This is still my favorite bread when I return home to visit. Jakari bread was my school lunch bread, and afternoon snack bread with peanut butter. I like the unique shape and the softness. I can’t get Jakari bread in Australia, so I decided to make my own.
I called an Aunty for some basics and did some trial and error baking. this is my perfect Jakari bread. Enjoy!
INGREDIENTS:
- 4 cups (2lbs) flour
- 1 tbsp instant yeast
- 1 tsp salt
- 1 tbsp sugar
- 4-6 tbsp Canola oil
- 2 cups warm water
- Extra flour for dusting
Combine your dry ingredients, making sure that you don’t add the slat with the yeast as salt can kill yeast.
Mix, Flour, sugar, yeast and salt and mix thoroughly. Make a well in the middle of the dough and add the oil. Reliant on your flour (the brand and texture the blend) you may not use all of your water, add your water a little at a time and form a soft dough.
Knead your dough until smooth, which is about 10 minutes of kneading, you may need to keep sprinkling with flour to prevent sticking.
oil your bowl and dough to prevent sticking and to keep the dough moist. Cover and let rise for 1 hour.
The dough should double in size, knead the dough again for 2 minutes. Roll out your risen dough and give it that jakari square shape with the holes/indentations on top (I use a chop stick to make my indentations). Place on oiled baking tray, oil the top of the dough to prevent drying. Proof the formed bread for 30 minutes covered with cling wrap, preheat your oven @ 220 C. Your formed bread should continue to rise or proof.
I baked these in a hot oven at 220 C for 15 minutes, but keep an eye on them, if you over cook them they will dry out.
I made these into Burgers!
Bon Manger!
Grande Mangeur 