Bread with lamb kaiings

Place the fat in a large saucepan over medium until it starts to fry. Increase the heat and fry for 10–15 minutes or until all the fat is rendered and the cubes are golden brown and crispy. Strain through a sieve and set the kaiings aside.

Place the cake flour in a heap on your work surface and make a well in the centre. Place the yeast, salt, honey and oil in the well, followed by the yoghurt and water. Mix it all in using your fingertips and until it forms a relatively stiff dough.

Knead for 5–8 minutes or until smooth and elastic. Place in a clean bowl that has been lightly greased with oil, cover with plastic wrap and set aside for 30–40 minutes in a warm place until doubled in volume.

Turn out, flatten the dough and sprinkle half the kaiings over one-third of the dough. Fold over the one-third of dough to enclose the kaiings. Sprinkle the rest of the kaiings over the middle third of the dough and then cover with the last third.

Shape the dough into a ball and place it in a breadbasket that has been lightly floured. Set aside for about 20 minutes in a warm place until doubled in volume.

In the meantime, preheat the oven to 200 °C. Turn out the dough onto a baking spray well greased with nonstick food spray. Make 3 incisions in the top of the dough and bake for 25–30 minutes or until the golden brown and cooked through.

Cool on a wire rack and serve with homemade butter.

Supported by the Red Meat Industry of SA – recipe by Herman Lensing for Lamb and Mutton SA.