Bread Week with Fritz Schoon
 
Tuesday 1 November
 
This week on Afternoon Express we’re focusing on bread! Did you know that bread became a staple food during the Neolithic period, around 10 000 years ago?
 
Renowned baker & founder of SCHOON Bakery & Café, Fritz Schoon, is in the loft with an exclusive masterclass in bread making.
 
We kick things off with an easy recipe of How to Make Your Own Bread Dough. Try kneading the dough on an oiled surface to avoid adding more flour which can dry up the dough. The dough is ready when you can stretch it to 4-5cm without it tearing.
 
Next up, Chef Tumi and Fritz teach us How to Make Steamed Bread and Butter Rolls. Pro tip: Adding steam to your oven when baking bread is a great way to achieve a good crust and colour on your bread. You will know your bread is done when it sounds hollow when tapped underneath and feels light in weight.
 
Panado and Palesa share A Dose of Care with Phindi Ngobe, from my Sister’s Keeper, who ensures kids in Ennerdale, Johannesburg have school lunch every day.
 
Enjoy our Quick and Easy Multi Seed Loaf for explosion of taste and texture that will leave you with none of the guilt. Made with Clover Nolac, it’s a great option for those who are lactose intolerant.
 
If chocolate is your happiness, this last recipe will have you smiling from ear to ear. This Chocolate and Hazelnut Soda Bread is scrumptious, quick and knead-free. Soda breads need only the minimum amount of handling, kneading will only toughen the bread.
 
Remember to head over to our social pages to answer the question, what's a type of bread you can't get enough of?