1 kg cake flour
3 tbl spoons brown sugar
2 teaspoons salt
2 packets Anchor yeast, the purple packet.
Whisk dry ingredients well.
Now 2 to 3 cups of warm not hot water and half a cup oil.
Use Kenwood dough hook, pour water and oil into dry mix, switch mixer on and keep it going at a medium speed for about 5 minutes.
If it is a little wet, add some flour, little by little.
Punch the dough through work it a little more on your work surface, shape and put in a large bread pan.
Cover with linen kitchen towel and allow to double in size.
Bake for 1 hour in preheated oven at 170. Baste with sweet cream or butter.
Prepared, tried and tested by: Ilze Zimmerman Burger