It is similar to white sandwich bread but richer and more filling. Homemade versions are made with simple ingredients and can be baked in a regular oven or a clay oven.


Ingredients

  • 3 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 tablespoon instant dry yeast
  • 2 tablespoons cooking oil or softened butter
  • 1 cup warm water or milk (not hot)

Method

  1. In a small bowl, mix warm water or milk with sugar and yeast. Let it sit for 5–10 minutes until frothy.
  2. In a large bowl, combine flour and salt. Add the yeast mixture, oil or butter, and mix to form a soft dough.
  3. Turn the dough onto a floured surface and knead for 8 to 10 minutes until smooth and elastic.
  4. Place the dough in a greased bowl, cover with a clean cloth or plastic wrap, and let it rise in a warm place for 1 hour or until doubled in size.
  5. Punch down the dough, shape it into a loaf, and place it in a greased loaf tin. Cover and let it rise again for 30 minutes.
  6. Preheat oven to 180°C (350°F). Bake for 25 to 30 minutes until golden brown and the loaf sounds hollow when tapped.
  7. Let the bread cool slightly before slicing. Serve warm with butter, jam, tea, or as a side to stew.

 



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