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GSABO - S2- Ep2 - Recipes

Fish and Loaves in a Basket

GSABO

The Great South African Bake Off - Past series

BBC Lifestyle

Ingredients

Pumpkin dough:

  • 1 kg white bread flour
  • 14g yeast, dried
  • 20g salt
  • 3 tbsp olive oil
  • 700ml water
  • 200g pumpkin, steamed
  • 3 tbsp harissa paste
  • 1 tbsp sunflower oil
  • 1 egg, large, beaten

Cumin dough:

  • 60ml water, warm
  • 1 1/2 tbsp yeast, dried
  • 1 tsp sugar
  • 500ml milk
  • 250ml honey
  • 2 tsp salt
  • 90ml olive oil
  • 2 tbsp cumin seeds
  • 1 tbsp turmeric
  • 375g white bread flour
  • 375g wholemeal flour

Preparation method

Pumpkin dough:

  • Preheat oven to 200 C
  • Sift flour into a large bowl
  • Add yeast to one side of the bowl and salt to the other side
  • Pour in the olive oil and half of the water, mix until combined
  • Add enough of the remaining water to form a dough
  • Knead until smooth and elastic
  • Place in a greased bowl and cover, allow to rise until doubled in size
  • Place pumpkin in muslin cloth and squeeze out all the moisture
  • Knock back the dough, then add the pumpkin and harissa paste
  • Knead until well incorporated
  • Turn dough out onto lightly floured surface and divide into two equal parts
  • Use one part to create an eight-strand plaited loaf, in the shape of a fish
  • Use one part to roll out into small buns
  • Place onto a baking tray and cover with damp cloth
  • Leave dough for another hour or until doubled in size
  • Brush all of the dough with the beaten egg
  • Bake for 20-25 minutes

Cumin dough:

  • Preheat oven to 200 C
  • Add warm water to a medium sized mixing bowl, add sugar and yeast
  • Allow to sit for 10-15 minutes or until bubbles form
  • Add milk, honey, salt, olive oil and cumin seeds to yeast mixture
  • Add the white bread flour and then blend
  • Beat for 2 minutes
  • Add the wholemeal flower incrementally
  • Using the hook attachment, knead the dough for 8 minutes
  • Turn dough out onto a lightly floured surface
  • Knead by hand for an additional 2 minutes, until smooth and elastic
  • Place dough into a lightly oiled bowl covered with a damp towel
  • Leave dough for 1 hour or until doubled in size
  • Turn dough out and knock back the air
  • Use a rolling pin to roll the dough out to a 1cm thickness
  • Use leaf and flower cutters to cut out shapes randomly, as desired
  • Invert a metal mixing bowl and lightly oil
  • Gently move dough over mixing bowl and cut off excess dough
  • Use cut offs to create a lip at the top of the bowl
  • Place into oven and bake for 25-30 minutes
  • Once removed, the bread should resemble 'Fish and Loaves' in a basket