If you’ve tasted Sandibe’s cinnamon twist bread, then you’ll agree that happiness is homemade bread… by Claire Trickett7th July 2017
It’s pretty obvious that we love food. In fact, we love it so much that there are seven official mealtimes for guests to enjoy on an &Beyond safari. Yes, that’s right. Seven hard-to-resist times a day, our guests’ tastebuds and appetites are enticed.
There’s definitely a common thread there, but we’ll also be the first to remind our guests that holiday calories don’t count. So leave those pesky, no-fun diets at home. Be open to trying new dishes and exploring the local fare. Have dessert, treat yourself to that glass of wine at lunchtime (it’s 12 o’clock somewhere!) and go back for seconds. We promise we won’t tell!
To celebrate indulgence and the widely-accepted fact that sometimes diets really are made to be broken, here is another mouth-watering, diet-breaking recipe from our chefs, this time from the kitchens of &Beyond Sandibe Okavango Safari Lodge.
This melt-in-your-mouth cinnamon twist bread is best enjoyed warm, with a generous dollop of butter. Enjoy! And if you’re in the mood for some more delicious #recipesofandbeyond, click here.
Cinnamon twist bread
Ingredients for the bread
3 cups Flour (plus extra for dusting)
½ tsp Salt
½ cup Butter (plus approx. 150 g extra; cubed; at room temperature)
¼ cup Castor sugar
2 tsp Instant dried yeast
½ cup Water, lukewarm
Grated zest of 1 small lemon
Ingredients for the filling
½ cup Butter, melted
2 Tbsp Ground cinnamon
¾ cup Pecans, roughly chopped
¾ cup Dark brown sugar
Put flour, sugar, yeast and zest in a mixer bowl.
Turn the machine on and add the eggs and water on low speed. Increase the speed to medium until the dough comes together. Add salt and start adding the butter, a few cubes at a time.
Mix together thoroughly for about 10 minutes until smooth and shiny. Add more flour if needed so the dough leaves the side of the bowl.
Place in a lightly oiled bowl and cover with cling wrap and put in the fridge for 4 hours or overnight.
Grease one large loaf tin (25 cm x 10 cm) and line the base with a strip of greaseproof paper.
Knock back and roll out the dough to form a rectangle on a floured surface of about 38 cm x 28 cm with the short end closest to you and trim off the rough edges.
Spread with melted butter, leaving a 2 cm border. Sprinkle with the chopped pecans and the castor sugar and cinnamon. Roll into a Swiss roll shape and secure the end with a little water.
Cut slices of about 2 cm thick off each end, and then cut the whole Swiss roll shape straight down the middle. With the cut sides facing up, gently press the one end together then right-over-left twist into a 2 pronged plait (braid). Squeeze together the other end and carefully lift into the bread tin.
Cover with a damp cloth and allow to rise for 90 minutes. FYI, it doesn’t rise by much more than 10-20 %. Or refrigerate overnight and quickly steam at 50°C for 5 minutes before turning up the heat to170°C.
Bake for approximately 40 to 50 minutes or until a skewer inserted comes out clean of dough.
NOTE: the filling can be made with 80 g of melted butter and 120 g of brown sugar, 1½ Tbsp of cinnamon and 50 g of chopped walnuts instead of the chocolate mixture.