“Kumba Bread” CAMEROON

Prep: 20 mins
Inactive time: 2 hours
Cook: 20 mins
Yield: 1 loaf

3 cups of all-purpose or bread flour

Yeast- 2 and ¼ teaspoons or 1 small sachet

Warm water- 1 cup

Sugar- 2 tablespoons

Salt: 1 teaspoon

Nutmeg: half teaspoon

Dry whole milk: half cup

Vegetable oil: 2 tablespoons

  1. Put warm water in a bowl and add yeast to it in order to activate it.
  2. Throw in your flour, salt, sugar, nutmeg and milk.
  3. Mix until you form a dough that’s not too hard. It should be soft and really stretchy. A hard dough will result in a hard loaf.
  4. Put the dough on a floured surface.
  5. Knead it for 5-10 minutes. You can knead for up to twenty minutes if you have more time. Time is not always my friend so I just knead for a few minutes. The kneading will improve texture and make your dough smoother.
  6. Put your vegetable oil in a bowl and spread the oil round the bowl.
  7. Put in your dough and let the oil rub all over it. This prevents it from sticking to the bowl while rising.
  8. Cover with a plastic wrap and with a kitchen towel.
  9. Keep in a warm place to rise for about 1-1 1/2. I usually put my oven on for about a minute then turn it off and let the dough rise inside. After  it has doubled in size open it up. Yes, yes, yes! Good things are happening!
  10. Punch it down to deflate and form into a rectangle to fit your loaf pan. Grease your loaf pan and place bread inside.
  11. Let it rise in a warm place again for about 30 minutes.
  12. Bake in a preheated oven at 350 Degrees Fahrenheit for about 15-20 minutes or until bread gets a pale brown colour.

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