KUMBA BREAD RECIPE
Published Mar 28, 2016
Updated Apr 26, 2017
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Throw in your flour, salt, sugar, nutmeg and milk.
Mix until you form a dough that’s not too hard. It should be soft and really stretchy. A hard dough will result in a hard loaf.
Put the dough on a floured surface.
Knead it for 5-10 minutes. You can knead for up to twenty minutes if you have more time. Time is not always my friend so I just knead for a few minutes. The kneading will improve texture and make your dough smoother.
Put your vegetable oil in a bowl.
Spread the oil round the bowl.
Put in your dough and let the oil rub all over it. This prevents it from sticking to the bowl while rising.
Cover with a plastic wrap.
Cover with a kitchen towel.
Keep in a warm place to rise for about one to one and a half hours. I usually put my oven on for about a minute then turn it off and let the dough rise inside. After it must have more than doubled in size. Open it up. Yes, yes, yes! Good things are happening!
Punch it down to deflate and form into a rectangle to fit your loaf pan. Grease your loaf pan and place bread inside.
Let it rise in a warm place again for about 30 minutes.
Bake in a preheated oven at 350 Degrees Fahrenheit for about 15-20 minutes or until bread gets a pale brown colour.
If you would like your bread to have a glossy/shiny look, beat and egg and brush the top of the dough just before baking.
CHECK OUT MY OTHER BREAD RECIPES:
- Milk Bread– The bread that needs no filling.
- Dinner Rolls– The rolls that make your ride on waves of ecstasy (what does that even mean?)
- Chocolate bread– The love of my life… and Mr N’s life… and the girls’ lives.
- Coconut Bread– The coconut lover’s dream bread.