From the Anchor Yeast Kitchen
Chakalaka Bread
Prep 1 hr 30 mins
Baking Time
25–30 mins
Total 2 hr
Makes 1 Chakalaka Bread
easy
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By
Anchor Yeast Kitchen
A truly South African inspired bake, try this Chakalaka Bread recipe, topped with cheese with a mild and spicy veg flavour.
New to baking with yeast? Start with Dough Fundamentals in Learn.
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Ingredients
500
g
Cake flour
( 4 x 250 ml / 4 cups )
5
ml
Salt
( 1 tsp )
5
ml
Sugar
( 1 tsp )
30
g
Margarine
( 2 tbsp )
10
g
Anchor Instant Yeast
( 1 packet )
330
ml
Lukewarm water
( ± 1⅓ cups )
1
Tin Chakalaka
( 410 g )
250
ml
Cheddar cheese, grated
( 1 cup )
Method
Mix the cake flour, salt and sugar together. Rub the margarine into the flour with the fingertips.
Add the Anchor Instant Yeast and mix.
Add the water and mix to form a soft dough. Knead for about 10 minutes, until smooth and elastic.
Place the dough on a lightly floured surface, cover with greased plastic and rest for 10 minutes.
Knock the dough down and roll into a strand of about 40 cm.
Cut the strand in half, place the strands next to each other and cut into 12 equal sections - 24 pieces. Keep covered with the plastic.
Place the Chakalaka into a mixing bowl. Press each of the 24 pieces of dough flat and form into pebbles.
Coat each pebble with the Chakalaka and pack the pebbles into a greased 1.5-litre-bread pan. Place the pebbles in a zig-zag pattern into the pan. Sprinkle with a little grated cheese. Continue with a second layer and now place the pebbles in the openings of the previous layer - once again a zig-zag pattern and sprinkle with cheese. Repeat the rows until all the pebbles have been used, ending with a sprinkle of grated cheese (four rows of 6 pebbles in a row).
Cover with a greased plastic and allow to rise in a warm place for 25 - 30 minutes.
Bake in a preheated oven at 200 °C / 400 °F for 25 - 30 minutes, or until golden brown.
The yeast you'll need
Anchor Instant Yeast, 10 G Sachets
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