Plan or bake

Compared to Johannesburg where you can pop into one of four Woolies at 7:45pm and still find burrata, living on the edge of Lusaka means you plan… or you bake.

A basic bread recipe and my Kenwood are an absolute lifeline.

I did, briefly, attempt to elevate things with a thriving herb garden. In theory, it was going to be my fresh basil, parsley and coriander solution. In reality, the wet season had other ideas. One dramatic flood later and it was less “farm-to-table” and more “compost-to-mud.”

I’ve since adjusted expectations. We’re now working with a few resilient, potted options, rosemary being the undisputed survivor. It thrives on neglect and has far lower emotional needs than basil.

Basic bread recipe

Ingredients:

• 3 cups all-purpose flour (Cake Flour, Household flour - whatever is available)

• 1½ tsp salt

• 1 tbsp sugar/ honey

• 2 ¼ tsp (1 packet) instant yeast

• 1 ¼ cups warm water

• 2 tbsp olive oil

Method

Activate the yeast (optional for instant yeast, but nice for extra rise):

• In a small bowl, mix warm water, sugar, and yeast. Let it sit 5–10 minutes until frothy.

Mix the dough:

• In a large bowl or your Kenwood mixer, combine flour and salt.

• Add yeast mixture (or just water + yeast if using instant yeast) and olive oil.

• Mix until a rough dough forms.

Knead:

• By hand: Turn onto a floured surface and knead 8–10 minutes until smooth and elastic.

• With mixer: Use dough hook on medium speed for 5–7 minutes. Or until dough pulls cleaning away from the sides

First rise:

• Place dough in a lightly oiled bowl, cover with a warm wet dish cloth

• Let it rise in a warm spot for 1–1½ hours, or until doubled in size.

Shape the loaf:

• Punch down the dough to release air.

• Shape into a loaf and place in a greased loaf pan, or shape into a round/oval and place on a baking tray

Second rise:

• Cover and let rise 30–45 minutes until puffy.

Bake:

• Preheat oven to 375°F (190°C).

• Bake for 25–30 minutes (loaf) or 20–25 minutes (round) until golden brown.

• Optional: Brush the top of your loaf with milk, egg wash, or olive oil depending on the finish you want — milk for a soft crust, egg wash for golden shine, olive oil for a rustic look.

  Tap the bottom - it should sound hollow.

Cool:

• Let cool on a wire rack for at least 20 minutes before slicing.