Entree: Lesotho – Borotho (Rustic Basotho leavened bread commonly served with stews and soups)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 35 min

Additional 1 hr 45 min

Total 2 hrs 40 min

Ingredients

- 4 cups (480 g) all-purpose flour
- 2 1/4 tsp (7 g) active dry yeast (one standard packet)
- 2 tbsp (25 g) granulated sugar
- 2 tsp (10 g) fine salt
- 1 1/2 cups (360 ml) warm water (about 105–115°F / 40–46°C)
- 1/2 cup (120 ml) milk, warmed
- 2 tbsp (28 g) unsalted butter, melted (plus extra for brushing)
- 1 tbsp (15 ml) vegetable oil for greasing pan

Instructions

1. In a large bowl combine warm water, sugar, and yeast; let stand 5–10 minutes until foamy.
2. Stir in warmed milk and melted butter. In a separate bowl whisk together flour and salt, then add to the wet mixture and mix until a rough dough forms.
3. Turn dough onto a lightly floured surface and knead about 8–10 minutes until smooth and elastic. If dough is sticky, add flour 1 tbsp at a time.
4. Place dough in a lightly oiled bowl, cover with a clean towel or plastic wrap, and let rise in a warm spot until doubled, about 1 to 1 1/2 hours.
5. Punch down the dough, shape into a round or oblong loaf, and place on a parchment-lined baking sheet or in a greased Dutch oven. Cover and let rise 30–45 minutes until puffy.
6. Preheat oven to 375°F (190°C). If using a Dutch oven, place cover on; if using a baking sheet, place an oven-safe pan of water on the bottom rack to create steam.
7. Bake 30–35 minutes until the loaf is golden brown and sounds hollow when tapped; internal temperature should reach about 190–200°F (88–93°C).
8. Remove from oven, brush with a little melted butter, and cool on a rack for 15 minutes before slicing and serving with stews or relishes.