Aguila Real Estate, a local real estate agency, opened up its doors to show us just how they break bread by literally baking bread! Erna van Vuuren tells Get It that the aroma, growth, and herbs represent Aguila Real Estate, which provides the very best customer service the real estate industry has to offer.
“Bread is a sign of sharing and also a gift of God. The yeast is seen as a positive symbol of great growth”
What makes a home? For Erna, the answer is simple. “A home is a place of refuge. A person’s personal belongings are kept in a home and it’s where a person feels safe and accepted. A home tells a story and expresses a person’s or family’s interests. Creating a home requires an emotional connection and sense of belonging, not physical things. Aguila Real Estate let our client’s dreams take flight.”
Let’s get baking
Almond, olive oil, and fig bread
Serves: 6 – 8 people
Prep time: 10 minutes
Cooking: 40 minutes
Passive time: 1 hour 30 minutes
Ingredients:
1kg Sasko sweet dough bake mix
10g (1 sachet) instant yeast
45ml brown sugar
15ml salt
250g Montagu almonds, chopped
30ml aniseeds
600ml lukewarm water
200ml Willow Creek lemon-flavoured olive oil
A few rosemary sprigs
A few purple Parisian figs, halved
Some Willow Creek lemon-flavoured olive oil to drizzle over the bread
Method:
Mix the flour, yeast, sugar, almonds, and aniseeds.
Add the water and oil and knead until the dough is elastic and there are no flour clumps
Place in an oiled bowl, cover and leave to proof for 45 minutes or until double in size.
Knock down the dough, halve it, and place it in two prepared loaf tins or round cake tins.
Place the rosemary sprigs into the dough and the fig halves on the top, Press slightly down so that they sit into the dough.
Leave to proof for about 20 minutes and bake until golden.
Drizzle with some olive oil, slice, and serve.
Text and Photography: GYPSEENIA LION
