Bread dough and bread made at Tambuki

Ingredients needed:

1. 1.5 Cups white sugar,
2. 2kg Cake flour,
3. 2 tbl spoon Salt,
4. 2 pkts Yeast,
5. 1l Lamb stock,
6. 1.5 to 2 cups Oil,

Equipment used:

• Mixing bowl,
• Cup,
• Tablespoon,
• Measuring jug,
• Bush braaier.

Method for recipe:

1. Make a bush-veld oven using the foil and coals to warm up the bush oven,
2. In the mixing bowl, add the required amount of flour and yeast,
3. Add the sugar and salt to the flour-yeast mixture,
4. Mix everything together,
5. Add the lamb stock to the dry mixture,
6. Mix together to get a 'non-sticky' bread dough mixture,
7. Put a covering method over the mixing bowl with the dough in,
8. Allow for the bread dough to rise to the top of the mixing bowl,
9.  Roll into desired shapes and sizes,
10. Put into the oven until cooked. Acting to prevent it from burning,
11. Allow to cool a bit before serving.

Chef's tips and variations:

• The flour:yeast consistency is 1:1 (1kg flour:1 packet of yeast),
• Don't add too much sugar or the bread will turn out too sweet,
• with the lamb stock: don't add too much, you will know if it is enough (feel to touch),
• White sugar activates the yeast.