Breads
Mofo Sira
Ingredients
- 375g (3 cups) All-purpose flour
- 1 tsp Active dry yeast
- 1 tsp Salt
- 15ml (1 tbsp) Vegetable oil
- 300ml (1 1/4 cups) Warm water
Method
- Mix the flour, yeast, and salt in a large bowl.
- Add the oil and warm water, and knead into a smooth, elastic dough, about 8 minutes.
- Cover and let rise in a warm place for 1 hour, until doubled.
- Punch down the dough, shape into a round or oval loaf, and let rest for 15 more minutes.
- Bake at 200°C (400°F) for 20 to 25 minutes, until golden and hollow-sounding when tapped.
- Cool slightly before slicing.
Introduction: Mofo sira is a plain, everyday savory bread that appears alongside soups and stews on Malagasy tables, its name simply meaning 'salt bread.'
Cultural Background: It reflects the French colonial influence on Madagascar's baking traditions, distinct from the rice-based breads more native to the island.
Tips: Tapping the bottom of the loaf is the best way to check doneness; a hollow sound means it's fully baked.
Variations: A few cooks add a spoonful of sugar for a lightly sweet version.
Storage: Keep at room temperature, wrapped, for up to 2 days.
Reheating: Warm slices in a toaster or oven to refresh the crust.
Nutrition: Approx. 190 kcal, 5g protein, 36g carbohydrates, 2g fat per serving.
FAQs:
Q: Can this be made in a loaf pan?
A: Yes, a loaf pan works well and gives a more uniform sandwich-style shape.
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