2 tsp dried yeast
1 tsp sugar
150 ml warm water
250 g plain white flour
250 g wholemeal flour
4 tsp gluten flour
1 tsp sugar (additional)
1 Tbl vegetable oil
flesh of 1 large black sapote

Dissolve the first teaspoon of sugar in the lukewarm water and sprinkle on the yeast. Stir gently and leave 10-15 minutes until frothy.

Mix flours, remaining sugar and salt in a bowl. Make a well in the centre. Pour in the yeast mixture, oil and sapote. Mix to a soft scone-like consistency.

Knead until it is firm and elastic and no longer sticks to your fingers. You may have to add extra flour or water to achieve the right texture.

Shape the dough. Place in a greased baking tray. Cover with greased place or a damp cloth and leave to rise. When doubled in bulk (about 1-1½ hours), bake on the centre shelf in a hot oven 230°C for 20-30 minutes.

Helen Cullinan

DATE: July 1996

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