Heat oven to 200°C (test with hand—3-second hold = perfect temp).
Place dough on ungreased cast iron skillet (not baking sheet—heat distribution matters).
Bake 20-25 mins until golden-brown (not dark—bitter aftertaste).
Test: Hollow sound when tapped (not thud—underbaked).
Rest 15 mins on rack (steam = soggy crust; patience = crackly top).
4. Serve with Reverence (The Offering)
“Loaf must be warm, butter must be cold.”
Slice diagonally (not straight—more surface area for butter).
Serve with churned butter + wild blackberry jam (never store-bought—Mama’s rule: “Jam should fight back”).
Eat immediately—cold bread = broken spirit.
You Must Know
🔥 Yogurt must be strained—watery = sunken disaster
🌾 Flour must be sifted—lumps = tunneling disaster
🍞 Loaf must rest 15 mins—jumping = gummy texture
💡 My #1 pro tip: Add 1 tsp sorghum syrup to yogurt—Mama’s secret for “hollow depth”
“The winter I turned 10, I skipped the flour sift. Mama took one bite, set her knife down, and said, ‘Child, this loaf’s drowning. Go fix it.’ I’ve never rushed that step since.”
Serving & Storage
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