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Handy Hint:
Create your own chakalaka butter by blending 50g butter and 25g chakalaka for an extra
boost of flavour. Spread on as you would with normal butter. You can also determine the
bite of your bread by using mild, medium, hot or extra hot chakalaka.
Spinach & Feta Bread
Setting: basic or White
Ingredients
950g
Water
285ml
Crumbed Feta
100g
Finely chopped spinach
4 tbsp
Canola oil / butter
1 tbsp
Cheese powder
2 tbsp
Sugar
2 tsp
Salt
2 tsp
Cake flour
500g
Dried active yeast
4 tsp
Method
1. Weigh the flour out and set aside.
2. Next measure (or weigh for great accuracy) the water in a measuring jug. Mix the
spinach and feta into the water. Have all other ingredients at hand.
3. Starting always with the liquid, add the ingredients into the tin in the order set out in
the recipe. As a general rule always add water and any moist ingredients first, followed
by items such as oil, sugar, salt etc. Next add the flour which will create a barrier
between the wet ingredients and the yeast (particularly important if using the timer delay
setting). Lastly add the sachet yeast on top. There is no need to re-activate dried sachet
yeast in water first, as it is ready to use.
4. Set to the program directed in the recipe to the ‘Basic’ or ’White’ setting.
5. Set size of loaf on 1kg.
6. Set desired crust colour, light, medium or dark
7. Press start.
