Recipe: Kitka | Rhewal

Kitka. (Photo: 50 Soup and bread dishes/Lapa Publishers)

A soft, warm bun with butter melted on it is never to be refused.

Makes 1 large or 2 medium loaves.

Ingredients

• 2 t (10 ml) kitsgis
• 1 k (250 ml) louwarm water
• 380 g cake flour
• ¼ k (60 ml) of sugar
• 2 t (10 ml) sout
• 2 large eggs
• 1 large egg yolk (keep the egg white to paint over the bread)
• ¼ cup (60 ml) canola oil or melted hotter
• cake flour to sprinkle over
• 1 e (15 ml) water

Method

1. Sprinkle the instant yeast over the lukewarm water and add a large pinch of sugar. Stir the mixture until the yeast has dissolved and let it rest to one side until the top layer of the surface becomes frothy.
2. Sift the flour. sugar and salt together in a large mixing bowl. Make a well in the flour mixture. Add the eggs, egg yolk and oil or melted butter and mix it a little bit of the flour.
3. Pour the yeast mixture over the egg mixture and mix everything together well with a wooden spoon until it forms a dough.
4. Turn the dough out onto a floured surface and knead for 10 minutes until soft and smooth. If the dough is still too sticky, you can add 5 ml (1 teaspoon) of cake flour at a time while kneading the dough.
5. Place the dough in a mixing bowl greased with oil. Cover with plastic wrap and let it rise in a warm place for 1-2 hours until doubled in volume.
6. Divide the dough into six equal portions and roll each portion into a sausage 3 cm thick and 30 cm long.
7. Place three dough sausages next to each other and attach the tops by firmly pinching them together. Do the same with the remaining dough sausages.
8. Braid the dough sausages like a normal braid and pinch the bottom ends firmly together.
9. Preheat the oven to 180 °C and line two baking trays with baking paper.
10. Place the braided loaves on the prepared baking sheets and sprinkle with a little flour. Place a clean kitchen towel over each loaf and let it rise in a warm place for at least 1 hour.
11. Mix the egg white and water and whisk it together lightly. Paint the loaves with the egg glaze and bake for 30-35 minutes. Rotate the baking sheets 180° after 15 minutes of baking time.
12. Remove the loaves from the oven and let them cool on wire racks.

Bron: 50 Soup and bread dishes
Publisher: Lapa