EKMEK IS TURKSE BROOD WAT LIG EN EFFENS SUUR IS:
(maak twee brode)
7½ koppies meel
¾ koppie water
5 teelepels droë gis
1 teelepel suiker
2 koppies warm water
2 teelepels sout
Meng ½ koppie meel en ¼ koppie water in 'n bak. Bedek en laat oornag staan.
Die volgende dag voeg jy nog 'n ½ koppie meel en ¼ koppie water by, meng en laat oornag staan.
Dag drie doen jy dit weer.
Dag vier meng jy die suiker, gis en warm water. Laat dit staan vir 10 minute.
Breek die deegmengsel in kleiner stukke en roer die sout en nog vier koppies meel by. Roer nou die oorblywende meel by, 'n ½ koppie op 'n slag. Wanneer die deeg begin styf raak kan jy dit begin knie op 'n oppervlakte wat jy met meel bestrooi het. Knie tot dit elasties is. Sprinkel nou bietjie meel oor die deeg, bedek en laat dit rys tot dit verdubbel het.
Deel die deeg in twee en knie elke stuk vir drie minute.
Vorm elke stuk in 'n digte stuk wat jy dan ovaalvormig uitrol tot dit sowat 38 x 30 centimeter groot is. Sit elkeen op 'n oondpan, sprinkel meel oor en bedek met 'n droë doek. Laat dit nou weer rys tot dit dubbel in grootte is.
Bak vir 40 minute teen 220ºC. Sproei drie keer met water tydens die eerste 15 minute.
BAGEL:
Dit is nie net in New York waar hulle van bagels hou nie. Hierdie Joodse broodrolletjies is ook gewild onder Suid-Afrikaners.
Vir 12 bagels het jy nodig:
60 ml sonneblomolie
30 ml suiker
2 ml sout
250 ml warm water
7 ml droë gis
1 eier, geklits
450 g meel
Meng die olie, suiker en sout met die warm water.
Roer die gis by en laat staan die mengsel vir 10 minute, tot dit begin skuim.
Klits die eier by.
Sif die meel en roer die gismengsel by.
Knie goed vir 15 minute tot die deeg mooi glad is.
Bedek en laat rys tot die deeg verdubbel het, omtrent 2 ure.
Knie die deeg weer tot dit mooi glad en elasties is.
Verdeel die deeg in 12 gelyke dele.
Rol elke deel uit in die vorm van 'n dik stuk wors.
Maak 'n ring met die wors, benat die punte en knyp dit aanmekaar.
Bedek jou ringe en laat dit rys vir 10 minute.
Kook 'n groot pot water.
Plaas jou ringe in die kookwater, een op 'n slag. Haal dit uit met 'n gaaitjieslepel indien dit na bo kom.
Nou plaas jy jou ringe op 'n geoliede bakplaat en bak vir 20 minute teen 200°C.
Eet jou bagel soos in New York, dik gesmeer met roomkaas en groot stukke gerookte salm.
PAN BOTTERBROOD:
1 desertlepel botter
1 kop meel
1 rondvol teelepel bakpoeier
Sout
1 eier
Melk om mee aan te maak.
Smelt die botter in ‘n pan oor lae hitte.
Meng die meel, bakpoeier en sout.
Maak aan met eier, melk en gesmelte botter.
Die deeg moenie baie slap, maar ook nie te styf wees nie.
Gooi deel in gesmeerde pan en plaas op kole of stoof.
Bak soos ‘n pannekoek, weerskante baie stadig.
Sny in wiggies sodra gaar en sit warm voor met botter.
Baie lekker saam met sop, potjiekos vir daardie lang sous en ook vir ontbyt.
POTBROODJIES:
2 kop meel
4t bakpoeier
½ t sout
4 e olie
1 eier
Melk en water om mee aan te maak
Sif droë bestanddele saam.
Gooi olie en eier in ‘n koppie en vul verder aan met melk en water.
Klits goed.
Maak ‘n holte in die meel, voeg geklitste vloeistof by en maak aan met ‘n mes.
Skep lepels vol in ‘n gesmeerde ysterpot, smeer ‘n bietjie melk oor en maak toe met deksel.
Sit pot op ringe of rooster waaronder kole gekrap is en pak ook kole eweredig versprei op die deksel.
Lig deksel eers na 20 minute om te kyk of dit gaar is.
‘n ½ kop gerasperde kaas kan by die deeg gevoeg word vir ekstra geurigheid.
BROOD IN VLEISPOT:
1 t botter
2 kop meel
1 eier
¼ t sout
2 e bakpoeier
Melk vir aanmaak
Vryf die botter in die meel in.
Klits die eier goed.
Voeg sout en bakpoeier by meelmengsel en maak aan met eier.
Gebruik genoeg melk om ‘n slap brooddeeg te kry.
Sit op vleis en stoom vir ongeveer 1 uur.
Hou deksel goed toe.
LEKKER BROODRESEP:
15 g kitsgis
250 – 300 ml milk
1 teelepel strooisuiker
450 g sterk broodmeel
1 teelepel sout
100 ml olyfolie
Metode:
1. Meng die gis met 150 ml melk en die suiker.
2. In ‘n aparte mengbak, meng meel, sout en olie. Vryf die olie in.
3. Meng die meel en melkmengsel en voeg geonoeg van die melk by om ‘n klewerige deeg te vorm.
4. Knie deeglik tot die deeg nie meer klewerig is nie.
5. Bedek met ‘n doek en laat dit in ‘n warm plek rys tot dubbel die grootte.
6. Knie weer vir so 5 minute en vorm dan vier 30 cm lang ronde broodjies.
7. Laat dit staan tot grootte verdubbel en bak dan teen 200 grade C.
8. Kan ook buite as potbrood gebak word.
CIABATA VINNIG EN MAKLIK:
500g koekmeel
500ml water
1 pakkie (10 g) kitsgis
10g sout
ekstra meel vir sif
Verhit jou oond tot 220ºC. Gooi al die bestanddele in die bak van 'n elektriese menger. Gebruik die mengspaan en meng die beslag sowat 10 - 12 minute op volspoed totdat dit 'n bal vorm in die middel van die menger. Los beslag in bak en maak toe met kleefplastiek. Laat rys op 'n warm plek tot dubbel die volume vir sowat 30 minute. Sif 'n dik laag meel op 'n bakplaat wat gespuit is met kleefwerende kossproei. Keer deeg versigtig op die bakplaat uit. Vorm die deeg met jou vingerpunte in 'n langwerpige brood. Plaas dadelik in die oond en bak vir 20 - 25 minute of tot goudbruin en gaar.
Wenk:
Die deeg is baie loperig - jy kan dit nie met jou hande knie nie.
CIABATTA/PANINI: [PANINI IS NIKS ANDERS AS 'N PLAT CIABATTA MET 'N LEKKER VULSEL OP NIE!] [ONBEKEND]
250g witbroodmeel
250g koekmeel
10ml sout
1 x 10g kitssuurdeeg
15ml suiker/heuning
315ml warm water
45ml olyfolie
Stel oond op 200°C. Meng broodmeel, koekmeel, sout en suurdeeg in ‘n elektriesemenger. Meng die suiker of heuning en warm water saam en voeg by die meel. Skakel die menger aan en men...g goed of knie met die hande! Knie die deeg vir so 10 minute
tot elasties. Plaas in groot genoeg bak om in te rys, smeer bietjie olie oor en maak toe met kleefplastiek. Laat rys tot amper dubbel die volume in ‘n louwarm plek. Knie die deeg af en voeg olyfolie by. Knie die olie goed in en vorm ‘n ovaalvormige brood.
Plaas op gesmeerde bakplaat en laat weer rys tot dubbel die volume. Bak 30 minute.
Wenk:
As jy met jou vingers die kloop klop en dit klink hol, is die brood gaar.
Om Bruschetta te maak: sny die ciabatta in skywe. Maak ‘n riffelpan goed warm en rooster die snye weerskante. Bedruip met olyfolie en smeer die snye met vars knoffelhuisies. Sit tamatieskywe, vars basiliekruid-blare en skywe mozzarellakaas bo-op. Enige lekker vulsel werk hierop.
ROERBROOD:
500ml koekmeelblom
500ml volkoringmeel
500ml melk
60ml bruinsuiker
7ml koeksoda
15ml sout
10ml suurlemoensap
papawersaad om bo-oor te sprinkel
Metode:
Voorverhit die oond tot 190°C en smeer ‘n groot broodpan goed met botter of bespuit met kleefwerende kossproei. Meng al die bestanddele vir die brood en skep in die voorbereide broodpan. Sprinkel papawersaad bo-oor en bak sowat ‘n uur lank of tot gaar en ‘n toetspen skoon uit die middel van die brood kom.
BROS PLATBRODE:
1,5kg witbroodmeel
15ml sout
1½ pakkie kitsgis
2 ekstra-groot eiers
600ml melk
300ml water
60ml botter, gesmelt
droë kruie, sout en vars peper na smaak
Metode:
Voorverhit die oond tot 220°C en smeer ‘n bakplaat met botter of bespuit liggies met kleefwerende kossproei. Sif die meel en sout saam. Sprinkel die gis oor en maak ‘n holte in die middel. Klits die eiers, melk en water saam en voeg by die meelmengsel. Meng tot ‘n deeg. Knie die deeg op ‘n meelbestrooide oppervlak tot glad en elasties. Bedek met ‘n klam doek en laat rys op ‘n warm plek tot dubbel die volume. Knie die deeg af en en knie weer goed. Breek stukke van die deeg af en rol baie dun uit met ‘n rolstok tot dun plat sirkels. Verf met gesmelte botter en sprinkel kruie, sout en peper oor. Bak 5-7 minute lank tot ligbruin en bros. (Anders kan jy die brood bak tot net gaar, weer met olie smeer en dan net liggies onder die roosterelement rooster tot ligbruin.) Breek in stukke en sit vooor saam met doopsouse.
Lewer omtrent 35 platbroodjies
GESTOOMDE MELKBROOD: [POTJIEKOS]
500g bruismeel
1ml sout
310ml melk
Meng al die bestanddele en sit die deeg in ‘n gesmeerde stoompot of
vuurvaste bak. Sluit dit dig met die gesmeerde deksel of papier en plaas dit in ‘n groter pot met kookwater. Stoom vir 2 ure.
Laat dit effens afkoel en keer uit.
MAKLIKE MIELIEBROOD: [kampkos resepte]
500g Bruismeel
1 Blikkie Sweatcorn
1 Blikke se Lou Water
Voorverhit oond 180 Grade.
Meng alles deeglik saam.
Gooi in gesmeerde broodpan. Bak in oond vir 1 uur & 20 min. Toets met toetspen.
Wanneer reg smeer met botter en laat afkoel.
HEERLIKE KNOFFEL ROLLETJIES:
Bak in oond teen 180C x 8-11 minute.
Hierdie rolletjies is lekker klam.
Benodig:
12 ‘hotdog rolls’
150gr Stork Bake margarine (kamer temperatuur)
150gr egte botter (kamer temperatuur)
150ml melk
6t pietersielie (fyn gekap)
1t origanum kruie
3t (Ina Paarman) Garlic & Herbs kruie
(Opp – 150–200gr kaas van eie keuse (fyn gerasper)
Metode:
Met elektriese menger, klits botter en margarine tot lig en donserig.
Voeg melk geleidelik by en klits goed.
Voeg die kruie by en klits tot goed gemeng.
Voeg die pietersielie by.
(Opp. rasper kaas fyn en vou in bottermengsel met vurk)
Maak 6 snye (nie deursny nie) skuins in rolletjie en smeer
baie dik met knoffelbotter-mengsel.
Bak in vooraf verhitte oond (180C) vir 8-11 minute.
Bedien saam met braaivleis, lasagne of vis
L.W. Hierdie mengsel is presies genoeg vir 12 rolletjies
Rolletjies kan gevries word.
BOTTERSKORSIE LAAGBROOD: [MANJEFIEK] [HG WINTER RESEPTE]
Genoeg vir 4 persone.
500g brooddeeg
500g gaar botterskorsieblokkies
100g fetakaas, grof gekrummel
30g botter gesmelt
Voorverhit die oond tot 180 grade C. en smeer ‘n broodpan met olie of met spray en cook.Laat die deeg sowat 20 minute rys en knie af op meelbestrooide oppervlakte.
Deel die deeg in drie ewe groot dele en vorm langwerpige rolletjies.
Plaas die eerste rolletjie onderin gesmeerde pan en druk effens plat.
Versprei ‘n derde van die botterskorsie en feta bo-oor en herhaal die lae met deeg en dan botterskorsie en feta. Eindig met ‘n deeglaag.
Laat die deeg 20 – 30 minute op ‘n warm plek rys.
Verf liggies die bokant met gesmelte botter. [jy kan nou gerasperde cheddarkaas hier bo-oor strooi, indien jy dit verkies]
Bak nou die broodjie vir 30 – 40 minute of tot gaar.
Laat ‘n paar minute staan, haal die brood uit die pan en laat dit afkoel.
MIELIE EN MOSSEL-BLIKBRODE: [HG WINTER RESEPTE]
Lewer 4 – 6 brode
50g botter gesmelt
1 kg gekoopte brooddeeg
1 blik [175g] gerookte mossels
1 blik [410g] pitmielies gedreineer
150g cheddarkaas gerasper
Voorverhit oond tot 180 grade C.
Bedek werksoppervlak met meel.
Smeer 4 – 6 blikkies [410g] met gesmelte botter of kossproei.
Laat deeg sowat 20 -30 minute rys.
Knie deeg af op die meelbestrooide werkoppervlak.
Meng die mossels, pitmielies en kaas by die deeg in.
Gebruik jou hande en meng of knie baie goed tot alles goed ingewerk is.
Deel die deeg in balle van gelyke grotte en sit die balle in die voorbereide blikke.
Laat rys sowat 20 – 30 minute op warm plek en verf met nog botter.
Bak 20 – 30 minute of tot gaar in voorverhitte oond.
Haal die brood uit die blikker en laat afkoel op draadrak.
Jy kan ook verskeie variasies maak met hierdie brode, soos feta en sondroogtamaties of kaas en spekvleisblokkies of spinasie, feta en spekvleis. Knoffel, kaas en pietersielie is ook baie gewild.
ROOSMARYNBROOD: [Settie Engelbrecht]
Settie Engelbrecht is gebore en het grootgeword op die plaas Steenrug buite Clanwilliam. Sy was van kleins af lief vir kook. Haar pa het altyd kos gemaak en sy het maar gehelp.
Lewer 3 groot brode
Bereiding: 25 minute
Rystyd: 1 uur
Gaarmaaktyd: 45 minute
2 kg koekmeel
2 pakkies (10 g elk) kitsgis
20 ml (4 t) sout
20 ml (4 t) suiker
100 g botter, gesmelt in louwarm water om vloeistof van 1,7 liter te lewer
15 ml (1 e) vars roosmarynblare, gekap
Geklitste eier vir bo-oor smeer
Voorverhit die oond tot 180 °C.
Smeer 3 groot panne van 30 x 13 x 8,5 cm elk goed met botter of margarien.
Meng die droë bestanddele in ’n groot bak. Voeg die watermengsel by, meng deur en knie goed tot die deeg nie meer aan jou hande vassit nie.
Voeg die roosmaryn by en knie dit in tot goed deurgemeng.
Laat rus 10 minute op ’n warm plek, knie af en maak 3 brode.
Plaas dit in die panne en laat rys dit op ’n warm plek tot die panne vol is.
Smeer die brood met geklitste eier en bak sowat 45 minute tot die brood gaar en hol klink as daar aan die onderkant geklop word.
Laat effe afkoel in die panne en keer dan uit op ’n draadrakkie.
Bedek met ’n doek.
Sit voor met botter en konfyt.
CAMEMBERT-EN-OLYFBROOD: [Deur Beulah Harris]
Beulah Harris het die resep vir haar heerlike flatervrye brood met ons gedeel. Weet jy hoekom die brood so lekker is? Kaas. Wel, knoffel en olywe ook. Maar die eintlike held is die smeltende kaas.
Bereiding: 15 minute
Gaarmaaktyd: 35 minute
Genoeg vir 6 tot 8 mense
500 g bruismeel
1 sakkie (10 g) kitssuurdeeg
5 ml (1 t) droë gemengde kruie
’n knippie sout en peper
300 ml louwarm water
60 ml (¼ k) olyfolie
ekstra meel (vir broodplank en om die deeg te hanteer)
12 ontpitte swart olywe, in skywe gesny
15 ml (1 e) fyngedrukte knoffel
1 wiel camembertkaas, in skywe gesny
Gooi die meel in ’n groot glasbak. Maak met ’n lepel ’n holte in die meel.
Gooi die droë suurdeeg, kruie en sout en peper in die holte, maar moet nog nie roer nie.
Gooi die water en olyfolie in die holte. Roer dit met ’n vurk tot dit begin saamtrek.
Keer dit op ’n plank uit wat met meel besprinkel is.
Besprinkel jou hande met meel. Meng en knie dan die deeg sowat 5 minute tot die deeg elasties is en nie meer aan jou hande kleef nie.
Druk die olywe bietjie vir bietjie in die deeg in.
Rol die deeg in ’n bal, sit dit weer in die bak terug en vryf ’n klein bietjie olyfolie bo-op.
Bedek die bak met ’n klam afdroogdoek en sit dit in ’n warmlaai sodat die deeg 20 minute kan rys.
Voorverhit die oond tot 190 °C. As die deeg gerys het, keer dit op ’n bord uit wat met meel besprinkel is.
Druk dit sagens af in ’n ovaalvorm met ’n dikte van 2 cm.
Smeer met die fyngedrukte knoffel en pak die camembertskywe bo-op. Rol op soos ’n rolkoek.
Bak op ’n voorbereide pan vir 35 minute of tot gaar.
Sit louwarm voor met vrugtekonserf of nog kaas.
WENK: Jy weet die brood is deurgaar wanneer dit ’n hol geluid maak as jy dit onderstebo draai en op die onderkant klop. Laat staan die brood vir minstens 20 minute voor jy dit sny.
BEET-POTBROOD: [Deur Barbara Joubert, SARIE KOS]
Toe een vanmy dogters dié brood sien, was haar reaksie: "Ma, wat is dit met die pienk brood?" Dis mooi en veral lekker gedoop in olyfolie en balsemasyn. 1 groot Brood (25 cm in deursnee en sowat 15 cm hoog) of drie brode van 23 x 13 cm elk
• 4 middelslag bete, afgespoel
• 650 g (1 160 ml) broodmeel
• 650 g (1 160 ml) koekmeel
• 330 g (515 ml) semolina
• 15 ml sout
• 30 ml suiker
• 2 x 10 g-pakkies kitssuurdeeg
• sowat 750 ml louwarm beetwater
Verhit oond tot 180 °C. Bedek afgespoelde bete met water in 'n kastrol. Kook vir 1 uur of tot sag. Dreineer, maar hou die water en meet sowat 750 ml daarvan af. Dis dié water wat die brood so 'n mooi pienk kleur gee. Vryf beet se vel af en plaas beet in voedselverwerker. Kap baie fyn. Meng broodmeel, koekmeel, semolina, sout, suiker en kitssuurdeeg in 'n groot mengbak. Maak 'n holte en voeg fyngekapte beet by. Voeg genoeg beetwater by om 'n deeg te vorm. Keer uit op 'n meelbestrooide oppervlak en knie vir 10 minute. Plaas in 'n bak wat met olie gesmeer is. Maak toe met kleefplastiek en laat rys vir 25 minute of tot dubbel die grootte. Knie deeg af en plaas in jou broodpanne of pot waarin jy die brood wil bak. Maak toe met kombuislap en laat weer rys tot byna dubbel. Sny met 'n baie skerp mes 'n blokpatroon bo-op die deeg. Plaas in warm oond en bak vir 1 uur en 30 minute (as jy een groot brood bak). Klop die brood bo-op - as jy 'n hol geluid hoor, weet jy dis gaar. Keer uit op 'n draadrak, besprinkel met koekmeel en laat afkoel.
BEKER-POTBROOD: [Deur Barbara Joubert, SARIE]
(3 brode)
Jy benodig
• 250 g witbroodmeel
• 250 g koekmeel
• 1 x 10 g-pakkie kitssuurdeeg
• 15 ml suiker
• 5 ml sout
• sowat 200 ml louwarm water
Verhit jou oond tot 180 °C. Meng witbroodmeel en koekmeel saam in ’n groot mengbak. Voeg suurdeeg, suiker en sout by. Maak ’n holte in die middel van die meel en voeg genoeg
louwarm water by om ’n stywe deeg te vorm. Knie die deeg goed vir minstens 10 minute en sit terug in die mengbak. Smeer ’n klein bietjie olie oor en maak toe met ’n lap. Laat op ’n warm plek tot dubbel die grootte rys. Knie deeg af. Verdeel dit in 3 stukke en plaas in gesmeerde emaljebekers. Smeer ’n klein bietjie olie oor en laat tot dubbel die grootte
rys. Plaas in die warm oond en bak vir 1 uur.
ROGBROODRESEP:
Bestanddele
1 koppie witbroodmeel
1 koppie bruinbroodmeel
½ koppie volkoringmeel
½ koppie rogmeel
1 pakkie droeë gis
1 teelepel suiker
½ koppie warmerige water vir die gis
1½ koppie warmerige water vir die deegmengsel
1-2 teelepels botter
knippie sout
Metode
Suurdeeg
Meng die gis, suiker en ½ koppie warm water goed en laat dit staaan om te aktiveer. Dit moet so lekker borrel en kook voor jy dit gebruik.
Deegmengsel
Kap die rogmeel fyn in die koffiemeul. Meng dan al die droeë meel saam met die sout en die botter. Ek het die botter gesmelt, by die droeë meelmengsel gevoeg en deurgewerk met 'n handklitser (“whisk”). Voeg nou die geaktiveerde gis by die mengsel en werk dit goed deur met 'n houtlepel of 'n spatel. Voeg die res van die warm water bietjie-vir-biejie by en hou aan meng. Die mengsel moet net droog genoeg wees om nog effens aan die mengbak te kleef. Dis so effens droeër as 'n pappery. Meng goed met die hande. Maak jou vingers nat, anders sit al die deeg daaraan vas. Knie vir so paar minute totdat die deeg mooi taai begin word. Maak dan die bak toe met 'n klam doek en laat die deeg rys totdat dit verdubbel het in volume. Dit neem so twee ure, maar die tyd wissel na gelang van die temparatuur en 'n paar ander faktore. Soos die styfheid van die deeg en die tipe gis. Hou by die volumetriese verwysing van dubbel die volume.
Knie dan die brood af tot sy oorspronklike volume en sit in die oond vir 30 minute. Maak 'n paar snye met 'n skerp mes bo-op die brood na 'n paar minute sodat dit eweredig kan rys.
Nadat die brood mooi bruin gebak is kan jy die oond afskakel en die brood nog in die oond los vir so 15 minute. Haal dit dan uit en gooi dit uit op 'n rakkie om af te koel voordat jy dit eet. Die kors sal dan ook mooi stewig word.
Lekker eet!
BRUIN BESLAGBROOD: [ROERBROOD]
8 g aktiewe droe gis
12,5 ml sulker
750 ml lou water of water en lou melk
25 ml olie
12,5 ml asyn
375 g broodmeelbiom of gesifte meel 250 g ongesifte meel
15 ml sout
1.Voeg gis en suiker by lou water en laat ongeveer 5 minute week.
2.Roer olie, asyn en ander bestanddele daarby en meng tot stywe beslag.
3.Skep dit in twee ge-smeerde broodpannetjies van 20 cm lank.
4.Maak panne net half vol.
5.Maak warm toe en laat 30-40 minute rys tot volume am per verdubbel het.
6.Bak 50 minute teen 200 grade
7.Moenie beslag te lank laat rys nie, want dan sal tekstuur grof en krummelrig wees.
BRAAIVLEISBROODJIES:
Die heerlike sagte broodrolletjies waar-voor die Portugese so lief is en wat op Engels as dampers bekend is, is maklik om te maak en baie lekker saam met braaivleis of braaihoender. Dit word van bruismeel gebak, maar hou nie lank goed nie en moet dus dieselfde dag geeet word.
750 ml bruismeel
15 ml sout
90 g botter of margarien
125 ml melk 125 ml water ekstra meelblom
Stap 1: Sit bruismeel en sout seam en vryf botter in tot mengsel soos fyn brood-krummels lyk wat omtrent ewe groot is.
Stap 2: Maak holte in middel van drod bestanddele, voeg water wat met melk gemeng is alles gelyk by en meng liggies met skerp mes in snybeweging. Keer uit op plank wat liggies met meel bestrooi is en knie liggies.
Stap 3: Knie deeg in rondte en pleas op gesmeerde bakplaat. Druk deeg clan plat in sirkel van 15 cm. Sny twee kepe in vorm van kruis, sowat 1 cm diep, met skerp mes in deeg. Verf bo-oor met melk en sif bietjie ekstra meelblom oor deeg. Bak in warm oond (230 grade C) vir 10 minute of tot goudkleurig, verlaag clan temperatuur na matig en bak nog 15 minute. Dien warm op saam met botter by braaivleis.
BROOD MET SPEK EN KAAS:
My gunsteling is een wat ek in die Weg tydskrif gekry het:
1 pakkie gesnipperde bacon
1 koppie gerasperde kaas
1 boksie karringmelk
1 pakkie (500g) bruismeel.
Meng alles saam. Sit in pan. Bak tot gaar.
Maklik, en ongelooflik lekker!
MUSHROOM, BILTONG AND CHEDDAR LOAF: [By Justine Kiggen]
Serve with a tomato salad.
[Makes 1 loaf]
2 tbsp butter
2 tbsp olive oil
250g Portabellini mushrooms, sliced
180g self-raising flour
½ tsp cayenne pepper
3 jumbo eggs
¼ cup buttermilk
80g beef biltong, chopped
100g cheddar, grated
Sea salt and ground black pepper
1. preheat the oven to 180°C. heat the butter and olive oil in a pan until the butter has melted. add the mushrooms, cook until all the liquid has evaporated. season well.
2. sift the flour into a bowl. add the cayenne. in a jug, whisk together the eggs and buttermilk. add the liquid to the dry ingredients and stir well to combine. stir through the biltong, cheese and mushrooms.
3. grease a 23cm loaf tin. spoon the mixture into the tin; bake for 35–40 minutes. allow to cool in the tin before turning out. serve with tomato salad.
LEKKER KLAM BOTTERSKORSIE BROOD:
Dit is belangrik om die sonneblomsaad liggies te rooster anders verkleur dit groen wanneer dit saam met die koeksoda by die ander bestanddele gevoeg word. Skud die sonneblomsaad net in 'n braaipan met 'n bietjie olie in oor matige hitte tot goudbruin en bros.
420 g (700 ml) heelgraanmeel
1 t (5 ml) koeksoda
1 e (15 ml) bakpoeier
1 t (5 ml) sout
1 k (250 ml) All Bran graanvlokkies, effens fyngedruk
1 k (250 ml) gerasperde rou botterskorsie
/ k (125 ml) geroosterde sonneblomsaad
3 e (45 ml) heuning
1 ekstragroot eier, geklop
2 k (500 ml) karringmelk
sowat / k (125 ml) water
Meng al die droë bestanddele. Klop die heuning, eier, karringmelk en water saam en voeg by die droë bestanddele. Meng goed om 'n taaierige brooddeeg te vorm. Skep in 'n groot voorbereide broodpan of klein broodpannetjies en bak sowat 1 uur by 180 C (360 F). Die kleiner broodjies sal ná 40 minute gaar wees.
Om 'n broodpan voor te berei: Smeer die pan met sagte botter of Holsum groentevet. Moenie margarien gebruik nie die brood sal vassit. Ek hou ook nie daarvan om kleefvrye spuitgoed te gebruik en in te asem nie.
Voer net die bodem van die pan met botterpapier uit en smeer dit ook effens met botter. Holsum groentevet is 'n uitstekende plaasvervanger vir botter wanneer enige panne vir gebak voorberei word.
VINNIGE MAKLIKE WRAP: [ROLINE DE BEER]
3k meel
1 eetl olie
1t sout
1 1/2 kp kookwater
Jy voeg dit als bymekaar(versigtig is bietjie warm) Bewerk en knie tot lekker stywe, uitrolbare deeg.
Rol gholfbalgrote balle, poeier met meel en rol elkeen so 1 tot 2 mm dik uit.
Bak dit in 'n warm (nie rooiwarm), l.w. vetvrye pan net tot dit begin blase maak. Kyk dat nie brand ...nie.
Draai om en bak ander kant.
Wenk van Roline:
Die eerste paar het maar woes gelyk! Maar gooi genoeg meel op die toonbank. Dan meel op die deeg. Rol so bietjie, draai 90 grade. Rol bietjie, draai 90 grade. Tot dit mooi rond en dun is. Dan in 'n warm warm pan. Laat die pan eers op die plaat staan en warm raak vir 'n ruk. Droë pan.
POTBROOD MET KAIINGS:
Genoeg vir 6-8 mense
Bereiding: 25 minute
Rystyd: 30 minute
Baktyd: 1 uur
1 kg buinbroodmeel
1 pakkie (10 g) kitsgis
5 ml (1 t) sout
Smeer ‘n swartpot en deksel goed met skaapvet of margarien. Meng die meel, kitsgis en sout saam. Voeg net genoeg louwarm water by om ’n kniebare deeg te maak. Knie goed en laat rys tot dubbel die volume. Knie af, vorm bolletjies en pak in die voor-bereide pot. Laat rys tot dubbel die grootte en plaas die pot op ’n paar kole (in ’n gat in die grond indien dit winderig is). Skep ’n paar kole op die deksel van die pot en bak sowat 1 uur tot die brood gaar is. Sit voor.
Jy kan die kaiings vervang met biltongstukkies.
AARTAPPELBROOD: [HUISGENOOT RESEPTE]
Genoeg vir 4 persone
225g aartappels geskil en gerasper
275ml natuurlike jogurt
350g volkoringmeel
275g witbroodmeel
15ml sout [1e]
1 sakkie kitsgis [10g]
Louwater soos nodig
Mieliemeel vir strooi
Seesout en vars roosmaryntakkies
Meng die aartappels en jogurt en verhit tot goed warm.
Plaas die meel, sout en kitsgis in ‘n bak.
Giet die jogurtmengsel by en meng deur.
Voeg louwarm water by soos benodig om ‘n sagte deeg te vorm en knie sowat 10 minute.
Vorm in ‘n bol, bedek en laat 40 minute rys op warm plek.
Knie af.
Vorm in ‘n losserige platbrood, besprinkel ‘n bakplaat goed met mieliemeel en plaas deeg bo-op.
Besprinkel met seesout en varsroosmaryntakkies.
Laat rys vir nog 35- 40 minute tot dubbel die volume en bak 35 -45 minute by 190 grade C tot gaar.
Sit voor met koljandersout en olyfolie om in te doop.
KOLJANDERSOUT:
60ml geroosterde koljander, grof gemaal en gesif
25ml growwe seesout
15ml mosterdsaad
45ml geroosterde komyn
10ml gemaalde swartpeper
125ml gekapte haselneute en geroosterde sesamsaad.
Meng alles goed saam.
KAAS-UIE EN-TAMATIEBROODJIE VIR BRAAIVLEIS: [SARIE KOS]
Hierdie is 'n vinnige en maklike broodjie wat met Golden Cloud se scone mengsel gemaak word. Dis baie lekker!
Twee 12 x 8cm brode of een 15 x 10cm brood.
500g Golden Cloud se Scone mix
250g gerasperde cheddarkaas
12 sondroogtamaties in olie
40g sprietuie gesny
2 eiers
sowat 400ml melk
125ml sonneblomolie
Voorverhit oond tot 18 grade C.
Gooi die scone mis en kaas in mengbak.
Hou vier van die tamaties eenkant en sny die res in stukkies.
Voeg die tamaties en sprietuie by die meelmengsel.
Meng deur.
Breek die eiers in maatbeker en voeg die melk by tot dit 500ml is.
Voeg die olie by en klits goed.
Voeg by meelmengsel en meng goed deur.
Skep in gesmeerde panne en rangskik orige tamaties bo-op en plaas panne in oond.
Bak vir sowat 1 uur tot gaar.
ROMERIGE KNOFFELBROOD:
1 sakkie Knorr “creamy carlic veggie bake”
1 t gedroogde tiemie
1 franse brood
1 l gerasperde mozzarella kaas
250 g margarien
Voorverhit die oond tot 180°C. Sny die franse brood in 2 cm dik snye, maar moet nie heeltemal deur sny nie. Meng die inhoud van die pakkie met die margarien, tiemie en kaas. Smeer die mengsel lekker dik tussen die snye. Draai die brood toe met foelie en plaas in die oond tot die kaas gesmelt het. Bedien terwyl die brood nog lekker warm is.
VINNIGE KLAPPERBROOD VIR ONTBYT: [deur Aletta Lintvelt]
Vir 1 brood
Gaarmaaktyd 1 uur
Hierdie ontbytbrood is voorwaar die ding om spesiale naweekgaste wakker te maak. Dit is op sy beste as jy die snye onder die element rooster sodat dit warm en effens bros is en dit dan bedien met repies bros spek en ’n eier.
Jy benodig
•2 koppies klapper (die growwe, gerasperde soort)
•2½ koppies koekmeel
•2 teelepels bakpoeier
•½ teelepel sout
•½ koppie ligte bruinsuiker
•2 groot eiers
•300 ml klappermelk of karringmelk
•2 eetlepels suurlemoenskil (gerasper)
•¹/³ kopppie botter, gesmelt
Só maak jy
1.Besmeer ’n broodpan van 22 cm x 12 cm met botter. Meng al die droë bestanddele in een bak. Meng al die nat bestanddele (behalwe die botter) in ’n ander bak of in ’n elektriese menger.
2.Vou die droë bestanddele ligweg in die nat bestanddele in en vou dan ook die botter ligweg in. Moenie te veel meng nie. Gooi in die pan.
3.Bak vir ’n uur teen 180 °C tot gaar en goudbruin. Keer uit op ’n rakkie en laat dit heeltemal afkoel voor jy dit sny. Dit is op sy beste gerooster in dik snye.
VINNIGE BROODBESLAG: [deur Marlene van Eden]
Maak dié beslag by die huis aan sodat jy aan régte brood kan smul al is jy dae se ry van die naaste dorp.
Jy benodig (vir 3 brode)
• 1,5kg witbroodmeel
• 4 teelepels sout
• 1½ teelepel koeksoda
• 4 teelepels bakpoeier
• 1 eetlepel kremetart
• 1¼ koppie koffieverromer
• 500g margarien of botter
• water
Só maak jy
1. Meng dit. Gooi al die droë bestanddele in ’n groot mengbak.
2. ’n Bak plan. As jy die brood eers later wil bak, bêre die gemengde bestanddele in ’n lugdigte houer.
3. Vlytige vingers. Wanneer dit tyd raak vir vuurmaak, neem ’n derde van die mengsel vir 1 brood en vryf die margarien of botter (’n derde van ’n 500g blok per brood) met jou vingers in, soos vir skons.
4. Waterwerke. Gooi genoeg water by vir ’n stywe deeg.
5. Vuur toe. Bak vir ten minste ’n uur op matige kole.
BAK JOU EIE BROOD MET TURKSVYE:
HIER deel ons wyle Winnie Louw se resep vir die gewilde turksvybroodjie: .
Bestanddele
62.5 ml botter of margarien
170 ml suiker
500 ml koekmeelblom
3 tot 5 heel turksvye geskil met of sonder vleesagtige omhulsel
2 eiers
25 ml melk, of melk en turksvystroop gemeng
5 ml koeksoda
5 ml bakpoeier
2 ml sout
1 ml fyn gemmer
Metode
Verroom die botter en suiker. Voeg eiers een vir een by en klop goed na elke byvoeging.
Meng koekmeelblom, sout, bakpoeier en gemmer en voeg by bottermengsel. Meng deeglik.
Skil turksvye soos wanneer jy dit gaan eet (jy kan ook die vrug soos 'n appel skil, en die vlees omhulsel behou vir 'n klammer broodjie ).
Puree nou die turksvye. Voeg die mengsel by die deegmengsel saam met die melk en koeksoda. (Los koeksoda in die melk op). Of jy kan 'n melk en stroopmengsel kombineer.
Meng nou die deeg met 'n lepel en skep in gesmeerde broodpannetjie so groot soos piesangbrook pan.
Bak vir 'n uur teen 180OC.
Laat koud word en sny in skyfies saam met botter en turksvystroop of turksvykonfyt.
RYK MELKBROOD:
(standaard metode)
Lewer omtrent 850g deeg. Genoeg vir 1 groot brood of twee klein vlegbroodjies of 12-14 sierrolletjies. Die standaard metode vir hierdie brood is die sponsbelsagmetode (insuur metode) wat veral geskik is vir resepte met baie smeer en of suiker.
Bestandele
450g witbroodmeel
1 t strooisuiker
15 g saamgepersde gis of 1 ½ t droë gis (nie kitsgis nie)
250 ml warm melk
1 t sout
50g botter of margarine
1 eier
Berei die insuursel:
Meng 100g meel met die suiker, saamgepersde of droë gis en die warm melk saam in ‘n groot bak. Bedek en laat staan totdat blasies verskyn (± 20 min) op ‘n warm plek. Meng orige meel met die sout en vryf die smeer in. Klits die eier en voeg dit by die insuursel tesame met die droë bestandele en meng om ‘n sagte deeg te vorm. Voeg nog ‘n bietjie meel by indien die deeg klewerig en moeilik hanteerbaar is. Keer die deeg uit en knie tot glad en elasties (± 10 min) met die hand en 2 min lank met ‘n menger en deeghak. Vorm die deeg in ‘n bal, plaas in ‘n groot oliegesmeerde plastieksak en laat rys totdat dit in volume verdubbel het. Keer die deeg uit op ‘n effens meelbestrooide plank knie af en knie omtrent nog 2 min lank tot die deeg ferm voel. Vorm in vlegbroodjies en of rolletjies van 50g stukkies gerysde deeg soos benodig. Bedek en laat weer rys. Smeer eierglaseersel bo-oor en bestrooi met papawersaad indien verkies. Bak in die middle van die oond by 190° C tot die vlegbrood goudbruin is en hol klink as dit aan die onderkant geklop word. Laat ongeveer 40-45 min toe vir ‘n groot vlegbrood of 35-40 min vir ‘n kleintjie.
SWARTSTROOP BROOD:
(Die menger se klits gedeelte is handig vir die brood, aangesien die deeg baie klewerig is, maar dit kan ook met die hand gemeng word. Die eindproduk vergoed vir die taai deeg en boonop hou die swartstroop brood goed)
400g gerysde volkoring of bruinbrood deeg
3 eetl swartstroop (melasse)
25g sagte margarien
Plaas gerysde deeg , stroop, en margarien in die bak van ‘n menger of in ‘n groot kom. Klits met menger of meng en brei met die hand totdat die mengsel nie meer streperig is nie. Smeer die boom van ‘n klein (450g) broodpannetjie en voer uit. Vul die pan met mengsel en maak gelyk bo-op. Bedek en laat rys totdat die deeg tot by die pan se rand gerys het (± 1-2 ure) op ‘n warm plek. Bak die brood in die middel van ‘n matige oond vir 30-35 minute. Smeer die warm brood met botter sodra dit uit die oond kom.
MOSBOLLETJIEBROOD:
(genoeg vir 30 stukkies van 50 g elk)
1 kg koekmeelblom
10 ml sout
40 g ( 4 pakkies) kits droë gis
10 ml suiker
20 g anyssaad
60 g botter in klein blokkies gesny
600 ml warm melk
1 eiergeel, liggies geroer
Smeer 3 klein broodpannetjies met botter. Sif meel, sout, gis en suiker saam in 'n mengbak en voeg dan anyssaad by. Meng die botter en die warm melk, voeg dit by die droë bestanddele en meng tot 'n ferm deeg. Keer uit op 'n oppervlak wat met meel bestrooi is en knie tot 'n sagte nie-klewerige deeg wat glad en elasties is. Plaas in 'n bak wat liggies met olie gesmeer is en verseël met plastiek (smeer ook met olie) en hou eenkant op 'n warm plek totdat die volume verdubbel het. Druk die deeg plat, knie liggies en vorm balletjies van 50 gram. Plaas in 'n broodpan maar laat ruimte aan die kante. Sit in 'n warm treklose vertrek en laat staan vir sowat 30 minute totdat die deeg tot by die bokant van die pan gerys het. Verhit die oond tot 180 grade C. Bestryk die brood met eiergeel, bak vir 15 minute en verlaag dan die hitte tot 160 C. Bak vir nog 30 minute tot gaar. Keer op 'n draadrak uit en laat afkoel.
Jy kan dit ook as brood bak m.a.w. moenie in bolletjies maak nie, maar soos gewone brood en jy kan die anys ook dan uitlaat.
Die brood kan ook vir beskuit uitgedroog word oornag op 75 - 100 grade C met die oonddeur effens oop.
BRAAIVLEISBROODJIE:
500ml fyn gerasperde wortels
425ml kookwater
30ml olie
15ml heuning
500ml mieliemeel
2ml rooipeper
5ml sout
4 ekstra groot eiers, geskei
Voorverhit die oond tot 180C en voer twee broodpannetjies se bodem met bakpapier uit. Smeer of spuit die pannetjies. Meng wortel, kookwater, olie en heuning. Sif mieliemeel, peper en sout saam en voeg by die wortelmengsel. Klits eiergele en voeg by die mengsel. Klits eierwitte tot stywepuntstadium en vou dit liggies in by die mengsel. Skep mengsel in pannetjies en bak 45-50 minute.
KAAS EN SPEKBROODJIE:
8 repe streepspek, gebraai & fyngekap
250ml bruismeel
10ml botter
150ml melk
15ml Worcestersous
knippie sout
200ml kaas, gerasper
15ml tamatiesous
Metode:
Voorverhit die oond tot 200°C. Bespuit 'n bakplaat. Sif die bruismeel en sout saam en vryf die botter met jou vingerpunte in tot die mengsel soos broodkrummels lyk. Voeg die kaas en spekvleis by en meng liggies. Meng die melk, tamatiesous en Worcestersous saam en voeg by die droë bestanddele. Meng liggies tot net gemeng en vorm in 'n sirkel op die bakplaat. Bak 20-25 minute lank of tot gaar. Dien warm op saam met botter en kaas.
Kan ook in pot gebak word, baie lekker saam met braaivleis.
LEPEL PAPBROOD:
450ml melk
300ml mieliemeel
5ml sout
50ml margarien, gesmelt
4 eiers, geskei
Metode:
Voorverhit die oond tot 180°C. Smeer ‘n diep oondvaste bak van 24cm met margarien. Verhit die melk tot kookpunt. Verwyder van die hitte en roer die mieliemeel geleidelik by, roer tot glad. Plaas terug op die hitte en laat kook tot die mengsel verdik het; roer elke nou en dan.
Voeg die sout, asook gesmelte margarien by. Verwyder van die hitte en laat heelwat afkoel. Klits die eiergele en vou by die mengsel in . Klits die eierwitte styf en vou ook by die mengsel in. Skep in die voorbereide bak en bak sowat 35-40 min lank of tot gaar.
Dien warm op saam met ‘n smeersel botter.
Genoeg vir 4-6 mense.
ROERBROOD:
500ml koekmeelblom
500ml volkoringmeel
500ml melk
60ml bruinsuiker
7ml koeksoda
15ml sout
10ml suurlemoensap
papawersaad om bo-oor te sprinkel
Metode:
Voorverhit die oond tot 190°C en smeer ‘n groot broodpan goed met botter of bespuit met kleefwerende kossproei. Meng al die bestanddele vir die brood en skep in die voorbereide broodpan. Sprinkel papawersaad bo-oor en bak sowat ‘n uur lank of tot gaar en ‘n toetspen skoon uit die middel van die brood kom.
Kan as potbrood gebak word ook....baie lekker en min moeite!
MAKLIKE PARATHA:
Lekker saam met enige kerrie en om vulsels in te sit.
4 kop koekmeel
3 eetl botter
1 teel sout
1 1/4 k water
Smelt die botter.
Maak `n gaatjie in die middel van die droë bestanddele.
Gooi die water en gesmelte botter in.
Knie vir so 5 minte of tot `n rubberagtige tekstuur.
Laat staan vir 20 minute.
Maak balletjies van die deeg, so ongeveer so groot soos `n tennisbal.
Rol op `n meelbestrooide oppervlak, tot so groot soos jou pan.
Dit moet lekker dun gerol word.
Bak/ braai in `n pan vir so 30 sekondes aan `n kant.
ROERBROOD: [onbekend]
Min tyd vir brood bak deesdae. So die laaste paar weke bak ek meestal my go-to roerbrood, eenvoudig en vinnig.
Vier koppies meel (wat ook al jy ingooi, myne is gewoonlik 'n kombinasie van broodmeel, volgraanmeel, en semels),
'n pakkie kitsgis,
'n eetlepel sout, en
'n eetlepel suiker.
Voeg genoeg louwarm water by om 'n natterige deeg te maak, roer om seker te maak als is deeglik gemeng.
Laat rys, en bak wanneer die deeg verdubbel het.
(Heerlik vars, ook besonder lekker as roosterbrood, met beleë cheddar, en rooibostee.)
ROERBROOD: [1 WITBROOD] [SARIE]
7 koppies meel
2 eetlepels sout
2 eetlepels kitsgis
4 koppies louwater
Meng al die droë bestanddele en roer die water met ‘n houtlepel in.
Laat dit rys.
Plaas in broodpanne en sit in voorverhitte oond teen 180 grade C en bak vir ongeveer 'n uur. [loer gerus na 20 minute, myne is gewoonlik dan klaar gebak, dit klink hol as hy daarop tik met jou vinger.]
VOLGRAAN ROERBROOD: [HUISKOK]
Die brood wat dit als begin het. Eintlik “Ma Bettie en Pa Danie se brood’.” Dis ‘n roerbrood wat beteken dis ‘n slap deeg en daar’s geen knieery nie. Kitsgis word gebruik, maar die brood moet steeds rys.
500 – 600 ml warm water
15 ml bruinsuiker
15 ml molasse
10 ml kitsgis
4 k volkoring meel (Nutty Wheat)
250 ml witbroodmeel
7 ml sout
15 ml olie
100 ml sonneblomsade
100 ml lynsaad (linseed)
Ekstra sade vir oorsprinkel: sonneblomsade, sesamsade, pampoenpitte, lynsaad.
Voeg die bruinsuiker en molasses by ‘n koppie van die water en roer tot opgelos. Strooi die gis bo-oor en laat staan tot dit skuim. Meng die meel, sout en olie in ‘n ruim mengbak, roer die gismengsel, sonneblom- en lynsade by. Voeg die res van die water by – net genoeg om ‘n sagte deeg te vorm. Smeer ‘n broodpannetjie met olie, skep die mengsel in die pan. Strooi die sade in rytjies bo-oor of sommet net so. Laat rys in ‘n warm plek met ‘n doek oor vir sowat 45 minute tot ‘n uur. (Onthou, sit jou oond betyds aan!) Verhit oond tot 200°C en bak vir 45-50 minute. Keer uit en laat afkoel. Moenie dit in die pan laat staan nie, anders stoom die korskant sag. (Wenk: as jy egter sukkel om die brood uit die pan te kry, dan help dit om dit in die panne te laat staan om dit los te stoom).
Wenke:
Die brood is ook heerlik gerooster. Jy kan ook rosyntjies of sultanas by die meelmengsel inroer vir afwisseling.
GEVULDE BROOD MET SPINASIE, SPEK EN FETAKAAS: [ Resep: Tiaan Langenegger Foto: Ruvan Boshoff]
Vir Popeye se kosblik
Die ou wat die fetakaas-en-spinasie kombinasie uitgedink het, verdien ’n medalje, maar die ou wat die spek bygesit het, verdien die Orde van die Kremetart.
Jy benodig
• die basiese broodresep
• 1 pakkie spek, gesnipper en bros gebraai
• 1 pak spinasie, gekap en geblansjeer
• 3 wiele fetakaas, gekrummel
• sout en peper na smaak
Só maak jy
1 Rol die deeg in ’n reghoek uit. Meng die spek, spinasie en feta saam en pak dit op die deeg. Vou die lang kante van die deeg nou bo-oor mekaar en knyp die kort kante toe sodat die vulsel binne bly.
2 Bak die brood in ’n groot gesmeerde platboompot oor matige kole tot die kors bruin is.
HEUNINGBOLLETJIES: [deur Aletta Lintvelt]
Hierdie mosbolagtige heuningbrood is op sy beste vuurwarm uit die oond met kaneelbotter of Marmite. Vir ontbyt doen brosgebraaide spek en ’n skyf of twee verouderde gouda die ding.
Jy benodig
•4 teelepels gis
•4 eetlepels heuning
•2/3 koppie klappermelk (of gewone melk), louwarm
•3 piesangs plus ekstra water
•1 eier, geklits
•2 eetlepels botter, gesmelt (of olyfolie)
•1 teelepel sout
•4 koppies meel
•2 hande vol amandelsplinters (opsioneel)
•ekstra heuning
•olie
Só maak jy
1.Meng die gis en heuning met die louwarm klappermelk en laat eenkant staan tot dit begin borrel.
2.Maak die piesangs fyn in ’n versapper. Indien nodig, voeg ’n klein bietjie water by sodat jy 170 ml vloeistof het.
3.Gooi die eier, botter, sout en meel in die mengbak van ’n elektriese menger en meng dit (jy kan dit ook met die hand meng). Voeg die gismengsel en piesangmengsel daarby en meng alles goed saam. As dit te dik lyk, voeg ’n bietjie water by. Meng vir 10 minute in ’n elektriese menger of knie met die hand op ’n meelbestrooide oppervlak tot sag en elasties. Die deeg moet hanteerbaar wees en nie aan jou hande vaskleef nie.
4.Smeer die deegbal met olyfolie of botter en laat rys tot dubbel die grootte op ’n warm plek.
5.Knie af en sny in twee. Verdeel elke stuk in 9 tot 12 balletjies. Pak die balletjies styf teen mekaar op twee gesmeerde bakplate en besprinkel met die neute en ’n lepel heuning.
6.Laat dit rys vir 30 minute en bak vir 20 minute teen 200 °C. Sit warm voor. 7 OF oor die vuur. Verdeel elke stuk in 16 balle en pak in twee lae in ’n gesmeerde platboombot. Laat dit rys tot die pot amper vol is. Bak oor matige kole met ’n paar kole op die deksel vir 30 – 40 minute.
[Regtig yummy by 'n braai of sommer vir die lekkerte om aan te peusel. Laat my baie dink aan die Engelse se Monkey bread wat in botter gedruk word, dan in kaneelsuiker gerol word en dan gebak word.]
HANNES SE BRUINBROODRESEP: [ONBEKEND]
500 ml koekmeel
250 ml nutty wheat
1 eetlepel suiker
2 teelepels sout
1 pakkie kits suurdeeg
plus minus 400 ml warm water.
Gooi alles in 'n menbak en werk dit met twee vurke tot 'n slap deeg. Die deeg moet slapper wees as vir 'n gewone witbrood wat jy knie tot die deeg nie meer aan jou hande vasklou nie.
Smeer 'n pannetjie met botter, sit die deeg daarin en laat rys vir plus minus 'n uur of tot jy dink dit is twee maal die grootte.
Ons gebruik sommer 'n pot, sonder die deksel, wat in die oond gebruik kan word.
Bak vir 'n uur by 180 grade C.
Dit maak ook heerlike vetkoekies. Ek gooi sulke teelepels vol deeg in medium warm olie en ten tyd al die vetkoekies klaar gebak is, is my maag vol.
Soms sit Hannes sulke pinkie lange kaasstokkies in die deeg voordat dit begin rys.
MEALIE BRAAI BREAD: [*Whatsfordinner*]
1 Large onion, chopped
500 gram Self-raising flour
250 gram grated Cheddar cheese
1 cup Frozen corn
1 KNORR Cheese & Bacon Potato Bake
1 KNORR Hearty Beef Stew with Rosemary Dry Cook-in-Sauce
500 millilitre Maas or buttermilk
In a bowl mix together all the ingredients, reserving a little grated cheese
Spoon the dough into one large greased loaf tin or two smaller greased loaf tins, top with reserved cheese
Bake for about one hour at 180°C or until golden and cooked through.
Delicious served as an accompaniment to braaied meat.
POTATO BAKE BROODPOT: [Deur Sonja Jordt]
Pleks van brooddeeg aanmaak, kan jy dit ook sommer by jou naaste supermark koop.
Ek het dié resep by ’n vriendin gekry en moet myself net keer om dit nie élke keer te maak as ons braai nie.
Jy benodig
• basiese brooddeeg
• 1 koppie melk
• 1 koppie room
• 1 pakkie Potato Bake-poeier
(die geur van jou keuse)
• gerasperde kaas
1 Goed geklits. Meng die melk, room en Potato Bake-poeier. Gooi die helfte daarvan in ’n oondbak (of platboompot, as jy dit oor die kole gaan bak).
2 Rol die broodjies. Vorm nou brooddeeg wat die eerste keer klaar gerys het, in bolletjies en pak dit langs mekaar in die oondbak bo-op die vloeistof. Wees versigtig om die bolletjies deeg nie te groot te maak nie, angesien hulle weer gaan rys.
3 En nou die kaas. Gooi nou die oorblywende vloeistof oor en sprinkel gerasperde kaas bo-oor.
Laat dit vir ’n halfuur of so staan totdat dit gerys het en bak dit dan in ’n oond van 180°C tot goudbruin en gaar sonder die deksel. As jy beplan om dit buite oor die kole te doen, volg dieselfde aanwysings as vir potbrood deur ’n paar kooltjies bo-op die deksel te plaas.
Weg sê:
Pleks van brooddeeg aanmaak, kan jy dit ook sommer by jou naaste supermark koop.
BLIKBROOD MET GEKARAMELLISEERDE UI: [Deur Aletta Lintvelt]
Vir 8
Voorbereityd 2 uur (met rystyd)
Gaarmaaktyd 20 minute
Suzi sit hierdie broodjies voor met olyftapenade of gepekelde nartjies. Jy kan ook jou eie vispateemaak deur ’n bakkie maaskaas met ’n halwe koppie gevlokte gerookte vis te meng.
Jy benodig
•4 koppies bruinmeel
•1 koppie semels
•½ koppie gestampte koring
•4 teelepels sout
•4 eetlepels bruinsuiker
•2 pakkies kitsgis (10g elk)
•2 eiers, geklits
•3 koppies louwarm water
•16 skyfies uie vars tiemietakkies
•8 blikkies (410 g), met botter gesmeer
Só maak jy
1.Sit die droë bestanddele saam met die eiers in ’n groot bak. Meng die water bietjies-bietjies daarby in sodat dit ’n sagte deeg vorm.
2.Sprinkel meel oor ’n werkoppervlak en keer die deeg daarop uit. Knie dit vir ongeveer 10 minute totdat die deeg sag en elasties is.
3.Sit die bol deeg in ’n groot bak wat met olie gesmeer is en bedek dit met kleefplasiek en ’n klam vadoek. Laat die deeg op ’n warm plek rys totdat dit in volume verdubbel het.
4.Gebruik jou vingers om die lug uit die deeg te kry en knie dit liggies af. Verdeel die deeg in 8 bolletjies en druk dit effens plat. Sit ’n tiemietakkie in die middel van elkeen en rol dit op. Druk ’n skyfie of twee uie aan weerskante van die deegrol in en smeer die rol aan die kante en onder met olie.
5.Druk elke rolletjie netjies reguit in ’n blik. Laat staan die blikkies in ’n warm plek vir 20 minute totdat die rolletjies effens uitgerys het.
6.Bak dit dan vir 20 minute in ’n oond van 180 °C. Laat die brood vir 5 minute afkoel en keer dit dan uit die blikkie. Sit dit warm voor.
SOETPATATBROOD: [HUISKOK]
Juanita Louw van Diemersdal se soetpatatbrood. Ek moes dit net eenvoudig in ons kookboek Huiskos Glanskok insluit. Samarie het die foto in ons tuin geneem en my kookmaat Francois Ferreira dra die mandjie. Die wit en rooi rysdoek is Daleen se ma s’n. Die mandjie is wel myne!
Audrey Blignaut en haar broodmal pa sou ook toustaan vir hierdie besonderse brood. Die geurige brood is stapelvoedsel vir die Louws van Diemersdal. Dis nie nodig om die suurdeeg aan die gang te kry met suiker nie, want die soetigheid in die patat sorg vir die soet. Die resep maak 4 klein broodjies – daar’s dus genoeg om in die buurt ook uit te deel. As een van my allergunsteling-plase en brode, is dit ook in die Huiskok Glanskok kookboek ingesluit.
500 g gaar soetpatat, fyngedruk
900 ml lou water
1.5 kg koekmeel
20 ml sout
1 1/2 pakkie kitssuurdeeg
Voorverhit oond tot 220⁰ C. Smeer twee bakplaatjies. Meng gaar patats en lou water tot glad. Plaas al die ander bestandele in ‘n kommetjie en maak ‘n holte daarin. Voeg soetpatat by en knie droë bestandele in tot die deeg glad en elasties is. Laat rys tot die deeg in volume verdubbel. Knie die deeg af en verdeel in vier ewe groot dele. Plaas twee op elke bakplaat, sny kepe in en laat weer rys. Besprinkel met meel. Bak vir 15 minute by 220⁰C en verlaag hitte na 180⁰C vir die laaste 30 minute.
BROOD UIT OOM KOOS SE KOMBUIS:
Die basiese resep
Inleiding:
Eerstens probeer ek verduidelik hoe die dinge werk. As jy 'n resep lees, probeer die hoekoms en waaroms te verstaan, dan hoef jy nie altyd jou oog op 'n boek te hou nie en kan jy die geleentheid geniet.
Brood is heilig.
Tussendeur al ons oordadigheid staan een stukkie kos op sy eie plek. Ek glo stellig dat as die geheim van brood nie ontdek was nie, was ons almal nog steeds mensvreters. Dit sou natuurlik help aan ons getalle, so miskien was dit ook nie so’n wonderlike ontdekking nie.
As jy kan brood bak kan jy die skares voed en ook jou siel.
BESTANDELE EN HOE DIT WERK
Die aanwysings van hoeveelhede is net 'n riglyn om jou te help om die verhoudings te verstaan.
Meel:
Een Kilogram (koekmeel, broodmeel.)
Ek koop maar oor die toonbank. As jy gelukkig is kry jy darem nog meel in die geweste gemaal.
Suurdeeg
Pakkie kitssuurdeeg (10 g), gelykstaande aan 25 g ‘vars’ suurdeeg, of so'n telepel of twee brouersgis. Gebruik volgens aanwysings, of maak jou eie plantjie:
Een gerasperde artappel van middelmatige grootte in so 600 ml water waarin jy die gis (kits of andersins) en suiker gegooi het. Plaas in houer wat toe is, maar kan asemhaal. Wag tot die artappel bo dryf en skuim, (verkieslik oornag) en gebruik dan die vloeistof. Ek gooi ook so handjie meel by die artappel. bêre dan die artappel in 'n botteltjie in die yskas. Elke keer as jy wil bak, haal deel van die plantjie uit en voeg weer 'n gerasperde artappel by met suiker en water en laat dit weer staan tot die artappel bo dryf. Gooi die res van die ou plantjie weg en bêre weer die 'nuwe'plantjie.
Vloeistof: 625ml
40 grade C (liggaamstemperatuur).
Melk gee 'n sagter tekstuur, beter smaak en korter rakleeftyd.
Eiers gee fyner tekstuur, ryker geur en kleur. Gebruik andersins om te glaze.
Sout: 20ml
Inhibeer die suurdeeg maar kataliseer die gluten. Growwe sout aan die buitekant voor bak kan lekker wees vir soutbekke, veral met platter brode.
Suiker: 10ml (optioneel)
Te veel kan insuring vertraag, andersins help dit die ontwikkeling van die suurdeeg.
Vet: 20g (optioneel)
Gebruik botter, vet, of olyfoilie. Gewone kookolie werk ook. Die maklikste en skoonste vet is Holsum. Laasgenoemde gee nie soveel smaak nie, maar doen die werk en gee stilweg meer myle uit 'n verorberde sny brood.
Vrugte, neute, kaas en ander byvoegsels
Sit bietjie meer suurdeeg by: Die goed is swaar. As die vloeistof volume in ‘n resep hoog is, pasop as jy enigiets byvoeg, want hoe natter die brood is hoe makliker tuimel dit plat (water is mos swaar).
Vitamine C (optioneel)
125g per 1Kilo meel, opgelosde tablet (van die apteker) in klein bietjie water (vloeistof afmetings moet ingereken word). Dit versnel fermentasie.
Onthou net: Hoe vinniger die proses, hoe minder die smaak.
STAPPE
Meng eers die droë bestandele, dan die vet, wat jy invryf, en voeg dan die vloeistof stadig by en roer terselfdertyd sommer met die agterkant van ‘n houtlepel. Die vloeistof sal vlokkies maak met die meel. Onthou dat jy altyd klein bietjie meer van alles byderhand moet hê want geen meel, water of bestandeel staan onaangeraak deur die elemente nie: Dit is die 'laboratorium' waarin jy werk se omstandighede, soos hoogte bo seevlak, humiditeit en sulke dinge, wat beteken dat die resep aangepas moet word.
Kookwater is warmer by seevlak as in die berge.
Ou meel vra meer vog as varsgemaalde meel.
Fyner gemaalde meel wat net so droog is as growwer meel het minder water nodig as laasgenoemde.
Die tekens raak eintlik maar eers duidelik wanneer jy bietjie geoefen het. Die lekker ding van eksperimente met brood is dat dit relatief goedkoop is.
As jy klaar die vloeistof bygevoeg het druk jy die los stukkies bymekaar. As dit sukkel, sit nog bietjie nat by. As jy begin knie en die besigheid voel soos slap kak, sit nog meel by. As dit nie aan jou vingers vassit nie, sit nog vloeistof by.
Hierdie is ‘n aaklige tyd want ek hou nie van goed wat aan my hande klou nie.
Knie en bak
Om van die taai hande ontslae te raak moet jy deurdruk. Gaan voort met die knie-proses. Wat help as jy nie meer kan nie, gooi bietjie meel op jou hande en vryf jou vingers deur mekaar in die mengbak.
Voor jy begin knie moet jy eintlik bietjie olyfolie in jou hande smeer. Dit help.
Die knieding is deel van die meng maar meer eerder om die gluten, wat ‘n taai ding wat in die hart van die koringkorrel is, vry te stel. Dit maak die meel om te rek. Intussen is die suurdeeg besig om met die ander dele van die koring te werk en koolstofgasse vry te stel wat die klein borreltjies of gaatjies in die brood maak. Om te sorg dat die brood goed geknie is, is die groot geheim van goeie brood.
Ek het mettertyd agtergekom dat dit beter is om natter deeg te maak en om die gluten en suurdeeg ten beste te laat werk meng ek die ding in 'n bol en laat dit vir so fyftien minute rus voor ek begin knie.
As jy klaar geknie het (so tien minute, of totdat jy moeg is- brood is eintlik moeilik om te laat flop), maak die deeg toe met plastiek of draai dit in 'n kombersie en laat dit rys. As jy artappelsuurdeeg gebruik, wees geduldig. Dit kan lank vat. Geduld is 'n goeie bate. Met kitssuurdeeg is dit sommer reg in 'n uur (twee of meer keer groter as wat dit was).
Knie die deeg af (haal al die ontwikkelde lugborrels uit), vorm die brood of sit dit in gesmeerde panne en laat dit weer rys. Smeer bietjie water op die 'kors' en bak die brood teen 180 tot 200C en rolletjies teen 220C vir omtrent 35 minute. Dit is reg as dit hol klink as jy daarop klop.
As jy dit mooi wil laat lyk, smeer bietjie eier op die kors 'n rukkie voor jy dit uit die oond haal.
PLATBROOD OOR DIE KOLE: [Resep: Jaco Verwey]
Jy benodig
1 pakkie spek, in blokkies gesny
1 pakkie sampioene,in skyfies gesny
1 groot groen soetrissie,in blokkies gesny
1middelslag-ui, gekap
1 klein rooi brandrissie, gekap
olie vir braai
’n hand vol gerasperde mozzarellakaas
’n hand vol gerasperdegoudakaas
2 velle blaardeeg(puff pastry), ontdooi
kleefvrye sproei of ekstra olie
Só maak jy
1 Panbraai al die bestanddele (behalwe die kaas en deeg) oor die kole of in ’n skottelskaar.
2 Spuit ’n toeknyprooster goed met Spray & Cook of vee dit met olie. Sit 1 vel uitroldeeg in die rooster en versprei die vulsel eweredig daaroor.
3 Sprinkel kaas bo-oor en bedek dit met nog ’n vel deeg. Knyp die kante van die deeg aanmekaar vas sodat die binnegoed nie uitloop nie.
4 Braai dit vir sowat 20 minute oor matige kole tot die deeg gaar is.
Draai dit gereeld om.
BRUIN BESLAGBROOD:
8 g aktiewe droe gis
12,5 ml sulker
750 ml lou water of water en lou melk
25 ml olie
12,5 ml asyn
375 g broodmeelblom of gesifte meel 250 g ongesifte meel
15 ml sout
1.Voeg gis en suiker by lou water en laat ongeveer 5 minute week.
2.Roer olie, asyn en ander bestanddele daarby en meng tot stywe beslag.
3.Skep dit in twee ge-smeerde broodpannetjies van 20 cm lank.
4.Maak panne net half vol.
5.Maak warm toe en laat 30-40 minute rys tot volume am per verdubbel het.
6.Bak 50 minute teen 200 grade C.
7.Moenie beslag te lank laat rys nie, want dan sal tekstuur grof en krummelrig wees.
DUITSE APPELBROOD: [Deur ARINA DU PLESSIS] - Foto: NEVILLE LOCKHART ]
Ryk gisbrode is oral in Europese bakkerye te koop en is louwarm uit die oond die heel lekkerste. Bederf jou gesin ’n slag daarmee pleks van winkelbrood.
Deeg
500 ml koekmeel
3 ml sout
25 g kitsgis
60 ml pitlose rosyne
30 ml suiker
1 eier
125 ml warm melk
60 g gesmelte botter
1 appel, geskil
Stroop
30 ml bruinsuiker
15 ml water
5 ml kaneel
Meng die meel, sout, kitsgis, rosyne en suiker. Klits die eier, warm melk en gesmelte botter saam en voeg by die droë bestanddele. Meng goed en bedek losweg. Laat rys op ’n warm plek tot dubbel in volume. Keer die deeg op ’n meelbestrooide oppervlak uit en knie liggies.
Vorm die deeg in ’n ovaal vorm. Sit op ’n gesmeerde bakplaat en druk skywe appel daarin. Verf met die suikerstroop en laat rys vir 30 minute. Bak vir 40-50 minute by 190 °C tot die brood goudbruin en deurgaar is. Laat effens afkoel en sit voor met botter en konfyt.
KNOFFLESOUS BOLLETJIES:
2 kop bruismeel
1 kop cheddarkaas gerasper
1t bakpoeier
½ kop water
½ kop melk
3e margarien
2t fyn knoffel of meer as jy baie van knoffel hou.
Baie aromat.
METODE:
Meng droë bestanddele met water en melk tot 'n stywe deeg.
Smelt die margarien en knoffel saam.
Gooi ¾ van die sous in 'n gesmeerde bak.
Rol of druk die deeg tot 1cm hoog.
Sny in blokkies of druk af met 'n glas en pak styf teen mekaar bo-op gesmelte margarien in die bak.
Gooi res van die sous bo-oor die deeg.
Strooi aromat lekker dik bo-oor.
Bak by 180 grade C vir ongeveer 20 minute of tot mooi bruin bo-op en gaar.
GOURMET HOENDERBRAAIBROODJIE: [Deur Aletta Lintvelt -Foto: LEE MALAN]
Vir 4
Voorbereityd 10 minute
Gaarmaaktyd 5 minute
Indien jy nie uiemarmelade het nie, kan jy doodeenvoudig ringe uie bruin braai in botter met ’n skeut suiker. Die kombinasie van mieliebrood en romerige hoender is heerlik!
Jy benodig
•1 koppie sampioene, in skyfies
•klont knoffelbotter
•¾ koppie gaar hoender, gevlok (2 hoenderborsies)
•4 eetlepels gekaramelliseerde uie (of uiemarmelade)
•4 eetlepels room of mascarponekaas
•8 snye mieliebrood (of ander brood)
•botter
Só maak jy
1.Braai sampioenskyfies in knoffelbotter in ’n pan.
2.Gebruik twee vurke om die gaar hoender in stukkies te vlok. Meng dit met die gekaramelliseerde uie en room of mascarponekaas en voeg by die sampioene.
3.Smeer mieliebrood met botter. Verdeel die hoender tussen 4 snye. Bedek met die ander snye met die gebotterde kant na buite.
4.Smelt ’n klontjie botter in ’n pan en braai bruin aan al twee kante. Of verhit ’n jaffelyster of snackwich-rooster en braai die broodjies tot goudbruin.
Wenk
Die hoender kan ook deur gaar gesnipperde, gerookte wors (soos buckwurst) of gaar spek vervang word.
FêNSIE BRAAIBROODJIES: [Deur Aletta Lintvelt - Foto: LEE MALAN]
As jy afwisseling soek, is hierdie smaakkombinasies nogal lekker op ’n broodjie oor die kole.
Só maak jy
•Pikantrissies en ricotta. Vul die braaibroodjie met fyngekapte pikantrissies en ricottakaas. Sprinkel sout, peper en ’n skeut olyfolie oor voordat jy die broodjie toemaak en braai.
•Gruyère en rooiui. Hierdie is ’n hoërgraadbroodjie – ’n smeersel growwe mosterd, lekker sterk kaas soos gruyère, die soetigheid van rooiuie en vars tamatieblaartjies.
•Uie en brie. Jy kan uiemarmelade koop of jou eie maak: Braai uieringe baie stadig met ’n paar lepels suiker en ¼koppie balsemiekasyn totdat dit sag en taai is. Skep dit op die broodjie met ’n paar skywe brie.
•Bloukaas, ingelegde groenvye in dun skywe en ham werk ook goed.
GEKARMELLISEERDE VARKBROODJIES: [Deur Aletta Lintvelt - Foto: LEE MALAN]
Wenk:
Hou die vleis in die yskas en gebruik dit vir slaaie of in roerbraai-geregte. Of eet dit net so!
Vir 4-6
Voorbereityd 5 minute
Gaarmaaktyd 15 minute
Dis ’n ongewone manier om varkvleis gaar te maak. Moenie skrik vir die skroeiery nie – as jy dit eenkeer geproe het, gaan jy dit weer maak.
Jy benodig
•1/3 koppie ligte bruinsuiker
•500g varkfilet (jy kan ook bees of volstruis gebruik)
•2 eetlepels sojasous
•2 eetlepels olyfolie
•2 huisies knoffel, fyngekap
•1 eetlepel rissievlokkies
•lemmetjiesap
•1 of 2 Franse brode
•mayonnaise
•1-2 groot wortels, gerasper
•½ komkommer, gerasper
•’n hand vol vars mentblare, fyngekap
•’n hand vol vars koljanderblare, fyngekap
Só maak jy
1.Gooi die suiker in ’n droë pan en verhit dit oor matige hitte todat die suiker smelt en stadigaan begin verkleur. Moenie dit roer nie! Dit neem ongeveer 3 minute.
2.Sit die filet in die pan en skroei dit vir 4minute. Draai die vleis om en skroei die ander kant ook vir 4 minute. Die vleis sal ’n donker korsie vorm en die suiker sal hard en draderig raak.
3.Voeg die sojasous, olyfolie, knoffel en rissie by die vleis en braai dit vir nog sowat 2 minute aan ’n kant oor laer hitte. Verwyder die filet van die hitte en laat dit vir minstens 10 minute rus.
4.Sprinkel ’n teelepel bruinsuiker en lemmetjiesap oor die wortel. Sny die brood oor die lengte oop en smeer dit met mayonnaise.
5.Sny die vleis in skywe en pak dit op die brood saam met van die wortel, komkommer en vars kruie.
PORTUGUESE PHEASANT BREAD": [STYWE LYNE]
Ons doop dit Portugese Boerebrood. Die resep word in Engels gegee om moontlike foute uit te skakel.
500 g cooked, mashed sweet potato
500 ml lukewarm water (two cups)
1 kg cake flour
3 heaped teaspoons salt
1 packet instant yeast
1 teaspoon baking powder
Preheat oven to 220 degrees Celsius and grease two baking sheets. Blend sweet potato and warm water until smooth. Place all other ingredients in another bowl and make a well in the centre. Add sweet potato and knead into dry ingredients. Turn onto a well-floured surface and knead until dough is smooth and elastic. Leave in a warm place to rise to double its size. Knock dough back and divide into four equal sizes and place two on each baking sheet. Leave to rise again and dust with flour.
Bake for 10 minutes, then reduce heat to 180 degrees Celsius and bake for another 25 minutes.
PAO DOCE: ['n Soet Portugese brood]
1½ eetlepels suiker
2 pakkies gis
¼ koppie louwarm aartappelwater (water waarin aartappels gekook is)
½ koppie fyngemaakte aartappel
¼ teelepel fyngerasperde gemmer
¼ koppie melk (gekook en afgekoel)
1 teelepel sout
3 eiers
¾ koppie + nog twee eetlepels suiker
¼ koppie botter, gesmelt
4 koppies meel
Voeg die 1½ eetlepels suiker en die gis by die aartappelwater. Roer tot opgelos. Meng die aartappel en gemmer. Sit eenkant en laat rys tot dit dubbel die grootte is (vyf tot tien minute). Klits die eiers en voeg die oorblywende suiker geleidelik by. Gooi die afgekoelde botter by. Meng nou die gis- en eiermengsels. Roer een koppie meel by. Voeg die melk by en klop. Voeg nog een koppie meel by. Klop vir vyf minute. Voeg die res van die deeg geleidelik by en begin knie wanneer dit deeg begin vorm. Knie vir 10 minute. Plaas die deeg in 'n geoliede houer en laat rys. Deel in twee. Vorm ronde brode en plaas op 'n geoliede pan of in 'n broodpan en laat nog rys of rol in balletjies en bak dan.
Verf met geklitste eier.
Bak vir 40 minute tot bruin.
POTBROOD MET SOUTVULSEL:
Nog ‘n vinnige potbrood van gekoopte brooddeeg:
1 kg brooddeeg
Kies uit die volgende vulsels:
1.Gebraaide ui (skyfies), gebraaide spekvleis (250g), 1 k gerasperde cheddarkaas
2.1 k gaar (bevrore) spinasie, 1 k fetakaasblokkies
3.gebraaide ui (skyfies), gebraaide sampioene (250g), 1 k gerasperde kaas
4. biltong en kaas met chutney
5. ham, kaas en klein tamatiehelftes met appelkooskonfyt
6. gaar hoenderstukkies, gekapte chives en sweet chillisous
7. gevlokte gerookte snoek gemeng met bietjie mayo en gebraaide uie
8. gegeurde maalvleis [gaar] met kaas en bietjie suurroom
Sit helfte van brooddeeg (klaar gerys) in gesmeerde platboompot. Sit vulsel in en bedek met orige deeg.
Sit deksel op en bak vir 45 min – 1 uur in buite-oond van jou keuse.
KNOFFEL PIZZABOOD: [Truda du Plessis van Welgemoed]
[10-12 porsies]
500 g witbroodmeel
2 t (10 ml) suiker
2 t (10 ml) sout
10 g (12,5 ml) kitssuurdeeg
2 E (30 g) botter of margarien
300-325 ml koue water
Bolaag:
125 g sagte botter
2 knoffelhuisies, gekneus
1 E (15 ml) gekapte vars pietersielie
Meng die broodmeel, suiker, sout en suurdeeg saam in 'n mengbak.
Smelt botter of margarien, voeg water by en roer by droë bestanddele.
Meng om sagte deeg te verkry. (Indien deeg te styf is, voeg nog 'n bietjie water by.)
Knie 10 minute lank tot glad.
Rol uit om in ronde vorm van sowat 25 cm te pas.
'n Ysterpot is baie geskik.
Bedek met gesmeerde kleefplastiek en laat rys tot grootte verdubbel het.
Meng botter, knoffel en pietersielie.
Smeer helfte daarvan oor deeg.
Bedek en bak 45-50 minute lank tot gaar oor kole.
Smeer res van bottermengsel oor pizzabrood en laat in deeg intrek.
GOURMET HOENDERBROODJIE: [Deur Aletta Lintvelt] FOTO: Lee Malan]
Vir 4
Voorbereityd 10 minute
Gaarmaaktyd 5 minute
Indien jy nie uiemarmelade het nie, kan jy doodeenvoudig ringe uie bruin braai in botter met ’n skeut suiker. Die kombinasie van mieliebrood en romerige hoender is heerlik!
Jy benodig
•1 koppie sampioene, in skyfies
•klont knoffelbotter
•¾ koppie gaar hoender, gevlok (2 hoenderborsies)
•4 eetlepels gekaramelliseerde uie (of uiemarmelade)
•4 eetlepels room of mascarponekaas
•8 snye mieliebrood (of ander brood)
•botter
Só maak jy
1.Braai sampioenskyfies in knoffelbotter in ’n pan.
2.Gebruik twee vurke om die gaar hoender in stukkies te vlok. Meng dit met die gekaramelliseerde uie en room of mascarponekaas en voeg by die sampioene.
3.Smeer mieliebrood met botter. Verdeel die hoender tussen 4 snye. Bedek met die ander snye met die gebotterde kant na buite.
4.Smelt ’n klontjie botter in ’n pan en braai bruin aan al twee kante. Of verhit ’n jaffelyster of snackwich-rooster en braai die broodjies tot goudbruin.
Wenk
Die hoender kan ook deur gaar gesnipperde, gerookte wors (soos buckwurst) of gaar spek vervang word.
MARMITE BROODJIE VIR BRAAI: [Malinda van Deventer]
Brooddeeg (kry by broodafdeling)
1 Botteltjie Marmite
1 houer Room
Gerasperde kaas
Knie die Marmite in die deeg in.
Sit dit in ‘n gesmeerde broodpannetjie en bak vir ongeveer 40 min. of tot gaar.
Wanneer gaar, gooi die room oor en bak vir 20 min of totdat die room ingetrek het.
Haal uit en strooi kaas oor.
Sit terug in oond totdat kaas gesmelt is.
GENIET!
OF MY WEERGAWE HIERVAN:
MARMITE EN ROOMBOLLETJIES:
Gekoopte brooddeeg by supermark
4e Marmite
1 x 250ml Vars room [verhit bietjie in mikrogolf, nie kook nie]
Gerasperde beleë cheddarkaas
Maak bolletjies van die deeg en pak in broodpan of vierkantige bak.
MENG die room en marmite goed.
Gooi oor die bolletjies.
Bak in verhitte oond vir ongeveer 1 uur op 18) grade C. of tot gaar/kan
ook buite in platboompot gemaak word.
Sprinkel die kaas bo-oor.
Sit terug in oond tot kaas gesmelt het, ongeveer 3 - 5 minute.
Geniet!!
MARMITEBOLLETJIES MET ROOM:
Koop 'n brood se rou brooddeeg of maak volgens eie resep aan.
Maak bolletjies en plaas in platboompot en maak soos potbrood op kole gaar.
Meng intussen 4 eetl Margarien, 4 eetL Bruinsuiker, 10ml Marmite, bietjie melk en bring tot kookpunt.
Gooi warm sous oor bolletjies sodra dit gaar is.
KNOFFELKATKOP: [RESEPTE: Annette le Roux FOTO'S: Dawie Verwey]
Dis nie altyd maklik om 'n Franse baguette in die hande te kry vir knoffelbrood nie. Hier in die Klein-Karoo gebruik ons sommer 'n gewone witbrood wat ons vol knoffel en kaas stop en dan noem noem ons dit 'n katkop. Dis baie dieselfde as bunny chow.
Jy benodig
4 heel knoffelbolle
1 witbrood, ongesny en verkieslik twee dae oud
1 wiel fetakaas, gekrummel
1 koppie mozzarellakaas, gerasper
125 g botter
1 koppie pietersielie, fyn gekap
1 teelepel sout
Só maak mens
Sit die knoffelbolle net so op ’n rooster oor matige kole vir omtrent ’n uur of totdat dit sag is.
Haal die knoffel van die kole af. Laat dit heeltemal afkoel en trek dan die skilletjies af. Druk die heerlike sagte pulp in ’n bakkie uit.
Sny die korsie van die brood aan die een kant af en hol dan die brood uit. Dit werk maklik as jy met ’n messie teenaan die kors, langs die kante, insny.
Breek die hompe brood met jou vingers in stukkies en meng dit met die knoffel, kaas, botter, pietersielie en sout.
Stop die brood nou met die heerlik dekadente vulsel.
Sit die brood in ’n bruinpapierkardoes of draai dit in bakpapier toe en pak jou versameling ou Wegtydskrifte bo-op. Jy wil die brood lekker plat druk, tot so ongeveer die helfte van sy grootte, sodat jy dit in maklik eetbare porsies kan sny.
Braai dan die brood oor baie stadige kole of bak dit in ’n matige oond vir ongeveer een uur.
WegSleep sê
As jy die knoffel eers gaar maak, het dit nie die kenmerkende sterk klankie nie en hoef jy nie die volgende dag verskoning te maak vir jou koskeuse nie. Die brood moet lekker deur bak, want die vulsel moet goed smelt. Jy kan die knoffel ’n dag of wat voor die tyd klaar bak.
GEVULDE SKONBROOD IN PLATBOOMPAN: [My resep]
Maak jou gunsteling skondeeg aan.
Enige vulsel waarvan jy hou, soos ham, kaas en tamatie.
Gebraaide uie, stukkies gaar boerewors en tamatie-uie-sous. ens.
Smeer jou platboompan met botter of olie.
Gooi die helfte van die deeg in jou pan.
Gooi dan jou vulsel bo-op.
Gooi dan die orige skondeeg oor en maak mooi gelyk.
Sit jou pan se deksel op.
Bak totdat skon gaar is oor 'n matige hitte.
Heerlik....geniet!
PIZZA-BRAAIBROODJIE: [RESEPTE: Nettie Pikeur FOTO'S: Ruvan Boshoff]
Jy benodig
6 snye witbrood
1 blikkie tamatie-en-uiemengsel
1 blikkie sampioene
1 blikkie aspersies
1 blikkie Weense worsies
1 blikkie pynappelstukke
2 koppies gerasperde Cheddar-kaas
Só maak jy
Pak die snye brood in drie pakkies van twee snye elk op ’n tafel of skinkbord oop.
Smeer elke sny met ’n dun lagie tamatie-en-uiemengsel.
Verdeel een koppie kaas in drie en pak dit bo-op een sny van elke pakkie.
Sny die worsies in langwerpige plakkies of wieletjies, as jy wil.
Dreineer die pynappelstukke op kombuispapier.
Een vir jou, een vir my. Verdeel nou die sampioene, aspersies, worsies en pynappelstukke tussen die pakkies en skep dit bo-op die laag kaas.
Die oorblywende koppie kaas kom nou bo-op elkeen van die vulsels, gevolg deur die ander gesmeerde sny brood.
Braai dit op ’n rooster oor kole wat medium-warm is en draai gereeld om totdat die toebroodjies aan albei kante verbruin het en die kaas lekker gesmelt is.
WegSleep sê
’n Volbloed-Italianer sal seker sy kop in skaamte laat sak, maar as die kinders jou vir pizza smeek en die restaurant is te ver of te duur, is hierdie ’n goeie roep.
KNOFFEL- KAASBOTTERBROODJIE:
500 ml koekmeel
15 ml bakpoeier
1 eier
25 ml olie
fyngedrukte knoffel
75 g botter gesmelt
125 ml Cheddar kaas gerasper
Voorverhit oond tot 240°
Sif droë bestandele saam
Klits eier, melk en olie saam
Meng eier mengsel met droë bestandele en knie liggies
Deel mengsel in 10 balle en plaas in gesmeerde oondvaste skottel sodat balle aanmekaar raak.
Bak +/- 15 minute of tot goudbruin.
Verwyder uit oond en sprinkel kaas, gesmelte botter met knoffel oor.
Bedien warm.
OF Kan in platboompan of broodoond gebak word.
BROOD IN BLIKKIE: [deur ROEY]
Dis gewone brood deeg sit dit half in die blikkie en in die oond vir 20 tot 30min!
Ek het al malfa puding ook so gemaak!
Sent via my BlackBerry from Vodacom
PITA BRAAIBROODJIE: [ONBEKEND]
Hiers bietjie 'n afwisseling vir 'n braaibroodjie:
1. Koop by PnP of Spar mini pittas.
2. Sny oop en smeer met: Ina paarmans basil pesto en cottage cheese van jou keuse. Ek sit dan altyd ook nog 'n peppadew of jalepeno op. Salami, mozarella en cheddar kaas werk ook goed. (jy kan enige iets van jou keuse opsit)
3. Braai in toeknyprooster oor stadige vuur.
STOKBROOD:
[gekoopte deeg kan ook gebruik word, as jy nie lus is vir knie]
4 koppies koekmeel
1 teelepel sout
2 teelepels suiker
1 pakkie kits gis/suurdeeg
1 eetlepel olie/olyfolie
+/- 500 ml louwarm water
Knie baie goed. Deeg moet ‘n elastiese gevoel hê. (Nie te styf, nie te slap). Laat rys vir 1 uur of dubbel die volume. Breek vuis grote bolletjies deeg af en maak ‘n langerige plat strook. Begin by die kop van die stok (smeer vooraf ‘n bietjie olie aan die stokke, dit keer dat die stokbrood vassit). Hou stokke oor matige kole tot ligbruin rondom. Brood is gaar as dit hol klink wanneer jy op die brood klop. Afhangende van die stok dikte kan jy of boerewors of dun skaap worsies in die stokbrood druk met ‘n sousie van jou keuse. Die laaste stokbrode eet ons gewoonlik met stroop of heuning. So ‘n soet proppie aan die einde.
FRANS SE WENNER BROOD/ ROLLETJIES:
Sif saam
1 teelepel sout
6 koppies koekmeel
meng 450ml louwarm water
10 gram kitsgis
twee eetlepels suiker
50ml olie en laat staan tot dit skuim.
Meng die vloeistof en meel , knie tot elasties .
Laat rys en knie weer , plaas in 'n groot broodpan , laat rys tot dubbel die grootte en bak by 160C vir 50min.
( Jy kan ook twee koppies meel vervang met Nutty Wheat , en jy kan twaalf broodrolletjies maak ipv 'n brood maar dan is die baktyd net 25min.)
OF buite in jou broodpan of platboompot. Sal ook lekker bak in jou broodoond.
KAMPVUUR CALZONE: [Deur Aletta Lintvelt]
Weg sê: Gebraaide sampioene, gaar hoenderstukkies en gaar spek is ook ’n lekker vulsel.
Maak 2 calzones
Voorbereityd 1 uur
Gaarmaaktyd 20 minute
Hierdie oorvoupizza is amper soos ’n pastei waarin jy enige vulsel kan gebruik. Jy kan lekker eksperimenteer met wat ook al jou gunsteling-vulsels is. Vir dié een het ons op kaas, varkworsies en olywe besluit.
Jy benodig
VIR DIE DEEG
1 pakkie (10 g) kitsgis
1 koppie louwarm water
2 teelepels suiker
2½ koppies witbroodmeel
1 teelepel sout
olyfolie
VIR DIE VULSEL
6 eetlepels tamatiepassata
2 koppies gerasperde mozzarellakaas
1koppie ontpitte olywe
6 gerookte varkworsies, in dun skyfies gesny
2 eetlepels kruie, soos roosmaryn
1 klein vars brandrissie (gekap) of Tabasco-sous na smaak
Só maak jy
1.Meng die gis, louwarm water en suiker saam en laat staan dit totdat borrels op die oppervlak vorm. (Lou beteken liggaamstemperatuur, anders brand die gis dood.)
2.Meng die meel, sout en 1 eetlepel olie in ’n bak. Voeg die gismengsel daarby in en knie dit deeglik vir 10 minute. (Jy kan ook ’n voedselverwerker gebruik).
3.Smeer die deegbol met olyfolie, bedek dit met kleefplastiek en laat die deeg staan totdat dit dubbel die grootte uitgerys het (ongeveer 30 minute). Maak solank die vuur – 6 gewone braaibrikette is genoeg.
4.Verdeel die deeg in twee. Rol die een bol so dun as moontlik op ’n meelbestrooide oppervlak uit tot ongeveer die grootte van die braaier se plaat. Jy sal dit ’n paar keer moet rol sodat die deeg elasties raak en goed bind.
5.Skep ’n paar eetlepels passata op die een helfte van die deeg en pak dan die helfte van die vulselbestanddele bo-op. Vou die pizza toe.
6.Spuit die plat kant van die braaier se plaat goed met Spray & Cook en skep die calzone daarop. Sit die deksel op en draai die calzone ná 10 minute om. Sit weer die deksel op. Die pizza sal ná 20-25 minute gaar en bros wees. Sny dit in wiggies en eet solank terwyl jy die ander een bak.
MIELIEBROOD IN 'N 'SHOPPING BAG: [ONBEKEND]
1 Caserol aliminium tipe
1x Hot plate of gas stoof
Bestanddele
1 kg koekmeel
2 eet lepels sout
Half koppie suiker
1 pakkie kits gis (anchor dry yeast)
1x 410 g sweetcorn pit mielies
1x 410 g sweetcorn cream style mielies
half koppie water
Metode
Meng al die droë bestanddele saam.
Gooi nou die pit mielies met water in asook die cream style mielies en begin die spul te meng.
Voeg nou die half koppie water by en meng totdat die deeg soos die deeg in die winkels is nie te veel water nie.
Sit die deeg nou in `n skoon groot "shopping bag" en sit dit in die bakkie of op `n warm plek om te rys vir so +- 1 uur . as die deeg lekker uit gerys het sit die deeg nou in die caserol net so in die sak met water in die kastrol en kook die brood nou vir +- 1uur maar dit kan gouer neem hang van omstandighede af .
Ek maak gewoontlik `n dubbel beslag aan want jy terg net jouself met `n enkel beslag nou moet ek by se ons is dan so 8 -10 persone wat saam eet aan die brood.
a so 45 minute kan jy die brood in die middel steek met `n steak mes om te kyk of dit gaar is .
Voor ek vergeet jy moet die sak toe knoop as jy die deeg daar in sit om uit te rys.
Geniet dit dit is `n wenner!
KNOFFLESOUS BUNS:
2 kop Bruismeel
1 kop cheddarkaas gerasper
1 t bakpoeier
½ kop water
½ kop melk
3 e botter of margarine
2 t crushed garlic of meer as jy baie van garlic hou
baie aromat
Meng droë bestanddele met water en melk tot 'n stywe deeg.
Smelt die botter en garlic saam.
Gooi ¾ van die sous in 'n gesmeerde bak.
Rol of druk die deeg tot 1cm hoog.
Sny in blokkies of druk af met 'n glas en pak styf teen mekaar bo-op gesmelte botter in die bak.
Gooi res van die sous bo-oor die deeg.
Strooi aromat lekker dik bo-oor.
Bak by 180 grade C vir plus minus 20 minute of tot mooi bruin bo-op en gaar.
'n BEHOORLIKE BRAAIBROODJIE: [Deur Anton Kriegler ]
Die geheim van 'n lekker braaibroodjie lê in die fyner kunsies.
“In ons familie is ’n braai net nie ’n braai as daar nie soet én soutige braaibroodjies by is nie,” sê Anton Kriegler van die Paarl. “Ek ken sedert die laat jare vyftig af al van braaibroodjies en dis steeds tradisie in ons huis om Sondagaande net so ’n effense braai te hou. (My skoonma het altyd gesê dis net tot agtuur Sondag – daarna mag jy selfs kaartspeel.) Dan braai ons dunwors en maak soet en soutige broodjies, genoeg sodat jy Maandag daarvan werk toe kan inpak.”
Bou ’n soutige én soet braaibroodjie.
Bestanddele
VIR DIE SOUTIGE BROODJIE
• growwebrood
• cheddarkaas
• ryp tamatieskywe (met ’n goeie skoot sout, verkieslik Maldon, en varsgemaalde peper, verkieslik die reënboogsoort)
• dungesnyde uieringe (die hele toebie moet welbedek wees met die uie)
VIR DIE SOET BROODJIE
• dik, tuisgemaakte appelkooskonfyt
• sterk cheddarkaas (verkieslik van Eendekuil!)
Wenke vir ’n watertand braaibroodjie
1. Rasper, Casper! Die kaas wat jy op die broodjies gebruik, moet grof gerasper word.
2. Raak gekonfyt. As jy nie lekker heelappelkooskonfyt het nie, maar net daai waterige stropie wat hulle in die winkels verkoop, meng jy eers die konfyt met die gerasperde kaas vóórdat jy dit op die brood smeer. Anders maak jy eintlik net ’n kaasbroodjie – en die lewe is te kort daarvoor.
3. Brood is nie meer boring nie. Deesdae kry ’n mens soveel soorte lekker volgraan-, gemengdegraan- en ander interessante brode dat witbrood eintlik vervelig is. Die growwebrood sit ook nie so maklik aan die rooster vas nie.
4. Botter hom behoorlik. Smeer die toebie goed met botter aan die binnekant, en nie aan die buitekant nie. Dit maak die broodjies dig, maar ook klam, en as jy dit dan meesterlik braai, smelt die appelkooskonfyt op die soet broodjies en die tamatie en uie op die soutige broodjies in die kaas in.
BAK ‘N WENNER BROOD IN ‘N CAST IRON BROODPAN:
Bak n Wenner Brood volgende keer as jy gaan Braai, of sommer net vir die fun!
Hel, ek het die naweek weer ‘n wenner van ‘n braai brood gebak!
Ek soek al lank na een van hierdie brood potjies. Nou het ek een gekry! My eerste probeer slag op die kole was maar ‘n taamlike flop gewees. Ek het so bietjie gaan rondkrap vir ‘n ander resep om brood mee te bak, en toe kom ek op een af. (sal hom later hier plaas)
Terwyl ek besig was om te wag dat die deeg moet rys, toe kom ek mos per ongeluk af op iemand se ding af oor hoe brood gebak word. Ek het nooit geweet dat die “gis” so belangrike rol speel in jou deeg nie! Ek weet daar moet gis in…..maar wie wil nou weet hoekom?
Kom ek verduidelik net kortliks wat ek verstaan het. Die gis is ‘n lewendige organisme, en dit het energie, of voedsel nodig om te groei. Die voedsel is gewoonlik suiker wat ons in die deeg meng. Die “gis” begin groei nadat dit geaktiveer is met suiker en hitte (lou warm water). Met die groei laat dit gas, en ander goeters vry, wat die deeg laat rys. Dit is wat die “volheid” aan ‘n mooi broodjie gee.
“n Paar Belangrike feite vir daai perfekte Wenner Braai Broodjie
Lou warm water: 2 dele koue water met 1 deel kook water.
•1/2 telepel suiker vir 1 pakkie suurdeeg.
•Moet NOOIT die deeg te veel meng nie! “Feather fingers!”
•Dek jou deeg met plastiek en plaas op ‘n warm plek tot dit sy groote verdubbel het.
•Knie dit plat, en sit dit in jou pot. wag tot dit weer verdubbel voor jy dit bak.
•Hitte is gewoonlik 180 grade vir 35 minute.
•Tik die brood op die kors, as dit “hol” klink, dan is hy gaar.
Moenie bang wees om met jou resep te speel nie! Meng bietjie ander goeters by jou deeg voor jy die brood bak. Sorg net dat jou ander bestandele so droog as moontlik is, anders maak dit jou deeg pap!
Probeer gerus!
•Gerasperde kaas
•Bacon (nie te gaar nie) gemeng met mushrooms
•Feta kaas en gekookte spinasie
•Gebraaide uie met Rosemary en sout & peper
Ek hoop dit gaan jou lus maak om met jou volgende braai ‘n broodjie te bak! As jy nie so pot het nie, bak een in die oond in ‘n gewone brood pan!
IniBos groete!
[ns: Ek het R187-00 by MAKRO vir myne betaal, dis nie 'n groot pan nie, maar maak 'n medium grote brood.]
ROMERIGE KNOFFELBROOD:
1 sakkie Knorr “creamy carlic veggie bake”
1 t gedroogde tiemie
1 franse brood
1 l gerasperde mozzarella kaas
250 g margarien
Voorverhit die oond tot 180°C of op rooster of in mikrogolfoond.
Sny die franse brood in 2 cm dik snye, maar moet nie heeltemal deur sny nie.
Meng die inhoud van die pakkie met die margarien, tiemie en kaas.
Smeer die mengsel lekker dik tussen die snye.
Draai die brood toe met foelie en plaas in die oond tot die kaas gesmelt het.
Bedien terwyl die brood nog lekker warm is.
ROOM-POTBROOD: [Resep: Tiaan Langenegger]
Dis lekker om self brooddeeg te knie, maar jy kan enige tyd klaargemaakte deeg koop – vra by die bakkery-afdeling van jou naaste supermark.
Jy benodig
• knoffel na smaak
• sout en peper
• gekapte vars of droë pietersielie na smaak
• 1 kg witbrooddeeg
• 2 wiele fetakaas
• 2 koppies room
Só maak jy
1 Smeer ’n platboompot met ’n bietjie botter. Meng die knoffel, sout, peper en pietersielie by die deeg in en sit dit in die pot.
2 Meng die fetakaas met die room en gooi dit bo-oor die deeg.
3 Bak dit oor matige kole vir 30-40 minute tot die deeg gaar is. Gooi ’n paar kole bo-op die pot om die brood ’n mooi bruin korsie te gee.
BASIESE BROODRESEP: [JAMIE OLIVER]
Kry eers hierdie een onder die knie.
Gebruik dié resep vir die allerlekkerste brood. Hy wérk, as jy sorg dat die kole net warm genoeg is. Die idee vir dié brood en vulsels kom eintlik van daai mollige Ingelsmannetjie met die skoeter – Jamie Oliver.
Jy het nodig vir 1 potbrood of 2 langwerpige brode:
•7 koppies witbroodmeel
•2 x 10 g-sakkies kitsgis
•2½ koppies louwarm water
•2 eetlepels suiker
•3 teelepels fyn sout
Laat dit gis. Gooi die meel in ’n diep bak. Meng die gis, water en suiker in ’n ander kleiner bak en laat vir tien minute staan totdat die gis begin skuim. Gooi dit by die meel en voeg ook die sout by.
Oefen daai spiere. Meng tot al die bestanddele goed gemeng is en haal dan die bol deeg uit en sit dit op ’n plat, meelbestrooide oppervlak. Druk, knie, vou en rol die deeg vir sowat 10 minute of totdat dit lekker sag en elasties is.
Rus ’n rukkie. Sprinkel ’n bietjie meel in ’n bak, sit die deeg daarin en sprinkel ook ’n bietjie meel oor die deeg. Maak die bak toe met kleefplastiek en ’n klam vadoek en los dit in ’n warm plek om te rys tot dubbel die oorspronklike grootte.
Weer ’n bietjie spiere. Knie dit weer af vir ’n paar sekondes en sit dit in die ronde ysterpot (of twee broodpanne) om vir ’n tweede keer te rys tot dubbel die oorspronklike grootte. Hanteer die ysterpot versigtig sodat jy nie al die lug uit die deeg uitskud nie.
Kole toe met jou. Sodra die deeg uitgerys is, kan jy die pot op die kole sit en kole op die deksel stapel. Kyk ná ’n halfuur of die brood begin bruin word en sit die deksel terug met nuwe kole op. Dit behoort ná ’n uur gaar te wees. Haal die pot van die vuur af en los dit vir ’n halfuur om af te koel voor jy die pot omkeer om die brood uit te haal.
BASIESE BROODRESEP MET SOET VULSEL EN SJOKOLADESMEER:
Deel die deeg van die basiese broodresep in twee gelyke dele nadat jy dit klaar geknie het. Rol die dele langwerpig uit (sowat 1 sentimeter dik) en pak die volgende daarop:
•1 x 200 g-houer Nutella-sjokoladesmeer
•2 koppies okkerneute of haselneute, heel of gekap
•2 piesangs, in skyfies gesny
Steek weg vir die kinders. Smeer die sjokoladesmeer oor die deeg en sprinkel die neute en piesangs eweredig daaroor. Vou die deeg oor die smeer sodat dit soos ’n lang buis lyk. Rol die deeg dan op soos ’n slak se dop. Druk die punte van die deeg toe om te keer dat die vulsel uitloop.
Bak die slak. Sit ’n paar gekapte of heel neute bo-op en druk effens vas. Sit die rol in ’n platboomysterpot wat baie goed met botter gesmeer is en plaas dit op louwarm kole. Sit warm kole op die deksel en bak vir ’n uur of tot gaar.
BASIESE BROODRESEP MET SOUT VULSEL:
Deel die deeg van die basiese broodresep in twee gelyke dele nadat jy dit klaar geknie het. Rol die dele langwerpig uit (sowat 1 sentimeter dik) en pak die volgende vulsels daarop:
•10 skyfies ham, in blokkies gesny
•2 koppies gerasperde cheddarkaas
•2 hande vol vars basiliekruid (of 2 teelepels droë basiliekruid)
•2 koppies gesnyde, songedroogde tamaties (gedreineer as dit in olie ingelê is)
•1 teelepel growwe sout, plus ’n klein bietjie ekstra om op die brood te strooi
•varsgemaalde swartpeper
•2 eetlepels olyfolie, plus ekstra om oor die brood te verf
•1 teelepel droë of vars roosmaryn om oor die brood te sprinkel
Ringkop. Pak die bestanddele uit op die deeg en besprinkel dit met sout, peper en olyfolie. Trek die deeg oor die vulsel sodat dit soos ’n lang buis lyk. Bring een punt van die deeg oor na die ander punt en druk dit teen mekaar vas sodat jy ’n ring het.
Op heterige kole. Verf ’n bietjie olyfolie op die brood en sprinkel growwe sout en roosmaryn bo-oor. Sit die ring in ’n platboomysterpot wat goed met botter gesmeer is en plaas dit op louwarm kole. Sit warm kole op die deksel en bak vir ’n uur of tot gaar.
PORTUGESE BRAAI BROOD:
2 K Meel
1E Bakpoeier
1/4T Sout
2E Suiker
3/4K Melk
In mengbak, sif die droë bestanddele saam.
Voeg die melk by en roer goed deur met ‘n vurk.
Knie daarna die deeg tot die glad en elasties is.
Vorm piering grote koekies wat nie te dik is nie.
Braai hierdie in ‘n braaipan waarin omtrent ¾ olie gegooi is tot bruin.
Tempratuur van olie moet so medium wees, anders verbruin dit te
gou en die deeg binne is nog nie gaar nie.
POTBROOD:
Potjiekos sonder potbrood is net nie dieselfde nie. ’n Makliker resep as hierdie een sal jy nie sommer kry nie.
Bestanddele:
500g bruismeel
1 pakkie beesstertsopoeier
1ml sout
1ml rissiepeper
125ml gerasperde Cheddarkaas
500ml karringmelk
Metode:
• Meng al die bestanddele en skep in ’n gesmeerde platboompotjie of in ’n gesmeerde broodpannetjie.
• Bak sowat 1 uur tussen die kole of 45 minute in ’n oond by 180°C.
Variasies:
• Vervang die beesstertsoppoeier met bruin uiesoppoeier.
• Vervang die rissiepeper, kaas en karringmelk met 1 blikkie bier.
PAN BOTTERBROOD:
1 desertlepel botter
1 kop meel
1 rondvol teelepel bakpoeier
Sout
1 eier
Melk om mee aan te maak
Smelt die botter in ‘n pan oor lae hitte.
Meng die meel, bakpoeier en sout.
Maak aan met eier, melk en gesmelte botter.
Die deeg moenie baie slap, maar ook nie te styf wees nie.
Gooi deel in gesmeerde pan en plaas op kole of stoof.
Bak soos ‘n pannekoek, weerskante baie stadig.
Sny in wiggies sodra gaar en sit warm voor met botter.Baie lekker saam met sop, potjiekos vir daardie lang sous en ook vir ontbyt.
OLYF EN KAAS SKONBROOD IN PAN: ‘SUPER LEKKER’
2 Eiers
150ml Melk, plus ekstra vir opverf
150ml “Double cream”
300ml Bruismeel
50g Gerasperde cheddarkaas
50g Ontpitte olywe, grof gekap
Botter om pan te smeer
Knippie sout
Klits eiers, room en melk.
Sif die meel en sout by en meng liggies.
Maak ’n sagte deeg mengsel en maak 2 ewe groot balle deeg.
Druk dit dunnerig plat met handpalms tot 2 ewe
groot sirkels wat in ’n eierpan pas.
Smeer pan met bietjie margarine en plaas 1 sirkel
in pan.
Plaas kaas en olywe eweredig oor die sirkel.
Sit die 2de sirkel bo-op en druk liggies aan die kante
toe en verf liggies met bietjie melk.
Bak hierdie op warm rooster in die pan[sonder deksel]
of op ’n gasstoofplaat vir ongeveer 10 minute en draai dan om,
sodat die anderkant kan bak vir nog 10 minute.
Passop dat skonbrood nie brand nie, moet gaar en ligbruin
wees.
Toets deur liggies daarop te klop, dit moet hol klink.
Jy kan enige vulsel hierin sit, gebruik jou verbeelding.
FREEZING BREAD DOUGH: For Delicious, Easy Homemade Bread [Sarah Ruszkowski]
Baking your own homemade bread is a skill that is not only fun and even therapeutic for some people, but it is also a great way to save money and show love to your family. What better way to say "I Love You!" than the smell of fresh bread permeating the house? The only problem is the time commitment that is required to put the ingredients together, form the dough, let the dough rise, shape the loaves, rise again, and then bake. It could be a good 3 hours before the whole process is done.
The bread machine is a great answer to this problem. You just put all your ingredients into the machine, press start, and off you go. In three hours you will have a lovely loaf of bread. If the recipe allows, you can even set the bread machine to have the bread baked and ready for you when you get home from work, school, or errands. The only problem with bread machines is that they create odd shaped loaves that prove to be difficult in creating loaves of sandwich bread. How can one have delicious homemade bread always on hand and it be the perfect loaf shape that is ideal for sandwiches and toast?
The solution is in Freezing your own Bread Dough.
Here is how you can do yourself.
1. Find your favorite bread recipe such as a Amish White Bread or Honey Wheat Bread.
2. Mix all your ingredients until you form a round dough.
3. Knead the dough until it is ready for the first rising.
4. Don't start the first rising and split the dough into two parts.
5. Shape the two parts into loaves.
6. Put the shaped loaves into well-greased bread pans.
7. Cover the bread pans well with plastic wrap and place in the freezer.
8. Allow the dough to freeze until it is stiff enough that you can handle it without it losing its shape.
9. Remove the loaves from the pans, wrap individually with plastic wrap, place in a gallon sized freezer bag, and return immediately to the freezer.
10. The dough is good for 3 months.
When you are ready for a fresh loaf of delicious bread here is what you do next.
1. Before you leave for work or you start your errands, pull one loaf of frozen dough from the freezer and place in a well-greased bread pan.
2. Cover the pan with plastic wrap that you sprayed with cooking spray (spray side down) to prevent the dough from drying out.
3. Leave the dough out in a warm place to thaw and rise at the same time.
4. Once the dough has risen thoroughly place the pan into the oven and bake according to the recipe.
Freezing your own bread dough is a great way to have homemade bread all the time and not have to commit a lot of time into it. Just set aside a day once a week or even once a month to make all the dough you need, freeze it, and bake it as needed. Enjoy!
SAADBROODJIE:
Lewer 1 broodjie
500ml volkoringmeel
200 ml gebreekte koring
100ml koekmeel
100ml geroosterde sonneblomsaad
50ml sesamsaad
50ml bruinsuiker
10ml koeksoda
1 grt appel gerasper met skil
500ml gewone yoghurt
50 – 75ml melk om houer mee uit te spoel
1 eier geklits
Meng droë bestanddele.
Meng gerasperde appel, yoghurt, melk en eier en voeg by droë bestanddele.
Meng goed en skep in gesmeerde broodpan.
Bak vir 50 – 60 minute by 180 grade C tot gaar.
Keer uit op draadrakkie om af te koel.
SWEET POTATO BUTTERMILK CORNBREAD: [PAULA DEEN]
A moist cornbread with a lovely flavor!
1 cup all purpose flour
1 cup cornmeal
¼ cup sugar
3 teaspoons baking powder
1 teaspoon salt
¼ cup butter
1 egg
1 cup buttermilk
1 ½ cup peeled and grated sweet potato
Preheat oven to 425 degrees.
In a large bowl, combine flour, cornmeal, sugar, baking powder and salt. Cut in butter with two forks, a pastry cutter or your fingers until mixture is crumbly.
In a medium mixing bowl beat egg until frothy. Stir in buttermilk and sweet potatoes. Pour mixture into flour mixture stirring just until blended. Pour batter into greased 9x9x2 inch baking dish.
Bake 20 minutes or until center springs back when pressed. Cool in pan on wire rack. Cut into squares and serve.
L & L's MONSTER BREAD: [UNKNOWN]
Just to let you know, L & L arrived very organised with all their goodies needed to bake the bread (already prepped and ready to go). Out comes 1 kg ready made bread dough (you can get from any supermarket bakery), sauteed onion mushrooms and bacon, cheese, brown onion soup and cream. Very intriguing, so I just stood back and watched them in action...
They rolled the dough out and topped it with the sauteed bacon mushroom and onion mixture as well as grated cheese!
Roll up like a swiss roll.
[Note at this point, turn it the other way around to prevent it from unravelling. I did not tell them this as I did not want to interfere, it was my turn to sit back for a change and stop being a control freak in the kitchen!]
Mix the brown onion soup and cream together and pour over the bread. Top with more cheese. Note at this point, a baking tray ain't the best option if pouring the topping over as it just runs off the bread, rather in a deeper pyrex dish or loaf tin.
Pop into a 180 degree celcius oven for 45 minutes.
To check if done, tap the bread, if it sounds hollow, it's done!
And there it is! L & L's monster bread!
It just baked free form on the tray and this was the result. Not quite rolled anymore, more like a mega filled bread, but it was absolutely divine, legendary even! We had slices upon slices and not one crumb was spared. Delicious with the potjies and a great way to to mop up the sauce. Well done guys! Super proud of ya!
BAK BROODROLLETJIES IN MUFFIN PANNETJIES!
SWEET MILK BREAD BUNS: [Faten's Cakes (Le Torte di Faten]
Ingredients:
400g flour
250ml warm milk
3 tbsp sugar
1/2 tsp salt
2 tsp active dry yeast
50g butter-melted
For the wash:
3 tbsp milk
1 egg- lightly beaten
Place the first 6 ingredients in a large bowl. Mix until the milk is absorbed, then transfer on a flat surface and knead until a soft dough is formed.
Place the dough in the bowl, cover it with a kitchen cloth and leave it for 2 hours.
Transfer the dough on a flat surface covered with some flour, knead it just a little bit, form a cylinder and cut it into small peaces (i got 18 small buns, but that depends on the size of the buns u want, remember they will triple their size after baking)
Form the buns: take one piece of dough at a time, fold its edges to the center to form a ball.
Place the dough balls on an oven tray covered with parchment paper, with the side u closed down on the paper, so that the smooth round shape is up.
Brush the buns with milk then set aside for 1 hour.
After that, brush the dough buns with the egg and bake them for about 20 minutes in a preheated oven at 170 degrees.
If the bottom is already brown and the surface is not, turn on the grill for a few minutes before taking them out.
BEER BREAD WITH SWEET CORN:
If you have a bottle of beer and 500g of self raising flour in your house, you are basicaly an hour away from having fresh bread on the table, add a can of cream style sweet corn, and you have a meal, maybe braai a piece of sausage, some apricot jam and cheese, and there you go, food fit for a king.
Ingredients:
1 bottle of beer (340ml)
1 can cream style sweet corn
5ml salt
500g self raising flour.
(A handfull of grated cheese in the mixture will only make it better)
Heat oven to 180 degrees C. Mix everything together, pour into a greased bread tin and bake for about an hour, test after 45 minutes for readiness.
Enjoy with butter, apricot jam and cheese.
Bon appetite
Potjie
BASIL-FETA-CHEDDAR POTBROOD:
'n Pakkie klaargemaakte deeg
Handjie vol basilblare
Wiel of twee feta
6 Blokkies cheddar, klaar gesny
Halwe botteltjie Ina Paarman's Franse slaaisous
Ruim eetlepel knoffel
Vars gemaalde sout en peper
Laat die deeg goed uitrys op 'n warm plekkie.
Smeer 'n diep giet-ysterpot goed.
Sit die deeg in die pot en knie af.
Druk die blokkies cheddar in en maak seker dat die nie kan uitloop nie.
Druk die feta blokkies en basil ook so in maar dit kan bo ook 'n lekker lagie maak.
Grind bietjie sout en peper oor en smeer die knoffel oor.
Gooi die slaaisous oor en bak in die oond teen 180°C tot mooi goudbruin bo (so 45min-1h). Sodra dit uit die oond kom, smeer dadelik bietjie margarien bo-oor dat dit mooi blink.
OF
Bak buite oor kole of in Buksie-oondjie.
VINNIGE BROODBESLAG: [Deur Marlene van Eden]
Maak dié beslag by die huis aan sodat jy aan régte brood kan smul al is jy dae se ry van die naaste dorp.
Jy benodig (vir 3 brode)
• 1,5kg witbroodmeel
• 4 teelepels sout
• 1½ teelepel koeksoda
• 4 teelepels bakpoeier
• 1 eetlepel kremetart
• 1¼ koppie koffieverromer
• 500g margarien of botter
• water
Só maak jy
1. Meng dit. Gooi al die droë bestanddele in ’n groot mengbak.
2. ’n Bak plan. As jy die brood eers later wil bak, bêre die gemengde bestanddele in ’n lugdigte houer.
3. Vlytige vingers. Wanneer dit tyd raak vir vuurmaak, neem ’n derde van die mengsel vir 1 brood en vryf die margarien of botter (’n derde van ’n 500g blok per brood) met jou vingers in, soos vir skons.
4. Waterwerke. Gooi genoeg water by vir ’n stywe deeg.
5. Vuur toe. Bak vir ten minste ’n uur op matige kole.
VOLGRAAN ROERBROOD: [HUISKOK]
Die brood wat dit als begin het. Eintlik “Ma Bettie en Pa Danie se brood’.” Dis ‘n roerbrood wat beteken dis ‘n slap deeg en daar’s geen knieery nie. Kitsgis word gebruik, maar die brood moet steeds rys.
500 – 600 ml warm water
15 ml bruinsuiker
15 ml molasse
10 ml kitsgis
4 k volkoring meel (Nutty Wheat)
250 ml witbroodmeel
7 ml sout
15 ml olie
100 ml sonneblomsade
100 ml lynsaad (linseed)
Ekstra sade vir oorsprinkel: sonneblomsade, sesamsade, pampoenpitte, lynsaad
Voeg die bruinsuiker en molasses by ‘n koppie van die water en roer tot opgelos. Strooi die gis bo-oor en laat staan tot dit skuim. Meng die meel, sout en olie in ‘n ruim mengbak, roer die gismengsel, sonneblom- en lynsade by. Voeg die res van die water by – net genoeg om ‘n sagte deeg te vorm. Smeer ‘n broodpannetjie met olie, skep die mengsel in die pan. Strooi die sade in rytjies bo-oor of sommet net so. Laat rys in ‘n warm plek met ‘n doek oor vir sowat 45 minute tot ‘n uur. (Onthou, sit jou oond betyds aan!) Verhit oond tot 200°C en bak vir 45-50 minute. Keer uit en laat afkoel. Moenie dit in die pan laat staan nie, anders stoom die korskant sag. (Wenk: as jy egter sukkel om die brood uit die pan te kry, dan help dit om dit in die panne te laat staan om dit los te stoom)
Wenke: Die brood is ook heerlik gerooster. Jy kan ook rosyntjies of sultanas by die meelmengsel inroer vir afwisseling.
KNOFFELBROOD MET RISSIES: [MY EIE RESEP-OUMA BEER]
Ek het begin moeg raak van die gewone knoffelbrood met kaas en pietersieliebotter. Het die naweek hierdie outjie gemaak en o my genade was dit nou supper lekker....dit gee so brandjie agter in die mond, maar dis heavy lekker!
1 Lang fransebrood, sny kepe in sonder om deur te sny
Meng nou mayonnaise met 3 e gekapte knoffel, bietjie vars of droë pietersielie, aromat en suurlemoenpeper, 1 rooi rissie fyngekap [grote is soos jy daarvan hou], klomp gerasperde beleë cheddarkaas en 2 e Simonsberg tangy mustard maaskaas.
Meng goed deur en smeer dan lekker dik in elke keep en as daar oorbly sommer nog bo-op ook. Strooi gerus bietjie kaas ook bo-op.
Draai nou stewig toe in swaargewig foelie en sit 'n yskas vir ten minste halfuur voordat jy dit op die kole sit om goed deurwarm en bietjie gebraai te word.
Eet nou saam met jou vleisies en 'n groenslaaitjie.
WENK :
Jy kan bietjie gesmelte botter ook byroer, min nie baie nie.
Jy kan ook individuele broodjies vir elk maak met lang broodrolletjies.
OLIVE GARLIC BREAD: [ARGILLA RECIPE]
1 kg dough from your supermarket
1½ circle Feta cheese
olives, pitted and chopped
garlic, to taste
500 ml cream
Shape dough into a long roll. Make a lengthwise incision in roll. Add
cheese and garlic, close incision by pressing dough sides together.
Place dough with incision facing down, into a greased Cake Pudding
Ring. Pour 375 ml of the cream over the dough. Allow dough to rise.
Bake at 180ºC for 1 hour. Pour remaining cream over bread for last 5 minutes of baking time.
NAAN BREAD ON THE BRAAI: [GOURMET GUYS]
Serves: 4
Preparation: 3 hours
Cooking: 6 min
Ingredients:
Plain Flour 340g
Salt ½ teaspoon
Lukewarm Water 190ml
Sugar 1 teaspoon(s)
Yeast 1 teaspoon(s)
Plain Yoghurt 2/3 cup(s)
Olive Oil 2½ tablespoon(s)
Method:
1.Pour the water into a bowl.
2.Add the yeast and the sugar.
3.Stir until the sugar has dissolved
4.Leave in a warm place for 30 minutes.
5.Add the oil
6.Add the yoghurt
7.Add the flour.
8.Add the salt.
9.Mix it all together.
10.Remove from the bowl and knead on a flat surface, dusted with flour
11.Once the dough is smooth place in a lightly oiled sealed container
12.Leave for 2 hours to rise
13.Remove from container and divide into 4 pieces
14.Spread each piece out
Braaing:
1.Onto a braai plate
2.Bake for 2-3 minutes each way
3.Spread on some butter and serve
A little wiki about Naan Bread
Naan is a leavened, oven-baked flatbread. It is typical of and popular in West, Central and South Asia. Influenced by the large influx of South Asian immigrants, naan has also become popular in other parts of the world, especially in Arab states of the Persian Gulf, Europe and North America.
Originally, naan was a generic term for various flatbreads from different parts of the world. In Turkic languages, such as Uzbek, Kazakh and Uyghur, the flatbreads are known as nan. In China it is known as nang. The name stems from Persian, being a generic word for bread. In Burmese, flatbreads are known as nan bya.
MARMITE BROODJIE VIR BRAAI ~ [Malinda van Deventer]
Brooddeeg
(kry by broodafdeling)
1 Botteltjie Marmite
1 houer Room
Gerasperde kaas
Knie die Marmite in die deeg in.
Sit dit in ‘n gesmeerde broodpannetjie en bak vir ongeveer 40 min. of tot gaar.
Wanneer gaar, gooi die room oor en bak vir 20 min of totdat die room ingetrek het.
Haal uit en strooi kaas oor.
Sit terug in oond totdat kaas gesmelt is.
GENIET!
SPEK EN KAAS BRAAIVLEIS BROODJIE:
genoeg vir 6 - 8 persone
250g pk spekstukkies
2 kop gerasperde cheddarkaas.
1 x 250ml karringmelk of amazi
500g bruismeel
METODE:
Meng die kaas en spek.
Meng karrigmelk/amazi goed deur met die bruismeel.
Voeg driekwart van die kaas en spek by meelmengsel.
Vul broodpan hiermee en strooi die res van die kaas en spek bo oor.
Bak broodjie @ 180 grade C vir 'n uur of bak soos jy sou vir 'n potbrood.
BLUE CHEESE & BILTONG STUFFED FRENCH LOAF: [BRAAIRESEPTE]
Ingredients
250 g butter, softened
60 ml BOVRIL
250 ml (100 g) grated biltong
freshly ground black pepper to taste
125 g blue cheese, thinly sliced
1 large French loaf or 2 small loaves
30 to 45 ml chopped chives
Method
Mix the butter, Bovril and biltong together. Season to taste with pepper. Cut the French loaf into 1.5 cm slices, but do not cut right through. Spread butter into each slice. Place a slice of cheese in each slice. Wrap in foil and bake in a preheated oven at 220 C for 10 – 15 minutes. Sprinkle with chopped chives before serving.
WENK:
Kan ook in mikrogolf warm gemaak word of in foelie oor die kole.
SULTANA VOLKORINGBROOD: [SAFARI RESEPTE]
BESTANDDELE:
* 260 g volkoringmeel (500 ml)
* 260 g gerolde koring (410 ml)
* 50 ml sesamsaad
* 5 ml sout
* 500 ml natuurlike joghurt
* 10 ml koeksoda
* 50 ml melk
* 12,5 ml SAFARI heuning
* 150 g SAFARI sultanas of SAFARI pitlose rosyne (250 ml)
* ekstra sesamsaad om oor te sprinkel
METODE:
Meng meel, koring, sesamsaad en sout saam.
Voeg joghurt by. Los koeksoda in melk op en voeg my meelmengsel.
Voeg heuning en sultanas by en meng goed.
Plaas in gesmeerde broodpan en sprinkel sesamsaad bo-oor.
Bak in voorafverhitte oond van 180 ºC (350 ºF) vir 1 uur, of tot gaar.
Variasie:
Vervang SAFARI sultanas of pitlose rosyne met SAFARI ontpitte hanepoot rosyne SAFARI gebleikte sultanas SAFARI korente.
WENK:
Kan ook as potbrood gebak word.
BUNNY CHOW PAPTERT: [die beste van beide disse---yummy!!!!]
Maak jou gunsteling paptert, skep dit in uitgeholde broodbakkies, strooi kaas oor en bak in die oond vir so 15 - 20 minute of in jou Buksie-oondjie of in jou swartplatboompan met deksel op tot goed deur warm en kaas gesmelt het. Jy kan dit ook vir 'n paar sekondes in die mikrogolf warm maak.
BUNNY CHOW MET WORS: [Deur Aletta Lintvelt - foto: Myburgh du Plessis]
Maak ’n blikkie kerriebone of -groente (of ’n kombinasie van die twee) warm en vul warm rolletjies of roosterkoeke daarmee.
Of braai fyngekapte uie in ’n pan en voeg ’...n stuk rou wors (in snoepgrootte happies gesny) en ’n blikkie kerriegroente daarby.
Of as jy oorskietsosaties het, trek die blokkies van die stokkie af en meng dit met die groente voor jy dit warm maak.
BROODRESEP: (Bruin uiesop)
Bestanddele:
1 kg meel (brood of koek)
10 gram droë gis (1 pakkie)
3 teelepels suiker
1 teelepel suurlemoensap
2 pakkies bruin uiesoppoeier (geen sout)
Gerasperde kaas (ongeveer 1 kop)
Metode:
Meng bestanddele met louwarm water (liggaamstemperatuur. ± 37°C).
Knie deeglik.
Smeer of bespuit broodpan en deksel met botter/margerien of “Spray & Cook”.
Plaas deeg in broodpan, plaas deksel op en bedek met handdoe/kombersie en plaas in warm omgewing om te rys.
Nadat deeg halfvol gerys het, plaas in oond teen 180 grade vir 60 minute. (Bak 15 minute langer vir harder kors)
Wenk:
Voorverhit broodpan in oond (100 grade) vir 10 minute gedurende wintermaande.
Kritiese wenk:
Indien in elektriese oond gebak word, stel eers vas wanneer daar “load shedding” is voor broodjie beplan word – bak op kole dan enigste uitweg.
CAMPFIRE ROLLS STUFFED WITH MINCE: [CAMPFOOD]
serves 2.
You'll need:
•4 cups of flour
•2 tbs baking powder
•1 cup of milk
•Big knob of softened butter
•Generous pinch of salt
•Sunflower or olive oil
For the stuffing:
•150 g mince
•80 g feta, crumbled
•10 sundried tomatoes, chopped
•One teaspoon dried rosemary
To make the stuffing,
mix all the ingredients together and season with salt and pepper. Mix the butter into the flour and then add the salt, baking powder and milk. Form into dough with your hands (if it’s too dry, add more milk). Form a piece of dough the size of your hand into a ball and then make a hole in the middle with your thumb for the stuffing. Fill the roll with about a tablespoon of stuffing and then pinch it closed, making sure it’s sealed. Roll into a ball. With your hands, cover the roll in a thin film of oil and then wrap in foil, leaving a bit of room at the top for the dough to rise. Place directly in the coals and cook for eight minutes a side. Open the foil to check if the rolls are slightly browned – if not, continue cooking.
Tip:
Use your imagination for the stuffing – add Peppadews or chilli to the mince stuffing for some spice, or make a vegetarian filling of sweetcorn, cheddar and mushrooms.
Another idea:
As an alternative to the mince-stuffed rolls, fill scooped-out butternut halves with the same mince mixture, compacting it down firmly. Wrap each half in foil and seal tightly. Place in the coals and bake until the butternut is cooked.
CHEESY GARLIC BREAD: [REUBEN RIFFEL]
This is a very quick and easy garlic bread recipe. You can use whatever herbs you have available although when it comes to the cheese, Mozzarella is best. You can also use fresh garlic as opposed to the garlic powder in this recipe, a couple of chopped cloves will do the trick.
Simply mix your herbs and garlic together with the butter, stuff the baguette, ciabatta or which ever bread you prefer and pop it in the oven.
Serves: 6
Preparation: 5 min
Cooking: 10 min
Ingredients:
1 Baguette
100g Butter
1 table sp Origanum
1 t Garlic Powder
100g Mozzarella Cheese
Method:
1.Slice through the baguette
2.In a bowl mix together the butter, origanum, garlic and cheese
3.Stuff the butter into the slits.
Cooking:
1.Preheat the oven to 180C
2.Wrap the baguette in foil
3.Pop into the oven for 5 minutes
4.Remove and open up the foil and pop back in the oven for another few minutes.
WENK:
Kan ook op rooster oor kole gedoen word.
CHICKEN BREAD: [SHAB’S CUISINE]
Step 1 – Roll out the dough into a rectangle. Brush some softened butter over it.
PS: Although the recipe doesn’t call for it, I normally dab a touch of butter to this to make it ultra-yummy.
Ingredients for dough (I am sure the frozen puff pastry will work just as well!!)
4 cups all purpose/plain flour
1 tbsp. instant yeast
2 tbsp. powdered milk
1 tsp. salt
4 tbsp. oil
egg 1 (plus 1 for glazing)
1 tsp. castor sugar
In a bowl mix together 4 cups flour, 1 tsp. salt, 1 tsp. castor sugar, 2 tbsp. milk powder, 1 tbsp. yeast, 4 tbsp. oil and 1 egg, knead to a medium soft dough with slightly warm water, leave to rise for 1 hour. Divide the dough into two or three depending on how big you want the loaves. Proceed with viewing the subsequent steps to see how the bread is shaped.
Step 2 – Put your filling in the center of the rectangle and make slits on both of the longer sides.
INGREDIENTS FOR CHICKEN FILLING:
1 ½ to 2 cups chicken boiled and shredded
1 medium or 2 small onion chopped finely
1 tsp. salt
1 tsp. black pepper
2 tbsp. coriander leaves
4 chopped green chilies
1 tsp. garam masala powder
2 tbsp. flour
2 tbsp. butter
1 cup milk
Sesame seeds as required
Heat 2 tbsp. butter fry onion till soft then add 2 tbsp. flour with 1 tsp. salt, 1 tsp. black pepper, 1 tsp. garam masala.
Add the milk, cook till thick, mix in the shredded chicken add chopped green chilies and coriander leaves, remove and cool completely.
The filling will look like this: Creamy Chicken Filling
Step 3 – Start bringing the topmost slit ends across from each other alternately.
Step 4 – Keep going, remember to alternate, like a crisscross fashion. Left to right…right to left.
Step 5 -This is how it will look as you get further down the bread with the crossing of the sides/braiding.
Step 6 – When you reach the end, leave a tail at the bottom, just for the appearance. You can just tuck everything neatly in if you like, but I prefer to have that bit of a tail at the bottom of the loaf.
Step 7 – Grease a tray and place your breads. The recipe says to make 2 loaves but I prefer dividing it into three and making three average sized loaves. That is up to your preference!
Step 8 – Apply egg-wash and sprinkle the sesame seeds…then bake in a preheated oven at 200 C for about 25 minutes or until done.
(Egg-wash means to beat an egg with a tsp. of water then brush it all over your bread)
Here’s a twist to the chicken bread, you can make them in baby size too…this is how they look before baking…
Final result – Voila! Enjoy your delicious chicken bread!!
Right after taking out of the oven apply butter well on whole bread and let it rest covered with a cloth for 2-3 min to soften the bread completely.
TIP:
I always make big batches of chicken bread at a go and then wrap them well in cling film or foil, then put them in some sort of a cellophane bag and tie it up tight and freeze. They can keep up to 4 weeks! When you need one, you just thaw it out overnight in the fridge or keep it out on the counter until it’s thawed out, then unwrap and zap it in the micro for a min.
BILTONG FLAT BREAD: [robertsons recipes]
Ingredients
Flour for dusting
500 ml Cake Flour
15 ml Robertsons Parsley
15 ml Robertsons Garlic Salt
10 g Packet Instant Yeast
250 ml Warm Water
100 g Sliced Biltong finely sliced
Instructions
1. In a bowl mix together the flour, Robertsons Parsley, Robertsons Garlic Salt, yeast and warm water to form a soft dough
2. Knead by hand for about 15 minutes
3. Place the dough into a clean bowl and leave in a warm place to double in size
4. Once risen knock back and add the biltong
5. Divide the dough into 8 portions
6. Dust a surface lightly with flour, and using a rolling pin, roll each portion of dough into small, flat rounds about 15cm in diameter
7. Dust off excess flour and place on a hot braai for about 1 minute
8. Turn over and cook the other side.
POTBROOD IN WINKEL PLASTIEKSAK:
720g (6 x 250ml) koekmeelblom
7ml sout
1 pakkie (10ml) kitsgis
30ml suiker
500-625 ml louwarm water
SO MAAK JY:
Sif die koekmeelblom, sout en kitsgis saam in `n groot mengbak.
Voeg die suiker by en meng.
Voeg sowat 500-625 ml louwarm water by om `n slapperige deeg te vorm.
Knie totdat die deeg nog net effens aan jou hande vassit.
(Of koop winkeldeeg)
Skep die deeg in `n skoon winkelplastieksak en knoop die handvatsels lossies toe. (Maak seker dat die sak heel is!)
Plaas dit in nog `n sak, knoop lossies toe en plaas laastens in `n groot swartpot.
Maak die pot halfvol met louwarm water. Bedek. Verhit die water tot kookpunt en stel die plaat dan op sy laagste.
Prut 2 uur lank oor stadige hitte. (Vul die water in die pot aan tot halfvol indien nodig).
Toets of die brood gaar is deur `n toetspen in die middel van die brood in te steek.
Dit sal skoon uitkom as die brood reg is.
Dien op saam met botter en konfyt.
Lewer `n groot brood.
KNIëVRYE BRUINBROOD IN ’n KITS:
Kan hierdie knievrye brood blitsig saamslaan. Die resep is van Doris Grant, ’n Britse huiskok wat in die 1940’s al besef het alle brooddeeg het nie ’n geknie nodig nie.
Nog nooit brood gebak nie, wel dan is dit nou jou beurt om jou vriende te bederf en groen van jaloesie te maak. Glo my hulle gaan dié resep vir jou vra. Jy kan hierdie resep ook gebruik vir ‘n potbrood buite.
JY BENODIG:
600g volkoringmeel [4½ x 250ml]
300g witbroodmeel saam met [ 2 x 250ml]
7,5 ml sout,
5 ml suiker
’n pakkie kitssuurdeeg.
850ml louwarm water
2 E olyfolie
SO MAAK JY:
Meng nou 850 ml louwarm water en twee eetlepels olyfolie deeglik daarin.
Smeer twee kleinerige lang broodpannetjies met olie, skep die mengsel daarin oor en laat dit onder kleefplastiek rys tot dubbelgroot, so 30 minute of 1 groot boerbrood pan.
Bak teen 200 °C vir 25 minute, haal die brode/brood uit die pannetjies/pan en bak vir nog 5 minute vir ’n goeie korsie. [ek skakel oond af en laat die brood daarin vir 5/10 minute.]
Beteuel jou tot dit effens afgekoel is, sny en smul.
En mag jou brood vanjaar aan albei kante gebotter wees, met appelkooskonfyt!
RUSSIAN BLACK BREAD:[Submitted By: Mary -Photo By: chestnut]
Prep Time: 5 Minutes
Cook Time: 3 Hours
Ready In: 3 Hours 5 Minutes
Servings: 12
"There 's a nice tangy bite to this hearty dark rye that still has a tender crumb, thanks to bread flour. Cocoa and coffee powders darken the loaf, and caraway and fennel seeds impart just a bit of licorice flavor."
INGREDIENTS:
1½ cups water
2 tablespoons cider vinegar
2½ cups bread flour
1 cup rye flour
1 teaspoon salt
2 tablespoons margarine
2 tablespoons dark corn syrup
1 tablespoon brown sugar
3 tablespoons unsweetened cocoa powder
1 teaspoon instant coffee granules
1 tablespoon caraway seed
¼ teaspoon fennel seed (optional)
2 teaspoons active dry yeast
DIRECTIONS:
1.Place ingredients into the bread machine in order suggested by the manufacturer OR do by hand.
2.Use the whole wheat, regular crust setting.
3.After the baking cycle ends, remove bread from pan, place on a cake rack, and allow to cool for 1 hour before slicing.
SAMPIOENSOUS BROODROLLETJIES:
NET 3 BESTANDDELE:
Braai sampioene.
Gooi room by en bietjie maizena om dit dik te maak.
Hol cocktail-buns uit van di een kant af.
Skep lepelsvol van di sampioen mengsel binne-in.
FRENCH TOAST ROLLUPS: [MR FOOD]
With a hint of cinnamon and sugar on the outside, and a creamy filling on the inside, our mini French Toast Rollups are the perfect make-ahead, portable breakfast!
Yields: 24 rollups
Chilling Time: 2 hr
Cooki...ng Time: 10 min
What You'll Need:
1 (8-ounce) package cream cheese, softened
1 egg yolk
1 cup sugar, divided
24 slices white sandwich bread, crusts removed
1 tablespoon ground cinnamon
3 tablespoons butter, melted
What To Do:
1.In a medium bowl, beat cream cheese, egg yolk, and 1/4 cup sugar until smooth; set aside.
2.Roll out each bread slice with a rolling pin. Spread cheese mixture over bread, distributing evenly. Roll up each slice jellyroll-style and place seam-side down on a baking sheet.
3.In a shallow dish, combine remaining 3/4 cup sugar and the cinnamon. Brush butter over rollups then roll them in the cinnamon-sugar mixture, until completely coated. Repeat with remaining rollups, placing them on the baking sheet after coating.
4.Cover and freeze for at least 2 hours.
5.Just before serving, preheat oven to 400 degrees F. Bake rollups 10 to 12 minutes, or until golden.
Notes
•Rollups will keep in the freezer up to two months prior to baking.
MY WENK:
Kan oor die kole gebraai word of in 'n pan met vlak olie, steek net vas met 'n tandestokkie.
Kan ook in jou BUKSIE-oond gemaak word.
Kan ook in toeknyprooster geplaas word en dan gerooster word, pas net op vir brand, hou die kole maar medium tot laag, nie te warm nie.
BAK JOU EIE BROOD VINNIG: [ANTIE MERIE uit SKOOR]
Antie Merie het weer opgekom met ‘n paar treffers, onder andere ‘n brood. Dis nou vir as jywinkels toe was, die brood vergeet het, en besef die huidige petrolprys laat jou nie toe om gou weer winkel toe te jaag vir daai brood nie.
Dan haal jy maar ‘n kilo broodmeel uit, gooi dit in ‘n mengbak, saam met ‘n pakkie kitsgis en 2 teelepels sout. Gooi 2 eetlepels botter by, en neem warm water, en ‘n houtlepel.
Begin die water bietjies-bietjies ingooi, en roer met daai lepel tot al die bestanddele gebind, en ‘n stewige deeg gevorm is.
Smeer ‘n broodpan EN laat rys tot dubbel die grote.
Druk die brood in die voorafverhitte 180 grade celcius oond, en bak vir ‘n uur.
Eet dadelik die brood met botter en kaas, of botter en Bovril. En bak dan nog een vir more. Dis mos hoe tuisgebakte brood werk!
BRAAIVLEISBROODJIES MET BRUISMEEL: [BRON ONBEKEND]
Die heerlike sagte broodrolletjies waar-voor die Portugese so lief is en wat op Engels as dampers bekend is, is maklik om te maak en baie lekker saam met braaivleis of braaihoender. Dit word van bruismeel gebak, maar hou nie lank goed nie en moet dus dieselfde dag geeet word.
750 ml bruismeel
15 ml sout
90 g botter of margarien
125 ml melk
125 ml water ekstra meelblom
SO MAAK JY:
Stap 1: Sit bruismeel en sout saam en vryf botter in tot mengsel soos fyn brood-krummels lyk wat omtrent ewe groot is.
Stap 2: Maak holte in middel van droe bestanddele, voeg water wat met melk gemeng is alles gelyk by en meng liggies met skerp mes in snybeweging. Keer uit op plank wat liggies met meel bestrooi is en knie liggies.
Stap 3: Knie deeg in rondte en plaas op gesmeerde bakplaat. Druk deeg dan plat in sirkel van 15 cm. Sny twee kepe in vorm van kruis, sowat 1 cm diep, met skerp mes in deeg. Verf bo-oor met melk en sif bietjie ekstra meelblom.
MY WENK:
Jy kan dit ook as potbrood of in broodpan bak i.p.v. broodrolletjies.lom oor deeg. Bak in warm oond (230 grade C) vir 10 minute of tot goudkleurig, verlaag dan temperatuur na matig en bak nog 15 minute. Dien warm op saam met botter by braaivleis.
VETKOEKDEEG BROODJIE: [BRON ONBEKEND]Bestanddele :
1 pak vetkoek deeg (die wat jy by die supermarkte of bakerye koop)
1 gekapte ui
1 teelepel gekapte knoffel
'n keuse van biltong of 'bacon' (Opsioneel)
1 koppie kaas in blokkies gesny
Metode :
1. Plaas deeg (nog in plastieksak) vir ± 1 minuut in mikrogolfoond
(Mikrogolf- oond moet op DEFROST gestel wees).
2. Haal deeg uit plastieksak en maak dit sommer met die hand redelik plat.
3. Sprinkel uie, knoffel, kaas en biltong/ 'bacon' oor die deeg.
4. Rol deeg toe en plaas in gesmeerde broodpan.
5. Bak ± 1 uur by 180ºC in oond.
6. Haal uit en geniet.
Broodjie is heerlik terwyl nog warm, en heerlik saam met braaivleis.
TOEBROODJIE-ROOSTER PLAATKOEKIES: [HUISGENOOT]
Bereiding: 15 minute
Gaarmaaktyd: 35 minute
Genoeg vir 4-6 mense
250 ml (1 k) koekmeel
180 ml (¾ k) gerasperde cheddarkaas
1 eier, geklits
180 ml (¾ k) melk
10 ml (2 t) bakpoeier
60 ml (4 e) olie
sout na smaak
Meng al die bestanddele terwyl die toebroodjiemaker warm word.
Skep eetlepels vol van die beslag in die onderste helfte en maak die toebroodjierooster toe.
Waneer goudbruin, keer uit en sit voor met kaas of konfyt van jou keuse.
- Berei deur Carmen Hendricks
GROOT POTBROOD PAASBOL!
Baie lekker en saam met die tuisgemaakte korrelkonfyt/druiwe-konfyt gaan dit baie goed af.
OUMA BEER SE PAASBOL POTBROOD:
1kg pak Scone mix
15ml gemengde koek speserye [Robertsons]
5ml Kaneel [fyn]
7,5ml Koeksoda
200 - 250ml suiker
375ml Melk [indien deeg bietjie styf is voeg nog lou warm melk by, deeg moet soos skondeeg wees]
200ml sultanas
5ml sout
60ml margarien/botter
1 eier geklits
SO MAAK JY:
Smeer ronde pan met margarien of spray & cook.
Smelt die margarien in die melk in jou mikrogolf tot net lou en smeer gesmelt het.
Meng al die ander bestanddele goed deur.
Voeg nou die eier en melk by en meng deur die meelmengsel, maar moenie dit te veel meng nie anders word brood te styf.
Maak kruis op die brood en sit die volgende mengsel in die kruismerke.
60ml gewone meel
25ml suiker
Meng hierdie tot redelike stywe pap en skep in die kruis.
Bak nou in vooraf verhitte oond van 180 grade C vir ongeveer 'n uur, toets maar so na 45 minute om te kyk of dit al gaar is. [dit hang als af van hoe warm jou oond word]
Wanneer gaar smeer gesmelte appelkoofkonfyt oor of smelt melk en suiker saam en verf oor die broodjie.
Laat afkoel op 'n rakkie en geniet.
Hierdie kan suksesvol buite as potbrood gebak word.
A 30 MINUTE HONEY WHOLE WHEAT SKILLET BREAD: [CAMPING RECIPES
Prep Time: 3 minutes
Cook Time: 25 minutes
Total Time: 28 minutes
Yield: one 9-inch round loaf
This is the easiest bread I've ever made with fabulous results and virtually zero effort. Combine all the ingredients in a mixing bowl, pour buttermilk over the top, stir, transfer to skillet and bake. It's so easy you'll think you've missed something. Skillet breads bake quicker than bread in loaf pans, so you get to enjoy this bread sooner rather than later. It's soft, fluffy, chewy, and lightweight with a moist crumb that reminds me of the texture of a moist muffin. It's very lightly-sweetened with honey and has just a hint of molasses flavor amidst the wheaty flavor.
Ingredients:
1 cup whole wheat flour
1 cup all-purpose flour
2 teaspoons baking soda
pinch salt, optional and to taste
2 tablespoons canola or vegetable oil
2 tablespoons honey
1tablespoon unsulphered molasses (I recommend a medium molasses as opposed to dark or robust, and not blackstrap; it's too pungent and bitter)
1 tablespoon brown sugar, packed (I use light brown)
1 1/4 cups buttermilk* (see Buttermilk Tips below if you don't have it on hand)
Directions:
Preheat oven to 400F. Spray an enameled cast-iron skillet with cooking spray, grease a seasoned cast iron skillet, or prepare an oven-safe skillet; set aside. My skillet is 10 1/4-inches and I recommend a skillet from 8 to 12 inches in diameter. Alternatively, bake bread on a Silpat-lined or greased baking sheet.
In a large mixing bowl, combine all ingredients in the order listed, except the buttermilk, and give a quick stir to mix them. Pour 1 cup buttermilk over the top. Stir to combine. Dough should be quite loose, shaggy, and very moist. The flour is like a sponge, and if dough is at all dry, add up to 1/4 cup buttermilk so that it's nicely moistened, and stir until just combined (I used 1 1/4 cups buttermilk total). Dough will be lumpy, bumpy, thick, and not at all smooth; don't overmix and don't try to make it smooth. Turn dough out into skillet in a circular mound that's about 6 inches in diameter and 3 to 4 inches high. Score top of bread with a knife, making a cross.
Bake at 400F for 15 minutes. Lower the temperature to 350F and bake for 10 minutes, or until bread is golden and done. (When I lower the temperature to 350F, I also rotate my skillet by 180 degrees to ensure even baking).
With a large spatula, slide or nudge bread out onto a wire rack immediately to cool. Don't keep it in the skillet because it will continue to cook and bottom will get too browned. Serve after it's sufficiently cooled. Note - If you're not consuming this bread immediately and it stays on a rack to cool for an hour or two, you may observe a fair amount of water released that's pooled underneath the rack. Mine released about 3 tablespoons in 1 hour. I store all my fully cooled bread by wrapping it in plasticwrap, then placing it inside a large Ziplock where it stays fresh for up to 4 days. Bread may also be frozen for up to 3 months.
*Buttermilk Tips - Add 2 tablespoons white vinegar (or lemon juice) to 1 cup milk, wait 10 minutes to allow it to curdle, stir; use as necessary. Or, add about 1/4 cup yogurt to about 1 cup milk, stir; use as necessary. Both of these options provide many of the benefits of a cultured milk and for a quickbread like this, will likely be fine. I don't recommend using these shortcuts with a very fancy or fussy recipe that calls for buttermilk; use the real thing.
BRIOCHE: [LYK SOOS MOSBOLLETJIES] [Deur Barbara Joubert & Herman Lensing]
Dis ’n tradisionele Franse soetbrood met baie botter in. Jy kan maar sê dis ’n croissant wat sy lyf brood hou.
(2 GROOT BRODE MET 14 ROLLETJIES ELK)
1 kg (1 785 ml) koekmeel
100 g (120 ml) strooisuiker
2 x 10 g-sakkies kitsgis
20 g sout
12 eiers
500 g ongesoute botter, in klein blokkies gesny
1 eier, liggies geklits
80 ml heuning
45 ml botter
250 ml melk
SO MAAK JY:
Plaas koekmeel, suiker, gis, sout en eiers in elektriese menger se bak. Gebruik die mengspaan (K-beater) en meng die beslag sowat 8 minute op matige spoed totdat dit ’n stywe deeg vorm. Voeg botter bietjies op ’n slag by en meng tot alles ingemeng is. Die beslag sal ’n gladde voorkoms hê. Plaas mengsel in bak wat met olie gesmeer is. Bedek met kleefplastiek en laat rus oornag in yskas. Verhit oond tot 180 ºC. Keer mengsel uit op meelbestrooide oppervlak en verdeel in 80 g-balletjies (dis belangrik om dit te weeg sodat elke porsie ewe groot is). Rol in netjiese balletjies en plaas in 30 x 10 cmbroodpan wat gespuit is met kleefwerende sproei. Laat rys op warm plek tot dubbel in volume, sowat 60 – 90 minute. Verf met geklitste eier en bak vir 25 – 30 minute of tot goud-bruin en gaar. Smelt heuning en 45 ml botter saam. Voeg by warm melk en gooi oor brioche wanneer dit uit oond kom.
MY WENK:
Bak hom as 'n potbrood of in jou BUKSIE.
Nie nodig om balletjies te rol nie, kan dit soos gewone brood ook bak.
Absoluut heerlik.....bietjie aan die duur kant, maar beslis die moeite werd vir 'n spesiale geleentheid, glo my.
BROODJIE MET BIETJIE ROGMEEL: [JOHAN ZIETSMAN]
Hierdie resep is vir 'n brood met 'n bietjie rogmeel. Ek het die meelmengsel aangepas vanaf my eerste poging omdat die deeg toegeslaan het. Daar was te veel growwe meel in die mengsel. Die brood het 'n soet smaak is is swaar. Dit sal deurgaan vir 'n lae GI brood omdat daar semels en heelkorrel rogmeel in is.
Ek kon net gebreekte rogmeel kry. Dit is erg grof, toe sit ek dit deur die koffiemeul vir so 20 sekondes. Die koffiemeul werk soos 'n versapper, so mens kry nog steeds growwe stukkies. Maar daar is darem genoeg fyn rogmeel om prakties bruikbaar te wees.
Hierdie brood het ek gebak in die oond met net die boonste element (“grill”) aangeskakel. Stel die oond op so 225°C en gebruik die waaier as die oond een het. Die brood kom op die middelste rak. Bak die brood vir 30 minute of tot die kors bo mooi bruin is. Skakel dan die oond af en los die brood daarin vir nog 15 minute.
As jy nie 'n oond het nie kan jy een prakseer met 'n pan vol kole bo-oor 'n groterige pot op die kole. Dan het jy hitte van bo en onder. Amper soos vir 'n potbrood, behalwe die brood maak nie die hele pot vol nie, net sy eie pannetjie.
Die mooi patroon bo-op die brood kry jy deur die kors te sny na so paar minute in die oond. Dit doen jy sodat die brood eweredig rys tydens die bakproses. Anders mag jy perdalks 'n skewe brood kry.
Hierdie is weereens 'n samegeflansde resep uit verskillende bronne op die internet.
Bestanddele
1 koppie witbroodmeel
1 koppie bruinbroodmeel
½ koppie volkoringmeel
½ koppie rogmeel
1 pakkie droeë gis
1 teelepel suiker
½ koppie warmerige water vir die gis
1½ koppie warmerige water vir die deegmengsel
1-2 teelepels botter
knippie sout
Metode
Suurdeeg
Meng die gis, suiker en ½ koppie warm water goed en laat dit staaan om te aktiveer. Dit moet so lekker borrel en kook voor jy dit gebruik.
Deegmengsel
Kap die rogmeel fyn in die koffiemeul. Meng dan al die droeë meel saam met die sout en die botter. Ek het die botter gesmelt, by die droeë meelmengsel gevoeg en deurgewerk met 'n handklitser (“whisk”). Voeg nou die geaktiveerde gis by die mengsel en werk dit goed deur met 'n houtlepel of 'n spatel. Voeg die res van die warm water bietjie-vir-biejie by en hou aan meng. Die mengsel moet net droog genoeg wees om nog effens aan die mengbak te kleef. Dis so effens droeër as 'n pappery. Meng goed met die hande. Maak jou vingers nat, anders sit al die deeg daaraan vas. Knie vir so paar minute totdat die deeg mooi taai begin word. Maak dan die bak toe met 'n klam doek en laat die deeg rys totdat dit verdubbel het in volume. Dit neem so twee ure, maar die tyd wissel na gelang van die temparatuur en 'n paar ander faktore. Soos die styfheid van die deeg en die tipe gis. Hou by die volumetriese verwysing van dubbel die volume.
Knie dan die brood af tot sy oorspronklike volume en sit in die oond vir 30 minute. Maak 'n paar snye met 'n skerp mes bo-op die brood na 'n paar minute sodat dit eweredig kan rys.
Nadat die brood mooi bruin gebak is kan jy die oond afskakel en die brood nog in die oond los vir so 15 minute. Haal dit dan uit en gooi dit uit op 'n rakkie om af te koel voordat jy dit eet. Die kors sal dan ook mooi stewig word.
Lekker eet!
Authored by Johan Zietsman
KLAPPER EN MIELIE ONTBYTBROOD: [Deur Aletta Lintvelt]
Wenk:
Die bolaag onder die korsie moet nat wees – jy maak nie ‘n fout nie. Vir ‘n selfs romeriger brood kan jy ‘n volle koppie jogurt gebruik.
Maak 1 brood
voorbereityd 10 minute
Gaarmaaktyd 1 uur
Dié metode klink dalk vreemd, maar in die bak verdeel die brood in die lekkerste romerige poedingbolaag, terwyl die onderkant krummelrig soos brood bly.
Jy benodig:
•2 koppies karring- of klappermelk
•2 groot eiers
•2 eetlepels botter, gesmelt
•2 koppies heelpitmielies (gedreineer of gevries)
•¼koppie growwe klapper
•¾koppie growwe geel mieliemeel of polenta
•1 koppie meel (brood- of koekmeel)
•1 eetlepel bakpoeier
•½ teelepel koeksoda
•¾ teelepel sout
•½koppie jogurt of dik room
Só maak jy
1.Voorverhit die oond tot 180°C. Smeer ’n oondvaste pan of ronde koekpan (23cm in deursnee, 5cm diep) met olie of botter en sit dit solank in die oond om warm te raak.
2.Roer die karringmelk en eiers goed. Voeg die gesmelte botter en mielies by en roer deur. Sit dit eenkant.
3.Meng die res van die bestanddele in ’n groot bak. Gooi die eiermengsel daarby in en meng alles goed deur.
4.Gooi die beslag in die warm pan. Gooi stadig en versigtig die jogurt in die middel bo-op die beslag. Moet dit glad nie roer nie. Bak die brood vir sowat 50 minute tot 1 uur of totdat dit goudbruin is bo.
5.Sit dit warm voor saam met romerige roereier en gebraaide bockwurst of gerookte Weense worsies... of braaivleis.
WILD AND CRAZY TACO BREAD: [MEXICAN RECIPES]
What do you get when you combine the delicious flavors of your favorite Mexican dish (tacos) with the light and fluffy texture of bread? This awesome recipe for Wild & Crazy Taco Bread. Made with zesty seasonings and Cheddar cheese, this easy bread recipe is like a flavor explosion with every bite. Once you make this cowboy-inspired bread, you'll be hooked on it. It's one of those crazy twists on traditional Mexican food that you just can't help but love.
Ingredients
3 3/4 cups bread flour, divided
1 teaspoon sugar
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon ground red pepper
1 package active dry yeast
1 cup water
1 tablespoon vegetable oil
1 large egg
3/4 cup (3 oz.) reduced fat Cheddar cheese, shredded
2 tablespoons bread flour, divided
vegetable cooking spray
Instructions
1.Combine 1 cup flour and next 7 ingredients in a bowl.
2.Combine water and oil in a saucepan; cook over medium heat until very warm (120 to 130 degrees).
3.Add liquid mixture to flour mixture, beating at low speed of an electric mixer. Beat for 2 minutes at medium speed.
4.Add egg; beat well. Stir in cheese and enough of the remaining 2-3/4 cups of flour to make a soft dough.
5.Sprinkle 1 tablespoon flour over work surface. Turn dough onto floured surface, knead until smooth and elastic, about 10 minutes.
6.Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place, free from drafts, 45 minutes or until doubled in bulk.
7.Punch dough down. Sprinkle remaining 1 tablespoon flour over work surface. Turn dough out onto surface, and knead lightly 4 to 5 times; roll into a 14 x 7 inch rectangle.
8.Roll dough up, starting at short side, pressing to eliminate air pockets; pinch ends to seal.
9.Place dough, seam side down, in a 9 x 5 x 3 inch pan coated with cooking spray. Cover and let rise in a warm place approximately 45 minutes until doubled in bulk.
10.Bake at 375 degrees F for 30 minutes or until loaf sounds hollow when tapped on bottom. Remove from pan immediately; cool on a wire rack.
TEXAS TORNADO ROLLS:
With a name as unusual as Texas Tornado Rolls, you know right away that this is not going to be your ordinary appetizer recipe. These tortilla roll ups are a Southwestern-inspired version of a classic party appetizer that's great for serving to nearly any crowd. Always a hit with party goers, these cream cheese and jalapeno flavored snacks are so easy to make, they'll quickly become your new go-to easy appetizer recipe. When it comes to cowboy recipes, this is one of our favorite dishes because of its basic preparation and delicious taste.
Ingredients
•1 (8-ounce) package cream cheese
•1 cup jalapenos, chopped
•1/2 cup sour cream
•1/2 cup salsa
•flour tortillias
Instructions
1.Soften cream cheese. Combine with other ingredients, except tortillas.
2.Spread a litlle bit of the mixture onto a tortilla, spreading to all edges. Roll up. Place in refrigerater to chill.
3.Cut rolls into thick slices and serve.
HAWAIIAN BREAD RECIPE:
You will absolutely love this bread, whip it up yourself! It does take a while...but so worth it!
Ingredients: (3 loaves)
•6 cups all-purpose flour , plus
•1/2 cup flour
•3 eggs
•2 cups pineapple juice
•3/4 cup sugar
•1/2 teaspoon ginger
•1 teaspoon vanilla
•2 (1/4 ounce) envelopes yeast
•1/2 cup butter (one stick) or 1/2 cup margarine , melted (one stick)
Directions:
1 Beat the eggs. Add the pineapple juice, sugar, ginger, vanilla, and butter.
2 Place 3 cups of flour in a large bowl. Stir in the egg mixture until well combined. Sprinkle in the yeast, one packet at a time, and mix.
3 Add the remaining 3 cups of flour and mix in . Blending with a spoon will be hard, so you may have to use your hands. Make sure it is thoroughly combined. Cover the bowl with a cloth and set in a warm place to rise for 1 hour.
4 Remove from the bowl and knead in 1/2 cup flour. Knead about 10 times.
Divide into three equal parts.
5 Place in greased and floured loaf pans or shape into rolls. Cover and place in a warm place to rise for 1 hour.
6 Bake at 350 degrees for 25-30 minutes or golden brown.
POT BREAD: [send in by PETER RUSTUM]
Ingredients
1litre cake flour
2x 10g sachets of instant dried yeast
5ml sugar
5ml salt
30ml vegetable oil
+/- 250ml warm water
Method
Sift the flour into a large mixing bowl
Mix the yeast, sugar and salt in a separate bowl
Make a well in the center and pour in the oil and water
Mix to a nice dough
Knead the dough until smooth and elastic
Place the dough into an oiled bowl
lightly cover with oiled plastic wrap and leave in a warm spot until double in bulk
Punch down the dough, and place in a well-buttered “potjie”
Cover as before and set aside in a warm spot to rise until double in bulk
Place the potjie on a bed of cool coals
Pile a spadeful of coals on the lid to crisp as it cooks
The cooking time will vary according to the heat of the coals, +/- 1 ½ hours
When a metal skewer comes out clean and the loaf sounds hollow when tapped, the bread is cooked
Cool on a rack.
MAKLIKE GEVULDE POTBROOD: [BRON ONBEKEND]
500g bruismeel
2 biere
15ml bruin uiepoeier
2 eiers
250ml wit sampioene, gesnipper
250ml geskeurde salami-skyfies
250ml gerasperde soetmelkkaas
1wiggie bloukaas, gekrummel
15ml bruin uiesop
SO MAAK JY:
Meng bruismeel met 2 biere en meng handvol kruie daarin, asook die bruin uiepoeier.
Klits 2 eiers liggies en roer alles deur.
Smeer ‘n swaar ysterpot goed met botter.
Pak helfte van deeg onder-in en pak die sampioene, salami, soetmelkkaas, bloukaas en bruinuiesop bo-op. Pak die res van deeg bo-op.
Herhaal die proses indien verlang.
Bak toe in medium oond vir 30 tot 40 minute of in jou potjie.
Haal deksel af en verbruin (hou dop!).
Keer uit op plank en laat afkoel.
EISH... ek het al bietjie vergeet van hierdie heerlike broodjie, jy kan hom gerus hierdie naweek probeer, sal nie spyt wees nie.
BEENMURG POTBROOD: [OUMA BEER SE RESEP]
Gaan koop by die Slaghuis 'n hele klomp beesmurgbene en haal die murg uit. [moenie gaar maak nie]
Slaan nou vinnig jou gunsteling potbrood resep aanmekaar en gooi hierdie murg van die bene net so in die deeg, maak bietjie kleiner, nie te klein nie en meng deur.
Sit broodjie in jou pot sodat hy kan rys en bak hom soos jy gewoonlik doen. Hy's flippen lekker. Die murg bak saam met die broodjie en maak hom so lekker vetterig.
Hierdie is nie vir die ouens wat hulle lywe oppas nie, dis cholestrol op sy beste, maar ai, tog so lekker!!!!!!
WENK:
Jy kan as jy wil gerasperde kaas, fyn gekerfte knoffel en fyn gekerfte uie byvoeg.
BUTTERMILK AND CHEESE BREAD: [Hartstigting se kookboek]
Makes 1 loaf
Many people know a recipe for a buttermilk bread using soup powder, but is very salty. This version works equally well and goes perfectly with a braai.
3 cups (750 ml) cake flour
¼ cup (60 ml) bran
1 tbsp (15 ml) baking powder
2 cups (500 ml) buttermilk
2 tbsp (30 ml) water
1 egg, beaten
1 tbsp (15 ml) dried mixed herbs or chopped fresh parsley
½ tsp (2,5 ml) salt
½ cup (125 ml) grated Cheddar cheese, preferably reduced fat
HOW TO:
1.Preheat oven to 180 °C and lightly grease a 1,5 litre bread tin.
2.Mix all ingredients together, but keep half the cheese aside.
3.Spoon mixture into bread tin. Sprinkle with the rest of the cheese.
4.Bake for 30-45 minutes or until a skewer comes out clean. Cool on a cooling rack.
Tips
1.Savoury muffins: Line a 12-hole muffin pan with paper cups. Spoon mixture into cups and bake for 15-20 minutes. These make a delicious lunch-box snack.
2.Add any herbs or seasonings of your choice, like chopped onion. Sprinkle with paprika or cayenne pepper and bake as above.
3.Pot bread:
Grease a cast-iron pot and bake bread over medium coals.
4.This makes delicious toast the next day.
IRRESISTIBLE IRISH SODA BREAD:[Submitted By: Karin Christian
Photo By: REDPONYGIRL]
Prep Time: 15 Minutes
Cook Time: 1 Hour 10 Minutes
Ready In: 1 Hour 25 Minutes
Servings: 12
"Try this tried-and-true recipe for plain Irish soda bread with buttermilk that is a snap to prepare. Make it early in the day, as it tastes best after sitting for a few hours."
INGREDIENTS:
3 cups all-purpose flour
1 tablespoon baking powder
1/3 cup white sugar
1 teaspoon salt
1 teaspoon baking soda
1 egg, lightly beaten
2 cups buttermilk
1/4 cup butter, melted
DIRECTIONS:
1.Preheat oven to 325 degrees F (165 degrees C). Grease a 9x5 inch loaf pan.
2.Combine flour, baking powder, sugar, salt and baking soda. Blend egg and buttermilk together, and add all at once to the flour mixture. Mix just until moistened. Stir in butter. Pour into prepared pan.
MY WENK:
Bak hom soos ‘n potbrood.
POTBROOD MET VARIASIES: [ONBEKEND]
Potjiekos sonder potbrood is net nie dieselfde nie. ’n Makliker resep as hierdie een sal jy nie sommer kry nie.
Bestanddele:
500g bruismeel
1 pakkie beesstertsopoeier
1ml sout
1ml rissiepeper
125ml gerasperde Cheddarkaas
500ml karringmelk
Metode:
• Meng al die bestanddele en skep in ’n gesmeerde platboompotjie of in ’n gesmeerde broodpannetjie.
• Bak sowat 1 uur tussen die kole of 45 minute in ’n oond by 180°C.
Variasies:
• Vervang die beesstertsoppoeier met bruin uiesoppoeier.
• Vervang die rissiepeper, kaas en karringmelk met 1 blikkie bier.
OPSKUD-KITSBROOD: [MATIE BRINK POTJIEKOS]
Jo-Ann Toua van Robbeneiland bekoor haar gaste met hierdie brood.
3 kop growwe bruinbroodmeel
1 kop koekmeel
1t koeksoda
1t bruinsuiker
1t sout
1t bakpoeier
500ml Bulgaarse jogurt
MAAK DAN SO :
Meng alles saam en bak in ‘n pot in matige kole totdat dit gaar is.
Bedien met botter en appelkoosjêm.
HAM EN KAAS KITSBROOD : [MATIE BRINK POTJIEKOS]
2½kg koekmeel
2 pk kitssuurdeeg [20g]
1t sout
1 handvol margarien
2 uie, gekap
1 pk [125g] ham, fyngekerf
¼ kop cheddarkaas gerasper
1 eier
1 kop karringmelk
3t sonneblomolie [15ml]
1t klaarbereide mosterd
SO MAAK JY :
Sif die droë bestanddele saam en vryf die margarien in die meelmengsel.
Voeg die uie, ham en die helfte van die kaas by.
Klits die eier in die karringmelk, voeg die olie en mosterd by en meng als goed deur.
Plaas dit in ‘n swartpot en strooi die ander helfte van die kaas bo-oor.
Bak oor matige kole vir ongeveer 45 minute of tot gaar – toets met ‘n mens.
ALS IN EEN VETKOEK, BROOD, ROOSTERKOEK, BUNS EN DOUGHNUTS: [ANCIOSE STRYDOM by LEKKER RESEPTE VIR DIE JONGERGESLAG] Dankie vir die gebruik van hierdie resep, waardeer dit!
Ek wou vanoggend vetkoek bak maar ny olie was te min. Toe bak
ek sommer die vetkoek in die oond hehehe
5 koppies koekmeel
1 pers pakkie kitsgis van anchor
10 ml sout
Meng bogenoemde
1 koppie kookwater
50 ml goue stroop
80 ml kookolie of gesmelte botter
Meng bogenoemde goed en voeg een koppie koue water by.
Meng die vloeistof by die meelmengsel en knie tot elasties . Dit klou nie meer aan jou hande vas nie en die deeg is sag en plyable. Smeer die bak met olie sodat deeg nie vassit. Smeer deeg met biki olie en bedek oppervlak met plastiek. Anders droog dit uit.
Laat rys op warm plek. Ek sit my oond op 50C en sit sy waaier aan .
Laat rys omtrent n uur . Of tot volume verdubbel.
Om vetkoek te bak dop jou deeg onaangeraak op n meelbestrooide oppervlak.
Rol plat met koekroller tot 2.5cm dik . Sny in blokke met pitza cutter. Laat rys op warm plek tot volume verdubbel. Bak in warm kookolie. Of maak doughnuts . Om brood te maak knie gewoonweg af na eerste rysproses. Vorm brood of broodrolle en plaas in gesmeerde pan. Laat pan vol rys. Bak by 180C vir tot45 min.
Smeer biki melk oor. Draai toe in vadoek en laat afkoel.
MARMITE BROODJIE VIR BRAAI: [Malinda van Deventer]
Brooddeeg (kry by broodafdeling)
1 Botteltjie Marmite
1 houer Room
Gerasperde kaas
MAAK DAN SO:
Knie die Marmite in die deeg in.
Sit dit in ‘n gesmeerde broodpannetjie en bak vir ongeveer 40 min. of tot gaar.
Wanneer gaar, gooi die room oor en bak vir 20 min of totdat die room ingetrek het.
Haal uit en strooi kaas oor.
Sit terug in oond totdat kaas gesmelt is.
GENIET!
OOR DIE KOLE:
Koop 'n brood se rou brooddeeg of maak volgens eie resep aan.
Maak bolletjies en plaas in platboompot en maak soos potbrood op kole gaar.
Meng intussen 4 eetl Margarien, 4 eetL Bruinsuiker, 10ml Marmite, bietjie melk en bring tot kookpunt. Gooi warm sous oor bolletjies sodra dit gaar is.
SPICY SAUSAGE CHEESE BREAD: [HEERLIK!] [CAJUN DELIGHT]
4 cups self-rising flour
1 (1/3) cups milk
1 lb. Andouille sausage, (or other smoked sausage), sliced thin
6 slices bacon, fried crisp, drained, and crumbled
4 cups shredded cheddar cheese
1/4 cup jalapeno slices, (jarred variety)
1 tsp. garlic powder
1 tsp, salt
1/3 cup each of green onions, green bell peppers, and onions, chopped
HOW TO COOK:
Saute the sausage in a large skillet until browned, about 10 minutes. Add the green onions, peppers, onions, seasonings, and jalapenos, and saute for 5 more minutes.
In large bowl, combine the dry ingredients. Add milk and mix until moistened.
Add the sausage-veggie mixture and the cooked and crumbled bacon and mix thoroughly. Spray a pull apart bread pan or a 13x9 baking pan with cooking spray and spread dough evenly in pan. Bake in a preheated 425 degree oven for about 25 minutes . Fab!
MY WENK:
Jy kan hierdie ook buite bak soos ‘n potbrood met deksel op en kooltjies op die deksel. Hou die kole onder maar matig en nie te veel nie, eerder meer bo as onder.
WHITE AND BROWN LOAVES: [GOLDEN CLOUD RECIPES]
INGREDIENTS
750 g or 1350 ml Golden Cloud White or Brown Bread Flour
(± 5 1/2 x 250 ml cups)
1-2 x10g sachets instant yeast {depending on available time)
10 ml sugar
10 ml salt
600ml lukewarm water
60ml sunflower oil
INSTRUCTION
1. Grease one large (± 28 em) or 2 small (± 23 em) tins well with margarine.
2.Combine the dry ingredients in a mixing bowl,(the bowl of an electric mixer fitted with the dough hook or food processor) and add the water and oil. Mix with a spoon or the dough hook or process until a heavy batter is obtained- difficult to stir but too soft to knead.Adjust slightly,if necessary, by adding a little extra water or flour.Mix for about 2 minutes only or process 1 minute until slightly sticky.
3.Spoon the batter into the prepared tin/s to make it no more than 2/3 full. Allow to rise uncovered until well risen and rounded on top- about 20 minutes if 2 sachets of yeast are used or 40 minutes if one sachet is used.
4.Preheat the oven to 190 °C while bread is rising. Place bread into the oven and bake about 40 minutes for the large or 30 minutes for the smaller loaves or until the crust has browned and sounds hollow when tapped.Test with a metal skewer to ensure that the bread is thoroughly baked.
VARIATIONS:
Add 125 - 250 ml of any seeds or a mixture of seeds preferred (sunflower,sesame,poppy,linseed) to the brown dough or sprinkle into tins or on top of the dough for the loaves.
EASY CROISSANTS WITH STORE BOUGHT PASTRY :
This recipe makes 12 croissants.
• 6 sheets of puff pastry
• 3 1/2 oz/100gm butter
• 1 egg, beaten for egg wash
HOW TO:
• Preheat oven to 360F/180C.
• Line two baking trays with baking paper.
• Cut a sheet of pastry as in the diagram - you will have 4 triangles.
• On one triangle of pastry, dot shavings of butter.
• Top the buttered triangle with the other triangle of pastry
• Roll starting at the base of the triangle (as in the image) and roll it towards the tip.
• Place finished croissant on the lined baking tray.
• Repeat for the other 2 triangle sheets.
• Repeat for the other 5 sheets of pastry. You will have 12 croissants from 6 sheets of pastry.
• Brush the tops with egg wash
Bake
Bake for 40 - 45 minutes till the pastry has risen nicely and golden brown.
These croissants look divine and are fresh for your breakfast.
Eat them immediately!
Store the croissants in an airtight container.
Now, how easy was that! ...and...
There are just 6 steps in this croissant recipe.
Tip
Remove them from the baking paper as soon as they can be handled as the croissants tend to stick to the paper.
EASY FRENCH STYLE BREAD: [(Source: Beard on Bread cookbook)
Ingredients:
1 package active dry yeast (2 1/4 teaspoons)
1 cup warm water (100 to 115 degrees F., approximately)
½ tablespoon salt
½ tablespoon sugar
2½ to 3 cups all-purpose flour*
1½ tablespoons corn meal (optional: see below)
1 tablespoon egg white, mixed with 1 tablespoon cold water (optional: see below)
Directions:
1. Combine the warm water, yeast, and sugar in a large bowl. Allow the yeast to "bloom". (Wait about 3-5 minutes for the yeast to begin bubbling.)
2. Add in the 2½ cups flour and the salt. Stir well and turn out onto a floured surface. Add the remaining ½ cup of flour as needed. Knead for 10 minutes until you have a smooth ball.
3. Place the bread in a well greased bowl and cover with a damp towel. Allow the bread to rise in a warm place for 1 to 1½ hours. (Until the dough is doubled in size.)
4. Turn the dough out onto a lightly floured counter and roll the dough into a french-style loaf. Place the loaf on a parchment lined sheet pan or a pan that has been lightly dusted with corn meal.
5. Slash the top of the loaf in about 3 or 4 places and brush with the egg wash. (I skipped this step. The egg wash will give you a darker, shinier crust.)
6. Place the pan in a cold oven and heat the oven to 400 degrees F. Bake for 35 minutes, or until the loaf is golden brown and sounds hallow when you tap on it.
*I have also successfully made this recipe with half whole wheat flour and half white flour. Add in about 1 tablespoon of olive oil to the bread dough to help with tenderness if using whole wheat flour.
MY WENK:
Kan ook met gekoopte deeg gemaak word, volg dan net die stappe daarna.
BLUEBERRY BREAD: [HEERLIK BY ONTBYT!]
5 cups. all-purpose flour
1½ cup. sugar
2 tsp. baking powder
½ tsp. salt
¾ cup. butter (1 1/2 stick)
1½ cup. chopped walnuts
4 lg. eggs
2 cups. milk
2 tsp. vanilla
2 cups. fresh or frozen blueberries (do not thaw frozen berries)
METHOD:
Preheat oven to 350 degrees.
Grease and flour 10 inch bundt pan.
Mix flour, sugar, baking powder, and salt with pastry blender.
Cut butter until resembles fine crumbs.
Stir in chopped nuts.
In small bowl, beat eggs.
Add milk and vanilla.
Stir into flour mixture just until flour is moistened.
Gently stir in blueberries.
Spoon batter into bundt pan.
Bake 1 hour 20 minutes until toothpick inserted in center comes out clean.
Cool on wire rack.
MY WENK:
Ek bak myne in vierkantige bak en sny in blokkies.
Kan ook as ‘n brood in broodpan gebak word.
MAKLIKSTE PLATBROOD RESEP OOIT: [sonder kitsgis] [OUMA BEER SE RESEP]
2 kop koekmeel of “all purpose flour”
¾ kop water
½t sout [ek gebruik growwe sout]
Olyfolie
SO MAAK JY:
Gooi meel, water en sout in ‘n mengbak.
Meng deeg, dis ‘n droë deeg, dit moenie te klam wees nie.
Strooi meel op oppervlak en knie die deeg vir ‘n minuut of so.
Rol dan die deeg in ‘n worsie van so 6cm lank en sny dan skywe van so 1 cm dik.
Neem ‘n meelbestrooide koekroller en rol sirkels of vierkante uit, dikte is soos jy daarvan hou, maar ek rol dit dun uit, dan’s dit lekker crunchy.
Verhit ‘n pan of riffelpan, smeer die deegsirkels met olyfolie en braai in pan oor matige hitte, anders word dit te gou gaar en dis rou in die middel, neem so minuut aan beide kante as dit dun uitgerol is. [kante word harderig en maak ‘n bubble, dan draai jou dit om en bak die anderkant.]
Ek pak dit opmekaar en strooi ekstra growwe sout en swart peper oor. [jy kan ook geursout oorstrooi]
Viola, eet lekker!
MY WENK:
Kan ook oor die rooster gaargemaak word.
YEASTED PUMPKIN BREAD: [A Little Bit Crunchy A Little Bit Rock and Roll]
Ingredients:
1 tablespoon yeast
½ cup warm water (about 110 degrees F)
1 teaspoon salt
2 teaspoons caraway seed (optional)
2 - 4 tablespoons molasses (depending on how sweet you like your bread)
1 cup canned pumpkin [you will have to make your own]
3 cups all purpose flour (or 3 cups whole wheat flour with 2 tablespoons vital wheat gluten)
Directions:
1. Dissolve the yeast into the water. Stir in the salt, optional caraway seed and molasses. Add in the pumpkin and stir.
2. Next, add the flour and knead for 5-8 minutes.
3. Rise until double in an oiled bowl covered with a damp towel in a warm place.
4. Punch down the dough and give it about 4 more kneads. Shape it into an oiled loaf pan. Cover with a damp towel and allow to rise until double.
5. Bake in a preheated 400 degree oven for 35 minutes. Remove from the pan and allow to cool.
Variations:
1. Use brown sugar instead of the molasses.
2. Add a ½ teaspoon of cinnamon (instead of the caraway seed.)
3. Stretch the dough into a rectangle and sprinkle with cinnamon sugar and roll. Place in a loaf pan and follow with the above directions.
VINNIGE BROODBESLAG: [Deur Marlene van Eden]
Maak dié beslag by die huis aan sodat jy aan régte brood kan smul al is jy dae se ry van die naaste dorp.
Jy benodig (vir 3 brode)
• 1,5kg witbroodmeel
• 4 teelepels sout
• 1½ teelepel koeksoda
• 4 teelepels bakpoeier
• 1 eetlepel kremetart
• 1¼ koppie koffieverromer
• 500g margarien of botter
• water
Só maak jy
1. Meng dit. Gooi al die droë be-standdele in ’n groot mengbak.
2. ’n Bak plan. As jy die brood eers later wil bak, bêre die gemengde bestanddele in ’n lugdigte houer.
3. Vlytige vingers. Wanneer dit tyd raak vir vuurmaak, neem ’n derde van die mengsel vir 1 brood en vryf die margarien of botter (’n derde van ’n 500g blok per brood) met jou vingers in, soos vir skons.
4. Waterwerke. Gooi genoeg water by vir ’n stywe deeg.
5. Vuur toe. Bak vir ten minste ’n uur op matige kole.
THREE CHEESE TOMATO AND OLIVE BREAD: [GOLDEN CLOUD RECIPE]
Makes :1 Bread
INGREDIENTS
500 g Golden Cloud Savoury Muffin Mix
100 ml (40 g) grated mature Cheddar cheese
100 ml (50 g) grated Mozzarella cheese
100 ml (40 g) grated *Emmentaler cheese
50 ml garlic chives, roughly chopped
60 ml sundried tomatoes in olive oil vinaigrette,drained and roughly chopped
12 Calamata pitted olives
80 ml melted butter
70 ml sunflower oil
320 ml milk
2 eggs
INSTRUCTION
1) Preheat oven to 180 °C.
2) Mix the cheeses, garlic chives, sundried tomato and half the olives into the dry Golden Cloud Savoury Muffin Mix.
3) Beat the butter, oil, milk and eggs together and mix into the dry ingredients according to instructions on Golden Cloud pack.
4) Transfer batter to a greased 22 cm loaf tin.
5) Lightly press the remaining olives into the top of the loaf and bake for 30 minutes, reduce oven heat to 160 °C, cover top with foil and bake for another 20 - 25 minutes or until a skewer comes out clean when inserted.
6) Allow to cool slightly before turning out onto a wire rack.
* You can replace the Emmentaler with Tussers cheese.
BAGEL RESEP: [BRON ONBEKEND]
Ek en die dame van die huis hou verskriklik van bagels en in hierdie gees, terwyl ek nou besig is om met deeg te speel, het ek besluit om bagels te maak. Dit is nie baie moeilik nie.
Gebruik die volgende deeg resep:
- 300 ml sterk witbroodmeel
- 1 teelepel kitsgis
- eetlepel suiker
- 100 ml louwarm water
- 1 teelepel sout
MAAK DAN SO:
Meng en knie die meel tot glad. Laat dit rus in ‘n bedekte kosblik/bak tot dit verdubbel. Druk die deeg plat en breek bolle uit.(so groot soos pruime/ iets tussen ‘n tennis- en golf-bal) . Druk jou duim deur die bol en trek dit goed uitmekaar om ‘n doughnut vorm te kry, maak maar seker die gat is groot genoeg. Laat dit nou vir 20 minute rus op ‘n gemeelde oppervlak, waarvan af jy dit sal kan haal sonder om die deeg te versteur.
Maak ‘n pot tot so 10 cm vol water en ‘n eetlepel suiker. Laat die water kook terwyl die deeg rus. Wanneer dit kookpunt bereik het, gooi die gerusde deeg ringe in die water vir 45 sekondes aan elke kant. Verplaas die ringe na ‘n bak-rak (om te droog).
Draai dit om na so paar sekondes en bak dit dan in ‘n voorverhitte oond vir so 7 minute aan elke kant teen 180 gradeC.
Wanneer jy die volgende oggend wakker word, sny die bagel oop, rooster dit (toaster of onder oond se element) vir so 3 minute en bedien met roomkaas en gerookte salm.
MY WENK:
Jy kan dit ook van gekoopte deeg maak.
PANKO BREADCRUMBS: [MAAK JOU EIE PANKO BROODKRUMMELS]
Panko breadcrumbs are a Japanese version of dry bread crumbs. The recipe, which is very easy, I found out recently and fell in love with it. The white panko is made from white bread with the crust removed, and the tan panko uses both the bread and the crust, sometimes I use wholewheat bread.
Ingredients
4 white bread slices (to make 1 cup of fresh panko)
Directions
1) Trimm off the crusts of the bread slices.
2) With a food processor, push chunks of bread through the shredding disk to make coarse crumbs.
3) Spread the crumbs on a baking sheet and bake at 300ºF/150ºC for 6 to 8 minutes.
The crumbs should be dry, not toasted and they should not be brown. Shake the sheet twice during baking.
You can flavor your dry or fresh bread crumbs with spices and herbs.
Panko can also be substituted for ordinary bread crumbs as coating food for frying, filling for meatloafs, meatballs and burgers, and as toppings for fish, salads, vegetables, and casserole dishes.
ROERBROOD SONDER KITSGIS: [BRON ONBEKEND]
500ml koekmeelblom
500ml volkoringmeel
500ml melk
60ml bruinsuiker
7ml koeksoda
15ml sout
10ml suurlemoensap
papawersaad om bo-oor te sprinkel
Metode:
Voorverhit die oond tot 190°C en smeer ‘n groot broodpan goed met botter of bespuit met kleefwerende kossproei. Meng al die bestanddele vir die brood en skep in die voorbereide broodpan. Sprinkel papawersaad bo-oor en bak sowat ‘n uur lank of tot gaar en ‘n toetspen skoon uit die middel van die brood kom.
MY WENK:
Kan as potbrood ook gebak word.
POTBROOD SONDER KITSGIS: [BRON ONBEKEND]
Potjiekos sonder potbrood is net nie dieselfde nie. ’n Makliker resep as hierdie een sal jy nie sommer kry nie.
Bestanddele:
500g bruismeel
1 pakkie beesstertsopoeier
1ml sout
1ml rissiepeper
125ml gerasperde Cheddarkaas
500ml karringmelk
Metode:
• Meng al die bestanddele en skep in ’n gesmeerde platboompotjie of in ’n gesmeerde broodpannetjie.
• Bak sowat 1 uur tussen die kole of 45 minute in ’n oond by 180°C.
Variasies:
• Vervang die beesstertsoppoeier met bruin uiesoppoeier.
• Vervang die rissiepeper, kaas en karringmelk met 1 blikkie bier.
GRONDBROONTJIEBOTTER BROODJIE: [Geskryf deur: jpetro]
Broodjie sonder kitsgis!
2 k gesifte meel
¾ k grondboontjiebotter
½ k suiker
1 eier, goed geklits
2 t bakpoeier
¾ tot 1 k melk
1 t sout
MAAK DAN SO:
1. Sif die droë bestanddele en die suiker saam.
2. Werk die grondboontjiebotter met 'n vurk in.
3. Voeg die eier by en meng dit verder met 'n vurk.
4. Voeg die melk by, meng dit goed en gooi dit in 'n gesmeerde broodpannetjie.
5. Bak dit 50 tot 60 minute lank in 'n matige oond by 180ºC.
MY WENK:
Kan as potbroodjie ook gebak word.
OLYFOLIE-SAADBROOD MET APPELLIEFIE-KONFYT: [BRON- HUISGENOOT]
Bereiding: 1 uur
Baktyd: 35 minute
Gaarmaaktyd: 1 uur 20 minute
Lewer 1 brood
BROOD:
500 ml (2 k) meel
250 ml (1 k) semel
10 ml (2 t) suurdeeg
’n knippie sout
10 ml (2 t) suiker
300 ml louwarm water
60 ml (¼ k) olyfolie en ekstra vir smeer
100 g gemengde saad
Konfyt
700 g appelliefies
150 ml water
700 g strooisuiker
BROOD:
Voorverhit die oond tot 200 ⁰C.
Meng die meel en semel in ’n bak.
Roer die suurdeeg, sout en suiker in.
Meng die louwarm water met die olyfolie.
Maak ’n holte in die middel van die droë bestanddele en gooi die vloeistofmengsel daarin.
Meng vinnig met jou hande om ’n taai deeg te vorm.
Strooi meel op ’n werkoppervlak en plaas die deeg daarop.
Strooi die helfte van die saad oor die deeg.
Knie die deeg deur dit weg van jou af te rek en dan weer in die helte na jou toe te vou en weer weg van jou af te rek.
Doen dit minstens 15 minute.
Wanneer die deeg glad is, plaas dit op ’n broodpan wat met olyfolie gesmeer is en laat rus 1 uur.
Wanneer die deeg tot dubbel die grootte gerys het, strooi die res van die sade oor en bak 35 minute of tot ’n steekpen skoon uitkom.
Laat op ’n draadrak afkoel.
KONFYT:
Was die appelliefies en verwyder eniges wat beskadig is.
Gooi die appelliefies en water in ’n groot kastrol.
Bring tot kookpunt en laat prut 10 minute tot die vrugte sag is.
Roer die suiker in en kook oor lae hitte vir 1 uur of tot die suiker opgelos het.
Verhoog die hitte en kook 10 minute of tot geset.
Steriliseer die konfytflesse deur hulle in seepwater te was, uit te spoel en in ’n oond te plaas wat vooraf tot 140 ⁰C verhit is.
Laat hulle 30 minute droog word.
Skep die konfyt in die flesse en verseël styf met ’n deksel.
EASY MAYONNAISE ROLLS: [The Southern Lady]
You can’t get a recipe any easier than this one! These little rolls are so quick to make and they are good, too.
2 cups self-rising flour
4 tablespoons mayonnaise
1 cup milk
1 teaspoon sugar
WHAT TO DO:
Mix all ingredients in a mixing bowl about two minutes with a spoon. Spray muffin tins. Fill tins 2/3 full; bake in preheated 450 degree oven until golden brown or about 10 to 12 minutes. Makes about 12 muffins.
Delicious! Enjoy!
GROWWE BRUINBROOD: [Resep: Tiaan Langenegge]
BENODIG:
500 g bruinbroodmeel
1 teelepel sout
2 teelepels suiker
½ koppie gemengde sade
1 pakkie (10 g) droë kitsgis
4 eetlepels olie
¾ koppie louwarm water
2 eetlepels asyn
Só maak jy
1 Meng die droë bestanddele met die sade en die gis, maar hou omtrent 3 eetlepels sade eenkant.
2 Gooi al die vloeistowwe in een bak bymekaar en meng dit goed met die droë bestanddele. Smeer 'n broodpan met 'n bietjie
botter en sit die deeg daarin. Strooi die res van die sade daaroor.
3 Laat die deeg nou rys tot omtrent dubbel die volume.
4 Bak die brood oor matige kole tot die kors bruin is. Die brood is reg wanneer 'n sosatiestokkie skoon uitkom as jy dit in die middel insteek.
TWO INGREDIENT BISCUITS: [SOOS ONS SKONS] [BY LIBBY]
[Makes 12-14 biscuits]
Ingredients:
3 cups of Bisquick plus up to 1 cup more for kneading
A little over 1¼ cup of buttermilk (we use lowfat)
Directions:
1. Preheat oven to 425 degrees.
2. In a mixing bowl, mix 3 cups of Bisquick with 1 and 1/4 cups of buttermilk. Mix well. It will be sticky and thick. Don't panic. Add a little more buttermilk if desired. Shape into a ball.
3. Sprinkle a flat surface with more Bisquick. Take the dough and knead it a couple of times on the surface. Add more Bisquick if it becomes to sticky for you to work with.
4. With a round biscuit cutter, cut them into 1 inch pieces. Place them on a baking sheet covered with non stick spray.
5. Bake for 10-12 minutes.
**Libby's Notes:
This is a basic recipe for biscuits. You can jazz it up by adding garlic powder to the mix or even shredded cheddar cheese. Experiment and have fun with it ;)
GLUTEN FREE YEAST FREE DINNER ROLLS: [From: Adapted from Celiac Travel]
Ingredients:
1/3 cup potato starch
2/3 cup tapioca starch
1/2 cup garbanzo bean flour
2 tsp. xanthan gum
1tsp. baking powder
1/2 tsp. salt
1 T. flaxseed meal
1/3 cup canola oil
1 1/2 tsp. Ener-G egg replacer mixed with 2 T. warm water (or 1 egg)
1/2- 3/4 cup white soda
Directions:
1.Preheat oven to 400 degrees.
2.In a large bowl, mix the dry ingredients with a wire whisk.
3.Add the oil and egg replacer.
4.Slowly add the white soda. Do not swamp the dough
5.Make sure all liquid is absorbed. Add soda if needed to have thick, yet wet dough.
6.Spoon the dough (like a drop biscuit) onto parchment paper making 6-10 rolls depending on the size you want.
7.Bake 18-25 minutes, checking often to make sure the tops are not burning.
JALAPENO, SPEK EN CHEDDARMIELIEBROOD: [Bron- Vrouekeur]
Bedien 6
90 g (6 e.) koekmeel
90 g (6 e.) geel mieliemeel (polenta)
2 e. suiker
10g bakpoeier
15g (1 e.) poeiermelk (vir 'n gesonder alternatief kan afgeroomde peiermelk gebruik word)
1 eier
165g karringmelk
½ e. heuning
120g ongesoute botter, gesmelt en verkoel
120g gerasperde cheddarkaas
2 repies brosgebraaide spek, fyngekap
½ koppie Bandito’s Jalapeño Slices, fyngemaak
1 e. spekvet
Voorbereiding
Voorverhit die oond tot 180°C en plaas ’n 20cm-broodpan daarin om warm te word. Meng die koekmeel, mieliemeel, suiker, bakpoeier en poeiermelk deeglik saam in ’n groot bak. Plaas die gekapte spek in 'n braaipan en braai tot bros. Klits die eier, karringmelk, heuning en gesmelte botter in 'n afsonderlike bak saam. Gooi die nat bestanddele in die droë bestanddele en voeg dan die spek, fyngemaakte Bandito’s Jalapeño Slices en gerasperde kaas by. Meng tot net gekombineer, moenie dit oordoen nie. Haal die warm broodpan uit die oond, verf dit met spekvet en gooi die mieliebroodmengsel daarin. Bak vir 25 tot 35 minute – of totdat die mieliebrood in die middel terugspring as daar liggies daarop gedruk word. Verkoel vir 10 minute in die pan voordat dit gesny en bedien word.
KRUIE BROOD: [KOOKKUNS]
Hierdie brood is 'n gunsteling by enige geleentheid, veral 'n braai. Jy kan dit klaargemaak by die supermark koop, maar dit is verspot maklik om te maak en kos jou heelwat minder.
1 Franse Brood
110 g botter
20 ml van jou gunsteling kruie (droë kruie)
sap van 'n ¼ suurlemoen
swartpeper
fyngekapte knoffel na smaak (of los uit)
SO MAAK JY:
Room die botter saam met die kruie, swartpeper en knoffel.
Sny skuins snye, driekwart deur die brood. Die snye moet omtrent 1,5 cm dik wees.
Smeer die bottermengsel in die snye.
Smeer gewone botter bo-op en langs die kante van die brood.
Draai die brood toe in foelie.
Bak die brood vir 10 minute by 220ºC.
Stel die oond af tot by 200ºC, vou die foelie oop en laat die brood vir nog 8 minute bak tot dit mooi bruin en bros is.
EASY GARLIC TOAST:
Ingredients:
1 14" loaf French bread
2 garlic cloves
1/2 cup (1 stick) butter, melted
1/4 cup freshly grated Parmesan cheese
2 tablespoons chopped parsley
1 teaspoon paprika
Directions:
1. Preheat your oven to 350 degrees F.
2. Cut the bread in half lengthwise. Rub one garlic clove over the crust of the bread.
3. Press the rest of the garlic you just rubbed over the crust, and the remaining clove, through a garlic press into the melted butter.
4. Brush the cut surface of the bread generously with the melted butter.
5. In a small bowl, combine the parmesan cheese, parsley, and paprika. Sprinkle the mixture over the butter coated surface of the bread.
6. Place the bread on a cookie sheet, cut side up, and bake 5-10 minutes or until lightly browned.
LOCHNER SE MAKLIKE POTBROOD: [ROER]
500g bruismeel
2 biere
15ml bruin uiepoeier
2 eiers
250ml wit sampioene, gesnipper
250ml geskeurde salami-skyfies
250ml gerasperde soetmelkkaas
1wiggie bloukaas, gekrummel
15ml bruin uiesop
MAAK DAN SO:
Meng bruismeel met 2 biere en meng handvol kruie daarin, asook die bruin uiepoeier. Klits 2 eiers liggies en roer alles deur.
Smeer ‘n swaar ysterpot goed met botter. Pak helfte van deeg onder-in en pak die sampioene, salami, soetmelkkaas, bloukaas en bruinuiesop bo-op. Pak die res van deeg bo-op. Herhaal die proses indien verlang. Bak toe in medium oond vir 30 tot 40 minute. Haal deksel af en verbruin (hou dop!). Keer uit op plank.
NAAN WITHOUT YEAST: [NORTH INDIAN RECIPES]
Dough resting: 2 hrs Prep & Cooking: 10 mts
Makes approx 8-9 Naans
INGREDIENTS:
2 cups all purpose flour
1/2 cup warm milk
1/2 cup curd/yoghurt
1/4 tsp salt
1 tsp sugar
3/4 tsp baking pwd
pinch of baking soda
1 tsp kalonji or chopped coriander or herbs of your choice (optional)
1-2 tbsps butter
WHAT TO DO:
1 Sieve flour, baking pwd, baking soda and salt two times. Place the sieved flour on a wide plate. Make a well in the center of the flour and pour sugar, milk, yogurt and slowly combine, to form a soft dough. Cover with damp cloth and let it rest for 2 hrs.
2 After two hrs, knead the dough gently for 2 mts. Dust the working surface with some flour, pinch a large lemon sized dough and roll into a thick roti, slightly elongated in shape. Sprinkle a few onion seeds/kalonji.
3 Wet your fingers with water and run your fingers along one side of the roti.
4 Heat a iron tawa and once its hot, place the naan, wet side down and place a lid and cook for 40-45 secs on high flame. Remove the lid and you will find that the naan bubbles up. Now cook the other side of the naan over direct heat of the burner using tongs, spreading the naan all over the heat such that brown spots appear. Do this for a few secs only and not too close to the flame.
5 Drizzle some butter over the naan and serve hot with any curry of your choice like Methi Matar Malai or Nilgiri Chicken Korma.
Note:
Alternately, you can pat the roti instead of rolling it, and stretch it using your fingers.
OUDTYDSE BRUINBROOD: [PASELLA]
Hierdie resep was die een waarmee Lynelle, Crystal-Donna, David Isaacs en Louw Venter by die Kleinplasie-museum in Worcester kompetisie gehou het.
2 t suurdeeg (korreltjies)
½ t suiker
60ml lou water
2.5kg bruinbroodmeel
1 t sout
1.8 liter lou water
MAAK DAN SO:
Meng die suurdeeg, suiker en 60ml louwarm water en laat staan 10 minute tot die mengsel effens rys. Voeg dit by die meel en sout, en voeg die ander water geleidelik by terwyl jy dit meng. Knie tot die hande droog is, maar die deeg moet nie te styf wees nie.
Plaas die deeg in drie gesmeerde broodpannetjies (24 x 14cm). Laat rys 40 minute in 'n redelike warm plek. Bak 45 - 60 minute teen 220C. Laat op 'n droograkkie om af te koel en smeer of verf 'n bietjie botter oor die korsie om dit sag te hou.
SAUSAGE AND CHEESE BREAD: [YUMMY]
I got this recipe from Plain Chicken and I adapted it. We had it for dinner but it would make a wonderful appetizer. It's really easy to make. This picture is not the best because it is from the end of the loaf. I forgot to take a picture until we had already ate most of it.
1 loaf unsliced French bread
1 lb pork sausage
2 c. shredded mozzarella cheese
1 egg
2 T. Dijon mustard
1/2 t. salt
1/4 t. pepper
2 T. butter
1 clove garlic, crushed
Hollow out the middle of the loaf with a long serrated knife, leaving a 1/2 inch shell around the sides. Crumble up the bread that you removed into bread crumbs. Cook sausage until meat is browned, then drain. Stir in 1 cup breadcrumbs, cheese, egg, mustard and salt and pepper. Spoon into shell. Melt butter in saucepan. Add garlic and cook 1 min. Brush garlic butter over loaf. Wrap loaf in foil, leaving top open slightly. Place on a baking sheet. Bake at 400 for 25 min.
SAUSAGE BREAD: [SOUPBELLY.COM]
[makes 1 loaf]
Ingredients:
1kg Italian sausage
8 oz. cubed mozzarella cheese
2 egg whites and 1 egg yolk, beaten
1 pound pizza dough
1 egg yolk (for brushing on top of dough), beaten
1/4 tsp. oregano
salt & pepper
Directions:
1) Removing sausage out of casing if necessary. Cook sausage until browned, crumbling into small bits. Drain grease, set aside to cool. In a bowl, combine sausage, cubed mozzarella, 2 egg whites and 1 egg yolk. Add oregano, salt & pepper.
2) Preheat oven to 350 degrees.
3) On a greased baking sheet, roll the dough out into a rectangle, as large as you can make it without creating holes or ripping it. Spread the sausage mixture on the surface but keeping a 1 inch border clear. Carefully roll the dough like a jelly roll and pinch the edges shut, and place seam side down on the baking sheet. Don’t panic if there are holes or you ripped multiple tears (see my disastrous looking picture below). Brush top of loaf with egg yolk mixture. Bake for 45 minutes or until golden brown. Cut slices with a bread knife, and serve warm or at room temperature.
Removing sausage out of casing if necessary. Cook sausage until browned, crumbling into small bits. Drain grease, set aside to cool. In a bowl, combine sausage, cubed mozzarella, 2 egg whites and 1 egg yolk. Add oregano, salt & pepper.
Preheat oven to 350 degrees.
On a greased baking sheet, roll the dough out into a rectangle, as large as you can make it without creating holes or ripping it. Spread the sausage mixture on the surface but keeping a 1 inch border clear.
Carefully roll the dough like a jelly roll and pinch the edges shut, and place seam side down on the baking sheet. Don’t panic if there are holes or you ripped multiple tears (see my disastrous looking picture). Brush top of loaf with egg yolk mixture.
*Note* – As my loaf ended up looking totally destroyed at this point, I just wanted to give up. The dough wasn’t working out today. But I put it into the oven anyway (can’t go to waste right?) Most of the holes ended up closing by themselves and the worst that happened was all the extra liquid inside the roll leaked out. No biggie. I won’t freak out next time because this is what came out:
SAMPIOEN, SPEK EN KAASBROODJIE: [RENCIA ODENDAAL PRETORIUS - KREATIEWEKOSIDEES]Sny jou lang broodrolletjie in snye, smeer met smeerkaas of botter, braai fyngekapte uie, sampioene en spek met bietjie garlic tot gaar. Sit tussen snytjies in. Rasper kaas oor – ek het bietjie mozarella en gouda oorgerasper Sprinkel bietjie pietersielie en rooipeper oor = maak toe met foil en sit in oond op 80 grade tot warm, of eenkant op die kole. Sny buns
Smeer met kaassmeer of botter . Sit spek, sampioene en ui mengsel in
Rasper kaas oor
Maak toe met foelie. Ek hou daarvan om my broodjie in die oond te sit so vir ‘n uur by 80°C -Alles is dan lekker gesmelt en deurwarm.
GARLIC KNOTS: [Source: Amber's Delectable Delights]
Back before I started my own food blog - these was a time that this recipe was showing up on so many of the food blogs that I follow that I knew I had to try these. And after making them once - I knew why they were so popular - they are perfect! Light, fluffy and so easy to make - they were excellent with my pasta with bolognese sauce. I can't wait to make them again - soon!
Ingredients
Dough
3 cups bread flour
1/4 cup milk
1 tbsp. sugar
2 tsp. instant yeast
1-1/4 tsp. salt
2 tbsp. olive oil
1 cup + 2 tablespoons lukewarm water (about 110 degrees F)
Glaze
2 cloves garlic, minced
2 tablespoons melted butter
1/4 tsp. dried Italian seasoning
Directions
1. In the bowl of a stand mixer fitted with the paddle attachment combine the flour, sugar, yeast and salt together.
2. Add the olive oil, milk and water, and mix just to combine.
3. Switch to using the dough hook, and knead to form smooth, elastic dough, adding additional water or flour as needed. (about 8 minutes)
4.Transfer the dough to a lightly greased bowl, cover it with plastic wrap, and allow it to rise for about 1 hour, until it’s doubled in bulk.
5. Divide the dough into 8 pieces, and roll each into a rope about 10 inches long; tie each rope into a knot and tuck in the ends.
6. Place the knots on a lightly greased or parchment lined baking sheet, cover, and let rise for 45 minutes to about an hour.
7. To make glaze - combine the minced garlic, melted butter, and italian seasoning.
8. Brush the knots with the glaze.
9. Bake the knots in a preheated 350°F oven for 15 to 18 minutes until very lightly browned.
FAST GARLIC KNOTS -No Pizza Dough Needed: [By chinasmom - Photo by kellychris]
Prep Time: 10 mins
Total Time: 20 mins
Servings: 4
"This is TOH recipe by Jane Paschke that is so fast and simple that you can have them any time without having to worry about thawing pizza dough. They're great with a side of marinara for dipping when you're watching football and just want a little something or as a side with spaghetti when you forgot the garlic bread"
Ingredients
1 (12 ounce) packages refrigerated buttermilk biscuits
1/4 cup canola oil ( I use 1/2 evoo and 1/2 canola)
3 tablespoons grated parmesan cheese
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried parsley
Directions
1. Preheat oven to 400 degrees.
2.Cut each biscuit into thirds.
3.Roll each piece into a 3 inch rope and tie into a knot; tuck ends under
4.Place 2 inches apart on a greased or parchment-lined baking sheet.
5.Bake for 8-10 minutes or until golden brown.
6.While they are baking, combine the remaining ingredients in a large bowl.
7.Add the warm knots and toss gently to coat.
UITHALER GESONDHEIDSBROOD: [JUNGLE OATS]
Lewer 1 groot brood = 16 snye
625ml [2½ kop Golden Cloud koekmeel
250ml [1 kop] volkoringmeel
250ml [1 kop] Jungle hawermout
250ml [1 kop] Jungle hawersemels
100ml sonneblomsaad
100ml pampoensaad
5ml [½t] sout
30ml [2e] geelsuiker
20g [2 pakkies] kitsgis
250ml [1 kop] lou vetvrye melk
30ml [2 e] olie
lou water
SO MAAK JY:
Voorverhit oond tot 180 grade C en smeer 'n broodpan van 30 x 10 cm liggies met olie of spuit met kossproei. Meng die meel, hawermout, semels, sade, sout, suiker en gis in 'n groot mengbak. Maak 'n holte in die middel.
Meng die melk en olie in 'n beker en voeg by die droë bestanddele. Begin dit met een hand meng terwyl jy net genoeg lou water byvoeg om 'n sagte deeg te vorm. Skep die deeg in die pan en bedek losweg met plastiek of 'n klam doek. Laat rys tot die volume verdubbel het. Bak sowat 40 minute tot deurgaar.
RYK MELKBROOD: (standaard metode)
Lewer omtrent 850g deeg. Genoeg vir 1 groot brood of twee klein vlegbroodjies of 12-14 sierrolletjies.
Die standaard metode vir hierdie brood is die sponsbelsagmetode (insuur metode) wat veral geskik is vir resepte met baie smeer en of suiker.
Bestandele
450g witbroodmeel
1 t strooisuiker
15 g saamgepersde gis of 1 ½ t droë gis (nie kitsgis nie)
250 ml warm melk
1 t sout
50g botter of margarine
1 eier
Die insuursel:
Meng 100g meel met die suiker, saamgepersde of droë gis en die warm melk saam in ‘n groot bak. Bedek en laat staan totdat blasies verskyn (± 20 min) op ‘n warm plek. Meng orige meel met die sout en vryf die smeer in. Klits die eier en voeg dit by die insuursel tesame met die droë bestandele en meng om ‘n sagte deeg te vorm. Voeg nog ‘n bietjie meel by indien die deeg klewerig en moeilik hanteerbaar is. Keer die deeg uit en knie tot glad en elasties (± 10 min) met die hand en 2 min lank met ‘n menger en deeghak. Vorm die deeg in ‘n bal, plaas in ‘n groot oliegesmeerde plastieksak en laat rys totdat dit in volume verdubbel het. Keer die deeg uit op ‘n effens meelbestrooide plank knie af en knie omtrent nog 2 min lank tot die deeg ferm voel. Vorm in vlegbroodjies en of rolletjies van 50g stukkies gerysde deeg soos benodig. Bedek en laat weer rys. Smeer eierglaseersel bo-oor en bestrooi met papawersaad indien verkies. Bak in die middle van die oond by 190° C tot die vlegbrood goudbruin is en hol klink as dit aan die onderkant geklop word. Laat ongeveer 40-45 min toe vir ‘n groot vlegbrood of 35-40 min vir ‘n kleintjie.
SWARTSTROOP BROOD:
(Die menger se klits gedeelte is handig vir die brood, aangesien die deeg baie klewerig is, maar dit kan ook met die hand gemeng word. Die eindproduk vergoed vir die taai deeg en boonop hou die swartstroop brood goed)
400g gerysde volkoring of bruinbrood deeg
3 eetl swartstroop (melasse)
25g sagte margarien
MAAK DAN SO:
Plaas gerysde deeg , stroop, en margarien in die bak van ‘n menger of in ‘n groot kom. Klits met menger of meng en brei met die hand totdat die mengsel nie meer streperig is nie. Smeer die boom van ‘n klein (450g) broodpannetjie en voer uit. Vul die pan met mengsel en maak gelyk bo-op. Bedek en laat rys totdat die deeg tot by die pan se rand gerys het (± 1-2 ure) op ‘n warm plek. Bak die brood in die middel van ‘n matige oond vir 30-35 minute. Smeer die warm brood met botter sodra dit uit die oond kom.
PESTO BREAD:
1 loaf of French Baguette
1/2 cup pesto (the amount will vary based on the size of the baguette)
Fresh or shredded mozzarella
METHOD:
Preheat oven to 350. Cut the baguette in half lengthwise, and spread the pesto all over both halves. Don't put too thick a layer of pesto though because it's got a pretty strong flavor - a little goes a long way. Layer the fresh mozzarella on top of the pesto, or sprinkle with the shredded mozzarella to cover the pesto on each half of the bread. Place on a baking sheet and cook in oven for about 8-10 minutes, or until the cheese is melted.
WENNER WENKE!!!!!
TIPS TO HELP YOUR HOMEMADE BREAD DOUGH RISE: [Shelley Frost, Homemade Bread]
The aroma of baking bread is one of the best smells. Once you've tasted your own homemade bread, you'll never want to eat commercially produced bread again. One of the most critical steps to the bread making process is getting the dough to rise. These tips will make it easy and ensure your dough rises well.
WARM OVEN:
This is the method I use to make my homemade bread dough rise. Turn your oven on to 400 degrees for 1 minute. DO NOT LET IT REACH 400 DEGREES! Simply set it to that temperature and shut it off after 1 minute. This will make the oven nice and warm but not so hot that it actually cooks the dough. Place your bread dough in the warmed oven just as you would if you left it on the counter. I have never had difficulty getting my bread dough to rise using this method.
HOT WATER:
Another method I use if the oven is not available is the hot water method. Place a shallow pan or baking dish on the counter. Place a cooling rack over the pan. Put boiling water in the pan. Now place your bowl of bread dough on top of the cooling rack. The heat from the pan of water will help the dough rise. I usually drape a towel over everything to retain as much heat as possible from the water. This method was also effective when I tried it. I use this method when baking multiple batches of bread. If the oven is full of other loaves, this is a good alternative method.
Hot Water in the Oven
Combining the two methods will also work. Instead of turning on the oven, place the pan of boiling water on the bottom rack. Place your bread dough on the top shelf. The oven will hold in the head from the water.
WARM TOWEL:
Heat a towel in the dryer. Place your bowl of bread dough on top of the warm towel. Wrap the towel around the bowl as much as possible.
Baking homemade bread is a rewarding hobby. Armed with these tips, your homemade bread dough will surely rise quickly.
ROOSTERBROOD: [Geskryf deur Susan Skeepers]
Die geheim van n goeie roosterbrood is in die knie van die deeg
'n Mens moet nie hastig wees nie knie die deeg vir ten minste so 10 minute. Baie soos roosterkoek!
Bestandele
- 2 koppies witbroodmeel
- 2 eetlepels sout
- 1 eetlepel suiker
- 45 g botter
- 1 pakkie (10 g) droë gis
- 300 ml louwarm water
BRAAI:
Meng al die droë bestanddele bymekaar en vryf dan die botter in.
Voeg dan die pakkie gis by en meng dit deur.
Gooi louwarm water by totdat dit ’n stywe deeg maak.
Nou knie die deeg vir ten minste 10 minute en laat staan dit dan vir 5 minute.
Deeg rys die beste as dit in n vatdoek toegevou word en in die son gelos word.
Maak nou die roosterbroode, elkeen moet omtrent so groot wees soos ’n hoendereier wees en laat dit dan rys vir omtrent 15-20 min, tot die roosterbroode se groote omtrent vedubble het.
Bak die broode oor matige kole op 'n rooster.
As die kole te warm is, gaan die buitenste gedeelte verbrand en die roosterbroode se binnekante nog rou wees.
Draai die roosterbroode gereeld om totdat dit ligbruin buite is en binne deurgaar is.
’n Gaar roosterbrood het ’n hol klank wanneer jy op dit klop.
BACON PEPPER BREAD: [QUICK AND EASY RECIPES]
7¼ cups. unsifted flour
3 tbsp. sugar
2 tsp. salt
1 tsp. coarsely ground black pepper
2 pkg. dry yeast
1½ cup. milk
3/4 cup. water
1kg bacon, crisp cooked and crumbled
1/3 cup. reserved bacon fat
1 egg (room temperature)
METHOD:
Mix 2½ cup flour, sugar, salt, pepper and undissolved yeast. Heat milk, water and bacon fat to 120 to 130 degrees F. Gradually add to dry ingredients, beat 2 minutes at medium speed of mixer. Add egg and 1 cup flour. Beat at high speed 2 minutes. Stir in crumbled bacon and flour to make soft dough. On floured board knead 4 to 5 minutes. Divide dough in half. Shape into 2 loaves. Place in 2 greased 8½ by 4½ by 2½ inch loaf pans. Cover. Let rise in warm draft-free place until doubled, about 45 minutes. Bake at 375 degrees for 30 minutes or until done. Remove from pans, cool on racks.
RAISIN BROWN BREAD: [QUICK AND EASY RECIPES]
1½ cup. raisins
2 tbsp. Shortening, melted
1 cup. sugar
2½ cups. flour
2 cups. water
1 egg
2 tsp. Soda
METHOD:
Preheat oven to 325 degrees. Simmer raisins in water for 10 minutes. Cool. Mix shortening, sugar and egg stir in cooled raisins and water. Mix in flour and soda. Pour into greased 1 pound coffee cans. Bake 1 hour cool 10 minutes take out of cans.
BRAAIVLEIS BROODJIE: [BRON ONBEKEND]
Meng 1 pakkie Bits o bacon met 2 koppies gerasperde kaas.
Meng 1 houertjie karringmelk met klein pakkie 500g bruismeel.
Gooi driekwart van kaas en beacon by meelmengsel.
Sit in broodpan - gooi res van kaas en beacon bo- op.
Bak 1 uur 180 grade.
Maak n groterige brood - genoeg vir so 8 mense.
BRAAIED POTBREAD: [BRON ONBEKEND]
10ml instant dry yeast
15ml warm water
pinch sugar
500ml cake flour, sifted
500ml nutty wheat flour
250ml self-raising flour, sifted
125ml chopped celery
125ml grated cheddar cheese
15ml cooking oil
60ml melted butter
10ml white sugar
1 egg, beaten
625ml warm water
METHOD:
Start a braai fire.
Mix the yeast with the warm water and a pinch of sugar.
Set aside to ferment. Combine all the remaining ingredients, except the water, and mix well.
Add the yeast and slowly add the water, mixing to form a dough. Place the dough in a well-greased pot. Cover the pot with a lid and bury it in the hot coals.
Top the lid with some coals from the fire to keep the heat even. Bake for 45 minutes. Alternatively, bake in the oven at 180 °C for 45 minutes.
TAMATIE-EN-UIE BROODJIE: [BRON ONBEKEND]
1 x 500 g bruismeel
1 pakkie tamatie-en-uie-sop of tamatieroomsop
2-3 repe swoerdlose spekvleis, gekap
1 ui gekap
15 ml kookolie
1 x 500 ml houer karringmelk
MAAK DAN SO:
Voorverhit oond tot 180°.
Meng bruismeel en soppoeier.
Braai spek en ui in verhitte kookolie.
Voeg spek mengsel en karringmelk by droë bestandele en meng goed.
Skep deeg in gesmeerde broodpan en bak +/- 50-60 minute of tot gaar.
GEBAKTE BROODROLLETJIES MET ROOMSOUS: [BRON ONBEKEND]
[klaar bereide brooddeeg gerys en afgeknie]
SOUS:
125 g spekvleis gesnipper
1 blik tamatie en uiesmoor
250 ml vars room
swartpeper
vars pietersielie
250 ml cheddarkaas gerasper
MAAK DAN SO:
Voorverhit oond tot 100°.
Smeer ‘n plat swartpot of ‘n kasserolbak met botter.
Knyp stukke deeg af en vorm in bolletjies.
Pak die deegbolle taamlik naby aan mekaar in die bak en laat rys goed uit in die oond.
Soteer intussen spek tot gaar, voeg tamatie-en-uiesmoor by en verhit tot kookpunt.
Laat prut tot effens afgekook ~ verwyder van hitte, roer room by en geur met sous, peper en pietersielie.
Verwyder bak uit oond en verhoog die temperatuur tot 180°
Giet sous oor die deeg en bak 40-50 minute.
Sprinkel kaas oor en bak 10 minute tot goudbruin.
MY WENK:
Kan soos potbrood buite gebak word oor die kole.
Vir 'n vinniger variasie hiervan, gebruik croissants en giet die sous daaroor en bak. [gewone klaargebakte broodrolletjies kan ook gebruik word, onthou net die baktyd is dan heelwat korter.]
CINNAMON BURST SOUR CREAM ZUCCHINI BREAD: [KARA ORGILL]DIABETIC FRIENDLY!
This recipe came to us from Kara Orgill who visits our store and is an excellent baker.
Several years ago, we visited a Great Harvest® bakery where we tried their cinnamon burst bread. We loved the cinnamon chips and the bursts of sweet cinnamon they created. When we got back to the office, we called a food broker, “Find us those chips!” Several months later he did and we’ve been using them in bread, muffins, and cookies since.
Ingredients
3 cups all-purpose flour [use nutty wheat for diabetics]
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon salt
3 large eggs
2 cups granulated sugar
1 teaspoon vanilla
1/2 cup sour cream
1 cup vegetable oil
2 cups grated zucchini squash
1 1/2 cups cinnamon chips
Directions
Preheat the oven to 350 degrees.
1.In a large bowl, whisk the flour, baking soda, baking powder, cinnamon and salt together. Set aside.
2.In a smaller bowl, whisk the eggs, sugar, and vanilla together. Fold in the sour cream, oil, and zucchini.
3.Add the wet ingredients to the dry ingredients and stir until just combined. Stir in the cinnamon chips. Do not continue stirring.
4.Pour the batter into two well-greased 8 1/2 x 4 1/2 inch loaf pans. Bake for 55 to 65 minutes or until done. Cool for ten minutes on a rack before removing the loaves from the pan.
AARTAPPEL EN KAAS POTATOBAKE BROODJIE: [• Rencia Odendaal Pretorius]
• 1 pakkie cheese en bacon potatobake
• 300ml gerasperde kaas
• 100ml melk
• 300 gr aartappels – geskil en gerasper
• 450gr bruismeel
• 1 eier
SO MAAK JY:
• Meng meel en potato bake
• Voeg aartappels en kaas by en meng deur
• Meng eier en melk en meng by bg mengsel
• Knie net effe deur
• Maak in bol vorm en sit in pannetjie
• Smeer bietjie melk bo-oor
• Strooi bietjie droe pietersielie en paprika oor (opsioneel – dit gee die broodjie net mooi kleur)
• Bak vir 45/50 min by 180 grade C
ROMERIGE KNOFFELBROOD:
1 sakkie Knorr “creamy carlic veggie bake”
1 t gedroogde tiemie
1 franse brood
1 kop gerasperde mozzarella kaas
250 g margarien
SO MAAK JY:
Voorverhit die oond tot 180°C. Sny die franse brood in 2 cm dik snye, maar moet nie heeltemal deur sny nie. Meng die inhoud van die pakkie met die margarien, tiemie en kaas. Smeer die mengsel lekker dik tussen die snye. Draai die brood toe met foelie en plaas in die oond tot die kaas gesmelt het. Bedien terwyl die brood nog lekker warm is.
BUTTERMILK SCONES:[TASTES OF LIZZY T]
AMERIKANERS NOEM DIT BISCUITS, ONS NOEM DIT SKONS!
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 10 servings
Fresh, homemade buttermilk scones are the perfect complement to your dinner!
INGREDIENTS:
2 cups flour
3 teaspoons baking powder
1 teaspoon baking soda
4 tablespoons shortening
1 cup buttermilk
INSTRUCTIONS:
Combine the dry ingredients together in a bowl. Mix in the shortening until the mixture is crumbly. Add the buttermilk and mix just until combined. The dough will be sticky. Turn out the dough on a floured surface. Roll out to 1/2 inch thickness. Use a biscuit cutter to cut about 10 scones, rerolling the dough as needed. Place scones on a greased baking sheet. Bake at 425 degrees for 15 minutes.
NOTES:
If you're in a hurry, drop these by rounded tablespoons into a greased pan. They won't be a perfect biscuit shape, but they cook up just as nicely and tastes just as good!
MY WENK:
Hierdie is baie lekker en kan soos 'n potbrood gebak word, rol die bolletjies en pak in jou potjie. Deksel op en kooltjies bo-op deksel.
Maak genoeg hulle is heerlik!
Kan ook in muffinpan gebak word.
BUTTERY SOFT ROLLS: [TASTES OF LIZZY T]
HEERLIK, MAAK SOMMER 'N KLOMP!
Prep Time: 1 hour
Cook Time: 14 minutes
Yield: 15 Servings
INGREDIENTS:
1 cup warm milk
1/2 cup butter, softened
1/4 cup sugar
2 eggs
1/2 tsp. salt
4 cups flour
2 1/4 tsp. yeast
INSTRUCTIONS:
Put the milk and the butter in a mixing bowl. Add the yeast, and let sit for 5 minutes.
Add the sugar, eggs, salt, and flour. With a paddle attachment for your stand mixer, mix for a few seconds until just combined. Let this mixture sit for about 10 minutes.
Switch the attachment to the dough hook and knead on medium speed for 10 minutes. Cover the dough and let it rise in a warm place for 30 minutes or until doubled.
Divide and roll dough into 15 balls. You may have more or less depending on the size you make the rolls.
Place in a greased 9x13 pan. Cover and rise for 15 minutes. Bake at 375 for 13 to 16 minutes.
NOTES:
This recipe can also be used in a bread maker. Add ingredients in the order suggested by your bread machine manufacturer and use the dough setting.
MY WENK:
Kan soos potbrood gebak word, pak rolletjies mooi in platboompan, deksel op en kooltjies bo-op deksel.
FRESH BRIOCHE LOAVES:[FAVE HEALTHY RECIPES][By: Cathy from Wives with Knives]
Making Fresh Brioche Loaves has never been so easy. This simple-to-make brioche recipe makes a perfect, golden, flaky crust that surrounds a buttery, tender bread. This bread goes perfect with your morning eggs or simply toast it and spread it with butter or jam. You will not be disappointed by this recipe. There is so much you can possibly make with this bread you will love it! Let us know how your Fresh Brioche Loaves turned out below.
INGREDIENTS:
½ cup warm water (110 – 120 degrees)
1 package dry yeast
3 tablespoons sugar
6 extra large eggs at room temperature
4 1/2 cups flour
2 teaspoons salt
½ pound (2 sticks) unsalted butter, at room temperature
1 egg mixed with
1 tablespoon milk, for egg wash
INSTRUCTIONS:
1.Combine the water, yeast and sugar in the bowl of an electric mixer fitted with the paddle attachment. (If the bowl is cold start with warmer water so it’s at least 110 degrees when you add the yeast). Mix with your hand and allow to stand for 5 minutes until the yeast and sugar dissolve. Add the eggs and beat on medium speed for 1 minute, until well mixed.
2.With the mixer on low speed, add 2 cups of the flour and the salt and mix for 5 minutes. With the mixer still on low, add 2 more cups of flour and mix for 5 more minutes.
3.Still on slow speed, add the soft butter in chunk and mix for 2 minutes, scraping down the beater until well blended.
4.With the mixer still running, sprinkle in the remaining ¼ cup of flour. Switch the paddle attachment to a dough hook and mix on low speed for 2 minutes.
5.Scrape the dough into a large buttered bowl and cover with plastic wrap. Refrigerate overnight.
6.The next day, allow the dough to sit at room temperature for 1 hour. Grease two 8-1/2×4-1/2×2-1/2 inch loaf pans. Turn the dough onto a lightly floured board and cut in half. Pat each portion into a 6×8-inch rectangle, then roll up each rectangle into a cylindrical loaf.
7.Place each loaf, seam side down, into a buttered pan. Cover the pans with a damp towel and set aside to rise at room temperature until doubled in volume, 2 to 2-1/2 hours.
8.Preheat the oven to 375 degrees. When the loaves have risen, brush the top of each with the egg wash and bake for 40-45 minutes, or until the top springs back and it sounds slightly hollow when tapped. Turn the loaves out onto a wire rack to cool.
NOTES:
Be sure the butter really is at room temperature. You can leave it out overnight. Sugar feeds the yeast’s growth and salt inhibits it. You want to add the sugar directly to the yeast but add the salt only after you’ve mixed in some flour.
1 Teaspoon salt
1 Jar (8 ounces) Maraschino cherries, quartered
HERE'S HOW:
Mix all ingredients well; pour into a 9 X 9 inch pan and freeze.
Cut into squares and serve on lettuce leaves.
ROL~BROODJIE:
¾ pak deeg (ready made doug)
1 blikkie tamatiepuree
250 g spekvleis
1 ui
375 ml gerasperde cheddarkaas
SO MAAK JY:
Voorverhit oond tot 200°.
Rol deeg uit.
Smeer tamatiepuree oor deeg.
Braai spek en ui en smeer oor.
Sprinkel kaas oor.
Rol deeg in lengte op soos swiss rol.
Plaas in gesmeerde broodpannetjie en laat rys eers bietjie voor bak.
Bak half +/- 30 minute.
Kan ook enige vulsel soos
BESTANDDELE:
225g halloumi, blokkies om klein
50 g baby rocket blare, fyngekap
100g feta, gekrummel
190g bruismeel
25g botter, gesmelt
175ml melk
1 medium eier, liggies geklits
swartpeper
SO MAAK JY:
Voorverhit oond tot 190 * C.
Smeer twee mini brood pannetjies met botter.
Verhit 'n swaar bodem pan en braai die halloumi blokkies tot mooi goudbruin.
Verwyder uit die pan en laat afkoel.
In 'n medium bak sif die meel en voeg ‘n klomp gemaalde swartpeper by.
In 'n beker klits die botter, melk en eier.
Gooi die melk mengsel by die meel en roer net 'n paar keer om te meng. Moenie dat die paar klonte jou pla nie.
Vou in die halloumi , feta kaas en rocket blare in by die mengsel.
Verdeel die mengsel tussen die twee klein brood pannetjies.
Maal nog ‘n klompie swartpeper bo-oor elkeen.
Bak vir ongeveer 30 minute of tot gaar en goudbruin.
Verwyder uit die oond en keer uit op 'n afkoelrak.
Geniet warm!
HOBO BREAD: [RECIPELION]
This humble quick bread recipe has been a family staple for years. Made with raisins and lightly sweetened with brown sugar, slice off a piece tonight. Add butter and sink your teeth into heaven.
INGREDIENTS:
2 cups raisins
2 cups hot water
3 teaspoons baking soda
3 cups flour
1 cup brown sugar
4 teaspoons vegetable oil
1/2 teaspoon salt
2 teaspoons vanilla
1/2 cup chopped walnuts
INSTRUCTIONS:
Boil water and pour over raisins and baking soda. Let stand overnight. Preheat oven to 350 degrees F.
In the morning add in remaining ingredients.
Grease three 1-pound coffee cans and bake for 1 hour, then remove bread from cans.
.
BILTONG POTBROOD: [Biltong en Droëwors - Rooivleisbedryf]
500ml koekmeel
20ml bakpoeier
2ml sout
5ml mosterdpoeier
100g botter
100ml melk (ongeveer)
1 eier geklits
VULSEL:
250ml gerasperde biltong
200g gladde maaskaas
15ml suurlemoensap
30ml gekapte pietersielie
mayonnaise om aan te klam
MAAK DAN SO:
Berei die deeg deur droë bestandele saam te sif.
Sny botter met 'n mes in die meel in en vryf met vingerpunte in tot mengsel soos droë broodkrummels lyk.
Klits die melk en eier saam. Maak holte in die meelmengsel en voeg die vloeistof geleidelik by.
Meng vining tot 'n sagte deeg.
Keer uit om 'n meelbestrooide plank en knie liggies tot glad.
Rol uit in vierkant, sowat 10mm dik.
Meng vulselbestandele en smeer oor deeg, maar hou 25mm om die kante van die deeg oop.
Rol deeg op soos 'n rolkoek en verseel die kante met geklitste eier en water.
Druk liggies in waspapier toe en plaas sowat 30 min in die yskas
Sny deeg versigtig in 25mm skywe en pak met gesnyde kant na onder op die bodem van 'n nr 3 platboompotjie.
Begin in die middel en rangskik die oorblywende skywe in 'n sirkel.
Laat die pot se kante oop vir deeg om te rys.
Smeer die binnekant van deksel met kookolie of botter en maak die pot toe.
Plaas oor 'n klein vuurtjie, sit 'n paar klein, warm kole op die deksel en bak 20-30min of to die brood goudbruin en gaar is.
Keer uit, laat effe afkoel en sit voor met bros groentestokkies en slaaiblare.
OLIVE, BACON, HAM AND CHEESE LOAF WITH MRS BALL’S CHUTNEY:
30 ml Mrs.H.S.Ball's Original
150ml of white wine
100 ml olive oil
4 eggs
1/2 teaspoon salt
2 1/2 cup (250g) all purpose flour
1 teaspoon of baking powder
150g grated emmenthal or cheddar
1 large onion
100g bacon
200g city ham, already cooked
100g black olives
100g green olives
2 tablespoons chopped parsley
INSTRUCTIONS:
1. In a large bowl, whisk together the wine, oil, eggs and salt.
2. Separately, mix the flour and baking powder, sift and stir into the liquid preparation.
3. Chop the onion finely and melt in a skillet with a bit of olive oil (or butter).
4. Add the bacon to onions and cook for a few minutes then keep aside. Take care of draining the mixture to avoid a soggy dough.
5. Slice the olives and parsley and cut the ham.
6. Add all ingredients - Mrs.H.S.Ball's and grated cheese to the basic preparation and mix.
7. Pour into a buttered pan.
8. Bake in the oven for 1 hour at 180 Celsius.
MY WENK:
Bak soos 'n potbrood langs die vuur.
OLIVE GARLIC BREAD: [ARGILLA]
1 kg dough from your supermarket
1 ½ circle Feta cheese
olives, pitted and chopped
garlic, to taste
500 ml cream
WHAT TO DO:
Shape dough into a long roll.
Make a lengthwise incision in roll.
Add cheese and garlic, close incision by pressing dough sides together.
Place dough with incision facing down, into a greased Cake Pudding
Ring.
Pour 375 ml of the cream over the dough. Allow dough to rise.
Bake at 180ºC for 1 hour.
Pour remaining cream over bread for last 5 minutes of baking time.
MY WENK:
Kan hom bak soos 'n potbrood.
CURRIED PINEAPPLE BANANA BREAD: (Siamese Loaf)
(makes 1 loaf)
INGREDIENTS:
1 cup flour
1/2 cup whole wheat flour
1 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons curry powder
3 ripe bananas (mashed)
1/2 cup butter (melted)
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 tablespoon lime juice
1 cup pineapple (cut into bite sized pieces)
2 tablespoons unsweetened coconut flakes
DIRECTIONS:
1. Mix the flour, baking soda, salt and curry powder in a bowl.
2. Mix the bananas, butter, sugars, egg and lime juice in another bowl.
3. Mix the dry ingredients into the wet.
4. Mix in the pineapple and coconut.
5. Pour the batter into a greased 9x5 inch loaf pan.
6. Bake in a preheated 350F oven until a tooth pick pushed into the center comes out clean, about 60 minutes.
RED PEPPER, THYME AND PAPRIKA BREAD: [food.com - By Sackville]
Prep Time: 3 hrs
Total Time: 3 hrs 30 mins
Yield: 1 loaf
"A savoury and colourful loaf."
INGREDIENTS:
1 (7 g) packets dried yeast
250 ml water
650 g strong white bread flour
25 g salt
5 sprigs thyme, woody stalks removed
1 large red pepper, roasted,peeled,desseeded and roughly chopped
1 teaspoon paprika
100 ml olive oil, plus a bit extra
DIRECTIONS:
1.In a bowl, sprinkle the yeast on the water and whisk.
2.Add 200g of the flour and stir until smooth.
3.Cover with oiled clingfilm and leave in a warm place for about an hour.
4.Mix the rest of the flour with the salt.
5.Roughly chop the thyme and mix with the pepper and paprika.
6.After an hour the yeast mix will have expanded rapidly with bubbles all over the surface.
7.Now, add the flour/salt mixture and the oil, adding water if necessary, until you have a sticky dough.
8.Turn onto a floured surface and knead for a minute or so.
9.Flatten out the dough a bit, scatter the pepper mix over the top, fold the dough in half and knead until the flavourings are distributed throughout.
10.Shape into a ball and place in a warm oiled bowl, covered with oiled clingfilm and leave in a warm place to double in size.
11.This could take up to an hour and a half.
12.Preheat the oven to 210 degres C.
13.Once risen, do not knock back the dough.
14.Instead, carefully turn it on to a floured surface and shape into a rectangle about 2.
15. 5cm high, then lift on to a greased oven tray and leave for 15-20 minutes to rise again.
16.Bake at the top of the oven for 25 minutes, until crisp and golden.
17.It's ready when it's light to lift and sounds hollow when tapped on the base.
18.Cool on a wire rack.
PAPRIKAS KALACS/PAPRIKA BREAD: [Recipe by: Vera Szarka]
INGREDIENTS:
2 lbs 3 oz. flour
1 egg
9 oz. lard
2 tbsp. yeast
2 cups of milk
1 lb. sugar
3 tbsp. salt
5 oz. sweet paprika powder (preferably from Kalocsa)
PREPARATION:
•Mix the yeast into about ¼ cup of warm milk, 1 tbsp. of flour and a few tbsp. of sugar. Set aside for about 15 minutes to allow the yeast to rise.
•Add the rest of the flour into a bowl and form an indentation in the middle.
•Into the indentation add half of the rest of the sugar, the salt, the egg and the yeast mixture.
•Knead the dough until it is smooth and separates from the side of the bowl.
•Next, add the lard. Butter can be used in its place, though the dough will not be as flaky or authentically Hungarian.
•Knead the dough again until it is soft but not too sticky.
•Place the dough ball back in the bowl, cover and set aside in a warm place to rise for about an hour.
•When the dough has risen, lay it onto a board dusted with flour and roll it out into a rectangle approximately ½ in. thick.
•Sprinkle on the paprika so that it evenly covers the surface of the dough. Then sprinkle on the rest of the sugar, so that it covers the paprika.
•Over the sugar and paprika, drizzle about ¼ cup of melted lard or butter.
•Roll the dough into a log.
•Cover the dough with a cloth and allow it to double in size.
•Place on parchment paper on a baking sheet, brush the surface with egg-wash and bake in a 350° oven for 40 minutes.
•Let it cool completely before slicing.
HOW MANY CUPS IN 1 POUND FLOUR?
The cup measure of 1 pound of flour will vary, depending on the type of flour.
Here's a guide:
If your recipe calls for 1 pound of all-purpose flour, use 3 1/3 cups.
If your recipe calls for 1 pound of cake flour, use 4 1/2 cups.
If your recipe calls for 1 pound pastry flour, use 4 1/4 cups.
If your recipe calls for 1 pound whole wheat flour, use 3 1/3 cups.
HOW MANY ONZES IN 1 POUND?
There are 16 onzes in 1 pound.
PAPRIKA ONION BREAD: [BREAD MACHINE] [ Paprika Onion Bread Recipe photo by Taste of Home]
"Paprika adds both color and flavor to this aromatic onion bread that's delicious spread with cream cheese," writes Jackie Robbins of Flint, Michigan. "My family likes it served with goulash."
Prep: 10 min. Bake: 3 hours
Yield: 16 Servings
INGREDIENTS:
•1 cup water (70° to 80°)
•2 tablespoons butter, softened
•1/3 cup finely chopped onion
•1-1/2 teaspoons salt
•1 teaspoon sugar
•1 teaspoon paprika
•3 cups bread flour
•1 package (1/4 ounce) active dry yeast
DIRECTIONS:
•In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons water or flour if needed).
Yield: 1 loaf (1-1/2 pounds, 16 slices).
OUMA SE BROOD: [RENE TRUTER WESSELS - uit BOEREKOS]
1 kg koekmeel
1 pakkie droë gis
30 ml Olie
30 ml Asyn
20 ml Sout
10 ml Suiker
600 ml lou water
METODE:
Meng al die droë bestanddele saam.
Meng die water met die olie en asyn.
Meng nou die water en die meel.
Laat rys vir 2-3 ure
Verdeel in 2 broodpanne. (Laat rys vir nog 'n half uur)
Bak teen 180 grade C vir 1 uur.
WENK:
Ek het al n koppie Cheddar kaas by die mengsel gevoeg en dit was baie lekker.
ROERBROOD: [OUMA BEER EIE RESEP] VINNIG EN MAKLIK!
Moeg gewag vir deeg wat moet rys, wel hier is jou antwoord en die broodjie is heerlik. [Hierdie outjie het nou net uit die oond gekom.]
3 x 250ml nutty wheat meel
2 x 250ml koekmeel
5ml sout
25ml suiker
25ml koeksoda
25ml witasyn
300ml melk
200ml Amazi/karringmelk
MAAK DAN SO:
Voorverhit oond tot 180°C.
Smeer middelslag broodpannetjie of spuit met kossproei.
Voeg alles in ‘n mengbak en meng goed deur met ‘n houtlepel.
Skep deeg in jou broodpannetjie.
Bak vir ongeveer 1 uur of tot gaar.
Toets na 45 minute, want party oonde bak vinniger as ander.
Keer uit op draadrak, bedek met skoon vadoek en laat afkoel.
MY WENK:
Jy kan dit as 'n potbrood ook bak.
GEEN KNIE OUMABROODJIE: [EMS SE RESEP]
3k koekmeel,
1 en half k bruismeel gesif in die koekmeel,
1 pakkie gis,
3 tot 4 eetlepels olie,
1 tee sout.
3 koppies strek lou water.
SO MAAK JY:
Meng die mele, gis met water gooi dan olie by.
Roer goed, gooi in pannetjie en bak by 180 tot gaar,baie lekker broodjie en bly lank vars.
WENK:
Gooi water bietjie vir bietjie by.
Die deeg moenie te slap wees nie.
POTBROOD: [OUBAARD] [EEN RESEP MET 6 VARIASIES – WAT MEER KAN JY VRA?]
6 koppies witbroodmeel
2 pakkies gis
10ml sout
10ml suiker
2 koppies louwarm water (dit help met die gis proses wat die deeg laat rys)
knerts melk
knerts botter
MAAK DAN SO:
Smeer platboompot en deksel met botter.
Meng alles bymekaar en knie tot jy 'n eenvormige deeg het.
Plaas in pot en laat rys tot die deeg lekker geswel het.
Knie weer en bak die brood oor matige kole, onthou kole op die deksel.
ALTERNATIEF: #2
Bogenoemde mengsel met kaas en bits o bacon. Meng met al die ander bestanddele.
ALTERNATIEF: #3
Bogenoemde mengsel met biltong. Weereens meng met ander bestanddele.
ALTERNATIEF: #4
Bogenoemde mengsel met 'n tamatie en uie mengsel bo-oor deeg.
ALTERNATIEF: #5
Bg mengsel moet uitgerol word soos 'n pizza.
Plaas pizza deeg in pot sodat dit oor die kante hang.
Plaas een laag hoenderstukke in pot, met bits o bacon, opgekapte mushrooms, uie etc na aanleiding van geur.
Vou dan die res van die pizza deeg wat oor die kante hang sodat dit half soos 'n pastei lyk.
Hierdie brood / hoender konkoksie sal so 2 ure neem ten minste.
ALTERNATIEF: #6
Instede van 'n hele brood kan jy bolletjies rol uit die deeg en dit plaas in die pot - dus kry jy buns en nie 'n brood nie.Ek volg nooit presies afmetings nie. Ek gooi als by so met die oog en soos ek goeddink...so los die maatbeker by die huisDaar is baie ander bestanddele om by te voeg asook plaasvervangers soos bruinbroodmeel etc, gebruik bietjie die grysstof tussen die ore... :)
YOLANDI SE LEKKER KNOFFELBROODJIE: [Yolandi van den Heever - Foto: Corne Marais]
Nou wil ek ‘n resep met julle deel, dis die lekkerste garlic broodjie wat jul ooit aan jul lippe sal kan sit..
Ek kry die resep by my pa , het hom nou al seker 2jaar en almal eet hul vingers af.
MAAK DAN SO:
Vat 6-10 lang buns (net hoeveell j wil maak en hoevoel gaste jul gaan he, maar glo my maak baie).
Sny dit in so 5-7cm ,dan pak jy dit in n pan mooi styf teen mekaar maar die binnekant moet boontoe wys.
Dan meng jy n koppie mayonaise, n koppie gerasperde kaas in n bak dit moeni te loperig wees nie en ook nie te droog nie
(julle sal sien as jul dit meng ) so gooi met die oog.
Meng dan garlic saam dt so 3-4 eetlepels vol.
Smeer dit oor al die buns ini pan lekker dik tot alles bedek is.
Gooi dan paprika oor lekker baie.
Gooi dan weer gerasperde kaas bo-oor.
Bak in die oond p 180 C tot bruin.
Dis baie lekker saam n braai of n starter.
MY WENK:
Sit in jou platboompan en maak soos met ‘n potbrood se bak tot die kaas lekker gesmelt het en die buns goed deurwarm is.
AVOKADOPEERBROODJIE: [SARIE KOS]
Bestanddele:
250g Koekmeel
2 groot eiers
150 ml Bruinsuiker
1 Kop karringmelk of bulgrians joghurt
1 lekker groot Avokadopeer, fyngedruk
1en halwe teelepel koeksoda
1 teelepel bakpoeier
knippie southalwe teelepel chilli poeier
halwe koppie fyngemaakte neute
2 teelepels sesame/ poppy saad, opsioneel
So gemaak:
1. Meng al jou droe bestanddele bymekaar
2. Voeg karringmelk, eiers en fyngedrukte avo , neute by , meng baie goed deur.
3. Skep deegie in broodpannetjie
4. Sprinkel met sesame of poppysaad bo op broodjie
5. Bak vir 45 min by 180°C.
GOU-GOU BROODJIE: [SARIE KOS]
Vinnige min moeite gesondheid.....
500 ml Volkoring meel
250 ml Koekmeel
50 ml Bruinsuiker
80 ml Sonneblomsaad
200 ml Rosyne
50 ml Sesamesaad
5 ml Sout
8 ml Koeksoda
500 ml Karringmelk
1 eier geklits
MAAK DAN SO :
Stel oond op 180°C. Meng alles saam, skep in gesmeerde broodpannetjie en bak 1 uur tot gaar en goudbruin.
GEKARMILISEERDE UIE EN KAASBROODJIE: [SARIE KOS]
BESTANDDELE :
15 ml olyfolie
15 ml botter
2 middelslag-uie, in skyfies gesny
5 ml suiker
915 ml (500 g) bruismeel
340 ml bier
50 ml gerasprde cheddar
100 ml gekrummelde bloukaas
MAAK DAN SO :
Verhit die olyfolieen botter oor matige tot lae hitte in braaipan. Voeg die ui en suiker by en soteer tot goudbruin. Laat dit eenkant afkoel.
Sif die meel en 5ml sout saam in n mengbak. Maak n holte in die middel en gooi die bier daarin.
Voeg die gerasperde cheddar, die helfte van die bloukaas en die helfte van die gebraaide ui by.
Roer dit tot net-net gemeng en skep dan die mengsel in gesmeerde en broodpan. Strooi die res van die ui en kaas bo oor. Bak dit in n verhitte oond vir uur of tot toetspen skoon uitkom.
HAWEMOUT POTBROOD: [SARIE KOS]
8 koppies broodmeel
1 koppie hawermout
2 teelepels sout
4 teelepels suiker
2 pakkies kits gis
1 eetlepel olie/olyfolie
+/- 750 ml louwarm water
MAAK DAN SO:
Knie baie goed Deeg moet ‘n elastiese gevoel hê. (Nie te styf, nie te slap). Laat rys vir tenminste 1 uur of dubbel die volume. Knie af en sit in broodpan. Laat weer vir tenminste 20 minute rys. Bak vir ongeveer 1 uur. Pan moet nie direk op kole staan nie en ons plaas gewoonlik sowat 6-8 brikette op deksel. Brood is gaar as dit hol klink wanneer jy op die brood klop.
Nota – Ons gebruik gewoonlik brikette wanneer ons potbrood maak.
VINNIGE BROODBESLAG: [Deur Marlene van Eden]
Maak dié beslag by die huis aan sodat jy aan régte brood kan smul al is jy dae se ry van die naaste dorp.
Jy benodig (vir 3 brode)
• 1,5kg witbroodmeel
• 4 teelepels sout
• 1½ teelepel koeksoda
• 4 teelepels bakpoeier
• 1 eetlepel kremetart
• 1¼ koppie koffieverromer
• 500g margarien of botter
• water
MAAK DAN SO:
1. Meng dit. Gooi al die droë be-standdele in ’n groot mengbak.
2. ’n Bak plan. As jy die brood eers later wil bak, bêre die gemengde bestanddele in ’n lugdigte houer.
3. Vlytige vingers. Wanneer dit tyd raak vir vuurmaak, neem ’n derde van die mengsel vir 1 brood en vryf die margarien of botter (’n derde van ’n 500g blok per brood) met jou vingers in, soos vir skons.
4. Waterwerke. Gooi genoeg water by vir ’n stywe deeg.
5. Vuur toe. Bak vir ten minste ’n uur op matige kole.
PAPRIKA BREAD:
Chilli & Smoked Paprika Bread
1 large loaf
275 ml water(lukewarm)
2 tbsp olive oil
1 tsp salt
1 tsp smoked paprika
1 large mild fresh red chili,halved,deseeded & finely chopped
300 g white flour
150 g wholemeal flour
1 tsp sugar
17 g fast action dry yeast
50 g sun-dried tomatoes,drained & roughly chopped(optional)
WHAT TO DO:
Mix together all dry ingredients,add yeast,then olive oil,warm water,chilli & sun-dried tomatoes if using.
Knead at least 10 min until smooth & comes off the bowl & hands.
Form a loaf as you like it,place onto the buttered & floured baking tray.Cover with clean slightly wet towel & leave to rise for 1,5-2 h.
Bake at 200C for 25 min.
Take out of the oven,brush with melted butter.
POTBROODJIES SONDER SUURDEEG: [BRON ONBEKEND]
2 kop meel
4t bakpoeier
½ t sout
4 e olie
1 eier
Melk en water om mee aan te maak
MAAK DAN SO :
Sif droë bestanddele saam.
Gooi olie en eier in ‘n koppie en vul verder aan met melk en water.
Klits goed.
Maak ‘n holte in die meel, voeg geklitste vloeistof by en maak aan met ‘n mes.
Skep lepels vol in ‘n gesmeerde ysterpot, smeer ‘n bietjie melk oor en maak toe met deksel.
Sit pot op ringe of rooster waaronder kole gekrap is en pak ook kole eweredig versprei op die deksel.
Lig deksel eers na 20 minute om te kyk of dit gaar is.
‘n ½ kop gerasperde kaas kan by die deeg gevoeg word vir ekstra geurigheid.
KAMPVUUR BROODROL: [DêM NICE KAROO SPICE]
1 pakkie bacon
1 groot ui
1 rooi soetrissie
1 blikkie 410g mieliepitte ontwater
350 g kaas in blokkies gesny
1 E DÊM-Nice Karoo Spice
gekoope brooddeeg
SO MAAK JY:
Braai fyngekapte ui en spek tot lekker bros. Voeg soetrissie by en braai bietjie. Nou kom die blikkie mieliepitte in. Meng net deur en haal van die hitte af. Vat die gekoopte brooddeeg en rol hom in n langwerpige stook uit, nie te dun nie nie te dik nie. sprinkel DÊM-Nice Karoo Spice bo oor die deeg. Nou kom jou vulsel van bacon ens bo oor gesprinkel. Laaste sprinkel die kaasblokkies oor. Rol jou deeg op en plaas op n gesmeerde pan in die oond 180 grade vir 45 min of in n pot bo-op die kole. As dit gaar is sprinkel liggies spice en pietersielie oor vir garnering. Sny in skywe en geniet warm.
Oppas vir die warm kaas!
GRANDMA'S BANANA BREAD: [BAK TUIS EN NEEM SAAM]
1¼ cups bananas [mashed]
2/3 cup buttermilk (or add 2 t. to same amount of milk)
ADD:
2½ cups flour
1¼ teaspoons baking powder
1 2/3 cups sugar
1¼ teaspoons baking soda
1 teaspoon salt
ADD:
2 large eggs
2/3 cup chopped nuts (optional)
Bake at 350° for 45-50 minutes.
Makes 2 loaves.
HAWAIIAN PINEAPPLE BANANA BREAD:
Get out your grass skirt and let the hula dancing commence! Our Hawaiian Pineapple Banana Bread is sure to cause a stir when you serve this tropical version of comforting homemade banana bread.
Makes: 2 loaves
Preparation Time: 10 min
Cooking Time: 1 hr 15 min
What You'll Need:
3 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 teaspoon salt
1 cup chopped macadamia nuts
3 eggs, beaten
1 cup vegetable oil
2 cups mashed ripe bananas (about 5)
2 teaspoons vanilla extract
1 (8-ounce) can crushed pinapple, drained, with 4 teaspoons liquid reserved
1/2 cup confectioners' sugar
What To Do:
1.Preheat oven to 350 degrees F. Coat two 8- x 4-inch loaf pans with cooking spray, then dust with flour.
2.In a large bowl, combine flour, sugar, baking soda, cinnamon, and salt; stir in macadamia nuts. In a separate bowl, combine remaining ingredients; mix well. Pour wet mixture into dry mixture, stirring just until dry ingredients are moistened. Spoon batter into prepared loaf pans.
3.Bake 1-1/4 to 1-1/2 hours, or until a wooden toothpick inserted in center of loaf comes out clean. Cool in pans 10 minutes; remove from pans and let cool on wire racks.
4.In a small bowl, combine confectioners' sugar and reserved pineapple liquid. Drizzle over cooled breads.
Note
•In Hawaii they'd use macadamia nuts; but pecans or walnuts are more affordable and work just as well,
MY WENK:
Bak soos met 'n potbrood.
SHERI’S PUMKIN BREAD: [THE GIRL WHO ATE EVERYTHING]
Ingredients
4 egg yolks
1 cup oil
2/3 cup water
1 (15 oz) can pumpkin puree [maak vinnig jou eie in mikrogolf]
3 cups sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
2 teaspoons baking soda
3 1/2 cups flourInstructions
WHAT TO DO:
1.Preheat oven to 350 degrees.
2.Mix egg yolks, water, oil, and pumpkin puree.
3.Add sugar, salt, cinnamon, nutmeg, baking soda, and flour and mix well.
4.Pour into three medium loaf pans that have been sprayed with cooking spray. Bake at 350 degrees for 50-60 minutes. Don't overcook. Wrap in saran wrap while warm.
MY WENK:
Bak soos met 'n potbrood.
Kan neute fynkap en ook byvoeg.
HEMELSE KAASBROOD: [BAK EN BROU]
My ma het baie hierdie brood gebak as ons gebraai het, dis vinnig en baie smaakvol!
BESTANDDELE:
Lewer een brood
500g bruismeel
500ml karringmelk
5ml sout
375ml gerasperde cheddar
1t gedroogde pietersielie
5ml mosterd poeier
5ml Aromat
½ pakkie dik wit uiesop
SO MAAK JY:
Meng al die bestanddele saam 1k kaas. Gooi in ’n broodpan. Strooi die res van die kaas bo-oor en bak in ’n voorverhitte oond van 190°C vir 45min. Wag totdat die brood afgekoel het voordat hy uitgekeer word. Hy moet heeltemal op kamertemperatuur wees voordat hy voorgesit word. Bedien saam botter.
KNOFFELBOLLE: [Rina Shorty]
(beproef)
2 eiers
5 ml sout
25 ml olie
500 ml lou water of melk
60 ml suiker
10 gr kits gis
5 x 250ml meel
SOUS:
180 ml botter
3 knoffel gerasper
25 ml fyn pietersielie
10 ml gemengde kruie ( indien verkies)
SO MAAK JY:
Gooi lou water of melk, kitsgis, olie, sout, eiers en suiker en 250 ml meel in voedselverwerker of Kenwood.
Meng goed en laat 15 minute staan.
Voeg res van meel by en knie tot sagte gladde deeg.
.Laat dubbeld rys.
Maak sous aan deur botter te smelt en res van bestandele by te voeg.
Vorm jumbo eier grote en doop in gesmelte botter mengsel .
Pak in gesmeerde groot ronde ysterpot of glas bak 38 cm x28 cm en gooi res van gesmelte botter oor.
Bak vir 15 - 20 minute by 200°C
Sit blokkies kaas - Berg cheddar is heerlik- binne deegbolletjies!
MUESLI-EN PARMASAAN-BROODJIE: [SARIE]
Met min moeite kan jy ‘n sakkie broodmengsel optooi vir jou mense- hul sal vra vir nog.
Maak 1 broodjie
400g glutenvrye broodmengsel [verkrygbaar by gesondheidswinkels of dischem]130g [250ml] muesli
300ml melk
1 x 10g sakkie gis
200g parmesaankaas, gerasper
SO MAAK JY:
Plaas al die bestanddele in elektriese menger se bak en klits by medium spoed met mengspaan tot alles goed gemeng is.
Verhoog menger se spoed en klits 5 minute.
Skep mengsel in 20cm broodpan wat goed gespuit is met kleefwerende kossproei.
Laat rys op warm plek tot dubbel die volume, sowat 20 minute.
Terwyl brood rys, verhit oond tot 180°C.
Plaas pan in warm oond en bak 25- 30 minute of tot toetspen skoon uitkom.
Laat afkoel en sit voor.
SCHLOTZSKY'S BREAD: [No Knead Soft & Chewy Sourdough bread]
But one important thing here is to use really sour yogurt. Leave the yogurt out overnight if you think it is not sour enough. The best part about this bread that it is a no-knead bread. Do I see a lot of faces lighting up???!!! Yes, The author in the original recipe says the dough is almost batter like, a thick batter. But the disadvantage is that you cannot shape it as buns or rolls. You can drop the batter in a loaf pan or use a pie pan. I wanted to be able to shape my dough into sandwich buns, so I used up about 2 1/4 cups of flour. If you plan to bake this bread in a pie pan, use 2 to 2 1/4 cup of flour. I wanted to make individual buns, like we get in Schlotzsky’s. So I used 2 1/4 cups of flour.
Verdict: The bread is not quite Schlotzsky’s. But it is very close and I would make this bread again and again and again. We LOVE it. Especially the soft and chewy texture. Wish I could show you that texture in the photos!! This bread is perfect for sandwiches as it will not fall apart. It holds its shape very well. To make your sandwich taste like Schlotzsky’s, split the buns and sprinkle them with some cheddar cheese and chopped black olives. Place under the broiler for 30 seconds to a minute, until the cheese is melted. Then assemble your sandwich!
And before getting to the recipe, here are a couple of shots of Milo, the first one doing his tricks and asking me for a roll. This particular trick is called “ulta”. This is his latest trick, so he does this for everything now!!
And in the second one he is patiently waiting for me to finish shooting and give him a treat!!
INGREDIENTS:
9 buns
All purpose flour/Bread flour (unbleached) – 2 1/4 to 2 1/2 cup
Active Dry Yeast – 2 1/4 tsp (1 packet)
Sugar – 1 Tbsp
Warm Water – 1/2 cup
Sour Yogurt (plain) – 1/2 cup
Milk – 1/4 cup
Baking Soda –1/4 tsp
Warm water – 1 1/2 tsp
Salt – 3/4 tsp
Cornmeal/Semolina – 2 Tbsp
WHAT TO DO:
•In a small bowl, stir together the yeast, 1/2 cup warm water and sugar, and stir to dissolve and let the mixture foam up.
•In a large mixing bowl, mix the baking soda and 1 1/2 tsp warm water together and add in the yogurt, milk, salt and 1 cup of flour and mix well using a wooden spoon or the paddle attachment of your stand mixer.
•Add in the yeast mixture and the remaining flour. Mix until everything comes together. The dough will be very very sticky.
Note: The author in the original recipe says the dough is almost batter like. I wanted to be able to shape my dough into sandwich buns, so I used up about 2 1/4 cups of flour. If you plan to bake this bread in a pie pan, use 2 to 2 1/4 cup of flour.
•Apply some oil in your hands and gather the dough to form a ball, a very very soft dough ball. Place this in a greased vessel in a warm place and let rise until doubled, about 45 minutes to 1 hour.
NOTE:
The original recipe calls for only one rise. Shaping the bread immediately after mixing also gives good results. But I experimented with one batch and let the dough rise first. Then make the buns and let rise gain. This method yielded incredibly soft and chewy bread. You can follow either method.
•Once the dough has doubled, punch down the dough with oiled hands. Divide the dough into 9 portions and shape each portion into a ball. Oil your hands in between, as and when required. Line a baking sheet with aluminum foil or parchment paper and sprinkle with cornmeal or semolina. Place the dough balls on the baking sheet, at least 4-5 inches apart. Lightly flatten the dough balls and spray with non-stick spray (or apply some oil with a brush or your hands).
•Cover loosely with plastic wrap and set aside to rise, until doubled in size, about 1 hour.
•Preheat your oven to 375 F. Place a rack in the middle of the oven, or the top of the bread will get too brown.
•Spray the top of the buns with non-stick spray again, or lightly apply some olive oil on the top surface. Bake the bread in a preheated oven for 20 minutes. The top will be browned and the bottom will also start browning lightly.
TIP:
If you are not sure if your bread is cooked underneath, remove the tray from te oven and turn the buns upside down. Return to the oven and bake for another 5 minutes. I have to do all this as the oven in my current apartment sucks! A regular oven will work just fine I guess.
See the texture and the airholes? That’s what makes this bread so yummy! Try this and you will be addicted to it! I’ve already made two batches this week!
MY WENK:
Hierdie broodjies kan op die rooster oor die vuur gebraai word ook.
PIZZA STYLE GARLIC BREAD: [FRESH LIVING]
Great cooked on the braai
Less than 30 minutes
Serves: 8
INGREDIENTS:
1 packet heat and eat baguettes, (2's)
2 tbsp crushed garlic paste
1 tub PnP basil pesto , (or basil pesto sauce)
2 mozzarella ball, sliced
4 medium PnP tomatoes , thinly sliced
1 pinch salt and ground pepper
WHAT TO DO:
•Preheat oven to 180°C or on the fire.
•Cut 2cm slits into each baguette. Be careful not to cut all the way through.
•Mix garlic paste and pesto together and place a small dollop into each slit
•Place a slice of mozzarella and tomato into each slit and season
•Cover with foil and bake for 20 minutes. Remove foil and bake for 5 minutes longer to crisp bread. Serve hot.
MORE GOOD IDEAS:
•Use other soft cheeses like camembert or brie.
•Replace pesto with puréed sundried tomato.
CHILII CORNBREAD POT PIE: [Author: The Weary Chef]
Prep time: 5 mins
Cook time: 45 mins
Total time: 50 mins
Seasoned meat and beans are topped with cornbread batter and baked. Great potluck dish!
Serves: 6-8
INGREDIENTS:
•1 medium onion, diced
•1 lb. ground beef or turkey
•1 tbsp. chili powder
•1 tsp. ground cumin
•1 tsp. dried oregano
•¾ tsp. kosher salt
•½ tsp. garlic powder
•¼ tsp. cayenne pepper (optional)
•28 oz. can diced tomatoes, drained
•15 oz. can black beans, rinsed and drained
1¼ c. buttermilk (you can add 1½ tbsp. lemon or lime juice to regular milk and let stand for a few minutes as a substitute)
•1 egg
•2 tbsp. vegetable oil
•1¼ c. cornmeal
•½ c. flour
•¾ tsp. kosher salt
•¾ tsp. baking soda
•1 c. shredded Mexican cheese
•1 jalapeno, thinly sliced, or ¼ c. pickled jalapeno slices (optional)
WHAT TO DO:
1.Preheat oven to 400 degrees F. Spray a 9 x 13″ pan with cooking spray.
2.Spray a large skillet with cooking spray, and heat over medium-high heat. Saute onion for 3-5 minutes, until translucent. Add meat, chili powder, cumin, oregano, salt, garlic powder, and cayenne pepper. Stir together, and brown and crumble meat until almost cooked through.
3.Stir in tomatoes and beans, and bring to a simmer. Reduce heat to medium, and simmer for about 5 minutes.
4.Meanwhile, in a large bowl, whisk together buttermilk, egg, and vegetable oil. Add cornmeal, flour, salt, and baking soda, and stir together until combined.
5.Transfer meat mixture to prepared baking dish. Sprinkle cheese over the top. Pour cornbread batter evenly over meat, and arrange jalapeno slices over the top (if desired).
6.Bake in preheated oven for 25-30 minutes, until cornbread topping is evenly browned.
MY WENK:
Maak in potjie met deksel op en kooltjies bo-op deksel.
MAKLIKE BROOD – net 3 bestandele: [by marindakook]
Kyk n warm broodjie op sy tyd is soos vir vra vir nog met konfyt. Die brood is so maklik. Waarmee jy dit geur of aanhelp is jou saak. Warm brood is liefde uit die hart. Stel jou oond op 180 grade Celsius en jy gaan die brood bak vir 1 uur.
500g bruismeel
500 ml karringmelk of 1 bier
250 ml ( een koppie ) kaas
knippie sout
Hier waar ek nou die kaas insit kan jy enige iets insit: fyngekapte roosmaryn, pietesielie, mielies,songedroogte tamaties, olywe, fyn bokkoms. Net wat jou tong begeer.
NOU:
•gooi die meel, sout en kaas in ‘n mengbak en roer met ‘n lepel tot lekker gemeng
•roer nou jou karringmelk (of bier) by tot alles gemeng is. As jy sien dat dit vir jou nog droog lyk, roer so bietjie melk by
•sit dit in ‘n gesmeerde broodpannetjie en strooi 125ml kaas bo-oor. As jy dapper is kan jy self bietjie rooipeper of paprika ook oorstrooi.
•nou bak jy die brood vir om en by 60 minute. Na 45 minute kan jy ‘n mes indruk en as dit droog uitkom is jou brood klaar.
Geniet jou brood met konfyt of wat op jou hart gedruk is.
BILTONGBROODJIE: [BRON ONBEKEND]
Sit die broodjie warm voor met botter. Dis byna ’n maaltyd op sy eie.
genoeg vir 2 broodjies
• 280 g (500 ml) koekmeel
• 7,5 ml bakpoeier
• 5 ml sout
• 200 g fyn biltong
• 375 ml karringmelk
• 1 eier
• 60 g (65 ml) botter, gesmelt
SO MAAK JY:
Verhit oond tot 180 °C. Sif meel, bakpoeier en sout saam in ’n mengbak. Voeg biltong by en meng goed. Klits karringmelk, eier en gesmelte botter saam. Maak holte in middel van droë bestanddele en voeg karringmelkmengsel by. Roer goed deur. Spuit twee broodpannetjies van 14 x 7 cm elk goed met kleefwerende kossproei. Skep deeg in en sit pan in oond. Bak sowat 50 minute. Druk toetspennetjie in brood om seker te maak dis gaar – dit moet droog uitkom. Haal uit en keer versigtig uit op afkoelrak. Laat die warm broodjie eers effens afkoel voor jy dit sny.
BACON BREAD: [unknown source]
INGREDIENTS:
12 bacon strips, diced
1 loaf (1 pound) frozen bread dough, thawed
2 tablespoons olive oil, divided
1 cup (4 ounces) shredded part-skim mozzarella cheese
1 envelope (1 ounce) ranch salad dressing mix
HERE'S HOW:
In a large skillet, cook bacon over medium heat for 5 minutes or until partially cooked; drain on paper towels. Roll out dough to 1/2-in. thickness; brush with 1 tablespoon of oil. Cut into 1-in. pieces; place in a large bowl. Add the bacon, cheese, dressing mix and remaining oil; toss to coat.
Arrange pieces in a 9-in. x 5-in. oval on a greased baking sheet, layering as needed. Cover and let rise in a warm place for 30 minutes or until doubled.
Bake at 350° for 15 minutes.
Cover with foil; bake 5-10 minutes longer or until golden brown. Yield: 1 loaf.
MY WENK:
Sal werk op die potbrood manier ook oor die kole.
KAAS EN KRUIEBROOD: [deur SARIE.com-span]
Maak jou Kerskrans van brood!
genoeg vir 6
330 ml louwarm water
1 x 10 g-sakkie kitsgis
10 g sout
20 ml heuning
30 ml olyfolie
500 g (890 ml) koekmeel
1 x 120 g-bakkie, basiliekruidpesto
50 g cheddarkaas, gerasper
50 g parmesaankaas, gerasper
MAAK DAN SO:
Plaas water, gis, sot, heuning en olyfolie in menger se mengbak. Gooi ⅔ van meel by en meng met deeghaak by matige spoed. Gooi laaste ⅓ van meel geleidelik by en meng tot stywe, kniebare deeg. Verhoog mengerspoed en knie 8 – 10 minute of tot ’n gladde, elastiese mengsel. Plaas deeg in groot bak wat met sonneblomolie gesmeer is. Bedek met kleefplastiek en laat rys op warm plek vir 30 – 40 minute of tot dubbel in volume. Knie af. Herhaal proses drie keer. Verhit oond tot 220 °C. Rol deeg op meelbestrooide werkvlak uit in lang reghoek, sowat 5 mm dik. Plaas op bakpapier wat goed met kleefwerende kossproei gespuit is. Merk die deeg in die lengte in 3 gelyke dele, smeer pesto op middelste derde en strooi kaas oor. Gebruik skerp mes en sny aan weerskante van die vulsel 1 cmrepies in die deeg tot teenaan die vulsel. Vou die repe na die middel van die deeg sodat die repe mekaar oorkruis en ’n vlegsel vorm. Vorm ’n krans uit die deegvlegsel (sien foto) en trek dit met papier en al tot op ’n bakplaat. Bak 20 – 25 minute of tot goudbruin. Sit voor.
MY WENK:
Nie nodig om so fancy te maak nie. bak soos gewone potbrood.
BRAAIVLEISWIELETJIES MET ROOMSOUS: [BRON ONBEKEND]
Hierdie resep kom van my skoonsuster Marie, van Naboomspruit af na die kinders daar gaan kuier het. China het seker gemaak dat sy met die resep terug kom. Baie lekker!
BENODIG:
1 pak gekoopte vetkoekdeeg
250g spek gesnipper
2k gerasperde kaas
1 pakkie potatoebake( geur van jou keuse bv knoffel en kruie)
500ml room
MAAK DAN SO:
Rol deeg langwerpig uit tot omtrent 5mm dikte en smeer margarine of botter bo-oor soos jy oor brood sal smeer, strooi potatoebake bo-oor en dan die gesnipperde spek en kaas en rol op in rolkoek vorm. Sny in skywe en plaas in gesmeerde pan teenaan mekaar. Strooi laaste potatoebake bo-oor en giet room bo-oor en laat rys tot pan vol is. Bak in oond van 180 grade vir omtrent 45 min of tot toetspen skoon uitkom.
MY WENK:
Maak in jou platboompan soos met ‘n potbrood se bak.
BLITSIGE BIERBROOD MET ‘N TWIST: [RESEP RYNO PALM]
Stap en rotsklim is Ryno Palm se kos. Die Matroosberge se klowe by De Doorns met hulle watervalle, varings en disas is een van sy gunsteling-klimplekke.
Hy het vir ons hierdie maklike en vinnige bierbrood resep gestuur.
Die Wegbreek-span het die resep op ’n uitstappie in die Matroosberg beproef, en dit was nie net lekker nie, maar ook heerlik maklik en vinnig.
MAAK DAN SO:
1.Maak ’n stewige vuur en smeer ’n swartpot (of sommer ’n blik as jy nie ’n pot het nie) goed met botter sodat jou brood nie vasbrand nie. Intussen meng jy 1 kg bruismeel met 500 ml bier en ’n knippie sout totdat jy ’n ferm stuk deeg in die hand het.
2.Vir ekstra lekkerte gooi ’n paar songedroogde tamaties, swart olywe en mozzarellakaas by.
3.Druk die deeg in die pot (of blik) en bedek met ’n stuk foelie. Die bierbrood is nou gereed vir die gat – wat nie te breed of te diep moet wees nie.
4.Maak die pot staan en maak seker daar is ook kole rondom en bo-op die pot. Gee die kole so ’n uur om hulle ding te doen.
SWEET POTATO BUTTERMILK CORNBREAD: [PAULA DEEN]
A moist cornbread with a lovely flavor!
1 cup all purpose flour
1 cup cornmeal
¼ cup sugar
3 teaspoons baking powder
1 teaspoon salt
¼ cup butter
1 egg
1 cup buttermilk
1 ½ cup peeled and grated sweet potato
HERE'S HOW:
Preheat oven to 425 degrees F /220°C.
In a large bowl, combine flour, cornmeal, sugar, baking powder and salt. Cut in butter with two forks, a pastry cutter or your fingers until mixture is crumbly.
In a medium mixing bowl beat egg until frothy. Stir in buttermilk and sweet potatoes. Pour mixture into flour mixture stirring just until blended. Pour batter into greased 9x9x2 inch baking dish.
Bake 20 minutes or until center springs back when pressed. Cool in pan on wire rack.
Cut into squares and serve.
STEAM BREAD: [by thuli]
4½ cups cake flour
500ml warm water
10ml instant dry yeast
10ml salt
20ml sugar
WHAT TO DO:
1.Grease an enamel dish or bowl with butter or margarine.
2 Sift the dry ingredients and mix them into bowl.
3.Knead until the dough is combined and does not stick to the hands.
4.Transfer the dough into the greased bowl.
5.Cover it up and let rise.
6. Add some water into a big sauce pan and put the greased bowl inside.
7.Steam for at least an hour or until cooked.
8. Cover the sauce pan during cooking.
9.Serve warm or cold with veggies, soup, meat etc.
Thuli’s Tip:
The water should not get into the bowl otherwise your bread will be soggy.
SCONE BRAAI BREAD: [BRAAI’S, BEERS AND BIKERS]
It's called "Scone Braai Bread" and it is the sort of thing that you just want to carry on eating;
one quarter lb of butter
half tsp crushed garlic (can be a bit more if you like garlic!)
2 tsps brown onion soup powder
pinch of cayenne pepper
Melt the butter and mix all the ingredients together and pour into a bread pan or oven dish.
Next part; two and a half cups of flour
four tsps baking powder
half tsp salt
two cups milk
two cups grated cheese
mix all of those ingredients together into a sloppy paste and drop tablespoonfuls into the butter mix, (like dumplings) to fill the pan then bake at 180 degrees until it all firms up and goes a light brown colour. The idea is that it forms a scone like mass which can be broken into portions.
Let me tell you this was delicious, there was not a scrap left and if you try it I would really be interested in your comments, please tell me how it turned out.
SIMBASKYFIE-BROODJIES: [BRON ONBEKEND]
Maak hierdie broodjies sommer al die aand tevore sodat dit lekker kan intrek. Vinnig om te maak en baie goedkoop!
MAAK SO:
Hoeveelheid brood van jou keuse (gebruik dag van tevore se brood, werk makliker as dit nie so vars is nie).
Simbaskyfies van jou keuse (ek gebruik altyd Mecixan Chilli).
Mayonnaise, dunner gemaak met melk.
Sny die brood in vorms van jou keuse, maar verwyder die korsies. Doop hulle in die dunner mayonnaise en rol hulle in fyngemaakte skyfies. Verpak in bak wat kan toe maak.
KLITSBROOD: [BRON ONBEKEND]
Hierdie brood het my al baie uit die moeilikheid gehelp wanneer my brood op die plaas op is en `n plaasvervanger dan broodnodig is! Wat hierdie resep so maklik maak is dat jy jou elektriese klitser kan gebruik en nie hoef te knie nie!
GRONDRESEP VIR WITBROOD:
1 koekie saamgeperste suurdeeg of 10g kitsgis
550ml sterk lou water
50ml heuning (indien nie beskikbaar gebruik ek 10ml suiker)
60ml botter of margarine
10ml sout
6x 250ml koekmeel
1 eiergeel en 25ml melk, saamgeklits
SO MAAK JY:
Los die suurdeeg in die lou water op in `n groot warn mengbak. Roer die heuning of suiker by. Voeg die botter of margarine, sout en twee derdes van die koekmeel by. Klits dit stadig totdat alles gemeng is. Klits dan 2 min vinnig. Roer die oorblywende koekmeel met die houtlepel by. Bedek die deeg en laat dit sowat 45 min in `n warm plek rys tot dubbel die volume. Wat goed werk om die deeg mooi te laat rys, moet jy dit in `n swartsak toemaak. Roer die geryste deeg 30 keer met `n houtlepel om. Skep dit in twee gesmeerde broodpanne. Verf eiermelk bo-oor. Bedek die deeg en laat dit weer in `n warm plek rys totdat dit gelyk met die rand van die panne is. Voorverhit dan die oond tot 190 grade en bak dit 35 tot 45 min tot gaar op middelste oondrak. Keer hulle op `n draadrak uit en laat afkoel.
GRIEKSE KAASBROODJIE: [kuier, kook en klets]
550 gram bruismeel
sout en peper
6 eiers
250 ml melk
250 gram Cheddar kaas in 1cm blokkies gesny
1 eetl epel droë mint
SO MAAK JY:
1. Sif droë bestanddele saam.
2. Meng kaas, eiers, melk, en mint goed. Meng alles saam.
3. Gooi in vierkantige koekpan of broodpan, bak in matige oond vir so 40 - 50 minute totdat brood mooi goudbruin is.
Dis heerlik saam met braai of sop en lyk goed.
BEESSTERT-POTBROOD: [Deur Huisgenoot Digitaal]
Genoeg vir 8 mense
Bereiding: 30 minute
Gaarmaaktyd: sowat 1 uur
BEHODIG:
500 g bruismeel
1 pakkie (60 g) beesstertsoppoeier
1 ml (¼ t) sout
1 ml (¼ t) rissiepoeier
125 ml (½ k) cheddarkaas, gerasper
500 ml (2 k) karringmelk
SO MAAK JY:
Verhit die oond tot 180 °C. Smeer ’n groot, plat swartboompot met olie of spuit met kossproei.
1.Meng die bruismeel, soppoeier, sout en rissiepoeier bymekaar en meng goed.
2.Meng die meelmengsel met die kaas en karringmelk. Roer baie goed.
3.Skep die deeg in die pot en bak 45-60 minute tot gaar.
PITA BREAD - SYRIAN STYLE: [BEST EVER PITA'S I'VE EVER MADE! - OUMA BEER - EK'S MAL OOR DIE RESEP]
INGREDIENTS:
2¼ to 2 3/4 cups lukewarm water (110-115 degrees)
2 packages dry yeast
a pinch of sugar
8 cups all purpose flour
2 teaspoons salt
WHAT TO DO:
Combine 1/4 cup warm water, yeast and a pinch of sugar in a small bowl. Let sit for about 10 minutes or until it doubles in size.
In large bowl or in a Kitchen Aid using the dough hook (which is what I used), combine flour and salt. Make a well in the center and add the yeast mixture. Gently mix ingredients. Add additional water, 1 tablespoon at a time until dough reaches a soft consistency. Continue to knead for 5 minutes. Lightly oil large bowl and add dough. Let rise about 45 minutes or until it is double in size.
Punch down dough and divide into 8 equal pieces (12 if you want a smaller bread). Shape into rounds and let rest 30 minutes.
Put baking stone in oven and preheat to 500 degrees. If you don’t have a baking stone you can use a cookie sheet but be sure it’s a sturdy one…500 degrees is mighty hot!
Roll each round out to desired size (8″ for large and 6″ for small) and let rest another 30 minutes.
Carefully, place two dough rounds on hot baking stone and bake for approximately 6-8 minutes or until puffed, lightly brown and steaming.
Repeat process until all bread is baked.
Cut open and stuff with your favorite sandwich ingredients or just smear with butter hot out of the oven!
Will stay fresh for 3 days or so and frozen for 30 days if sealed in ziploc freezer bags.
MAKLIKE ROGBROOD: [ sarie -deur Herman Lensing]
(1 groot brood
375 ml water
10 g kitsgis
10ml melass
10 ml sou
10 ml karwysaad
225 g (400 ml) donker rogmeel
225 g (400 ml) broodmeel
MAAK DAN SO:
Plaas water, gis, melasse en sout in die bak van ’n elektriese menger. Meng met die K-spaan teen matige spoed tot goed gemeng. Voeg karwysaad, rogmeel en broodmeel by. Verhoog spoed en meng vir 10 – 12 minute of tot mengsel in een bal in die middel van die bak saamkom. Plaas in skoon mengbak wat met olie gesmeer is. Bedek met kleefplastiek en laat op warm plek tot dubbel die volume rys. Sif meel oor ’n broodmandjie. Keer deeg op werkvlak uit en doop hande in meel. Vorm deeg in ronde bal en sit in mandjie. Laat rys in yskas tot dubbel die volume (6 – 8 uur). Verhit oond tot 220 °C. Keer gerysde deeg uit op bakplaat wat met kleefwerende kossproei gespuit is. Bak vir 30 – 35 minute of tot goudbruin en gaar. Sit voor met botter.
WENK:
As jy nie ’n broodmandjie het nie, kan jy die deeg net so op ’n gesmeerde bakplaat laat rys. Sif net voor jy dit in die oond sit ’n bietjie meel oor.
MEDITERRANEAN STUFFED BREAD: [CHEF CHUCK]
1 long loaf of bread
2 packages cream cheese, 16 oz. room temperature
1 tablespoon olive oil
1/8 pound hard salami, diced
1/4 red bell pepper, diced
1/2 tomato, seeded and diced
3 scallions, chopped
2 teaspoons capers
1 tablespoon fresh basil
salt and pepper
WHAT TO DO:
Cut bread to measure about 12 inches, carefully hollow out inside using a knife and then a fork to pull out bread. Using a mixer blend the cream cheese, then by hand combine all other ingredients to the cream cheese and gently mix. Stuff the bread, keep pressing the mixture down till your bread is filled. Refrigerate for 1 hour, then slice and serve.
KAASKARRINGMELKBROOD: [RAPPORT RESEPTE]
’n Baie maklike broodjie om aanmekaar te slaan. Jy kan die kruie afwissel met wat jy in jou tuin het. Jy kan ook die uievlokkies uitlaat as jy dit nie in jou koskas het nie.
BENODIG:
500g (900ml) bruismeel
5ml sout
5ml bakpoeier
500ml karringmelk
1 eier
100g (250ml) Cheddar-kaas, gerasper
10ml vars Italiaanse pietersielie, gekap
5ml uievlokkies
MAAK DAN SO:
1. Verhit die oond tot 180° en smeer ’n 11x28cm broodpan.
2. Sif die bruismeel, sout en bakpoeier saam.
3. Meng die gerasperde kaas, kruie en uievlokkies met die droë bestanddele.
4. Klits die karringmelk en eier saam en roer dit by die res van die bestanddele.
5. Skep die deeg in die gesmeerde pan. Bak vir 50 minute.
6. Laat afkoel. Heerlik met botter.
HAM AND CHEESE PULL APART PERFECTION: [Quick and Easy Camping Food Ideas]
You will need a loaf of unsliced, Italian bread, 3 tblsp of softened butter or margarine, 1 tblsp of Dijon mustard, 6 slices of Swiss cheese, and about 300g of thinly sliced, fully cooked ham.
To cook over the fire, it’s best to place a grill over top.
Spray a 25×18-inch sheet of heavy-duty aluminum foil with cooking spray.
Cut the bread into 12 even slices, being careful not to cut all the way through to the bottom.
You will need a loaf of un-sliced, Italian bread, 3 tbsp of softened butter or margarine, 1 tbsp of Dijon mustard, 6 slices of Swiss cheese, and about 11oz of thinly sliced, fully cooked ham.
15 NO-BREAD SANDWICH SOLUTIONS: [ by Lauren G - Empowered Sustenanc ]
No bread? Still enjoy your sandwich!
Giving up bread is more than a dietary change. It is a lifestyle change. After all, bread is BREAD! No bread means no sandwiches, right? No! You can have your sandwich and eat it, too, with these no bread sandwich solutions.
Lunch is saved!
1. PORTABELLO BREAD:
Grilled portabello mushrooms provide savory bread substitute for sandwiches. Get the recipe from Food For My Family.
2. BUTTERNUT FLATBREAD:
My reliable Grain Free Butternut Flatbread comes together in a flash. These save well in an airtight container in the fridge for a day or two, but they are still best they day they are made. I haven’t tried freezing them but I’m guessing they will freeze well.
3. TOMATO SLIDERS:
Brilliantly simple tomato sandwiches. Slice a tomato and stuff with your fillings of choice! The trick is removing the seeds to prevent the juice running out when you bite it. Get the recipe at The Iron You.
4. CUCUMBER BOATS:
Hollowed out cucumbers make another one-ingredient shell for sandwich fillings. The picture in the collage above is from Make The Best of Everything. You can also peel the cucumber, if desired.
5. PLANTAIN TORTILLAS:
To satisfy a wrap craving, try rolling up a Plantain Tortilla. (Plantains contain a concentration of starch and they are not suitable for the SCD or GAPS Diet)
6. CAULIFLOWER WRAPS:
I have already sung the praises of cauliflower in my top 10 uses for the versatile veggie. One of my most popular recipes, Cauliflower Wraps, provides a tasty wrap for lightweight fillings.
7. TAPIOCA WRAPS:
My waters just looking at these grain-free Tapioca Wraps stuffed with melted cheese. (The wraps also contain cheese as a binder and the tapioca flour is not suitable for SCD/GAPS diet).
8. EGGPLANT SLICES:
Simply slice eggplant lengthwise, grill lightly, and fill with your favorite sandwich fixings. Marathon Momentos gives a quick explanation and offers a really tasty filling combination.
9. SWEET POTATO BUNS:
Sweet potato buns look like a great substitute for hamburger buns and for sandwich bread. This recipe from Paleo Fondue includes coconut and tapioca flour.
10. BELL PEPPER SLICES:
For a colorful and crunchy bread alternative, try slices of bell pepper. The Primal Parent shows us thiscreative sandwich solution.
11. CAULIFLOWER SANDWICH THINS:
These Cauliflower Sandwich Thins are very similar to the Cauliflower Wraps but it skips the step of steaming and squeezing the cauliflower. I found that step was important to creating a flexible, dry texture in the wraps. These thins may be simpler to prepare but I don’t think they will be as pliable.
12. GRAIN FREE HAMBURGER BUNS:
There are numerous recipes for grain free hamburger buns, which made excellent sandwiches. TrySesame Hamburger Buns from The Paleo Mom or Coconut Flour Hamburger Buns from SCD Foodie.
13. BUTTERNUT SQUASH OR SWEET POTATO ROUNDS:
Simply slice peeled sweet potatoes or a butternut squash (the stem end) into 1/4 inch thick rounds. Toss with coconut oil and roast at 400 degrees F. Bake for about 30 minutes, until tender but firm. The baked squash/sweet potato rounds make a sandwich bread substitute. You can see step-by-step instructions in my Butternut Squash Pizza Crust recipe.
14. OOPSIE BREAD:
Flourless Oopsie Bread makes a great substitute for bread. The recipe calls for cream cheese. For those on the SCD or GAPS diet, substitute my homemade goat cheese or dripped homemade yogurt.
15. LETTUCE CUPS:
Lettuce cups are another favorite wrap for sandwich innards. Butter lettuce leaves and romaine lettuce leaves make good options. The picture above is from Nom Nom Paleo and comes with a delicious filling idea.
GRAIN FREE BUTTERNUT [OR SWEET POTATO] FLATBREAD:
Yield: Makes about 5 small rounds (1 serving)
INGREDIENTS:
•1 Tbs. coconut flour
•1 1/2 tsp. grassfed gelatin
•3 Tbs. well cooked and mashed butternut squash (or sweet potato)
•1 Tbs. butter, ghee or coconut oil
•1 egg
•1/4 tsp.sea salt (more or less to taste) I recommend this uniquely healthful salt.
•(You can double the recipe if desired)
WHAT TO DO:
1.Have all ingredients at room temperature. (If the squash and butter is cold, you can stir them together in a saucepan over low heat to bring them to room temperature.)
2.Preheat the oven to 400 and line a baking sheet with parchment paper. Stir together the coconut flour and gelatin.
3.Stir together the squash and the butter until smooth. Stir in the coconut flour/gelatin mixture until combined, then stir in the egg and sea salt.
4.Spoon into rounds on the baking sheet. You can make these thinner or thicker-- experiment and find what you prefer! I made them about 1/4 inch thick for the picture here, but I usually make them a bit thicker.
5.Bake for about 12 minutes, then carefully peel them off the parchment paper and flip. Bake for another 5 minutes (or longer), until they are dry to the touch and pliable. (They will take longer to cook if they are thicker and they will cook faster if they are thinner... you know the drill.) Let cool completely, then enjoy within an hour or so of baking for the best texture.
MY WENK:
Bak in jou platboompan.
HEERLIKE KLUITJIES VIR BREDIE: [KOSKENADES]
Sif 250ml koekmeel, 5ml bakpoeier, 5ml sout saam.
Meng 5ml gekapte vars tiemie en 10ml gekapte vars pietersielie by. Meng bietjie gewys water by die meelmengsel tot dit ‘n sagte deeg vorm.
Skep lepelsvol kluitjie deeg op die bredie, sit deksel op en prut vir ongeveer 30minute sonder om die deksel te lig anders val kluitjies plat.
LAZY GARLIC BREAD: [I'M A LAZY MOM]
Hot dog buns
Butter
Garlic Salt
Lemon Pepper
HERE'S HOW:
Tear hot dog buns lengthwise. Spread copious amounts of softened butter on them, or if you didn’t think to soften the butter beforehand, simply put dabs of butter down the bun.
Toast your buns (the hot dog’s, not yours) in the oven under the broiler until browned to your liking (this being the hardest part of the whole ordeal — NOT burning your buns. Again, the hot dog’s, not yours).
Sprinkle with garlic salt and lemon pepper when you pull them out of the oven. Then pat yourself on the back (not the buns) for making Lazy Garlic Bread for your family.
There. You now have no excuse not to make garlic bread with your next spaghetti dinner.
Unless you don’t have hot dog buns on hand.
Then you might need to implement Lazy, Lazy Garlic Bread — hamburger buns.
If you don’t have that, then I don’t got nothing for ya.
MIKRO MAKLIKE MOSBESKUIT: [HUISGENOOT]
BAK TUIS EN NEEM SAAM. [FOTO IS OUMA BEER SIN]
Ek bak myne in my gewone oond by 180°C omdat ek nie baie daarvan hou om my mikrogolf vir gebak te gebruik nie. Ook heerlik as 'n nat-beskuit.
BENODIG:
5 pakkies (500g elk) plus 750ml koekmeel
15ml sout
2 pakkies(10g elk) kitsgis
25ml anys
750ml suiker
5 eiers geklits
1 blik (397g) kondensmelk
5 kondensmelkblikke vol lou water
450g botter, gerasper
SO MAAK JY:
Spuit `n langwerpige tupperwarebak met kleefwerende middel of broodpanne sou jy dit in die gewone oond gaan bak.Sif die koekmeel en sout saam. Voeg die kitsgis, anys en suiker by en meng goed. Klits die eiers, kondensmelk en lou water saam. Voeg by die meel mengsel en meng goed. Knie totdat diedeeg nie meer aan jou hande vassit nie.( Voeg nog koekmeel by as die mengsel te slap is) Maak dit liggies toe met kleefplastiek en laat op `n warm plek rys vir ongeveer 2 uur lank tot die deeg se volume verdubbel het. Voeg die gerasperde botter by en knie dit in. Knie tot jou hande amper skoon kom van die deeg. Maak weer toe en laat rys weer sowat 1 uur lank totdat die deeg hoog uitgerys is. Moenie afknie nie. Knyp stukke deeg af en vorm bolletjies so groot soos tennisballe (grootte na jou keuse). Pak styf teenmekaar in die tupperwarebak of die broodpanne. Mikrogolf 1 min lank by 100% krag net om die rysproses aan die gang te sit. Laat staan dan totdat die beskuit goed uitgerys is en die bak amper vol is. In die gewone stoof metode gaan jy dit net toemaak totdat dit die verlangde hoogte gerys het. Mikrogolf dan 15 min lank onbedek by 100% krag. Laat staan 5 min lank en keer dan uit. Breek in bolletjies en verdeel elke bolletjie weer in twee terwyl dit nog warm is. Droog die beskuit in die gewone oond uit by 100 grade. Lewer omtrent 150 stukke beskuit.
MINI KAASBROODJIES: [Deur Huisgenoot Digitaal - HOPE MALAU]
Lewer 12 mini-brode
Bereiding: 10 minute
Baktyd: 1 uur
BENODIG:
1 L (4 k) bruismeel
250 g cheddarkaas, gerasper
250 ml (1 k) bevrore mieliepitte
500 ml (2 k) maas
1 ui, gekap
125 g spekvleis, gekap
’n hand vol grasuie, gekap
½ hand vol tiemie, gekap
MAAK DAN SO:
Voorverhit die oond tot 180 °C. Smeer 12 mini-broodpanne of 1 groot broodpan.
Meng die meel, die meeste van die kaas (hou ’n biejie eenkant vir bo-oor strooi), mieliepitte, maas, ui en spekvleis in ’n bak.
Skep die deeg in die voorbereide pan(ne) en bedek met die oorblywende kaas.
Bak sowat 1 uur of tot goudkleurig en deurgaar. Garneer met die gekapte grasuie en tiemie en sit voor.
BRAAI BREAD: PECAN CARAMEL BUNS AND SPINACH FETA ROLLS: [FIRED UP COOKING SA WAY]
I thought I’d make up for it by giving you two recipes for your braai fires this weekend – using one batch of bread-dough. Two for the price of one! So get out your cast iron pots, light your braai fire and lets do some cooking.
Start by making one batch of white bread dough, divide it in half and bake a batch of Spinach and Feta Rolls and then a batch of Pecan Caramel Buns.
I use my little rectangular bread pot for the savoury rolls and a small round pot for the sweet rolls – if your pots have lids with a rim to hold some coals on top, even better. You will also need a hot bed of coals for cooking – we like to place the pots on top of the grid, not directly in the coals, which can lead to scorched bread.
BASIC WHITE BREAD:
3 ½ cups cake flour (875 mls)
1 x 10 gram sachet instant yeast
1 teaspoon salt (5 mls)
4 Tbsps oil (60 mls)
2 Tbsps syrup (30 mls)
1 – 2 cups luke warm water (250 – 500 mls)
WHAT TO DO:
•Mix the flour, yeast and salt together in a mixing bowl.
•Make a well in the centre, pour in the oil and syrup, then add the water bit by bit, stirring to combine. Don’t add all the water at once, it may be more than you need, and then you’ll have a sticky mess.
•Once the mixture has combined, turn it out onto a floured surface, and start kneading it until the dough becomes smooth and pliable, or elastic.
•Lightly oil a smaller bowl, and place the dough into it, cover and set it aside somewhere warm to prove, or rise, until doubled in size.
•Turn out onto the floured surface, and knock back, knead slightly again.
•Divide the dough in half
SPINACH AND FETA BREAD ROLLS:
½ of one batch of white bread dough, rolled out about 1 cm thick
3 – 4 Tbsps of butter
2 medium onions, finely chopped
1 bunch of spinach, rinsed, stalks removed and shredded
1 round of feta cheese (about 50 grams, I think)
Freshly ground salt and pepper
HERE'S HOW:
•Melt the butter in a pot on the grid over the fire , add the onions, fry until they are soft, add the spinach, cover the pot and leave for a few minutes to ‘sweat’ until the spinach has wilted
•Remove from the fire, pour the spinach mixture into a sieve or colander and set aside to drain and cool
•Once the spinach has cooled, squeeze any excess liquid out, then spread the mixture over the rolled out bread dough
•Grind over plenty of salt and pepper
•Crumble the feta evenly over the spinach
•Roll up the dough from the long side to make a ‘sausage’ , then slice into six even pieces, or rolls
•Tuck all six rolls into the greased bread pot side by side, cover with the lid and set aside to rise until about 2 cms from the top of the pot
•Place the pot over the fire, pile some hot coals on top, and bake for about 45 minutes – this time will vary, so take a peek inside every now and then, the rolls will be done when they are golden brown and sound hollow when tapped.
Turn out onto a bread board, break apart gently and enjoy with plenty of butter!
These are absolutely delicious, and will be eaten before they get a chance to cool. Now with the other half of the dough, make some sweet pecan caramel buns for dessert.
PECAN NUT CINNAMON BUNS:
½ of one batch of white bread dough, rolled out about ½ cm thick
Cinnamon – be generous!
White sugar to sprinkle
4 – 5 Tbsps butter
8 – 10 Tbsps soft brown sugar
½ – 1 cup of pecan nuts, roughly broken up
HERE'S HOW:
•Sprinkle thickly with cinnamon and white sugar
•Roll up from the long side and slice into 6 even slices
•Place the slices on a board, cover with a clean cloth and set aside to rise again
•In the pot in which you intend to bake the rolls, melt the butter and brown sugar over the fire, don’t stir
•When the sugar has melted and the mixture reaches a rich toffee colour, remove from the flames and set aside to cool – be careful not to burn the sugar mixture.
•When the caramel (and the pot) has cooled, spread the pecan nuts over the base of the pot (I like to make six mounds of nuts, one for each bun)
•Rub a little butter around the sides of the pot above the caramel, then tuck the cinnamon buns into the pot, five around the edge and one in the centre
•Cover the pot and leave to rise until about 3 cms from the top
•Place on the grid over the coals, and pile some coals on to the lid
•Bake until the rolls are golden on top, +/- 45 minutes – again, check them frequently – until they sound hollow when tapped
•Turn out onto a plate, leaving them up-side, with the caramel nut mixture on top
•Wait until they have cooled before breaking apart and serve with lots of butter
•Enjoy!
And there you have it – bread-baking with a twist. These variations are both so delicious, that they are worth the time and effort.
Happy cooking and if you are lucky enough to be camping this weekend, enjoy!
BBQ BREAD STICKS: [DOLLOPEDGOODIES]
1kg flour
10g instant dried yeast
340ml apple cider/ beer
340ml lukewarm water
2 tsp salt
WHAT TO DO:
Sift the flour into a bowl and sprinkle over the yeast. Mix and then add the salt. Make a well in the centre and add the cider/beer and slowly stir the well so that the flour starts to mix with the liquid. Add the additional water bit by bit until all the flour and liquids are incorporated. It should be a fairly wet dough. This is good! And even better if you have mixer with a dough hook then you don’t have to deal with sticky bread fingers and you’re able to answer the phone with clean hands!
Knead the dough (either by hand or in the mixer) for about 10 minutes until the dough feels more elastic. Place 1 Tblsp of olive oil in a bowl, pop in the dough and coat the dough in oil. Cover with a tea towel and place in a cool place. 1 hour later the dough should have risen. Punch it back (punch it’s lights out, hehe. Sorry kornyyyyy!) and roll out into a sausage.
Cut off a 2cm chunk and stretch it out into a cigar shape. Twist it around the skewer sticks (that you have pre-soaked, yes?? Good bakers!) and place on a floured or oiled tray. Leave in the fridge until the braai is ready. Cook over medium coals for 10-12 minutes, turning every so often. Men like turning things on the braai so let them do it!
This dough makes about 16-20 bread sticks.
Bon Appetit!
BRAAI BREAD: [CRUSH]
INGREDIENTS:
•1 bag of dough ( from Spar or Checkers bakery )
•2 tomatoes, chopped
•6 x 3 mm slices of cheddar
•½ onion, thinly sliced
•Salt
•Black pepper, freshly ground
•Olive oil
HERE’S HOW:
Divide dough into 6 – 8 peices. Flatten into a round and place even amounts of the ingredients into each. Season to taste. Fold over and pinch closed. Brush on both sides with olive oil.
Place between a folding braai grid and cook over medium coals until golden brown on both sides.
For a variation, brown 500g of boerewors mince (sqeeze meat from boerewors sausage and discard sausage skin) in a pan with 1 Tbsp vegetable oil. Add 1 finely chopped onion and 1 chopped tomato and cook over medium heat until the sauce thickens. Sprinkle with 1 tsp sugar and season to taste. Place the mixture on the dough rounds with the cheese and cook on the braai as above or bake in a preheated oven 220 C until puffed and brown.
CREAMY GARLIC BREAD WITH MOZZARELLA: [ON THE DECK]
Image credit: suriyaphoto
A braai is simply not complete without a steaming piece of garlic bread. Revamp a braai classic by adding delicious mozzarella to your garlic bread.
INGREDIENTS:
•1 French loaf or a baguette of your choice
•50g of butter
•3 cloves of garlic (finely crushed)
•1 T of finely chopped parsley
•1 cup of grated mozzarella
HERE'S HOW:
1.Slice the French loaf into 2cm slices but make sure not to cut the slices all the way through.
2.In a bowlm mix the butter, crushed garlic and parsley into a smooth paste.
3.Spread the mixture liberally between the slices and add grated mozzarella cheese.
4.Wrap in foil and place onto warm coals, turning periodically until done.
AARTAPPEL EN KAASBROOD: [Rina Shorty - beproef]
1 pakkie Knorr cheese en bacon potato bake
300 ml gerasperde kaas
450 ml bruismeel
300 g gerasperde aartappels
75 ml melk
1 eier
MAAK DAN SO:
1. Meng die meel en potato bake.
2. Voeg gerasperde aartappels en kaas by.
3. Klits eier en melk en voeg by en meng liggies tot sagte deeg op meel bestrooide blad.
4. Maak ‘n ronde bal en sny wiggies bo op maar nie dwarsdeur nie.
5. Borsel met bietjie melk.
6. Bak 180°C vir 45-50 minute.
HOTELBROOD: [Alma Renate Truter - beproef]
Dié een is 'n wenner! Is die resep vir die brood wat ons hotel op die dorp altyd voorgesit het. Heeeeeerlik!
BESTANDDELE:
1500 ml koekmeel
125 ml crushed wheat
125 ml sonneblomsade
100 ml gouestroop/heuning
10 ml sout
125 ml nutty wheat
30 ml anys
125 ml klapper
125 ml olie
10 g kitsgis
1 l louwarm water
MAAK DAN SO:
Maak aan in sit in pan.
Smeer eier oor en gooi sade oor.
Laat rys en bak by 180°C vir 45 minute.
* Behou basiese deeg en varieer met beskikbare sade bv. Anys, lynsaad, sesame sade, ens.
GRILLED HAM & CHEESE SANDWICH LOAF: [ 50 CAMPFIRE RECIPES]
Prep time: 15 minutes
Cook time: 25 minutes
Serves: 6
INGREDIENTS:
1 loaf Italian bread (10 to 12 inches)
3 tablespoons butter or margarine, softened
1 tablespoon spicy brown or country-style Dijon mustard
6 slices (1 oz each) Swiss cheese
¾ lb thinly sliced fully cooked ham
WHAT TO DO:
Spray 25×18-inch sheet of heavy-duty foil with cooking spray. Without cutting all the way through, cut loaf of bread into 12 (3/4-inch) slices, cutting to within 1/4 inch of bottom.
Stir together butter and mustard. Sprad every other slice of bread with slightly less than 2 teaspoons mustard mixture, creating 6 sandwiches. Fold each slice of cheese in half diagonally; tuck each into sandwich. Divide ham evenly among sandwiches, tucking in to fit. Place loaf on center of foil. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion.
Place foil-wrapped loaf on grill over medium heat. Cover grill; cook 20 to 25 minutes or until cheese is melted and loaf is hot, turning loaf frequently. To serve, open packet carefully to allow steam to escape. Remove foil from loaf; pull apart sandwiches.
SAVORY HAM AND CHEESE BREAD: [the naptimechef - adapted from The New York Times]
INGREDIENTS:
1 ¾ c all-purpose flour
2 t. baking powder
1 t. salt
¼ t. black pepper
3 large eggs
1/3 c. whole milk
1/3 c. olive oil
6 oz. baked ham, cut into ¼″ cubes
6 oz. Gruyere, coarsely grated
WHAT TO DO:
1.Preheat oven to 350ºF. Butter a loaf pan generously with butter.
2.In a large bowl, whisk flour with baking powder, salt and pepper.
3.In a medium bowl lightly whisk the eggs, then whisk in the milk and olive oil.
4.With a spatula, fold the wet ingredients into the dry until just mixed. Fold in ham and cheese.
5.Pour batter into loaf pan and smooth the top. Bake for 40-50 minutes, or until a cake test comes out with a few crumbs attached.
6.Cool loaf in the pan on a wire rack for 5 minutes. Then, turn it onto the rack and cool completely.
NAPTIME NOTES:
Naptime Recipe Serving ideas:
This bread tastes best when served warm. I am always able to give my daughter a slice to try after she wakes up from her nap. It also keeps well in the fridge when wrapped tightly.
Naptime Stopwatch
Making the batter takes about 20 minutes. Baking time is 40-50 minutes.
Naptime Reviews
This is a hit with adults and children. My daughter still seems to pick the ham out of the bread sometimes, claiming she doesn’t like it, but eats it on other occasions. Oh well, you win some, you lose some.
EASY YEAST ROLLS: [ANGIES SOUTHERN KITCHEN]
INGREDIENTS:
2 packages active dry yeast
1 ½ teaspoon salt
10 oz warm water
3 tablespoons shortening {I used lard} I know…I know!
¼ cup dry milk
1 egg, beaten
1/3 cup sugar
4 cups all purpose flour
HERE'S HOW:
Soften yeast in 4 oz of the water. Add remainder of water (6oz) in another bowl. Add the sugar, salt, shortening and dry milk in bowl. Add 1¼ c flour and mix well. Add softened yeast and beaten egg. Add the remaining flour (2 ¾ cup) to make a soft dough. Knead until smooth and satiny. Place dough in greased bowl and grease top surface of dough. Cover and let rise until double. Knead and shape rolls. Let rise again until doubled. Bake at 350 degrees for 20-25 minutes. This dough can be used for cinnamon rolls.
See…it made a whole pan of yeast rolls, we enjoyed them for a family dinner. Then enjoyed them for sandwiches the next day. Then I cut them up and toasted them for croutons for a cobb salad and boy are they good made as croutons. Thanks again for sharing your wonderful recipe! Smiles!!
SMOKED ONION AND OLIVE BEER BREAD: [by NINA'S KITCHEN]
Preparation time: 25 min
Cooking time: 50 min
Smoke your own olives and onions for this beer bread recipe. INGREDIENTS:
2 large onions - peeled, cut in quarters and smoked
200 ml pitted olives - smoked
40ml olive oil
salt and pepper to taste
5ml sugar
1kg self raising flour
5ml baking soda
5ml salt
5ml Herbs de Province (or dry thyme or oregano)
750ml beer
30ml olive oil
HERE'S HOW:
First smoke the onions and olives as per the instructions down below.
Once the onions are smoked, heat the olive oil in a pan and caramelize the onions.
Add salt and pepper to taste as well as the sugar to help with the caramelizing process.
Cool the onion and olives.
For the bread:
Place the flour, salt and herbs in a big mixing bowl and add the beer gradually while mixing by hand until you have a workable dough.
Add the oil as well as the onions and olives and knead lightly. Shape the dough into two loaves and place on a baking tray that you have sprayed with non stick baking spray.
Allow to rise for about 15 minutes.
Pre-heat the oven to 180ºC.
When the oven is ready, bake the breads for about 40 minutes or until a skewer comes out clean when inserted into the bread.
Serve with more farm-fresh butter and olive tapenade!
SMOKING METHOD 1:
Find a round wire rack that fits into a big pot with a tight fitting lid.
Place the content of 4 teabags (or wood shavings) in the bottom of the pot.
Place your peeled onion wedges and olives on a plate and onto the wire rack (cake rack).
Place the lid on and put the pot on the normal or gas stove. Put the heat on its highest.
Move the lid slightly to see if there is smoke and if there is, put the timer on 5 minutes.
After 5 minutes your onions and olives will have a subtle but delicious smoky flavor.
SMOKING METHOD 2:
Use a small smoker and smoke the onions and olives as you would do with meat or fish, just 5 minutes.
PULL-APART ROLLS: [leitesculinaria]
•20 Minutes prep
•2 Hours totale time
•24 Rolls
INGREDIENTS:
•1 tablespoon instant yeast
•1 1/4 cups warm milk [110°F to 115°F (43°C to 46°C)]
•1/4 cup sugar
•1/4 cup mild vegetable oil
•2 large eggs
•3 1/2 cups bread flour, plus more for the work surface
•1 teaspoon salt
•4 tablespoons (1/2 stick) unsalted butter, plus more for the work surface
DIRECTIONS
•1. To make the pull-apart rolls, combine the yeast, milk, sugar, oil, and eggs in a large bowl, stirring well. Add 2 1⁄2 cups flour and stir well for 1 minute. While stirring, slowly add the salt. Add the remaining 1 cup flour, a little at a time, or as much of it as needed, to create a soft dough.
•2. Turn the dough onto a lightly floured surface and knead for 5 minutes or strongly whack the dough with a large spoon 30 times. [Editor's Note: Yes, you read correctly. It works!] Shape the dough into a round and place it in a large bowl. (Avoid stainless steel or sheet metal bowls, as both can have a negative reaction with the yeast.) Cover the bowl with a clean cloth and place it in a warm, but not hot, spot. Let rise until doubled in bulk. The warmer your kitchen, the faster your dough will double—figure 20 to 30 minutes at 75°F (18°C).
•3. While the dough is rising, melt the butter in a warm 12-inch cast-iron Dutch oven or a similarly sized pot with a lid. Remove from the heat and tilt the skillet so the butter covers the bottom and about halfway up the sides of the pot. The excess butter will pool in the bottom of the pan. This s okay. In fact, it’s more than okay, it’s desirable.
•4. After the dough has risen, place it on a clean, flat, lightly buttered work surface and shape the dough into a round ball. Pinch off a 1 1⁄2- to 2-inch portion of dough, roll the dough between your palms to round it, then pinch and smooth it to seal the seam. Plonk the dough ball into the prepared Dutch oven and roll it around in the butter to coat it on all sides. Place the buttery dough balll, seam side down, in the Dutch oven with its nice rounded top facing upwards. Repeat with the remaining dough, arranging the rolls so they touch one another.
•5. Cover the Dutch oven with a clean cloth or its lid and place it in a warm, but not hot, spot. Allow the rolls to rise until almost doubled. Again, depending on the temperature, this will take 20 to 40 minutes. Watch the dough carefully!
•6. Preheat the oven to 350°F (176°C). Slide the rolls into the oven and bake, covered with a lid or tinfoil, for 20 or so minutes. Then uncover and bake until puffed and lightly browned, 10 to 15 more minutes. (Keep in mind, every time you lift the lid to check on your rolls, you need to add 5 more minutes of cooking time.) Be patient and trust your nose, knowing when you can smell yeasty bread, the rolls are about 5 minutes away from being done. And when you smell baked bread, the rolls are done.
•7. Remove the rolls from the oven. Thanks to the exceptionally generous amount of butter in the pot, the rolls should be easy to lift, slide, or plop onto a plate or platter. They can also be brought to the table in the Dutch oven, although if you leave the rolls in the vessel, its residual heat will cause the bottoms and sides of the rolls to get a little crunchy. (If you’re really keen on serving the rolls out of your spiffy cast-iron Dutch oven, dump the rolls out on a wire rack to cool for a few minutes, then return them to your Dutch oven when it comes time to serve them.) We like them best when they’re still warm, but they’re lovely at room temperature, too.
CAMPFIRE COOKING VARIATION:
•If you’re baking these rolls outdoors over a campfire, arrange 8 hot coals in a ring underneath the Dutch oven and place hot 16 coals on the lid, keeping in mind that your target temperature inside the Dutch oven is 325°F to 350°F (163°C to 176°C). It may take 25 to 40 minutes to reach this temperature.
3 BESTANDDELE PIESANGBROOD – tog te lekker! [MARINDA KOOK]
Ek weet nie wat dit deesdae met my is nie. Ek wil vinnig en lekker kos maak. Ek het klomp ryp piesangs in my huis en besluit toe om die broodjie aan te pak. Sy smaak tog te lekker. Wat die broodjie n lekker smaak gee, is die klapperroom in haar. Dis klam en jy proe die tropiese piesangs .
BESTANDDELE:
•6 ryp piesangs
•500 g bruismeel
•1 blikkie (400 ml) klapperroom
NOU:
1.maak die piesangs fyn in jou mengbak
2.roer die meel by
3.roer die klapperroom by
4.smeer jou oondpannetjie
5.bak teen 180 grade Celsius vir 60 minute
Ek het klein bietjie (5ml) fyn kaneel by my broodjie ingeroer. Dit gee dit net n dieper smaak. En moet nie die knippie sout vergeet nie!
Geniet dit met ontbyt , saam met tee of sommer net vir die lekker. So n piesangbrood maak n heerlike brood -en -botterpoeding.
Jy kan snytjies piesangbrood in eier doop en dit vir ontbyt braai as French Toast.
Sy is so veeldoelig. Geniet dit sommer net met dik botter!
ANGOLA SE BIERBROOD: [WAT KOOK JY]
‘n Lekker maklike bierbrood vir enige geleentheid, maar veral ‘n hit by jou tjommies se braai.
BENODIG:
‘n Broodpan (jy koop hom cheap-cheap by Checkers).
500 g self raise meel.
500 ml bier (verkieslik iets met ‘n soeterige smaak soos Heineken).
1 pakkie tamatiesop
Sundried tamaties.
Vars basil.
Gerasperde cheddar kaas.
Sout en peper (na smaak).
MAAK DAN SO:
• Meng die meel en die bier ‘n mengbak sodat dit ‘n papperige dik mengsel maak. Gooi dit dan in die broodpan.
• Gooi die pakkie tamatie sop by - as dit maak dat die mengsel droog is, voeg nog bier by.
• Drink die res van die bier uit. Mens mors nie met drank nie.
• Vat ‘n kosskêr en knip die sundried tamaties en die basil in fyn stukkies by die mengel in.
• Gooi sout en peper by soos wat jy dit verkies.
• Verhit jou oond tot 200°C en sit die brood in.
• Die brood vat presies ‘n uur.
• As jy halfpad is, haal die brood uit en strooi die kaas oor. Mens gooi nie die kaas in die begin op nie, anders word dit te hard.
Bedien dit saam met braaivleis.
DUBBLE THE DELIGHT POTBROOD - 2 BREADS IN ONE POTJIE: [CAKE COOK]
MJ showcased is baking skills with two different beer pot breads in one pot, the dough gets divided with some folded aluminium foil (see picture), the one a Mexican bear bread and the other a seed loaf.
MEXICAN LOAF:
INGREDIENTS:
330ml warm beer
500g self raising flour
1 tin Rhodes Mexican style tomato, onion and green pepper.
5ml salt
WHAT TO DO:
Mix everything together into dough; make sure there are no more dry lumps in the dough.
SEED LOAF:
INGREDIENTS:
330ml warm beer
500ml self raising flour with bran (Sasco makes this)
5ml salt
¼ cap sunflower seeds
¼ cup raisins
¼ cup oats
¼ cup all bran flour
WHAT TO DO:
As with the Mexican bread, mix everything together.
HERE'S HOW:
Fold a piece of aluminium foil slightly lower that the height of pot you are going to bake it in, and double the width, (the thickness should be about 4 sheets thick) divide the pot in half with the foil, bending the edges to opposite sides (see photo). Spray the pot and foil with non stick spray or grease with butter. Add the dough to opposite sides of the foil and put the lid on top of the pot (MJ use a no. 10 flat pot (plat potjie) to bake his bread in.)
Put the pot on a braai tri-angle, put some coals under the pot, and put some coals on top of the lid of the pot, the coals should be hot enough to bake the bread, but be careful for to hot coals, the bread will take between an hour and a hour and a half, test the bread after an hour to see if it is ready.
One does need something to eat with the bread, and what better than sea food chowder, with lots of creamy sauce can you ask for, it just shouts “bread, more bread please!”
GARLIC FUCCATIA:
I had small piece of pizza dough left in the freezer, which I just defrosted, rolled out to about 1cm and then topped with onion slices, garlic and drizzled with olive oil and baked in a very hot oven for about 10-15 mins.
Drizzle with more olive oil before serving hot.
MY STEAMED BREAD: Yummy!
I used one cup of flour,
about 1/2 tbsp sugar,
pinch of salt and around 1/2 sachet yeast.
I added enough water to make a soft dough.
I messed around with rising and folding - probably 2 x 20 min intervals and then a 1hr rise before putting into a plastic bag and zapping in the steamer for 35 mins.
It's a small, manageable amount of bread - certainly two sandwiches worth.
STRAWBERRY GREEK YOGURT BANANA BREAD: [CLOSET COOKING]
Another great way to make quick breads a bit healthier is to use some whole wheat flour in place of regular flour and I normally replace about half of the flour with the whole wheat flour. In the end this Greek yogurt strawberry bread turned out just as good as the original sour cream version and even with the changes it was nice and moist and stayed that way for a few days before it was all gone. What a great way to enjoy a few summer breakfasts!
It goes great with melted butter for breakfast!
A moist, light and fluffy strawberry banana bread with Greek yogurt.
Servings: makes 1 loaf
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
INGREDIENTS:
•1 3/4 cups all-purpose flour
•1 teaspoon baking powder
•1/2 teaspoon baking soda
•1/2 teaspoon salt
•1/2 cup brown sugar
•3 large over-ripe bananas (mashed)
•2 eggs
•1 teaspoon vanilla extract
•1/2 cup Greek yogurt
•1 cup strawberries, sliced
WHAT TO DO:
1.Mix the flour, baking powder, baking soda and salt in a large bowl.
2.Mix brown sugar, bananas, eggs, vanilla extract, yogurt and strawberries in another large bowl.
3.Mix the dry ingredients into the wet ingredients.
4.Pour the mixture into a greased 9x5 inch loaf pan.
5.Bake in a preheated 350F oven until golden brown and a toothpick poked into the center comes out clean, about 60 minutes.
5 INGREDIENT HOMEMADE ENGLISH MUFFIN BREAD:
This recipe is so easy and delicious. Great for sandwiches, toasted with jelly, or even served with soup and salad. Thanks to Money Saving Mom, adapted from One Good Thing By Jillee.
INGREDIENTS:
•2½ cups warm water
•3½ teaspoons Active Dry Yeast (Can use rapid rise)
•1 Tablespoon salt
•1½ Tablespoons sugar (or raw sugar)
•5½ cups unbleached all-purpose flour
WHAT TO DO:
1.Preheat oven to 350 degrees.
2.Combine warm water, yeast, salt and sugar.
3.Stir with wooden spoon or with a Kitchen Aid Mixer using dough hook until the yeast is dissolved and the ingredients are mixed well.
4.Carefully measure flour and add to mixture.
5.Stir with wooden spoon, or mix together with Kitchen Aid stand mixer. The dough will begin to pull away from the sides of the bowl.
6.If you used rapid yeast skip down to dividing the dough into the loaf pans.
7.Put the dough in a warm place to let rise.
8.Cover with towel.
9.Let rise until doubled in size. (approx. 45 minutes)
10.Punch the dough back down with a wooden spoon.
11.The dough is very sticky.
12.Divide the dough into two greased loaf pans.
13.Let dough rise until it touches the top of the loaf pans.
14.Place loaf pans side by side in a preheated 350 degree oven for approx. 45 minutes. In my convection oven it took 30 minutes at 350 degrees.
15.Brush top with butter.
16.Cool completely before slicing.
MY WENK:
Kan as potbrood ook gebak word....heerlike tekstuur.
BEST AND EASIEST HOMEMADE ENGLISH MUFFINS:
INGREDIENTS:
1/2 cup non-fat powdered milk
1 tablespoon sugar
1 teaspoon salt
1 tablespoon shortening
1 cup hot water
1 envelope dry yeast
1/8 teaspoon sugar
1/3 cup warm water
2 cups all-purpose flour, sifted
1 teaspoon baking soda
Non-stick vegetable spray
SPECIAL EQUIPMENT:
electric griddle, 3-inch metal rings, see Cook's Note*
WHAT TO DO:
In a bowl combine the powdered milk, 1 tablespoon of sugar, salt, shortening and hot water, stir until the sugar and salt are dissolved.
Let cool.
In a separate bowl combine the yeast and 1/8 teaspoon of sugar in 1/3 cup of warm water and rest until yeast has dissolved. Add this to the dry milk mixture.
Add the sifted flour and baking soda to the wet ingredients and beat thoroughly with wooden spoon.
Cover the bowl and let it rest in a warm spot for 30 minutes. Preheat the griddle to 300 degrees F.
Place metal rings onto the griddle and coat lightly with vegetable spray.
Using #20 ice cream scoop, place 2 scoops into each ring and cover with a pot lid or cookie sheet and cook for 5 to 6 minutes. Remove the lid and flip rings using tongs.
Cover with the lid and cook for another 5 to 6 minutes or until golden brown.
Place on a cooling rack, remove rings and cool. Split with fork and serve.
COOK'S NOTE:
Small tuna cans with tops and bottoms removed work well for metal rings.
MY WENK:
Kan in 'n plat ysterpotpan ook gedoen word.
BIER BRAAIBROODJIES: [Deur Huisgenoot Digitaal]
Franse braaibrood en braaibroodjies in een, gemaak met bierbrood. Maar pleks van die brood in eier doop soos die Franse dit doen, word die eier by die vulsel ingemeng en die broodjies dan oor die kole gerooster.
Lewer 4-6 braaibroodjies
Bereidingstyd: 15 minute
Gaarmaaktyd:
Brood: 40-45 minute
Braaibroodjies: 10-15 minute
BIERBROOD:
500 g bruismeel
5 ml (1 t) sout
1 blik (340 ml) bier
1 blik (410 g) pitmielies, gedreineer
’n bietjie sout
VULSEL:
200 g gerasperde mozzarellakaas
2 eiergele
60 ml (¼ k) elk gekapte grasuie, basilie en pietersielie
60 ml (¼ k) sondroëtamatiepesto
sout en peper
olie vir smeer
MAAK DAN SO:
•Voorverhit die oond tot 180 °C.
•Spuit ’n broodpannetjie met kossproei.
1.Bierbrood:
Meng alles en druk in die broodpan. Bak 40-45 minute of tot ’n toetspen skoon uitkom. Keer op ’n 2.draadrak uit en laat heeltemal afkoel. Sny versigtig in skywe.
3.Vulsel:
Meng alles behalwe die pesto en geur met die sout en peper.
4.Smeer die broodskywe met die pesto, verdeel die vulsel tussen die helfte van die broodjiesnye en maak toebroodjies met die orige snye.
5.Smeer met die olie en braai op ’n rooster oor matige kole tot die kaas gesmelt en die broodjies goudbruin is. Sit dadelik voor.
DRIEKAAS BRAAIBROODJIES: [Deur Huisgenoot Digitaal]
Genoeg vir 6 mense
Bereiding: 15 minute
Gaarmaaktyd: 10-15 minute
BENODIG:
1 rooi-ui
2 tamaties
12 snye brood
100 g bokmelkkaas
100 g cheddar
100 g bloukaas
MAAK DAN SO:
1.Sny die ui in papierdun skyfies en die tamaties in dicker skywe. Pak dit op 6 snye brood.
2.Pak skywe van elke kaas op die ander 6 snye. Plaas die snye met uie en tamaties boop.
3.Braai op baie stadige kole tot die brood lekker bros is en die kaas begin smelt.
ROL BROODJIE: [LUZETTE LIEBENBERG JACKSON - BOEREKOS KOOKENGENIET]
BESTANDDELE:
1 pak deeg (ready made doug by kafee)
1 blikkie tamatie puree
250 g spekvleis
1 ui
375 ml gerasperde cheddarkaas
MAAK DAN SO:
Voorverhit oond tot 200°C.
Rol deeg uit.
Smeer tamatie puree oor deeg.
Braai spek en ui en smeer oor.
Sprinkel kaas oor.
Rol deeg in lengte op soos swiss rol.
Plaas in gesmeerde broodpannetjie en laat rys eers bietjie voor bak
Bak half ±30 minute.
Kan ook enige vulsel soos verkies gebruik.
BILTONG FLAT BREAD: [ROBERTSONS SPICE RECIPES]
1 hr 10 min cooking time
Serves 8
INGREDIENTS:
•Flour for dusting
•500 ml Cake Flour
•15 ml Robertsons Parsley
•15 ml Robertsons Garlic Salt
•10 g Packet Instant Yeast
•250 ml Warm Water
•100 g Sliced Biltong finely sliced
WHAT TO DO:
1.In a bowl mix together the flour, Robertsons Parsley, Robertsons Garlic Salt, yeast and warm water to form a soft dough.
2.Knead by hand for about 15 minutes .
3.Place the dough into a clean bowl and leave in a warm place to double in size .
4.Once risen knock back and add the biltong
5.Divide the dough into 8 portions .
6.Dust a surface lightly with flour, and using a rolling pin, roll each portion of dough into small, flat rounds about 15cm in diameter .
7.Dust off excess flour and place on a hot braai for about 1 minute.
8.Turn over and cook the other side.
MEXICAN CORNBREAD: [ROBERTSONS SPICE RECIPES]
50 min cooking time
Serves Makes 1 tray
INGREDIENTS:
•250 ml Flour
•250 ml Polenta
•15 ml Sugar
•15 ml Baking Powder
•5 ml Robertsons Crushed Chillies
•15 ml Robertsons Barbecue Spice
•3 Eggs lightly beaten
•30 ml Plain Yoghurt
•185 ml Milk
•60 ml Margarine melted
•185 ml Corn Kernels
•1 Small Red Pepper chopped
•6 Spring Onions chopped
•Robertsons Paprika
WHAT TO DO:
1.Combine dry ingredients and spices. Make a well in the center.
2.Add the eggs, milk, yoghurt and margarine, mixing well. Lastly stir in corn, peppers and spring onions.
3.Pour the batter into a greased 30 x 20 cm baking tray. Sprinkle with paprika. Bake for 35 minutes at 180°C.
4.Cool slightly and then turn out onto a board.
5.Cut into squares.
HOLIDAY BRAAI BREAD: [ROBERTSONS SPICE RECIPES]
Serves 6-8
INGREDIENTS:
•4 Eggs
•1x410 g Mild and Spicy CHAKALAKA
•500 g Self Raising Flour
•10 ml Robertsons Mixed Herbs
•10 ml Robertsons Chicken Spice
WHAT TO DO:
1.Beat eggs together in a mixing bowl until fluffy.
2.Stir in the Chakalaka, flour, herbs and chicken spice, stirring with a metal spoon until ingredients are just combined.
3.Pour into a greased loaf pan and bake for 35 minutes at 180 c or until cooked through.
4.This bread is best when eaten warm on the same day it is made.
EASY PAPRIKA AND CHEDDAR CHEESE LOAF: [ROBERTSONS SPICE RECIPES]
45 min cooking time
Serves 4-6
INGREDIENTS:
•350 g Cake Flour
•15 ml Baking Powder
•125 ml Hellman’s Mayonnaise
•225 g Cheddar Cheese
•5 Spring Onions Finely chopped
•10 ml Robertsons Paprika Paste
•2,5 ml Aromat
•200 ml Milk
•1 Egg
•Robertsons Cayenne Pepper
WHAT TO DO:
1.Preheat oven to 190°C
2.Thoroughly grease a loaf tin
3.Sift the flour and baking powder into a bowl
4.Add the mayonnaise, cheddar cheese, spring onions, Paprika Paste, Aromat, milk & egg and mix for half a minute until just combined – do not over mix!
5.Place the mixture into the loaf tin and smooth the top
6.Sprinkle with Cayenne Pepper
7.Bake for 30-35 minutes until well risen, golden brown and firm to the touch
8.Allow to cool before removing from tin
9.Cut into slices and serve warm .
BASIC SOURDOUGH BREAD: [FRESH LIVING]
Use unbleached flour for the starter dough, as the bleaching process can kill natural yeasts that are needed for fermentation.
Less than 1.5 hours
Serves: 4
INGREDIENTS:
2 cups water
2 cups sour dough starter
750 grams flour, white plus extra dusting
22 ml fine salt
WHAT TO DO:
•Mix water and sourdough starter in a bowl until well combined.
•Add flour, one cup at a time.
•When mixture firms up, tip onto a floured surface and knead for 2-3 minutes.
•Sprinkle dough with a little flour and allow to rest for 5 minutes.
•Flatten dough into a large disc and sprinkle with half the salt.
•Fold dough up into a quarter of its original size and flatten again.
•Sprinkle with remaining salt.
•Knead for 10 minutes until dough is smooth and springy.
•Place in an oiled bowl. Allow to rise for 2 hours in a warm place until a quarter larger.
•Knock dough back and divide into 2 balls. Shape into loaves and place in 2 x 30cm greased pans. Allow to rise again to same size as before.
•Make a few slashes on top.
•Preheat oven to 220°C.
•Place a roasting tray containing 11⁄2 cups boiling water in bottom of oven.
•Place bread pans in oven and close oven to trap steam.
•Bake loaves for 10 minutes.
•Reduce temperature to 200°C and bake for a further 25-30 minutes until done.
MARIE DU PLOOY'S APPLE BREAD: [FRESH LIVING]
You’ll never bake any other fruity bread after you’ve tasted this delicious, easy and inexpensive apple cake.
Serves:
IINGREDIENTS:
375 ml cake flour
10 ml baking powder
1 tsp PnP cinnamon
1/3 tsp pnp salt
250 ml brown sugar
4 large eggs
50 ml butter
10 ml honey
1 large apple, cored, peeled and grated
100 grams PnP mixed nuts, chopped
WHAT TO DO:
Sift dry ingredients into a large bowl.
•Combine eggs, butter, honey and grated apple.
•Add wet mixture to dry ingredients and fold until ingredients are combined.
•Pour batter into prepared loaf pan and scatter over half the nuts. Bake for about 40 minutes or until a skewer comes out clean.
•Place remaining nuts and extra honey in a pan and caramelise over a medium heat. Top cake with nuts.
SEED LOAF: [FRESH LIVING]
This classic South African bread is packed with heart-healthy seeds and fibre – and it’s low-GI too!
Less than 1 hour
Serves: 4
INGREDIENTS:
375 grams plain flour
375 grams wholewheat flour
200 grams rye flour
40 grams wheat bran
113 grams rolled oats
80 grams flaxseeds
75 grams pumpkin seeds
65 grams sunflower seeds
1 tbsp pnp salt
60 ml sugar
10 grams yeast
1.25 litres warm water
WHAT TO DO:
•Place flours, bran, oats and seeds in a large bowl and mix well.
•Mix salt, sugar, yeast and water together.
•Stir into dry ingredients and add a little more water if necessary.
•Spoon mixture into 2 x 30cm loaf pans and allow to rise in
•a warm place for 60-90 minutes.
•Preheat oven to 180°C.
•Sprinkle tops of loaves with extra seeds and bake for 45-60 minutes or until an inserted skewer comes out clean.
•Tip onto a rack and cool.
BRAAIBROODJIES WITH BOERENKAAS, PICKLED ONION AND PEACH CHUTNEY: [FRESH LIVING]
A truly South African classic!
Less than 45 minutes
Serves: 4
INGREDIENTS:
12 slices white bread
1/2 cup peach chutney
300 grams PnP gouda, grated
12 PnP pickled onion, thinly sliced
WHAT TO DO:
•Lay half the bread on a board and spread with chutney.
•Scatter over cheese and top with a layer of pickled onions.
•Sandwich together with remaining bread.
•Toast over low coals until cheese has melted. Alternatively, grill or dry-fry in a heavy-based pan.
SOFT HERBED ROOSTERBROOD: [ROBERTSONS SPICE RECIPES]
50 min cooking time
Serves 4
Culinary Tip:
Prepare, gather and have ready all your ingredients in front of you before you begin cooking – this is known as mis en place.
INGREDIENTS:
•400 g Cake Flour
•15 ml Baking Powder
•50 ml Skim Milk Powder
•2 ml Robertsons Atlantic Sea Salt
•5 ml Robertsons Thyme
•2,5 ml Robertsons Crushed Garlic
•100 g Margarine
•2 Eggs
•150 ml Cold Water
WHAT TO DO:
1.Place cake flour, baking powder, skim milk powder, salt, Robertsons Thyme, Robertsons Crushed Garlic and margarine in a bowl and using your fingertips work the margarine into the dry ingredients to form breadcrumbs.
2.Stir in the eggs and water, remove from the mixing bowl and knead into a stiff elastic dough on a lightly floured surface.
3.Divide into 10 equal pieces and shape into flat rounds.
4.Bake on a grill on the fire until crisp on one side then turn and bake on the other side until they sound hollow when tapped.
CHEESY GARLIC BREAD WITH HOME MADE HERBED MARGARINE: [ROBERTSONS SPICE RECIPES]
40 min cooking time
Serves 6
INGREDIENTS:
•1 Fresh French Loaf
•100 g Margarine
•15 ml Robertsons Origanum
•5 ml Robertsons Crushed Garlic
•250 ml Mozzarella Cheese Grated
WHAT TO DO:
1.Cut loaf into 2cm thick slices, making sure not to cut right through
2. In a bowl mix together the margarine, Robertsons Origanum, Robertsons Crushed Garlic and mozzarella cheese
3.Spread liberally on both sides of the slices
4.Wrap the loaf in two layers of tin foil and place onto the braai for 20-30 minutes.
MY WENK:
Sit sommer bietjie chilli vlokkies ook by, dis heerlik.
SKOONPA SE BUNNY CHOW HET MY OORTUIG: [by The Working Wife]
Vir jare wou ek niks weet van kerrie nie – veral nie kerrie en rys nie. As ek die woord kerrie hoor, dink ek onmiddelik aan ‘kermis-kerrie-en-rys’, die soort met die gemengde groente, maalvleis en ‘n druppel blatjang bo-op en afgerond met ….klapper!
My ma het ‘n liefde vir kerrie en rys (juis die kermis soort , net sonder die klapper) gehad en het ek dit ook nou net daai een keer té veel geëet – net soos wat ek voel oor die spaghetti met maalvleis en blikkie tamaties!
En tot twee jaar terug wou ek regtig nie veel weet van kerrie nie. Op my wittebrood het my man daarop aangedring dat ons Durban se bunny chow’s moet eet by glo een van die beste bunny chow restaurante daar. ..wel en na my branderige ondervinding moet ek sê ek geniet die tipe kerrie heelwat meer! Daarna is ek toe blootgestel aan my skoonpa se kerrie resep (hy het ook in Durban groot geword – so dit moes lekker wees) en so het my liefde hiervoor ook grooter geword. Maar jammer kermis-tannies julle sin is steeds nie vir my!
As julle lief is vir kerrie en ‘n nuwe resep wil toets….toets gerus dié een:
BENODIG:
1 kg lamsvleis OF hoender OF steak, in blokkies gesny
3 teelepels olie
2 gekapde uie
3 t borrie
2 t fyn gemmer
2 t fyn knoffel
2 t bruin asyn
1 t suiker
3 ½ koppies water
1 pakkie (50-100g ) tamatie purée
1 blikkie tamaties (fyn)
2 t blatjang
1 t Coriander spice
2-3 t warm (hot) kerriemengel
1 lourierblaar
1 t masalamengsel
½ t chilli speserye
¼ t kaneel
3 -4 groot aartappels (geskil en in blokkies gesny)
Sout na smaak
MAAK DAN SO:
1 Vars ongesnyde wit brood.
As jy al die bestandele gereed het, maak jy só:
1. Verhit olie in ‘n groot pan en meng kaneel, lourieblaar by.
2. Voeg kerry poeier, coriander, chilli, uie, borrie, gemmer en knoffel en roer en braai vinnig vir 4 –5 minute.
3. Meng die asyn, suiker, masala en blatjang in ‘n bak, en voeg by in pan by res van bestandele.
4. Voeg nou die vleis by en meng goed.
5. Sit deksel op en kook op matige hitte tot vleis gaar is en die olie bo begin ‘dryf’.
6. Gooi water by en laat nog kook op laer hitte (steeds met deksel)
7. Voeg tamatie purée, fyn tamaties en aartappels by.
8. Voeg coriander by as aartappels gaar is.
9. As die sous te dun is , meng ‘n lepel koekmeelblom in bietjie water in ‘n koppie en voeg by sous.
Sny brood in kwarte en hol bietjie uit. skep dan die mengsel in pan in en geniet.
*Bunny Chow word met die hande geëet en is baie lekker met ‘n lekker glas Coke of melkskommel!
JOGURT EN KRUIEBROOD: [SARIE - deur Herman Lensing]
Brood wat met jogurt gebak word, het ’n sagter en ryker tekstuur. Die brood bly ook langer vars danksy die ekstra vet in die jogurt.
genoeg vir 6 – 10
BENODIG:
45 ml heuning
100 ml louwarm water
250 ml laktosevrye jogurt
60 ml kanola-olie
10 g kitsgis
500 g (890 ml) koekmeel
10 g sout
50 ml gemengde vars kruie (tiemie, origanum, koljander)
MAAK DAN SO:
Plaas heuning, water, jogurt en olie in bak van elektriese menger. Voeg res van bestanddele by en meng tot stywe, kniebare deeg vorm. Knie 5 – 8 minute of tot die deeg glad is. Plaas deeg in skoon bak wat met olie gesmeer is. Maak bak toe met kleefplastiek en laat rys 30 – 40 minute op warm plek tot dubbel in volume. Verdeel deeg in 12 porsies en rol in ronde balle met handpalms. Spuit ’n broodpan van 20 x 10 cm met kleefwerende kossproei. Pak rolletjies styf teenmekaar in pan en laat weer rys op warm plek tot dubbel die volume. Verhit intussen die oond tot 180 °C. Bak 25 – 30 minute of tot rolletjiebrood goudbruin en gaar is. Laat afkoel op afkoelrakkie en sit voor met goeie olyfolie en balsemasyn.
DADELBROOD:
Altyd lekker met dik botter op. 'n Konfytjie daarby ook nie te sleg nie!
BENODIG:
2 kop. meelblom.
2 eiers.
1/4 lb. botter.
1/2 lb. dadels.
1 kop. kookwater.
sout.
1 kop. suiker.
2 tl. koeksoda.
1 tl. vanielje.
MAAK DAN SO:
Gooi kookwater oor botter, suiker, dadels, koeksoda en sout. Laat afkoel. Voeg eiers heel by. Roer meel in. Bak vir 'n uur by 180°C.
WENK:
Jy kan ook gekapte neute byvoeg, altyd baie lekker saam met dadelbrood.
Kan ook soos 'n potbrood gebak word of in jou mikrogolf by die kamp
Anders bak dit by die huis en neem gerus saam kamp toe.
DIE ALLERLEKKERSTE ROSYNEBROOD:
BENODIG:
1 pakkie Bruismeel
1x250 g pitlose rosyne
1 houertjie karringmelk
2 eetl. suiker
2 gelyk teelepels bakpoeier
knippie sout
MAAK SO:
Stel oond op 180ºC. Sif droë bestanddele saam, meng suiker saam, gooi rosyne by en voeg die karringmelk by. Ek skud altyd die kartonnetjie agterna met 'n bietjie melk uit. Meng deeglik met houtlepel. Skep uit in gesmeerde broodpannetjie en bak vir een uur. Keer uit en laat afkoel.
WENK:
Hierdie broodjie is 'n wenner. Soos met alle kitsbrode, is dit op sy lekkerste op die eerste dag.
Bak gerus op die potbrood manier by die kamp.
KNOFFELRING: [uit PETERJASIE]
KNOFFELSOUS:
180 ml ( ¾ k) Botter, gesmelt
3 knoffelhuisies fyngedruk of 1 ½ t voorbereide knoffel
25ml (5 t) vars gekapte pietersielie
10 ml (2 t) gemengde droeë kruie
BROOD:
2 ekstra groot eiers
25ml (5 t) olie
500 ml ( 2 k) louwarm water
60ml ( ¼ k ) suiker
1 pakkie ( 10gr) kits- droeë gis
1 knoffelhuisie fyngedruk
Knippie gemmer
Knippie sout
5 x 250ml (5k) Koekmeelblom
MAAK SO:
Voorverhit die oond tot 190° C ( 375° F)
Bespuit pan met kleefwerende kossproei van 23cm deursnee
Meng al die bestanddele vir die knoffelsous in `n kastol tot margarine gesmelt is en hou eenkant.
Klits die eiers, olie, water en suiker saam. Meng die res van die droeë bestanddele in `n groot mengbak Voeg nou die watermengsel by en meng tot `n sagte deeg. Knie die deeg vir 10 minute lank tot glad en elasties. Bedek met bespuite kleefplastiek en laat rys tot dubbel die grootte (1 uur). Verdeel die deeg in twee. Rol 12 ewe groot bolle van elke deel. Rol al die bolletjies in die knoffelsous en pak in voorbereide pan. Gooi die res van die knoffelsous bo-oor. Bak omtrent 36-40 minute tot gaar of mooi bruin bo-op.
Dien louwarm op saam braaivleis.
BRAAIVLEISBROODJIE: [uit PETERJASIE]
BENODIG:
500ml fyn gerasperde wortels
425ml kookwater
30ml olie
15ml heuning
500ml mieliemeel
2ml rooipeper
5ml sout
4 ekstra groot eiers, geskei
MAAK SO:
Voorverhit die oond tot 180°C en voer twee broodpannetjies se bodem met bakpapier uit.
Smeer of spuit die pannetjies.
Meng wortel, kookwater, olie en heuning.
Sif mieliemeel, peper en sout saam en voeg by die wortelmengsel. Klits eiergele en voeg by die mengsel.
Klits eierwitte tot stywepuntstadium en vou dit liggies in by die mengsel.
Skep mengsel in pannetjies en bak 45-50 minute.
GEGEURDE POTBROOD: [uit KOOK EN KLETS]
BENODIG:
500 gr bruismeel
1 pakkie beestertsoppoeier
rooipeper
250 ml gerasperde Cheddarkaas
500 ml karringmelk / maas/ suurmelk
MAAK SO:
1. Meng alles en skep in gesmeerde platboompotjie.
2. Bak 1 uur tussen kole of 45 min in oond by 180°C.
LEMON THYME BREAD: [ from Taste of Home]
Cook time: 50 mins
Total time: 50 mins
Serves: 1 loaf
INGREDIENTS:
•½ cup butter, softened
•¾ cup sugar
•1 egg
•½ cup buttermilk
•½ cup sour cream
•1-3/4 cups all-purpose flour
•2 tablespoons minced fresh thyme
•1 tablespoon grated lemon peel
•½ teaspoon baking soda
•¼ teaspoon salt
WHAT TO DO:
1.Preheat oven to 350 degrees.
2.In a large mixing bowl, cream together butter and sugar.
3.Add egg and continue to mix until combined.
4.In a smaller, separate bowl, whisk together buttermilk and sour cream.
5.In another bowl, whisk together flour, thyme, lemon peel, baking soda and salt.
6.With the mixer on low, add half of the flour mixture. Follow with half of the buttermilk mixture and continue to beat until combined. Repeat with remaining ingredients, scraping the side of the bowl as needed.
7.Pour batter into a greased 8-in. x 4-in. loaf pan.
8.Bake for 40-50 minutes or until a toothpick inserted near the center of the bread comes out clean. Remove from oven and allow to cool for 10 minutes before removing from the pan and transferring to a wire rack to continue cool.
PUMPKIN BREAD WITH GOLDEN RAISINS AND HAZELNUTS: [THE COOKING BRIDE - LISA B]
Cook time: 1 hour
Total time: 1 hour
Serves: 8
INGREDIENTS:
•1½ cups flour
•½ teaspoon salt
•1 teaspoon soda
•1 cup sugar
•½ cup chopped hazelnuts
•½ cup golden raisins
•½ cup mayonnaise
•1 cup canned pumpkin
•½ cup melted butter
•2 eggs
•1 teaspoon vanilla
WHAT TO DO:
1.Mix first six ingredients in a large mixing bowl. Combine remaining ingredients in a second bowl. Mix thoroughly. Add wet ingredients to dry ingredients and mix until dry ingredients are just moistened.
2.Pour batter into a bread pan. Bake at 350 degrees for approximately 1 hour or until a toothpick inserted near the center comes out clean. Remove from oven and allow to cool in pan for 10 minutes. Remove bread from pan and allow to cool on a wire rack.
Makes 1 loaf
NOTES:
Baked bread can be wrapped in both plastic wrap and aluminum foil and frozen for up to six months.
JIMMY'S CHEESY CREAMY SAUCY GARLIC ROLLS:
INGREDIENTS:
SAUCE::
1 tub fresh cream
2tsp chopped fine garlic + 3Tlb garlic butter
1/4 teaspoon salt to taste
1/2tsp black pepper
1/2tsp ground green chillies
1/4tsp parsley & a dash of paprika and mixed herbs.
Can add 1/4tsp mazeina to thicken sauce slightly.
Boil above till thickens slightly.
WHAT TO DO:
Slit diagonals on top of rolls, and pack into oven tray and fill with sauce between slits and over. Grill in oven till rolls get crispy on da out side. Top with mozzarella cheese and put in oven againn for short while till cheese just melts. Slit diagonals on top of rolls, and pack into oven tray and fill with sauce between slits and over. Grill in oven till rolls get crispy on da out side. Top with mozzarella cheese and put in oven againn for short while till cheese just melts.
UIESOPBROODJIE:
[nie nodig om te laat rys nie]
BENODIG:
500 gram "self raising flour"
500 ml karringmelk
1 pakkie wit uie sop
1 koppie gerasperde kaas
MAAK SO:
Meng alles saam, sit in pannetjie en bak in oond vir 1 uur by 180º.
HENTIESBAAI SE TUISGEBAKTE BROOD:
[My persoonlike gunsteling]
Hierdie resep het ‘n wonderlike Tannie van Gansbaai vir ons gegee op Hentiesbaai van alle plekke. Dit is ‘n baie maklike resep wat geen geknieëry nodig nie maar smaak soos my skoonma se tuisgebakte brood van ouds. Die enigste probleem is dat hierdie broodjie gewoonlik nie die aand uitsien nie. As jy dus brood vir more ook wil hê moet jy maar twee bak.
BENODIG:
500g wit broodmeel (Jy kan ook 250g bruin broodmeel en 250g wit broodmeel as alternatief gebruik, net vir ‘n bietjie afwisseling. Die foto hierbo is geneem van so ‘n broodjie)
2 eetlepels suiker
Sout na smaak (1½ -2 teelepels sout)
1 pakkie droë gis (10g)
± 2 koppies lou water
MAAK DAN SO:
Meng droë bestanddele. Voeg dan stadig die lou water by terwyl jy verder meng. Die deeg moet stewig wees nie te pap nie anders loop dit oor wanneer jy dit bak. Plaas die deeg in ‘n goed gesmeerde 22cm lang broodpan en laat staan vir ± 1 uur om te rys.
Mooi gerys en reg vir die oond
Bak vir ± 1uur in ‘n staal bakoondjie (ons een kom van Pioneer Plastics in Rosslyn, Pretoria, maar jy kan hulle ook by Makro of die meeste 4x4 winkels koop), ja ek weet dit klink snaaks maar dit is die regte maatskappy) met kole onder (10 brikette) en kole bo op die deksel (8 brikette). Ek grawe gewoonlik ‘n mooi reghoekige gat in die grond waarin die bakoondjie net mooi pas. Dit verhoed dat die wind die hitte weg waai en dat jy altyd dieselfde bak omstandighede sal hê. Ek plaas dan ook twee brikette aan weerskante van die oondjie tussen die sykante van die gat en die lang sykante van die oondjie.
Om die broodjie maklik uit die pannetjie te kry dop ons die pannetjie om op ‘n skoon afdroog doek en plaas dan ‘n nat opwaslap oor die warm pannetjie. Die brood sal so effens sweet en dan gly hy sommer uit die pannetjie na ‘n minute of twee.
Hermien maak gewoonlik voor ‘n lang reis ‘n paar plastiese sakkies met droë bestandele in die regte mate gemeng reg, sodanig dat ons slegs die pakkie droë gis en die lou water moet byvoeg net voor ons die broodjie wil bak. Dit neem minder plek in beslag en maak dit sommer baie makliker vir myself as dit my taak is die aand vir broodbak. Ek hoef dus nie die resep te onthou nie.
‘N GROWWE SAAD BROODJIE: [ASPIN ADVENTURES]
Ons laaste broodjie is ‘n Snowflake resep en die droë beslag koop jy sommer klaar gemeng in ‘n pakkie van die rak af.
BENODIG:
Hier volg die resep soos ook agter op die pakkie:
500g Snowflake “Seed Loaf, EasyMix”
2 eksta groot eiers
500ml karringmelk
MAAK SO:
Gooi die inhoud van die pakkie droë bestandele in ‘n mengbak, voeg die twee eiers by en meng dan geleidelik die karringmelk in. Plaas die deeg nou in ‘n goed gesmeerde 22cm broodpan. Hierdie broodjie het nie nodig om eers te rys nie en kan dus direk in die Pioneer Plastics of ‘n soortgelyke oondjie gaan met sy 10 kole onder , 8 kole bo en twee kole aan weerskante van die oondjie, in sy gat in die grond. Hierdie broodjie behoort so na 60 minute gereed te wees.
Eiers is enige plek in Afrika te koop of te ruil, net nie in die woestyn nie, want almal hou hoenders aan vir eiers en proteïne.
Van dit . . . . .
. . . . . na dit in bietjie meer as ‘n 1 uur in die bos.
(Met die hulp van ‘n bietjie appelkooskonfyt en gerasperde kaas natuurlik.)
Die rede vir vier brood resepte is omdat jy darem so nou en dan iets anders wil probeer of 'n broodjie maak vir 'n spesiale geleentheid langs die pad. As jy 8-10 weke op reis is en nie gereeld 'n winkel kan besoek nie is 'n bietjie afwisseling van spyse darem maar lekker.
Bogenoemde resepte kan ook by die huis in ‘n gewone oond gebak word as jy tuis wil braai. Die bak tye in die resepte bly dieselfde met die oond reeds warm op 180 oC.
HONEY BREAD: [PICK N PAY RECIPES]
Recipe as cooked by Cooking Soul on Ultimate Braai Master Season
Less than 1.5 hours
Serves: 4
INGREDIENTS:
3 cups flour
5 ml salt
10 grams instant yeast
15 ml canola oil
50 ml honey
375 ml lukewarm water
WHAT TO DO:
•Sift together the flour and the salt and add the yeast. Pour the lukewarm water, oil and honey into a separate bowl, stir it around a bit then mix it into the flour until the dough is firm, but elastic. If the dough feels too wet, sprinkle some flour onto it. Scoop the dough into a greased potjie pot, cover with cling film and let it sleep in a nice warm spot. Once the dough has doubled in size, it’s ready to bake.
•You can either opt to bake the bread in your oven (in a greased tin at 180°C for about an hour) or if you’re on a camping trip in the great outdoors, do it directly on medium hot coals, by placing the pot on top of the coals, putting on the lid and placing a few embers on top of the lid to create an all-round oven effect.
•Cooking SouL say that if you want a bit of a crunch in the bread, you can also add a cup of plain muesli or oats to the dough, but it’s up to you.
•This is the kind of bread that you eat piping hot with generous lashings of butter.
BROOD MET 'N KAASKAPPIE: [Deur Huisgenoot Digitaal]
Hierdie brood is heerlik warm of koud met botter of ander smeer op.
Genoeg vir 8-10 mense
Bereiding: 20 minute
Gaarmaaktyd: sowat 1 uur
Staantyd: 1 uur
BENODIG:
2,5 kg koekmeel
2 pakkies (15 g elk) kitsgis
2 pakkies (60 g elk) wituiesop
10 ml (2 t) droë pietersielie
15 ml (1 e) sout
2 liter louwarm water
500 ml (2 k) cheddarkaas, gerasper
ekstra meel
MAAK SO:
1.Meng die meel, kitsgis, 1 pakkie sop, pietersielie en sout goed.
2.Giet die louwarm water by die meelmengsel en roer tot goed gemeng. Knie sowat 5 minute.
3.Laat sowat 30 minute staan sodat die deeg kan rys.
4.Knie die deeg af, vorm ’n groot bal en sit dit in ’n gesmeerde platboompot. Laat sowat 30 minute rys.
5.Sprinkel die ander pakkie sop en kaas oor. Smeer die deksel en maak die pot toe.
6.Bak die brood op matige kole en sit ook ’n paar kole op die deksel. Bak sowat 1 uur of tot gaar. (Bak die brood in ’n voorverhitte oond teen 200 °C indien verkies.
BUNNY CHOW MET LENSIEKERRIE: [Deur Huisgenoot Digitaal]
BENODIG:
250 g bruinlensies, afgespoel
sout en peper
2 uie, gekap
2-3 knoffelhuisies, fyn gedruk
olie
250 g knopiesampioene, gehalveer
45 ml (3 e) masala
5 ml (1 t) fyn komyn
1 blik (400 g) tamatiesmoor
45 ml (3 e) gekapte koljanderblare
4 witbroodrolletjies, koppe afgesny en uitgehol
MAAK SO:
1.Kook die lensies sag. Dreineer en geur met die sout.
2.Soteer die uie en knoffel in olie tot sag. Voeg die sampioene by en braai.
3.Roer die speserye en tamatiesmoor by en geur met sout en peper. Kook tot dit nie meer waterig is nie.
4.Voeg die lensies en amper al die koljander by. Laat prut.
5.Skep in die broodjies. Sprinkel die res van die koljanderblare voor.
6.Sit voor met uie-en-tamatiesambal en komkommerjogurt
POT BREAD IN 3 EASY STEPS: [Posted by Vasti in Food Blog]
One thing that always makes a house smell wonderful is the smell of fresh bread being baked.
Having guests over for a braai, fondue or just a cup of soup this cold winter?
Here is a quick and easy receipy for you to make a Pot Bread to accompany any meal.
INGREDIENTS:
1 Basic Dough
Oven ready at 200°C.
Any pot that is usable on a braai
WHAT TO DO:
Step 1: Take the dough, shape into a ball and place in greased pot, slightly flatten the top and place in warm area to rise in pot until double its current size.
Step 2: Bake your Pot Bread in preheated oven for 30 – 35 minute at 200°C until golden brown
(Can also be bake on a coal fire for 30 - 35 Minute)
Step 3: To give your Pot Bread a beautiful golden brown shine, brush it with melted margarine.
HINT:
To make you pot bread a bit more interesting:
Mix you choose of whole corn or already fried bacon in with your dough before allowing it to rise.
HAWAIIAN HAM AND CHEESE SANDWICHES aka: Tailgate Sandwiches: [PIPEANDDEBBIE.COM]
Servings: 20
Ready in: 45 minutes
INGREDIENTS:
20 small Hawaiian sweet rolls, cut in half crosswise
500g - 1kg deli black forest ham, sliced
20 slices provolone cheese
8-oz. container spreadable cream cheese
½ cup (1 stick) butter, melted
1 tablespoon yellow mustard
1 tablespoon Worcestershire sauce
2 tablespoons dried minced onions
¼ cup grated Parmesan cheese
2 tablespoons poppy seeds
WHAT TO DO:
1. Preheat oven to 350 degrees F. Coat a 9x13 baking dish with cooking spray. Line the
bottom of the pan with the bottom halves of the sweet rolls. Top with the ham, then the
provolone cheese slices. Spread the cream cheese onto the bottoms of the sweet roll tops
and place them in a layer on top of the cheese.
2. In a medium bowl, combine the butter, mustard, Worcestershire sauce, onions and
Parmesan cheese. Mix well and pour evenly over tops of the sandwiches. Sprinkle the
poppy seeds over the top. Cover with aluminum foil and bake in the preheated oven for 25
minutes, or until warmed through. Cut at the seams with a knife and serve warm.
CAMPING WEEKEND: [INA PAARMAN RECIPES]
FIRE GRILLED TOMATO BREAD WITH BILTONG:
Serves 6
I have never seen anybody walking away from these delicious nibbles. Don't be shy with the olive oil!
YOU NEED:
1 long French loaf
olive oil
Ina Paarman's Meat Spice
± 125 g pack Ina Paarman's Tomato Pesto
± 150 g finely sliced game biltong
WHAT TO DO:
Cut the French loaf lengthways into two. Brush the cut sides generously with olive oil, sprinkle lightly with Meat Spice. Toast the cut sides of bread on the grid over the fire. Spread with Tomato Pesto. Cut warm bread on the diagonal, into ± 7cm lengths. Top each slice with a generous helping of biltong.
HIGHVELD RYE BREAD: [Posted by Daily Dose of Fresh]
INGREDIENTS:
4 cups of flour
75 ml brown sugar
2 envelopes of instant yeast
1 tbs salt
1tbs of unsweetened cocoa powder
1 teaspoon coffee granules
2 tbs Canola oil
2 cups of rye flour
2 cups warm water
WHAT TO DO:
In a large bowl combine 2 cups of flour, sugar, cocoa and undissolved yeast and salt. Mix the coffee with the warm water and add with the oil to the dry mixture, mixing it either by hand or by electric mixer. Stir the rye flour in with a spoon and and the remaining flour to form a soft dough. Knead on a floured surface for 10 minutes until smooth and elastic. Let the dough rest for 10 minutes. Divide dough into two and form into a oval shaped bread, cover and let the bread rice until doubled in size (about an hour). With a sharp knife make slashes in a criss-cross fashion on top of each loaf. Bake in a preheated oven at 180 degrees until golden brown.
COURGETTE AND WALNUT LOAF: [SPAR RECIPES]
Prep Time: 15 minutes
Plan a day out in the country with your family; include a few home-made items such as this delicious bread, pop into SPAR and top up with a few extras and be on your way.
INGREDIENTS: [1 loaf]
YOU NEED:
BOWL 1:
•750 ml whole-wheat flour (450 g)
•250 ml SPAR cake flour (120 g)
•5 ml bicarbonate of soda
•5 ml ground nutmeg
•finely grated rind of a lemon
•5 ml salt
•100 g walnuts, chopped (optional)
BOWL 2:
•250 g grated unpeeled, trimmed courgettes (approx 7 small size)
•50 ml SPAR canola oil
•2 SPAR large eggs
•175 ml SPAR plain low-fat yoghurt
WHAT TO DO:
1. Pre-heat oven to 180 º C. Grease a medium loaf pan.
2. Mix the Bowl 1 and Bowl 2 ingredients separately.
3. Pour one into the other, and combine evenly.
4. Spoon into the loaf pan, and bake in the pre-heated oven for 1 hour or until an inserted skewer comes out cleanly.
Hints and Tips
Use this mixture and spoon into muffin pans instead and bake for 25 minutes.
CHORIZO BROOD: [SARIE RESEPTE]
BESTANDDELE:
200g Bruismeel
3 Eiers
100ml Druiwepit olie
100ml Lae vet melk
1 t Bakpoeier
¼ t Neutmuskaat
½ t Grof gemaalde swartpeper
1 Chorizo wors, vel verwyder
2 Pere, geskil en in blokkies gesny
MAAK SO:
•Klits eiers, olie en melk saam.
•Meng meel, bakpoeier, neutmuskaat en peper saam.
•Meng by nat bestanddele. Meng pere by.
•Skep helfte van beslag in ’n broodpannetjie.
•Plaas chorizo wors bo-op. Skep res van beslag bo-oor en maak gelyk.
•Bak in oond teen 180˚C vir 45 minute. Laat afkoel.
STUFFED SPIRAL BREAD: [Sharon Glass]
BREAD DOUGH:
200g flour
1 sachet (10g) instant yeast
pinch of salt
30ml olive oil
175ml warm water
WHAT TO DO:
Mix the dry ingredients together. Whisk the olive oil and warm water together and add to dry
ingredients. Mix to form a dough. Then knead well until dough is smooth. Place in an oiled bowl,
cover with glad wrap and a cloth and leave to rise for at least 1 hour.
FILLING:
1 onion, finely chopped
5ml minced garlic (optional)
45ml olive oil
1 x 750ml bottle passata (crushed and strained tomato sauce) or 2 tins chopped tomatoes
strong grated cheese (such as cheddar, haloumi)
olives and anchovies (optional)
WHAT TO DO:
Sauté the onion and garlic in a large pot with a little olive oil. When softened, add the passata (or
tomatoes) and cook on gentle heat uncovered until very thick (at least 1 hour). Season to taste
with sugar, salt and pepper. Allow to cool.
TO ASSEMBLE:
Roll out the dough. Spread with tomato sauce. Top with a little grated cheese,
olives and anchovies if desired.
Roll up the bread and place on a lined baking sheet. Make some diagonal slits in the top of the
bread. Sprinkle with more cheese and brush with a little tomato sauce.
Bake in preheated 200°C oven for 20-30 minutes or until golden.
* NOTE:
The bread may be reheated very successfully. It may also be sliced and then baked to
crisp it.
BROODROLLE: [Corna Norval - beproef]
BESTANDDELE:
5 koppies meel
3 eetlepels suiker
3 eetlepels margarien
1 eier
1 koppie melk
1 pakkie kitssuurdeeg
1 hoogvol teelepel sout
MAAK SO:
Verwarm melk en suiker en margarien totdat margarien gesmelt is. Laat afkoel. Voeg dan eier by en klits goed.
Voeg suurdeeg, 1 teelepel suiker en sout by koekmeel. Voeg eiermengsel by en knie. Voeg nog water by indien nodig. Laat rys totdat deeg verdubbel.
Maak op en sit in pan. Laat weer rys voordat bak. Bak by 180ºC.
JALAPENO CHEDDAR HAMBURGER BUNS: [Posted By justputzing]Jalapeno Cheddar Hamburger Buns (Adapted from Confections of a Food Bride)
INGREDIENTS:
•1 package (2 1/4 tsp) yeast
•1 cup lukewarm water
•2 Tbsp oil (vegetable, canola, or olive — I used garlic-infused olive oil)
•2 large eggs
3tbsp sugar
•3 1/4 cups flour
•1 tbsp salt
•1 packed cup cheddar cheese, grated
•2 large jalapenos, seeded and chopped
WHAT TO DO:
1.Add warm water to the bowl of your mixer or bread maker and sprinkle the yeast over top. Let sit 10 minutes, until frothy.
2.Add the, oil, 1 egg, and sugar to the bowl.
3.Add the flour, salt, cheese, and peppers and mix on medium-low speed with the hook until the dough holds together, about 2 minutes. Increase speed to medium and knead the dough for 5 minutes.
** If you have a bread-maker, just set it to “dough” mode and press Start. My machine’s dough mode is automatically set to 1hr 30 min to allow for the first rise, but I removed my dough after the kneading stage (about 15 mins).
4.Transfer the dough to a large bowl that has been lightly greased with oil.
5.Cover it with a damp towel and let rise in a warm place until doubled in bulk, 1-1 1/2 hours.
6.Line a baking sheet with parchment.
7.Turn the dough out onto a lightly floured surface.
8.Divide the dough in half and then cut each half into 4 pieces.
** I just used a sharp knife to cut my dough into pieces.
9.Roll each piece of dough into rounds and flatten with the palm of your hand onto the baking sheet; placing buns about 1/2-1 inch apart.
10.Cover buns with a damp towel and let them rise for another 20 minutes + oven preheating time.
11.Preheat oven to 350.
12.Whisk the remaining egg with 1 tbsp water to form an egg wash.
13.Brush the buns with the egg wash and bake for 20 minutes, until golden brown.
14.Let cool 10 minutes before slicing and serving.
15.Enjoy with hamburger recipe of choice.
** The burgers pictured above are turkey burgers with raw onion, grated cheddar, and baked bacon.
GEEN NONSENS AARTAPPELBROOD:
BENODIG:
1 koppie kapokaartappels, 2 eiers geklits, 1/2 koppie sagte botter, 1/2 koppie suiker, 1 teelepel sout, 1 pakkie kitsgis, 1/2 koppie warm water, 5 koppies koekmeel.
MAAK SO:
Meng die aartappels, eiers en botter saam.
Meng dan die gis, suiker, sout en warm water by die aartappel mengsel.
Meng genoeg meel by sodat die deeg geknie kan word.
Knie die deeg tot glad en elasties.
Sit dit dan in ‘n gesmeerde bak, bedek en laat tot dubbel die volume rys.
Nadat die deeg gerys het, knie die deeg af en totdat al die borrels uit is.
Deel die deeg in twee en sit in twee gesmeerde broodpanne, laat weer tot dubbel die volume rys, bak vir 40 minute in oond van 180 grade C of totdat die brood hol klink as jy daarop klop.
NO KNEAD POTATO BREAD: [THIS DAME COOKS]
INGREDIENTS:
2-1/2 cups tepid water
2 tsp salt
2 tsp yeast
4 cups all-purpose flour
1/2 cup instant potato flakes (1 cup mashed boiled potatoes)
WHAT TO DO:
Pour water into a 2 quart casserole (oven-proof with a cover) or non-stick stock pot.
Add yeast and let bloom.
Add salt, flour and potato flakes.
Stir with a wooden spoon until combined.
The dough will look rough.
Cover and let proof 10-13 hours or at least overnight.
Stir down dough with a wooden spoon and pour into a lightly greased 5″X9″ loaf pan.
Let rise until double or slightly above the rim of the pan.
Dust with a bit of flour.
Bake in a preheated 180°C. oven for 50 minutes.
Remove from pan to cooling rack.
APPLE BANANA BREAD: [homemaking mom]
INGREDIENTS:
2 ripe bananas
2 or 3 peeled, chopped apples
1 c. sugar
1 egg
1 stick butter
2 c. self-rising flour
1 tsp. vanilla
2 tsp. ground cinnamon ( I would put at least this much, possibly a little more)
WHAT TO DO:
Mix sugar, eggs and butter.
Add mashed bananas.
Add vanilla and flour.
Fold in chopped apples.
Fill greased bread pan and bake at 180°C for approximately 45 minutes to an hour (depending on your oven). I periodically checked how done the bread was by sticking a fork in it and seeing if it came out clean or still had dough on the prongs.
Be sure not to over bake.
HEMELSE KAASBROOD: [BAK EN BROU]
My ma het baie hierdie brood gebak as ons gebraai het, dis vinnig en baie smaakvol!
BESTANDDELE:
Lewer een brood
500g bruismeel
500ml karringmelk
5ml sout
375ml gerasperde cheddar
1t gedroogde pietersielie
5ml mosterd poeier
5ml Aromat
½ pakkie dik wit uiesop
MAAK SO:
Meng al die bestanddele saam 1k kaas.
Gooi in ’n broodpan.
Strooi die res van die kaas bo-oor en bak in ’n voorverhitte oond van 190°C vir 45min.
Wag totdat die brood afgekoel het voordat hy uitgekeer word.
Hy moet heeltemal op kamertemperatuur wees voordat hy voorgesit word.
Bedien saam botter.
BAGUETTE: [FRANSEBROOD] [BAK EN BROU]
Dis ’n brood wat ek begin eet het in Engeland. Ek het baie oggende een gaan koop by Tesco en ham en kaas op dit gesit vir ontbyt. Noudat ek terug in Afrika is, is dit nie die norm om lekker baguettes in die supermark te koop nie en min resepte proe naby aan die regte ding. Of dit moet gestoom word of die brood is baie swaar en smaakloos nadat dit gebak is. Die resep is die beste wat ek al probeer het sonder die luuksheid van ’n professionele oond of Franse meel.
Dit vat lank ja en baie kere wanneer ’n brood soveel keer moet reis en geknie moet word sien meeste vrouens nie kans nie. Die lekker ding is die brood doen meeste van die werk so jy kan jou huishoudelike takies maklik om dit inwerk. Ek was baie in my skik nadat ek die brood gebak het en het dit dadelik met botter en konfyt geëet en dit was wonderlik!
BESTANDDELE:
Lewer 2 groot brode
330ml louwarm water
5g of halwe pakkie kitsgis
5ml sout
10m heuning
15ml olyfolie
500g koekmeel
MAAK SO:
Meng die gis en louwarm water tot heeltemal opgelos. Voeg die sout, heuning en olie by en klits.
Voeg die meel bietjie vir bietjie by en klits. Wanneer die beslag te taai word gebruik ’n hout lepel. Voer ’n mengbak met olie uit en plaas die deeg daarin, bedek met plastiek en los in ’n warm plek om te reis vir 30min. Knie dan af. (Hy moet drie keer reis en drie keer af geknie word.)
Verdeel de beslag in twee en rol uit met ’n koekroller. Vou die punte na die middel totdat die deeg weer ’n bal vorm. Rol nou in ’n lang ovaal (sowat 40cm) en plaas in ’n pan wat gespuit is en bestrooi is met meel. Sny vier kepe met ’n skerp mes skuins oor die deeg en sif ’n bietjie mel daaroor. Sorg dat beide deeg rolle vêr genoeg van mekaar is omrede hul weer gaan verdubbel. Laat die twee deeg rolle in ’n warm plek vir 40minute staan tot verdubbel het in grootte. *Die brode gaan nie rys in die oond nie a.g.v. die hoë temperatuur en die gis, so maak seker hy is groot genoeg na jou smaak voordat jy hom in die oond sit.
Bak in die voorverhitte oond vir 20minute teen 220°C vir ’n goudbruin smullekker tuisgemaakte baguette!
CAMPFIRE BREAD: [DAILY MAIL - By Catherine Hill]
There's nothing more satisfying than making your own bread - and tucking into this crusty wholemeal loaf while it's hot will be a real treat.
Upper crust: Making this wholemeal loaf from scratch is well worth the effort
MAKES 1 LOAF
INGREDIENTS:
•200g (7oz) wholemeal flour, plus extra for dusting
•200g (7oz) plain flour
•1tsp salt
•1tsp bicarbonate of soda
•1tsp cream of tartar
•1tsp sugar
•300ml (10fl oz) milk
WHAT TO DO:
Prepare the barbecue or fire before baking with plenty of coals or wood.
To cook the bread, you'll need a large deep pot with a lid, a trivet to sit the pot on (you could use a scrunched up ring of foil if you don't have one that'll fit) and a 20cm (8in) shallow cake tin lined with foil.
Place the pot with the trivet directly in the hot coals and build the coals up around the pot and place some on the lid. Allow the pot to heat up for about 5 minutes.
Combine all of the dry ingredients in a large bowl and stir in enough milk to make a soft, but not too sticky dough. With floured hands, quickly shape into a round, scatter the top with wholemeal flour and cut a cross in it. Place in the cake tin and carefully lower into the preheated pot. Cover and bake for 20 minutes.
Keep checking the bread and, if it looks like it's browning too quickly, remove the embers from the lid and sides. If that doesn't cool things down, remove the pot from the embers for 5 minutes.
When the bread is cooked it should sound hollow when tapped.
EASY ENGLISH MUFFINS FROM SCRATCH: [By Katherine - Photo Credits: Hambleton Bakery, Shortbread]
Toasted English Muffins are a perfect part of a hearty, full breakfast! If you love splitting one of these open every morning, you should definitely consider skipping the store-bought and making your own at home instead. With this easy, reliable recipe, you can enjoy the highest quality, freshest English muffins money can buy whenever you want!
INGREDIENTS:
1 cup milk
2 tbsps white sugar
1/4 oz active dry yeast
1 cup warm water
1/4 cup shortening (melted)
6 cups all-purpose flour
1 tsp salt
WHAT TO DO:
1.In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2.Meanwhile, warm the milk in a small saucepan until it becomes bubbly, then remove it from heat. Pour the sugar into the milk and stir until it’s dissolved. Let cool until lukewarm.
3.In a large bowl, combine the milk, yeast mixture, melted shortening, and 3 cups flour. Beat until smooth. Add salt and enough of the remaining flour to make a soft dough. Knead. Place in greased bowl, cover, and let rise.
4.Punch the dough down. Drop it onto a lightly floured surface and roll it out to about 1/2 inch thick. Cut dough into circles with whatever’s handy – an empty can or glass work fine. Sprinkle waxed paper with cornmeal and set the rounds on this to rise. Dust tops of muffins with cornmeal also. Cover and let it rise for about 30 minutes.
5.Heat a greased griddle. Cook muffins on griddle for about 10 minutes on each side on medium heat. Keep baked muffins in a warm oven until all have been cooked. Once they’re cooled, they’re ready to enjoy or be placed in plastic bags for storage!
SKILLET BISCIUT BREAD: [ALLY’S KITCHEN]
In Southern West Virginia it’s called a ‘pone’ …in the South it’s called a ‘hoecake’, and it’s typically made in a cast iron skillet There’s a version of this in the Caribbean called ‘Bake.’ And, my sweet Algerian darling shares with me that growing up her Mama made a similar big skillet biscuit, and it was served with soup. Seems lots of cultures have their own version of a big biscuit made in a skillet. It makes for an interesting bread because you can cut it in wedges or squares if you like…you can bake it in a skillet, a pot or a bread pan.
You could probably lay the batter out on a cookie sheet lined with parchment paper and have a really wicked ‘naan’ type bread or flatbread. And, just think of all the variations you can add to this to make it sweet or savory~~fresh herbs, finishing salts, fruit, spices and sugars~~get your Boho creative juices flowing and make your own version of a ‘Skillet Biscuit’! Oh, there’s one caveat…I use either White Lily or Martha White self-rising flour…if you can’t find it in your store, check out my e-store under ‘Kitchen Stuff’…you can order it from Amazon…I’m telling you, it be the best!
Preheat Oven to 400
Makes: One appx 9″ skillet of bread
YOU NEED:
2 1/2 cups self-rising flour
1/2 tsp sea salt
1 1/4 cup buttermilk
4 tbl melted butter (divided)
WHAT TO DO:
In a large mixing bowl combine the flour and salt and blend with your fingers. Add the buttermilk and blend in making a thick lumpy gooey batter. Add 2 tbl of the melted butter and blend. Pour into a well-greased skillet (I grease with Crisco). Bake in a preheated 400 oven for about 20 minutes then drizzle on top the remaining 2 tbl of melted butter. Continue baking another 5-10 minutes or until the top becomes crusty and begins to crack a little. Remove and let cool slightly. Flip from the skillet and cut into wedges and serve.
This bread is good for a couple of days. Keep in a plastic bag. It’s great for toast, grilled for sandwiches.
VEGETABLE CHEESE STUFFED BREAD BUNS: [good food recipes]
We can play as we wish with the bread bun recipe, we can make stuffed buns that are vegetarian or non-vegetarian or desserts. Every one has their own version of making them. I had experimented with different kinds of recipes and came out with my own recipe which is perfect for making soft stuffed buns. These buns are perfect for break fast/lunch or dinner any time you will, i assure you that they will fill your stomach . I love self rising flour and its uses, I had already posted pan cakes and cake with self rising flour. It is very easy to use and yields very fruitful results.
INGREDIENTS:
Makes 8 medium size buns
Milk-1/4cup
Self rising flour-3cups(When measured with 160ml cup)
Salt-1/4tea spoon
Butter-1 cup(melted and measured with 160ml cup)
Egg-1+1 for wash (coat on surface of unbaked bun)
Dry active Yeast-1tbsp
Sugar-2tbsp
FOR CURRY:
Grated potato-1cup
Grated carrot-1cup
onions thinly sliced-1cup
green peas/batani-1/4cup
pepper powder-1/2tbsp
Salt to taste
Lemon juice 2tbsp
OTHERS:
Vegetable oil--2tbsp
Mozzarella cheese
WHAT TO DO:
FOR CURRY:
Heat 2tbsp of oil in a pan and add all the vegetables saute until they are well cooked under medium flame, them add pepper powder, salt and lemon juice. Mix well, cook for 2min more and turn off the stove.(you can fill the samosa stuffing, or sweet, or whatever you would like to but it should be dry. you can sprinkle little chat masala also for Indian taste)
FOR BREAD:
Add dry active yeast to the warm milk (the milk should be lukewarm i.e., when you insert your finger it should not hurt you), close with lid and keep aside for15min during which the yeast becomes active. Now take a bowl and add self rising flour, salt and sugar. Mix well. Break open egg in a separate bowl and whisk it. Now add melted butter and whisked egg to milk and add this mixture to dry ingredients mixture. Mix well. Take another bowl and dust it with flour. Take this dough into that bowl, cover with damp cloth and let it rise to double its volume atleast for 1hr.
Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 8 equal parts, and form into round balls. Flatten each dough ball and add Mozzarella cheese and curry. Cover it as shown in figure. Place on lightly greased baking sheets at least 2 inches apart. Cover the rolls with a damp cloth, and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C)
Bake for 18 to 20 minutes in the oven, or until golden brown.
SUPER EASY NAAN BREAD:
Total Time: 55 min
Prep Time: 45 min
Cook Time: 10 min
My usual naan recipe calls for milk and an egg, but since I had neither in the house tonight, I improvised. Thi ...More
INGREDIENTS:
1 1/2 cups warm water
1 tablespoon sugar
2 teaspoons active dry yeast
1 teaspoon salt
3 cups flour, plus a few tbsp for workspace
WHAT TO DO:
1 Combine warm water, sugar, and yeast in a bowl. Let stand for 5 minutes until foamy.
2 Add salt and flour. Mix thoroughly. Knead dough on a floured workspace about 20 times and form into a tight ball. Put dough in a well oiled bowl and cover with a damp towel.
3 Put in a warm place to rise for 30-45 minutes. Dough won't rise much, but it doesn't need to.
4 Turn dough out onto a floured workspace. Divide dough into 8 pieces and roll out with a rolling pin to about 1/8" thick.
5 Grill naan pieces on a grill or electric griddle. In a pinch, a frying pan sprayed with some nonstick cooking spray will work. Grill for 1-2 minutes on each side.
6 This recipe yields a very soft, chewey naan. Just the way I like it!
HASSELBACK GARLIC CHEESY BREAD: [posted by lauren]
2 loaves
INGREDIENTS:
1 cup Warm Water
1 Tablespoon Honey
1 envelope Active Dry Yeast (2 1/4 Teaspoons)
1 teaspoon Salt
3 cups Bread Flour
Olive Oil, For Greasing Surfaces
⅓ pounds Sharp White Cheddar, Or Any Other Cheese You Prefer
½ cups Garlic Butter
WHAT TO DO:
In a large bowl, stir water, honey and yeast together. Let yeast proof 5 minutes. Once you know yeast is active, stir in salt and the flour in 1/4 cup increments. If you are using a stand mixer, be sure to not increase your speed higher than a 2 or ‘stir’. Once dough starts pulling away from the sides and the bowl seems to be pretty clean, set a timer for 5 minutes and walk away. Let the machine knead the dough. After 5 minutes, dough should be smooth and tacky but when touched shouldn’t leave any dough on your fingers.
Grease the bowl and the dough. Cover with plastic wrap or a kitchen towel and let rise 1 hour or until doubled in size.
Punch down dough and cut into two equal portions. Form into two long baguettes the length of the cookie sheet. I like to twist mine because it looks cool, but it also keeps its length and doesn’t shrink. Cover with plastic wrap and rise 30 minutes. Start to preheat oven to 400 degrees F and place dough close to the oven where it’s nice and warm. Once oven is preheated, remove plastic wrap, from the dough reduce oven to 350F, put the bread into the oven and bake 20 minutes.
In the meantime, slice the cheese into thin slices and melt the butter.
Pull loaves of bread out of the oven after 20 minutes and brush with the melted garlic butter. Bake another 5-7 minutes or until bread begins to turn a golden brown. Remove from oven and cool 15 minutes.
Cut 1-inch slices 3/4′s of the the way through the loaves. Brush garlic butter in between each slice and fill with a slice of cheese. Bake another 3-5 minutes or until cheese is completely melted.
Serve immediately.
SPEEDY BREAD: [by Paula Roy]
There’s nothing better than the smell of freshly-baked yeast bread first thing in the morning. Unfortunately, unless you are an early riser (pun intended), it’s usually pretty difficult to have a loaf baked, cooled and ready for slicing by the time the rest of your household wakes up. I have been experimenting with quick-rise yeast for a little while, trying to come up with a bread recipe that takes just over an hour, start to finish. This recipe makes a dense loaf with lots of small air pockets, perfect for butter and jam to snuggle into. I’m quite delighted with this version, especially because it makes particularly fine toast. Some of my taste testers said it reminded them of English muffins.
With this recipe, you can enjoy fresh baked bread in just over one hour!
INGREDIENTS:
1 cup warm water
2 teaspoons instant (also called quick-rise) yeast *
1 teaspoon salt
2 teaspoons white sugar
2 cups all-purpose flour (I always used unbleached)
2 teaspoons butter, melted
* If you use regular yeast, you will have to let the dough rise twice, which kind of defeats the purpose of speedy bread…but it will still be delicious.
WHAT TO DO:
Preheat oven to 200°C and turn off as soon as it gets up to temperature.
Put hot water in a large bowl.
Sprinkle yeast over top.
Let sit 1 minute for yeast to soften.
Add salt, sugar and flour.
Stir to combine thoroughly. The dough will be quite sticky.
Remove dough from bowl and place on a floured surface. Knead for just a moment or two until the dough comes together. Shape it into a small loaf-sized blob.
Place the dough in a parchment paper-lined loaf pan (smaller size, 4.5 x 8.5 inches, if you have it).
Cover the pan with a clean tea towel and place in the warm oven.
Let rise until the dough reaches the top of the pan (this should take about 30 minutes) then remove pan from oven.
Heat oven to 180°C.
Bake bread in centre of oven for 25 minutes.
Remove bread from oven and brush with melted butter.
Put back in oven and bake 10 minutes longer; crust should be nice and golden.
Let cool on wire rack for at least 20 minutes before slicing.
Makes one loaf and can easily be doubled.
CHALLAH: [by Paula Roy]
While this braided, slightly sweet loaf is most commonly associated with Jewish cuisine, it’s a staple in several European cultures as well. This is a great recipe for beginning bread bakers as it is not a finicky dough that needs a lot of attention. I like to bake my challah in 5 x 9 inch loaf pans so it keeps a uniform shape, which makes my toaster happy. This recipe can easily be doubled; the loaves freeze well. For best results, be sure you use fresh yeast (check the date on the package) whenever making bread.
Applying an egg yolk wash to the dough just before baking gives Challah its golden hue. This bread makes fantastic French toast, by the way….
INGREDIENTS:
1 ¼ cups warm water
1½ tsp active dry yeast
¼ cup honey or white sugar
2 tablespoons vegetable oil
2 eggs
1 teaspoon salt
3 ½ to 4 cups unbleached flour
1 teaspoon sesame seeds
WHAT TO DO:
Don’t worry about making a perfect braid; when the challah dough rises it always looks beautiful!
In a large bowl (use a stand mixer if you have one), sprinkle yeast and a pinch of sugar over warm water and let stand till foamy, about 5 minutes.
Beat in honey or sugar, oil, 1 egg, and salt.
Add the flour a half a cup at a time, beating after each addition, graduating to kneading with hands as dough thickens.
Knead until smooth and elastic (2 – 4 minutes) and no longer sticky, adding flour as needed – if you add a bit too much flour and the dough gets too dry, add a teaspoon of water at a time and keep kneading.
Take a clean, large bowl and add 1 tsp of vegetable oil. Put the ball of dough in the bowl and rotate it to coat completely with oil. Cover the bowl with a damp, clean cloth and let rise for 1 to 1½ hours or until dough has doubled in bulk. If it’s a bit cold in your kitchen, preheat the oven for a minute then turn it off and put the bowl of dough in there to rise.
When it has doubled in bulk, turn the dough onto a stone counter or a floured board.
Divide the dough into three approximately equal pieces using a sharp knife. Roll each piece into a long ‘snake’ about 1 ½ inches in diameter and about 12 inches long. Pinch the ends of the three snakes together firmly and braid from middle.
Tucking both ends under, place the braid on a parchment lined baking sheet or in a parchment-lined loaf pan.
Cover with a clean tea towel and let rise about one hour. Again, if your kitchen is a little cold, put the bread in a barely warm oven for its second rise. It should almost double in height, taking anywhere from 45 – 60 minutes.
Preheat oven to 360 degrees F (be sure to first remove the bread from the oven if it’s been rising in there). [180°C]
Separate the remaining egg, keeping yolk only. Beat yolk and thin it with a very little bit of water then brush a generous amount over the loaf. Sprinkle with sesame seeds.
Bake about 25 minutes. Bread should have a nice hollow sound when thumped on the bottom.
Cool on a rack for at least one hour before slicing.
FAMILY STYLE PEPPER STEAK STROMBOLI: [By Melissa Sperka]
•Makes 12 1" slices
•Active Time: 10 min.
•Total Time: 30 min.
INGREDIENTS:
•1 [13.4] oz Pillsbury classic pizza dough, refrigerated [gekoopte deeg van Supermark sal hier ook werk]
•2 cups sharp cheddar cheese, shredded
•1½kg grilled sirloin steak, roughly chopped
olive oil
•1 medium onion, thinly sliced
•1 medium green bell pepper, thinly sliced
•1 medium red pepper, thinly sliced
•2 tsp dried Italian seasoning, divided
•garlic salt and black pepper, to taste
•⅓ cup prepared Parmesan-Peppercorn salad dressing
•2 Tbsp butter, melted
•2 Tbsp grated Parmesan cheese
•Marinara sauce & Parmesan-Peppercorn dressing, for dipping
WHAT TO DO:
1.Preheat the oven to 190°C. Line a standard baking sheet with parchment paper or a silpat.
2.In a skillet, saute the onion and bell peppers in a couple of drizzles of olive oil. Season with 1 tsp of dry Italian seasoning, garlic salt and black pepper to your taste. Saute for 3-5 minutes until softened.
3.Press the pizza dough into roughly a 10 x 13 inch rectangle. Top with half of the shredded cheese.
4.Arrange the chopped roast beef over the cheese. Sprinkle ½ tsp of dry Italian seasoning over the beef. Arrange the cooked vegetables over the cheese. Season with salt & black pepper to your taste.
5.Drizzle with ⅓ cup Parmesan-Peppercorn dressing, then top with the remaining shredded cheddar cheese.
6.Begin rolling starting with the widest edge ending seam side down. Place seam side down on the parchment paper.
7.Brush the top and sides with melted butter. Season the top with ½ tsp dry Italian seasoning and garlic salt to your taste. Sprinkle with 2 Tbsp grated Parmesan cheese.
8.Place into the oven and bake for 16-18 minutes until golden. Rest for 5 minutes before slicing.
9.Serve with warm marinara sauce or additional Parmesan-Peppercorn dressing on the side.
COOK'S NOTE:
This dish will work equally as well with grilled chicken and lighter dairy products.
HENTIESBAAI SE TUISGEBAKTE BROOD: [My persoonlike gunsteling]
Hierdie resep het ‘n wonderlike Tannie van Gansbaai vir ons gegee op Hentiesbaai van alle plekke. Dit is ‘n baie maklike resep wat geen geknieëry nodig nie maar smaak soos my skoonma se tuisgebakte brood van ouds. Die enigste probleem is dat hierdie broodjie gewoonlik nie die aand uitsien nie. As jy dus brood vir more ook wil hê moet jy maar twee bak.
BENODIG:
500g wit broodmeel (Jy kan ook 250g bruin broodmeel en 250g wit broodmeel as alternatief gebruik, net vir ‘n bietjie afwisseling. Die foto hierbo is geneem van so ‘n broodjie)
2 eetlepels suiker
Sout na smaak (1½ -2 teelepels sout)
1 pakkie droë gis (10g)
± 2 koppies lou water
MAAK SO:
Meng droë bestandele. Voeg dan stadig die lou water by terwyl jy verder meng. Die deeg moet stewig wees nie te pap nie anders loop dit oor wanneer jy dit bak. Plaas die deeg in ‘n goed gesmeerde 22cm lang broodpan en laat staan vir ± 1 uur om te rys.
Mooi gerys en reg vir die oond
Bak vir ± 1uur in ‘n staal bakoondjie (ons een kom van Pioneer Plastics in Rosslyn, Pretoria, maar jy kan hulle ook by Makro of die meeste 4x4 winkels koop), ja ek weet dit klink snaaks maar dit is die regte maatskappy) met kole onder (10 brikette) en kole bo op die deksel (8 brikette). Ek grawe gewoonlik ‘n mooi reghoekige gat in die grond waarin die bakoondjie net mooi pas. Dit verhoed dat die wind die hitte weg waai en dat jy altyd dieselfde bak omstandighede sal hê. Ek plaas dan ook twee brikette aan weerskante van die oondjie tussen die sykante van die gat en die lang sykante van die oondjie.
Om die broodjie maklik uit die pannetjie te kry dop ons die pannetjie om op ‘n skoon afdroog doek en plaas dan ‘n nat opwaslap oor die warm pannetjie. Die brood sal so effens sweet en dan gly hy sommer uit die pannetjie na ‘n minute of twee.
Hermien maak gewoonlik voor ‘n lang reis ‘n paar plastiese sakkies met droë bestandele in die regte mate gemeng reg, sodanig dat ons slegs die pakkie droë gis en die lou water moet byvoeg net voor ons die broodjie wil bak. Dit neem minder plek in beslag en maak dit sommer baie makliker vir myself as dit my taak is die aand vir broodbak. Ek hoef dus nie die resep te onthou nie.
CHEESY BREAD STICKS: [LITTLE B COOKS]
Ahhh, cheesy bread sticks.....let me just say, KIDS LOVE THESE THINGS!
INGREDIENTS:
1 tbsp + 1 tsp Active Dry Yeast (or 1 1/2 packages)
3 1/4 cups flour
3 oz warm water (3/8 cup)
1/3 cup instant nonfat dry milk
1 1/2 tsp salt
3 1/2 tbsp sugar
3 1/2 tbsp vegetable oil
1/2 cup + 2 tbsp water
1 stick of butter
2-4 tsp chopped garlic
Shredded mozzarella, 4 + cups
WHAT TO DO:
•Dissolve yeast in warm water, and let stand 4-5 minutes.
•Place all dry ingredients (flour, dry milk, sugar, and salt) in mixer bowl. Using a dough hook, blend on low speed for approximately 2 minutes.
•Add oil and blend on low speed for 2 minutes.
•Add water. Mix on low speed for 1 minute.
•Add dissolved yeast and mix on low speed for 2 minutes.
•Knead dough on medium speed for 8 minutes, or until dough is smooth and elastic.
•Spread dough out onto a cookie sheet that has been sprayed with cooking spray. Place in a warm area to rise for about 45 minutes to an hour. You want it to be about doubled in size.
•Melt butter together with the chopped garlic. With a pastry brush, brush the butter and garlic all over the dough GENEROUSLY. You want it to have a good amount of butter and garlic. When I worked in the kitchen, we sometimes didn't have fresh garlic so I'd use powdered garlic instead. If you use powdered garlic add a generous amount to the butter, or to your preference.
•Layer the cheese on top of the butter mixture, again GENEROUSLY! You want a lot of cheese, because it is cheesy bread sticks afterall! Rule of thumb for me - add enough cheese so that you don't see any dough peeking through. The amount of cheese will vary based on your preferences.
•Bake at 180°C for 15-20 minutes. Check after 10 minutes and turn tray around. Watch closely for the next 10 minutes because you don't want the cheese to get too browned.....well, at least I don't!
•Remove from oven and wait a couple of minutes before cutting. I cut tray into thirds, and then into strips. Serve with warmed pizza or spaghetti sauce.
Serves 4-6.
PEPPERONI BREAD: [TIP GARDEN]
This is so yummy and very versatile for your family. Perfect for serving as bread sticks to dip in marinara sauce on game day or cut into bigger pieces for dinner.
I highly recommend you go ahead and make at least two or more if you have the freezer room. One to bake up that night, the others to store for a quick dinner or to take to a party.
Change the toppings around to suit your taste. You can choose between homemade bread dough or store bought frozen bread dough. Want to whip a few out even faster? Buy the Pillsbury style pizza dough that you just unroll and you'll be ready to go!
I saved money by making bread dough in my bread maker. I made a 2 lb. loaf and made 2 breads: One Pepperoni roll and one Ham & Cheese Braid.
INGREDIENTS::
1 loaf of bread dough (either homemade, frozen store bought that is thawed, or pillsbury style)
1/4 cup pizza sauce
1 (8oz) pkg. pepperoni slices
1-1 1/2 cups shredded mozarella cheese
2-1/2 cup butter/margarine softened
4-5 Tablespoons Garlic Bread Seasoning ( create your own by mixing Parmesan cheese, granulated garlic and italian seasoning)
WHAT TO DO:
Roll out dough to about an 18 inch x 24 inch rectangle (ok, so mine was more like a 12 x 18 inch rectangle!)
Spread dough with pizza sauce leaving 1 inch edge of dough on all sides.Top with cheese and then pepperoni.
Starting on one long edge, roll up the dough cinnamon roll style.
Tuck under each end to seal the dough. You can do this next step now or wait and do it right before baking: In small mixing bowl mix butter and garlic bread seasoning. Spread onto top of pizza roll.
To Bake right away: Cut a few slits along top for venting and bake in 350 degree oven for 25-30 minutes or until bread is baked and golden brown. (May bake in less time if using the pillsbury dough).
To Freeze for later: Wrap bread in plastic wrap and then wrap in aluminum foil. Label and freeze for up to 4 months. To Bake: Remove bread roll from freezer and allow to thaw in fridge. An hour or so before baking place bread dough on greased baking sheet and allow to rise on counter. Bake as directed above.
PANETTONE BREAD: [EASY HOMEMADE BREADS]
YOU NEED:
3/4 cup Milk
1 Egg
3 tablespoons Applesauce
3 cups Bread flour
2 tablespoons Honey
1 1/2 teaspoons Anise seed – crushed
3/4 teaspoon Salt
1 teaspoon Yeast
1/3 cup Light raisins
1/3 cup Currants
1/3 cup Chopped candied citron
WHAT TO DO:
Place ingredients into bread machine pan according to your machine’s directions and choose the basic setting and light crust.
[Jy kan dit ook in oond of as potbrood bak.]
CHEDDAR AND BACON LOAF: [ by Go! Southern Africa]
RECIPE PETER VAN NOORD PICTURE MIKE ROSE
Makes 1 loaf
I inherited a big red folder full of recipes from my mother – some of them in her handwriting and others typed out neatly. Next to this bread recipe she wrote Very tasty. Very true, and easy to make.
YOU NEED:
•1 cup grated cheddar cheese
•1 packet (250 g) bacon, shredded
•1 small packet (500 g) self-raising flour
•2 cups buttermilk
WHAT TO DO:
1.Preheat the oven to 180 ºC.
2.Mix the cheese and bacon. ake half of this mixture and mix it with the self-raising flour. Add buttermilk and mix to form a sticky dough.
3.Put the dough in a greased bread pan of 30 x 13 x 7 cm. Sprinkle the rest of the cheese mixture on top.
.Bake loaf in the oven for 1 hour.
CORN BREAD WITH FETA AND HERBS: [A recipe from Braai The Beloved Country by Jean Nel]
Makes 1 bread (22 x 7cm)
Preparation time 15 minutes
Baking time 40 minutes
YOU NEED:
•150g polenta
•100g flour
•5ml salt
•black pepper to taste
•30ml baking powder
•15ml caster sugar
•15ml chopped parsley or basil
•1 chilli, seeded and chopped
•50g parmesan, grated
•150ml buttermilk
•2 big eggs, whisked
•30ml olive oil
•150g feta, crumbed
•5 olives, pitted and chopped
WHAT TO DO:
1.Preheat the oven to 180°C. Grease a 22 x 7cm loaf pan with butter.
2.Mix the polenta, flour, salt, pepper, baking powder and sugar together. Add the herbs, chilli and parmesan. In a separate bowl, mix the eggs, buttermilk and olive oil together and add this to the dry mixture. Lastly add the feta.
3.Transfer the dough to the pan, scatter the olives over and bake for 30 minutes. Reduce the temperature to 160°C and bake for a further 10 minutes or until a skewer inserted in the middle comes out clean.
4.Let the bread cool in the pan for 10 minutes, turn out and cool completely on a wire rack before slicing.
FRESH TOASTED SANDWICHES ON THE BRAAI: [by Go! Southern Africa -Share on facebook Share on twitter Share on pinterest_share Share on google_plusone_share -TOASTED SANDWICHES RECIPE SONJA JORDT PICTURES DONNA LEWIS]
The freshest toasted sandwiches ever, straight from the braai.
WHAT TO DO:
1.Buy ready-made dough at your supermarket bakery.
2.Divide the dough into balls and flatten them into rounds, about 1cm thick.
3.Put fresh tomato slices, mozzarella slices and oregano or shredded fresh basil leaves on half of every round.
4.Season with salt and black pepper.
5.Fold the other half of the round over, and leave for 15 minutes for the dough to rise.
6.Braai the sandwiches in a folding grid over cool coals until the bread is cooked.
GO! says: Spray the grid with Cook & Spray to prevent the toasted sandwiches from sticking to it. And don’t close the grid too tightly.
POT BREAD IN 3 EASY STEPS: [by Vasti in Food Blog]
One thing that always makes a house smell wonderful is the smell of fresh bread being baked.
Having guests over for a braai, fondue or just a cup of soup this cold winter?
Here is a quick and easy receipy for you to make a Pot Bread to accompany any meal.
INGREDIENTS:
1 Basic Dough [store bought dough works well]
Oven ready at 200 degrees celius
Any pot that is usable on a braai
WHAT TO DO:
Step 1 Take the dough, shape into a ball and place in greased pot, slightly flatten the top and place in warm area to rise in pot until double its current size.
Step 2 Bake your Pot Bread in preheated oven for 30 – 35 minute at 200°C until golden brown
(Can also be bake on a coal fire for 30 - 35 Minute)
Step 3 To give your Pot Bread a beautiful golden brown shine, brush it with melted margarine.
HINT:
To make you pot bread a bit more interesting:
Mix you choose of whole corn or already fried bacon in with your dough before allowing it to rise.
BRAAI BREAD WITHOUT YEAST: [RECIPE LABORATORY -Posted by Zelna]
INGREDIENTS:
2 Cups of Flour
1 Teaspoon of Salt
1 Teaspoon of Bicarbonate of Soda
½ Teaspoon of Cream of Tartar
5 Tablespoons of Margarine or Butter
1 Tablespoon of Water
FILLING:
Crashed Garlic
Mixed Herbs
Grinded Coarse Salt
Grinded Black Pepper
Chopped Onion and Tomato
Grated Cheese
WHAT TO DO:
Sift dry ingredients together.
Rub margarine/butter into mixture until it looks like breadcrumbs.
Add water to flour mixture until a soft dough.
Roll the dough out on a floured covered plate until roundabout ½ centimetre thick.
Cut it in rectangular shape.
Rub with crushed garlic, salt, pepper and mixed herbs.
Place chopped onion and tomato on one half of each cut piece of dough.
Sprinkle cheese over and fold close.
Ready to put on the braaivleis fire.
Braai each side until golden brown.
Enjoy!
BRAAIBROODJIE THE NON TRADITIONAL WAY: [TOMUCHLOVELINESS]
IINGREDIENTS:
1 large ciabatta loaf
Apricot Jam
Butter
Tomatoes
Red onion
Fresh Basil leaves
Fresh mozzarella balls
Mature cheddar
HERE'S HOW:
In the ingredients it a sks for both red onions and fresh mozzarella balls. You will see in the photos I used white onions and processed mozzarella. It would be better with red onions and fresh mozzarella but I worked with the ingredients I had. Feel free to swap and change however suits your fridge contents.
Here is how you assemble the sandwiches:
STEP ONE: Cut your ciabatta loaf lengthways through the middle.
STEP TWO: Spread the bottom half generously with butter and apricot jam.
STEP THREE: Top with sliced tomatoes and onions.
STEP FOUR: Add lots of fresh basil leaves, one layer of sliced mozzarella for melting and one layer of sliced cheddar for flavour.
STEP FIVE: Then wrap the ciabatta in tin foil and place over the coals or in the oven until the cheese has melted and the bread is warmed through.
Cut finger width slices of ciabatta for serving. They are fantastic for a braai and I also love to serve them with my roasted tomato soup. The sweet basil and the melted cheese is just fantastic with the tart tomato soup!
Enjoy the braai broodjies brought to you by a very English girl.
ULTIMATE BRAAI BROODJIE MINUS THE BRAAI : [BAKEDINPRETORIA]
I consider myself to be relatively tough. Apparently living in Africa will do this to you, but I rather think its more to do with growing up left-handed, in an obviously right-handed world (you try writing in a lever arch file with your left hand). So I’m sad to say that my toughness was recently really put to the test, and I had to relent to an inevitable Highveld thunderstorm, and abandon all hopes of having a lekker braai and trying out a recipe we came across for what promised to be one awesome braai bread! But looking back, I suppose it was all for the better, as having to postpone this recipe also conveniently mean’t we didn’t have to share it with anyone.
Gourmet Toasties:
INGREDIENTS:
•1 Ciabatta loaf
Camembert and onion marmalade filling:
•Walnut and rocket pesto (from Pesto Princess);
•Fresh rocket;
•Red onion rings;
•Onion marmalade;
•Rolls of soft cheese with black pepper;
•Sliced camembert.
WHAT TO DO:
Firstly half the ciabatta bread (stick with your Woolies faithful here), and remove some of the inside to make a small hollow in both sides of the bread. Spread the pesto on the bottom half, add the rocket and then the red onion rings. Then layer the cheeses. Then spread the onion marmalade liberally on the inside of the top half. Cover with the top half of the bread, and press down firmly.
Wrap in tin foil, and braai over indirect heat, or bang it into the oven until the bread is warmed through and the cheeses have melted.
We went with the oven for this one, mostly due to some left over rain clouds from the previous nights thunderstorm but also due to the ovens proximity to the fridge (and cold beer). We also gave up on the idea of eating this as a side dish, and simply ate it like a toasted sandwich.
But you know what, the only people who were disappointed, where those we couldn’t (or refused) to share with!
[Recipe adapted from You’s Best Recipes.]
VEGGIE STUFFED LOAF OF BREAD ON THE FIRE OR IN THE OVEN: [JANICE TRIPEPI]
INGREDIENTS:
Zucchini – Fried with garlic parsley and thyme
Red Peppers – roasted with garlic and rosemary
large Onions – fried with garlic and thyme until caramelised
Garlic
Pecorino – sliced – or similar cheese that melts well and strong in flavour
Smoked Mozzarella sliced
Thyme – Rosemary
1 Farmhouse Loaf (or 2 if you have lots of people for lunch)
WHAT TO DO:
First, you need to prepare your fillings – I used zucchini which I sliced thinly on a mandolin and fried gently in olive oil with plenty of garlic, salt, pepper and chopped thyme & rosemary.
I roasted some red peppers in olive oil, garlic, rosemary and salt and pepper – these give you a sweet edge and a soft texture.
Then I sliced up smoked mozzarella to give the gooey – stringy – chewy cheesy element to the dish.
The onions – I sliced thinly and slowly caramelised them in olive oil – garlic salt and pepper.
Now – cut off the upper crust of your loaf – set aside and remove the soft bread from the inside.
Coat the inside of the loaf with some good virgin olive oil with chopped thyme.
Now layer up – Peppers – Both Cheeses – Zucchini and Onions – Replace the top Crust
Brush with some more olive oil and chopped herbs and wrap the loaf up tightly in tin foil.
You can pop the loaf into an oven pre-heated to 180d or onto the grill of your braai – close the door or the lid of the gas braai or Weber and bake for about 10 – 15 minutes.
The trick here is to cook each filling completely – seasoning each ingredient properly and making sure that you don’t serve your poor guests un-cooked completely indigestible garlic.
When you open the tin foil you are going to nearly faint at the aromas of cheese – bread and garlic hitting you in the nose. This is the Numzaan of those cheesy garlic rolls that restaurants like to sell that are laced, in many cases, with uncooked garlic!
This is the Italian Flag in a Loaf – Green Zucchini – white gooey melted cheese and vibrant roasted sweet red peppers all wrapped up in a loaf of bread!!!
ITALIAN BREAKFAST BUNNY CIAO: [JANICE TRIPEPI]
As I said – you choose your fillings!!! Another bonus is that you can prepare this loaf in advance – even the day before you braai – and you just pop it onto the braai when your guests arrive.
Here are a few suggestions for alternative fillings:
Mushrooms – Zucchini – Smoked Mozzarella
Red Peppers – Roasted Butternut – Onion & Olives
Rosemary Roasted Butternut – Gorgonzola and Boiled Sliced Potatoes
Roasted apricot and Camembert with Thyme
Courizo Butternut Mozzarella & Pepperoni
5 INGREDIENTS HOMEMADE ENGLISH MUFFIN BREAD: [TIME TO SAVE WORKSHOP]
This recipe is so easy and delicious. Great for sandwiches, toasted with jelly, or even served with soup and salad.
[Thanks to Money Saving Mom, adapted from One Good Thing By Jillee.]
INGREDIENTS:
•2½ cups warm water
•3½ teaspoons Active Dry Yeast (Can use rapid rise)
•1 Tablespoon salt
•1½ Tablespoons sugar (or raw sugar)
•5½ cups unbleached all-purpose flour
WHAT TO DO:
1.Preheat oven to 350 degrees.
2.Combine warm water, yeast, salt and sugar.
3.Stir with wooden spoon or with a Kitchen Air Mixer using dough hook until the yeast is dissolved and the ingredients are mixed well.
4.Carefully measure flour and add to mixture.
5.Stir with wooden spoon, or mix together with Kitchen Aid stand mixer. The dough will begin to pull away from the sides of the bowl.
6.If you used rapid yeast skip down to dividing the dough into the loaf pans.
7.Put the dough in a warm place to let rise.
8.Cover with towel.
9.Let rise until doubled in size. (approx. 45 minutes)
10.Punch the dough back down with a wooden spoon.
11.The dough is very sticky.
12.Divide the dough into two greased loaf pans.
13.Let dough rise until it touches the top of the loaf pans.
14.Place loaf pans side by side in a preheated 350 degree oven for approx. 45 minutes. In my convection oven it took 30 minutes at 350 degrees.
15.Brush top with butter.
16.Cool completely before slicing.
AARTAPPEL KAASBROOD: [Deur Huisgenoot Digitaal]
Lewer 1 brood
Bereiding: 15 min.
Baktyd: 65 min.
BENODIG:
450 ml bruismeel
10 ml (2 t) bakpoeier
1 pakkie (40 g) kaas-en-uie Potato Bake-mengsel
300 g aartappels,
geskil en gerasper
300 ml gerasperde
cheddarkaas
1 eier
150-200 ml melk
MAAK SO:
•Voorverhit die oond tot 180 °C
•Smeer ’n swartpot en deksel goed met botter
1.Meng die meel, bakpoeier en Potato Bake saam in ’n groot mengbak.
2.Voeg die aartappels en kaas by en meng goed.
3.Klits die eier en melk saam en voeg by die meelmengsel. Meng tot ’n sagte deeg vorm.
4.Knie op ’n meelbestrooide oppervlak tot die deeg bymekaarkom.
5.Vorm die deeg rofweg in ’n sirkel.
6.Druk liggies plat in die voorbereide pot, plaas die deksel op en bak 45 minute. Haal die deksel af en bak nog 20 minute of tot goudbruin en gaar.
[Amanda Chetty van Germiston het hierdie resep met ons gedeel.]
(maak twee brode)
7½ koppies meel
¾ koppie water
5 teelepels droë gis
1 teelepel suiker
2 koppies warm water
2 teelepels sout
Meng ½ koppie meel en ¼ koppie water in 'n bak. Bedek en laat oornag staan.
Die volgende dag voeg jy nog 'n ½ koppie meel en ¼ koppie water by, meng en laat oornag staan.
Dag drie doen jy dit weer.
Dag vier meng jy die suiker, gis en warm water. Laat dit staan vir 10 minute.
Breek die deegmengsel in kleiner stukke en roer die sout en nog vier koppies meel by. Roer nou die oorblywende meel by, 'n ½ koppie op 'n slag. Wanneer die deeg begin styf raak kan jy dit begin knie op 'n oppervlakte wat jy met meel bestrooi het. Knie tot dit elasties is. Sprinkel nou bietjie meel oor die deeg, bedek en laat dit rys tot dit verdubbel het.
Deel die deeg in twee en knie elke stuk vir drie minute.
Vorm elke stuk in 'n digte stuk wat jy dan ovaalvormig uitrol tot dit sowat 38 x 30 centimeter groot is. Sit elkeen op 'n oondpan, sprinkel meel oor en bedek met 'n droë doek. Laat dit nou weer rys tot dit dubbel in grootte is.
Bak vir 40 minute teen 220ºC. Sproei drie keer met water tydens die eerste 15 minute.
BAGEL:
Dit is nie net in New York waar hulle van bagels hou nie. Hierdie Joodse broodrolletjies is ook gewild onder Suid-Afrikaners.
Vir 12 bagels het jy nodig:
60 ml sonneblomolie
30 ml suiker
2 ml sout
250 ml warm water
7 ml droë gis
1 eier, geklits
450 g meel
Meng die olie, suiker en sout met die warm water.
Roer die gis by en laat staan die mengsel vir 10 minute, tot dit begin skuim.
Klits die eier by.
Sif die meel en roer die gismengsel by.
Knie goed vir 15 minute tot die deeg mooi glad is.
Bedek en laat rys tot die deeg verdubbel het, omtrent 2 ure.
Knie die deeg weer tot dit mooi glad en elasties is.
Verdeel die deeg in 12 gelyke dele.
Rol elke deel uit in die vorm van 'n dik stuk wors.
Maak 'n ring met die wors, benat die punte en knyp dit aanmekaar.
Bedek jou ringe en laat dit rys vir 10 minute.
Kook 'n groot pot water.
Plaas jou ringe in die kookwater, een op 'n slag. Haal dit uit met 'n gaaitjieslepel indien dit na bo kom.
Nou plaas jy jou ringe op 'n geoliede bakplaat en bak vir 20 minute teen 200°C.
Eet jou bagel soos in New York, dik gesmeer met roomkaas en groot stukke gerookte salm.
PAN BOTTERBROOD:
1 desertlepel botter
1 kop meel
1 rondvol teelepel bakpoeier
Sout
1 eier
Melk om mee aan te maak.
Smelt die botter in ‘n pan oor lae hitte.
Meng die meel, bakpoeier en sout.
Maak aan met eier, melk en gesmelte botter.
Die deeg moenie baie slap, maar ook nie te styf wees nie.
Gooi deel in gesmeerde pan en plaas op kole of stoof.
Bak soos ‘n pannekoek, weerskante baie stadig.
Sny in wiggies sodra gaar en sit warm voor met botter.
Baie lekker saam met sop, potjiekos vir daardie lang sous en ook vir ontbyt.
POTBROODJIES:
2 kop meel
4t bakpoeier
½ t sout
4 e olie
1 eier
Melk en water om mee aan te maak
Sif droë bestanddele saam.
Gooi olie en eier in ‘n koppie en vul verder aan met melk en water.
Klits goed.
Maak ‘n holte in die meel, voeg geklitste vloeistof by en maak aan met ‘n mes.
Skep lepels vol in ‘n gesmeerde ysterpot, smeer ‘n bietjie melk oor en maak toe met deksel.
Sit pot op ringe of rooster waaronder kole gekrap is en pak ook kole eweredig versprei op die deksel.
Lig deksel eers na 20 minute om te kyk of dit gaar is.
‘n ½ kop gerasperde kaas kan by die deeg gevoeg word vir ekstra geurigheid.
BROOD IN VLEISPOT:
1 t botter
2 kop meel
1 eier
¼ t sout
2 e bakpoeier
Melk vir aanmaak
Vryf die botter in die meel in.
Klits die eier goed.
Voeg sout en bakpoeier by meelmengsel en maak aan met eier.
Gebruik genoeg melk om ‘n slap brooddeeg te kry.
Sit op vleis en stoom vir ongeveer 1 uur.
Hou deksel goed toe.
LEKKER BROODRESEP:
15 g kitsgis
250 – 300 ml milk
1 teelepel strooisuiker
450 g sterk broodmeel
1 teelepel sout
100 ml olyfolie
Metode:
1. Meng die gis met 150 ml melk en die suiker.
2. In ‘n aparte mengbak, meng meel, sout en olie. Vryf die olie in.
3. Meng die meel en melkmengsel en voeg geonoeg van die melk by om ‘n klewerige deeg te vorm.
4. Knie deeglik tot die deeg nie meer klewerig is nie.
5. Bedek met ‘n doek en laat dit in ‘n warm plek rys tot dubbel die grootte.
6. Knie weer vir so 5 minute en vorm dan vier 30 cm lang ronde broodjies.
7. Laat dit staan tot grootte verdubbel en bak dan teen 200 grade C.
8. Kan ook buite as potbrood gebak word.
CIABATA VINNIG EN MAKLIK:
500g koekmeel
500ml water
1 pakkie (10 g) kitsgis
10g sout
ekstra meel vir sif
Verhit jou oond tot 220ºC. Gooi al die bestanddele in die bak van 'n elektriese menger. Gebruik die mengspaan en meng die beslag sowat 10 - 12 minute op volspoed totdat dit 'n bal vorm in die middel van die menger. Los beslag in bak en maak toe met kleefplastiek. Laat rys op 'n warm plek tot dubbel die volume vir sowat 30 minute. Sif 'n dik laag meel op 'n bakplaat wat gespuit is met kleefwerende kossproei. Keer deeg versigtig op die bakplaat uit. Vorm die deeg met jou vingerpunte in 'n langwerpige brood. Plaas dadelik in die oond en bak vir 20 - 25 minute of tot goudbruin en gaar.
Wenk:
Die deeg is baie loperig - jy kan dit nie met jou hande knie nie.
CIABATTA/PANINI: [PANINI IS NIKS ANDERS AS 'N PLAT CIABATTA MET 'N LEKKER VULSEL OP NIE!] [ONBEKEND]
250g witbroodmeel
250g koekmeel
10ml sout
1 x 10g kitssuurdeeg
15ml suiker/heuning
315ml warm water
45ml olyfolie
Stel oond op 200°C. Meng broodmeel, koekmeel, sout en suurdeeg in ‘n elektriesemenger. Meng die suiker of heuning en warm water saam en voeg by die meel. Skakel die menger aan en men...g goed of knie met die hande! Knie die deeg vir so 10 minute
tot elasties. Plaas in groot genoeg bak om in te rys, smeer bietjie olie oor en maak toe met kleefplastiek. Laat rys tot amper dubbel die volume in ‘n louwarm plek. Knie die deeg af en voeg olyfolie by. Knie die olie goed in en vorm ‘n ovaalvormige brood.
Plaas op gesmeerde bakplaat en laat weer rys tot dubbel die volume. Bak 30 minute.
Wenk:
As jy met jou vingers die kloop klop en dit klink hol, is die brood gaar.
Om Bruschetta te maak: sny die ciabatta in skywe. Maak ‘n riffelpan goed warm en rooster die snye weerskante. Bedruip met olyfolie en smeer die snye met vars knoffelhuisies. Sit tamatieskywe, vars basiliekruid-blare en skywe mozzarellakaas bo-op. Enige lekker vulsel werk hierop.
ROERBROOD:
500ml koekmeelblom
500ml volkoringmeel
500ml melk
60ml bruinsuiker
7ml koeksoda
15ml sout
10ml suurlemoensap
papawersaad om bo-oor te sprinkel
Metode:
Voorverhit die oond tot 190°C en smeer ‘n groot broodpan goed met botter of bespuit met kleefwerende kossproei. Meng al die bestanddele vir die brood en skep in die voorbereide broodpan. Sprinkel papawersaad bo-oor en bak sowat ‘n uur lank of tot gaar en ‘n toetspen skoon uit die middel van die brood kom.
BROS PLATBRODE:
1,5kg witbroodmeel
15ml sout
1½ pakkie kitsgis
2 ekstra-groot eiers
600ml melk
300ml water
60ml botter, gesmelt
droë kruie, sout en vars peper na smaak
Metode:
Voorverhit die oond tot 220°C en smeer ‘n bakplaat met botter of bespuit liggies met kleefwerende kossproei. Sif die meel en sout saam. Sprinkel die gis oor en maak ‘n holte in die middel. Klits die eiers, melk en water saam en voeg by die meelmengsel. Meng tot ‘n deeg. Knie die deeg op ‘n meelbestrooide oppervlak tot glad en elasties. Bedek met ‘n klam doek en laat rys op ‘n warm plek tot dubbel die volume. Knie die deeg af en en knie weer goed. Breek stukke van die deeg af en rol baie dun uit met ‘n rolstok tot dun plat sirkels. Verf met gesmelte botter en sprinkel kruie, sout en peper oor. Bak 5-7 minute lank tot ligbruin en bros. (Anders kan jy die brood bak tot net gaar, weer met olie smeer en dan net liggies onder die roosterelement rooster tot ligbruin.) Breek in stukke en sit vooor saam met doopsouse.
Lewer omtrent 35 platbroodjies
GESTOOMDE MELKBROOD: [POTJIEKOS]
500g bruismeel
1ml sout
310ml melk
Meng al die bestanddele en sit die deeg in ‘n gesmeerde stoompot of
vuurvaste bak. Sluit dit dig met die gesmeerde deksel of papier en plaas dit in ‘n groter pot met kookwater. Stoom vir 2 ure.
Laat dit effens afkoel en keer uit.
MAKLIKE MIELIEBROOD: [kampkos resepte]
500g Bruismeel
1 Blikkie Sweatcorn
1 Blikke se Lou Water
Voorverhit oond 180 Grade.
Meng alles deeglik saam.
Gooi in gesmeerde broodpan. Bak in oond vir 1 uur & 20 min. Toets met toetspen.
Wanneer reg smeer met botter en laat afkoel.
HEERLIKE KNOFFEL ROLLETJIES:
Bak in oond teen 180C x 8-11 minute.
Hierdie rolletjies is lekker klam.
Benodig:
12 ‘hotdog rolls’
150gr Stork Bake margarine (kamer temperatuur)
150gr egte botter (kamer temperatuur)
150ml melk
6t pietersielie (fyn gekap)
1t origanum kruie
3t (Ina Paarman) Garlic & Herbs kruie
(Opp – 150–200gr kaas van eie keuse (fyn gerasper)
Metode:
Met elektriese menger, klits botter en margarine tot lig en donserig.
Voeg melk geleidelik by en klits goed.
Voeg die kruie by en klits tot goed gemeng.
Voeg die pietersielie by.
(Opp. rasper kaas fyn en vou in bottermengsel met vurk)
Maak 6 snye (nie deursny nie) skuins in rolletjie en smeer
baie dik met knoffelbotter-mengsel.
Bak in vooraf verhitte oond (180C) vir 8-11 minute.
Bedien saam met braaivleis, lasagne of vis
L.W. Hierdie mengsel is presies genoeg vir 12 rolletjies
Rolletjies kan gevries word.
BOTTERSKORSIE LAAGBROOD: [MANJEFIEK] [HG WINTER RESEPTE]
Genoeg vir 4 persone.
500g brooddeeg
500g gaar botterskorsieblokkies
100g fetakaas, grof gekrummel
30g botter gesmelt
Voorverhit die oond tot 180 grade C. en smeer ‘n broodpan met olie of met spray en cook.Laat die deeg sowat 20 minute rys en knie af op meelbestrooide oppervlakte.
Deel die deeg in drie ewe groot dele en vorm langwerpige rolletjies.
Plaas die eerste rolletjie onderin gesmeerde pan en druk effens plat.
Versprei ‘n derde van die botterskorsie en feta bo-oor en herhaal die lae met deeg en dan botterskorsie en feta. Eindig met ‘n deeglaag.
Laat die deeg 20 – 30 minute op ‘n warm plek rys.
Verf liggies die bokant met gesmelte botter. [jy kan nou gerasperde cheddarkaas hier bo-oor strooi, indien jy dit verkies]
Bak nou die broodjie vir 30 – 40 minute of tot gaar.
Laat ‘n paar minute staan, haal die brood uit die pan en laat dit afkoel.
MIELIE EN MOSSEL-BLIKBRODE: [HG WINTER RESEPTE]
Lewer 4 – 6 brode
50g botter gesmelt
1 kg gekoopte brooddeeg
1 blik [175g] gerookte mossels
1 blik [410g] pitmielies gedreineer
150g cheddarkaas gerasper
Voorverhit oond tot 180 grade C.
Bedek werksoppervlak met meel.
Smeer 4 – 6 blikkies [410g] met gesmelte botter of kossproei.
Laat deeg sowat 20 -30 minute rys.
Knie deeg af op die meelbestrooide werkoppervlak.
Meng die mossels, pitmielies en kaas by die deeg in.
Gebruik jou hande en meng of knie baie goed tot alles goed ingewerk is.
Deel die deeg in balle van gelyke grotte en sit die balle in die voorbereide blikke.
Laat rys sowat 20 – 30 minute op warm plek en verf met nog botter.
Bak 20 – 30 minute of tot gaar in voorverhitte oond.
Haal die brood uit die blikker en laat afkoel op draadrak.
Jy kan ook verskeie variasies maak met hierdie brode, soos feta en sondroogtamaties of kaas en spekvleisblokkies of spinasie, feta en spekvleis. Knoffel, kaas en pietersielie is ook baie gewild.
ROOSMARYNBROOD: [Settie Engelbrecht]
Settie Engelbrecht is gebore en het grootgeword op die plaas Steenrug buite Clanwilliam. Sy was van kleins af lief vir kook. Haar pa het altyd kos gemaak en sy het maar gehelp.
Lewer 3 groot brode
Bereiding: 25 minute
Rystyd: 1 uur
Gaarmaaktyd: 45 minute
2 kg koekmeel
2 pakkies (10 g elk) kitsgis
20 ml (4 t) sout
20 ml (4 t) suiker
100 g botter, gesmelt in louwarm water om vloeistof van 1,7 liter te lewer
15 ml (1 e) vars roosmarynblare, gekap
Geklitste eier vir bo-oor smeer
Voorverhit die oond tot 180 °C.
Smeer 3 groot panne van 30 x 13 x 8,5 cm elk goed met botter of margarien.
Meng die droë bestanddele in ’n groot bak. Voeg die watermengsel by, meng deur en knie goed tot die deeg nie meer aan jou hande vassit nie.
Voeg die roosmaryn by en knie dit in tot goed deurgemeng.
Laat rus 10 minute op ’n warm plek, knie af en maak 3 brode.
Plaas dit in die panne en laat rys dit op ’n warm plek tot die panne vol is.
Smeer die brood met geklitste eier en bak sowat 45 minute tot die brood gaar en hol klink as daar aan die onderkant geklop word.
Laat effe afkoel in die panne en keer dan uit op ’n draadrakkie.
Bedek met ’n doek.
Sit voor met botter en konfyt.
CAMEMBERT-EN-OLYFBROOD: [Deur Beulah Harris]
Beulah Harris het die resep vir haar heerlike flatervrye brood met ons gedeel. Weet jy hoekom die brood so lekker is? Kaas. Wel, knoffel en olywe ook. Maar die eintlike held is die smeltende kaas.
Bereiding: 15 minute
Gaarmaaktyd: 35 minute
Genoeg vir 6 tot 8 mense
500 g bruismeel
1 sakkie (10 g) kitssuurdeeg
5 ml (1 t) droë gemengde kruie
’n knippie sout en peper
300 ml louwarm water
60 ml (¼ k) olyfolie
ekstra meel (vir broodplank en om die deeg te hanteer)
12 ontpitte swart olywe, in skywe gesny
15 ml (1 e) fyngedrukte knoffel
1 wiel camembertkaas, in skywe gesny
Gooi die meel in ’n groot glasbak. Maak met ’n lepel ’n holte in die meel.
Gooi die droë suurdeeg, kruie en sout en peper in die holte, maar moet nog nie roer nie.
Gooi die water en olyfolie in die holte. Roer dit met ’n vurk tot dit begin saamtrek.
Keer dit op ’n plank uit wat met meel besprinkel is.
Besprinkel jou hande met meel. Meng en knie dan die deeg sowat 5 minute tot die deeg elasties is en nie meer aan jou hande kleef nie.
Druk die olywe bietjie vir bietjie in die deeg in.
Rol die deeg in ’n bal, sit dit weer in die bak terug en vryf ’n klein bietjie olyfolie bo-op.
Bedek die bak met ’n klam afdroogdoek en sit dit in ’n warmlaai sodat die deeg 20 minute kan rys.
Voorverhit die oond tot 190 °C. As die deeg gerys het, keer dit op ’n bord uit wat met meel besprinkel is.
Druk dit sagens af in ’n ovaalvorm met ’n dikte van 2 cm.
Smeer met die fyngedrukte knoffel en pak die camembertskywe bo-op. Rol op soos ’n rolkoek.
Bak op ’n voorbereide pan vir 35 minute of tot gaar.
Sit louwarm voor met vrugtekonserf of nog kaas.
WENK: Jy weet die brood is deurgaar wanneer dit ’n hol geluid maak as jy dit onderstebo draai en op die onderkant klop. Laat staan die brood vir minstens 20 minute voor jy dit sny.
BEET-POTBROOD: [Deur Barbara Joubert, SARIE KOS]
Toe een vanmy dogters dié brood sien, was haar reaksie: "Ma, wat is dit met die pienk brood?" Dis mooi en veral lekker gedoop in olyfolie en balsemasyn. 1 groot Brood (25 cm in deursnee en sowat 15 cm hoog) of drie brode van 23 x 13 cm elk
• 4 middelslag bete, afgespoel
• 650 g (1 160 ml) broodmeel
• 650 g (1 160 ml) koekmeel
• 330 g (515 ml) semolina
• 15 ml sout
• 30 ml suiker
• 2 x 10 g-pakkies kitssuurdeeg
• sowat 750 ml louwarm beetwater
Verhit oond tot 180 °C. Bedek afgespoelde bete met water in 'n kastrol. Kook vir 1 uur of tot sag. Dreineer, maar hou die water en meet sowat 750 ml daarvan af. Dis dié water wat die brood so 'n mooi pienk kleur gee. Vryf beet se vel af en plaas beet in voedselverwerker. Kap baie fyn. Meng broodmeel, koekmeel, semolina, sout, suiker en kitssuurdeeg in 'n groot mengbak. Maak 'n holte en voeg fyngekapte beet by. Voeg genoeg beetwater by om 'n deeg te vorm. Keer uit op 'n meelbestrooide oppervlak en knie vir 10 minute. Plaas in 'n bak wat met olie gesmeer is. Maak toe met kleefplastiek en laat rys vir 25 minute of tot dubbel die grootte. Knie deeg af en plaas in jou broodpanne of pot waarin jy die brood wil bak. Maak toe met kombuislap en laat weer rys tot byna dubbel. Sny met 'n baie skerp mes 'n blokpatroon bo-op die deeg. Plaas in warm oond en bak vir 1 uur en 30 minute (as jy een groot brood bak). Klop die brood bo-op - as jy 'n hol geluid hoor, weet jy dis gaar. Keer uit op 'n draadrak, besprinkel met koekmeel en laat afkoel.
BEKER-POTBROOD: [Deur Barbara Joubert, SARIE]
(3 brode)
Jy benodig
• 250 g witbroodmeel
• 250 g koekmeel
• 1 x 10 g-pakkie kitssuurdeeg
• 15 ml suiker
• 5 ml sout
• sowat 200 ml louwarm water
Verhit jou oond tot 180 °C. Meng witbroodmeel en koekmeel saam in ’n groot mengbak. Voeg suurdeeg, suiker en sout by. Maak ’n holte in die middel van die meel en voeg genoeg
louwarm water by om ’n stywe deeg te vorm. Knie die deeg goed vir minstens 10 minute en sit terug in die mengbak. Smeer ’n klein bietjie olie oor en maak toe met ’n lap. Laat op ’n warm plek tot dubbel die grootte rys. Knie deeg af. Verdeel dit in 3 stukke en plaas in gesmeerde emaljebekers. Smeer ’n klein bietjie olie oor en laat tot dubbel die grootte
rys. Plaas in die warm oond en bak vir 1 uur.
ROGBROODRESEP:
Bestanddele
1 koppie witbroodmeel
1 koppie bruinbroodmeel
½ koppie volkoringmeel
½ koppie rogmeel
1 pakkie droeë gis
1 teelepel suiker
½ koppie warmerige water vir die gis
1½ koppie warmerige water vir die deegmengsel
1-2 teelepels botter
knippie sout
Metode
Suurdeeg
Meng die gis, suiker en ½ koppie warm water goed en laat dit staaan om te aktiveer. Dit moet so lekker borrel en kook voor jy dit gebruik.
Deegmengsel
Kap die rogmeel fyn in die koffiemeul. Meng dan al die droeë meel saam met die sout en die botter. Ek het die botter gesmelt, by die droeë meelmengsel gevoeg en deurgewerk met 'n handklitser (“whisk”). Voeg nou die geaktiveerde gis by die mengsel en werk dit goed deur met 'n houtlepel of 'n spatel. Voeg die res van die warm water bietjie-vir-biejie by en hou aan meng. Die mengsel moet net droog genoeg wees om nog effens aan die mengbak te kleef. Dis so effens droeër as 'n pappery. Meng goed met die hande. Maak jou vingers nat, anders sit al die deeg daaraan vas. Knie vir so paar minute totdat die deeg mooi taai begin word. Maak dan die bak toe met 'n klam doek en laat die deeg rys totdat dit verdubbel het in volume. Dit neem so twee ure, maar die tyd wissel na gelang van die temparatuur en 'n paar ander faktore. Soos die styfheid van die deeg en die tipe gis. Hou by die volumetriese verwysing van dubbel die volume.
Knie dan die brood af tot sy oorspronklike volume en sit in die oond vir 30 minute. Maak 'n paar snye met 'n skerp mes bo-op die brood na 'n paar minute sodat dit eweredig kan rys.
Nadat die brood mooi bruin gebak is kan jy die oond afskakel en die brood nog in die oond los vir so 15 minute. Haal dit dan uit en gooi dit uit op 'n rakkie om af te koel voordat jy dit eet. Die kors sal dan ook mooi stewig word.
Lekker eet!
BRUIN BESLAGBROOD: [ROERBROOD]
8 g aktiewe droe gis
12,5 ml sulker
750 ml lou water of water en lou melk
25 ml olie
12,5 ml asyn
375 g broodmeelbiom of gesifte meel 250 g ongesifte meel
15 ml sout
1.Voeg gis en suiker by lou water en laat ongeveer 5 minute week.
2.Roer olie, asyn en ander bestanddele daarby en meng tot stywe beslag.
3.Skep dit in twee ge-smeerde broodpannetjies van 20 cm lank.
4.Maak panne net half vol.
5.Maak warm toe en laat 30-40 minute rys tot volume am per verdubbel het.
6.Bak 50 minute teen 200 grade
7.Moenie beslag te lank laat rys nie, want dan sal tekstuur grof en krummelrig wees.
BRAAIVLEISBROODJIES:
Die heerlike sagte broodrolletjies waar-voor die Portugese so lief is en wat op Engels as dampers bekend is, is maklik om te maak en baie lekker saam met braaivleis of braaihoender. Dit word van bruismeel gebak, maar hou nie lank goed nie en moet dus dieselfde dag geeet word.
750 ml bruismeel
15 ml sout
90 g botter of margarien
125 ml melk 125 ml water ekstra meelblom
Stap 1: Sit bruismeel en sout seam en vryf botter in tot mengsel soos fyn brood-krummels lyk wat omtrent ewe groot is.
Stap 2: Maak holte in middel van drod bestanddele, voeg water wat met melk gemeng is alles gelyk by en meng liggies met skerp mes in snybeweging. Keer uit op plank wat liggies met meel bestrooi is en knie liggies.
Stap 3: Knie deeg in rondte en pleas op gesmeerde bakplaat. Druk deeg clan plat in sirkel van 15 cm. Sny twee kepe in vorm van kruis, sowat 1 cm diep, met skerp mes in deeg. Verf bo-oor met melk en sif bietjie ekstra meelblom oor deeg. Bak in warm oond (230 grade C) vir 10 minute of tot goudkleurig, verlaag clan temperatuur na matig en bak nog 15 minute. Dien warm op saam met botter by braaivleis.
BROOD MET SPEK EN KAAS:
My gunsteling is een wat ek in die Weg tydskrif gekry het:
1 pakkie gesnipperde bacon
1 koppie gerasperde kaas
1 boksie karringmelk
1 pakkie (500g) bruismeel.
Meng alles saam. Sit in pan. Bak tot gaar.
Maklik, en ongelooflik lekker!
MUSHROOM, BILTONG AND CHEDDAR LOAF: [By Justine Kiggen]
Serve with a tomato salad.
[Makes 1 loaf]
2 tbsp butter
2 tbsp olive oil
250g Portabellini mushrooms, sliced
180g self-raising flour
½ tsp cayenne pepper
3 jumbo eggs
¼ cup buttermilk
80g beef biltong, chopped
100g cheddar, grated
Sea salt and ground black pepper
1. preheat the oven to 180°C. heat the butter and olive oil in a pan until the butter has melted. add the mushrooms, cook until all the liquid has evaporated. season well.
2. sift the flour into a bowl. add the cayenne. in a jug, whisk together the eggs and buttermilk. add the liquid to the dry ingredients and stir well to combine. stir through the biltong, cheese and mushrooms.
3. grease a 23cm loaf tin. spoon the mixture into the tin; bake for 35–40 minutes. allow to cool in the tin before turning out. serve with tomato salad.
LEKKER KLAM BOTTERSKORSIE BROOD:
Dit is belangrik om die sonneblomsaad liggies te rooster anders verkleur dit groen wanneer dit saam met die koeksoda by die ander bestanddele gevoeg word. Skud die sonneblomsaad net in 'n braaipan met 'n bietjie olie in oor matige hitte tot goudbruin en bros.
420 g (700 ml) heelgraanmeel
1 t (5 ml) koeksoda
1 e (15 ml) bakpoeier
1 t (5 ml) sout
1 k (250 ml) All Bran graanvlokkies, effens fyngedruk
1 k (250 ml) gerasperde rou botterskorsie
/ k (125 ml) geroosterde sonneblomsaad
3 e (45 ml) heuning
1 ekstragroot eier, geklop
2 k (500 ml) karringmelk
sowat / k (125 ml) water
Meng al die droë bestanddele. Klop die heuning, eier, karringmelk en water saam en voeg by die droë bestanddele. Meng goed om 'n taaierige brooddeeg te vorm. Skep in 'n groot voorbereide broodpan of klein broodpannetjies en bak sowat 1 uur by 180 C (360 F). Die kleiner broodjies sal ná 40 minute gaar wees.
Om 'n broodpan voor te berei: Smeer die pan met sagte botter of Holsum groentevet. Moenie margarien gebruik nie die brood sal vassit. Ek hou ook nie daarvan om kleefvrye spuitgoed te gebruik en in te asem nie.
Voer net die bodem van die pan met botterpapier uit en smeer dit ook effens met botter. Holsum groentevet is 'n uitstekende plaasvervanger vir botter wanneer enige panne vir gebak voorberei word.
VINNIGE MAKLIKE WRAP: [ROLINE DE BEER]
3k meel
1 eetl olie
1t sout
1 1/2 kp kookwater
Jy voeg dit als bymekaar(versigtig is bietjie warm) Bewerk en knie tot lekker stywe, uitrolbare deeg.
Rol gholfbalgrote balle, poeier met meel en rol elkeen so 1 tot 2 mm dik uit.
Bak dit in 'n warm (nie rooiwarm), l.w. vetvrye pan net tot dit begin blase maak. Kyk dat nie brand ...nie.
Draai om en bak ander kant.
Wenk van Roline:
Die eerste paar het maar woes gelyk! Maar gooi genoeg meel op die toonbank. Dan meel op die deeg. Rol so bietjie, draai 90 grade. Rol bietjie, draai 90 grade. Tot dit mooi rond en dun is. Dan in 'n warm warm pan. Laat die pan eers op die plaat staan en warm raak vir 'n ruk. Droë pan.
POTBROOD MET KAIINGS:
Genoeg vir 6-8 mense
Bereiding: 25 minute
Rystyd: 30 minute
Baktyd: 1 uur
1 kg buinbroodmeel
1 pakkie (10 g) kitsgis
5 ml (1 t) sout
Smeer ‘n swartpot en deksel goed met skaapvet of margarien. Meng die meel, kitsgis en sout saam. Voeg net genoeg louwarm water by om ’n kniebare deeg te maak. Knie goed en laat rys tot dubbel die volume. Knie af, vorm bolletjies en pak in die voor-bereide pot. Laat rys tot dubbel die grootte en plaas die pot op ’n paar kole (in ’n gat in die grond indien dit winderig is). Skep ’n paar kole op die deksel van die pot en bak sowat 1 uur tot die brood gaar is. Sit voor.
Jy kan die kaiings vervang met biltongstukkies.
AARTAPPELBROOD: [HUISGENOOT RESEPTE]
Genoeg vir 4 persone
225g aartappels geskil en gerasper
275ml natuurlike jogurt
350g volkoringmeel
275g witbroodmeel
15ml sout [1e]
1 sakkie kitsgis [10g]
Louwater soos nodig
Mieliemeel vir strooi
Seesout en vars roosmaryntakkies
Meng die aartappels en jogurt en verhit tot goed warm.
Plaas die meel, sout en kitsgis in ‘n bak.
Giet die jogurtmengsel by en meng deur.
Voeg louwarm water by soos benodig om ‘n sagte deeg te vorm en knie sowat 10 minute.
Vorm in ‘n bol, bedek en laat 40 minute rys op warm plek.
Knie af.
Vorm in ‘n losserige platbrood, besprinkel ‘n bakplaat goed met mieliemeel en plaas deeg bo-op.
Besprinkel met seesout en varsroosmaryntakkies.
Laat rys vir nog 35- 40 minute tot dubbel die volume en bak 35 -45 minute by 190 grade C tot gaar.
Sit voor met koljandersout en olyfolie om in te doop.
KOLJANDERSOUT:
60ml geroosterde koljander, grof gemaal en gesif
25ml growwe seesout
15ml mosterdsaad
45ml geroosterde komyn
10ml gemaalde swartpeper
125ml gekapte haselneute en geroosterde sesamsaad.
Meng alles goed saam.
KAAS-UIE EN-TAMATIEBROODJIE VIR BRAAIVLEIS: [SARIE KOS]
Hierdie is 'n vinnige en maklike broodjie wat met Golden Cloud se scone mengsel gemaak word. Dis baie lekker!
Twee 12 x 8cm brode of een 15 x 10cm brood.
500g Golden Cloud se Scone mix
250g gerasperde cheddarkaas
12 sondroogtamaties in olie
40g sprietuie gesny
2 eiers
sowat 400ml melk
125ml sonneblomolie
Voorverhit oond tot 18 grade C.
Gooi die scone mis en kaas in mengbak.
Hou vier van die tamaties eenkant en sny die res in stukkies.
Voeg die tamaties en sprietuie by die meelmengsel.
Meng deur.
Breek die eiers in maatbeker en voeg die melk by tot dit 500ml is.
Voeg die olie by en klits goed.
Voeg by meelmengsel en meng goed deur.
Skep in gesmeerde panne en rangskik orige tamaties bo-op en plaas panne in oond.
Bak vir sowat 1 uur tot gaar.
ROMERIGE KNOFFELBROOD:
1 sakkie Knorr “creamy carlic veggie bake”
1 t gedroogde tiemie
1 franse brood
1 l gerasperde mozzarella kaas
250 g margarien
Voorverhit die oond tot 180°C. Sny die franse brood in 2 cm dik snye, maar moet nie heeltemal deur sny nie. Meng die inhoud van die pakkie met die margarien, tiemie en kaas. Smeer die mengsel lekker dik tussen die snye. Draai die brood toe met foelie en plaas in die oond tot die kaas gesmelt het. Bedien terwyl die brood nog lekker warm is.
VINNIGE KLAPPERBROOD VIR ONTBYT: [deur Aletta Lintvelt]
Vir 1 brood
Gaarmaaktyd 1 uur
Hierdie ontbytbrood is voorwaar die ding om spesiale naweekgaste wakker te maak. Dit is op sy beste as jy die snye onder die element rooster sodat dit warm en effens bros is en dit dan bedien met repies bros spek en ’n eier.
Jy benodig
•2 koppies klapper (die growwe, gerasperde soort)
•2½ koppies koekmeel
•2 teelepels bakpoeier
•½ teelepel sout
•½ koppie ligte bruinsuiker
•2 groot eiers
•300 ml klappermelk of karringmelk
•2 eetlepels suurlemoenskil (gerasper)
•¹/³ kopppie botter, gesmelt
Só maak jy
1.Besmeer ’n broodpan van 22 cm x 12 cm met botter. Meng al die droë bestanddele in een bak. Meng al die nat bestanddele (behalwe die botter) in ’n ander bak of in ’n elektriese menger.
2.Vou die droë bestanddele ligweg in die nat bestanddele in en vou dan ook die botter ligweg in. Moenie te veel meng nie. Gooi in die pan.
3.Bak vir ’n uur teen 180 °C tot gaar en goudbruin. Keer uit op ’n rakkie en laat dit heeltemal afkoel voor jy dit sny. Dit is op sy beste gerooster in dik snye.
VINNIGE BROODBESLAG: [deur Marlene van Eden]
Maak dié beslag by die huis aan sodat jy aan régte brood kan smul al is jy dae se ry van die naaste dorp.
Jy benodig (vir 3 brode)
• 1,5kg witbroodmeel
• 4 teelepels sout
• 1½ teelepel koeksoda
• 4 teelepels bakpoeier
• 1 eetlepel kremetart
• 1¼ koppie koffieverromer
• 500g margarien of botter
• water
Só maak jy
1. Meng dit. Gooi al die droë bestanddele in ’n groot mengbak.
2. ’n Bak plan. As jy die brood eers later wil bak, bêre die gemengde bestanddele in ’n lugdigte houer.
3. Vlytige vingers. Wanneer dit tyd raak vir vuurmaak, neem ’n derde van die mengsel vir 1 brood en vryf die margarien of botter (’n derde van ’n 500g blok per brood) met jou vingers in, soos vir skons.
4. Waterwerke. Gooi genoeg water by vir ’n stywe deeg.
5. Vuur toe. Bak vir ten minste ’n uur op matige kole.
BAK JOU EIE BROOD MET TURKSVYE:
HIER deel ons wyle Winnie Louw se resep vir die gewilde turksvybroodjie: .
Bestanddele
62.5 ml botter of margarien
170 ml suiker
500 ml koekmeelblom
3 tot 5 heel turksvye geskil met of sonder vleesagtige omhulsel
2 eiers
25 ml melk, of melk en turksvystroop gemeng
5 ml koeksoda
5 ml bakpoeier
2 ml sout
1 ml fyn gemmer
Metode
Verroom die botter en suiker. Voeg eiers een vir een by en klop goed na elke byvoeging.
Meng koekmeelblom, sout, bakpoeier en gemmer en voeg by bottermengsel. Meng deeglik.
Skil turksvye soos wanneer jy dit gaan eet (jy kan ook die vrug soos 'n appel skil, en die vlees omhulsel behou vir 'n klammer broodjie ).
Puree nou die turksvye. Voeg die mengsel by die deegmengsel saam met die melk en koeksoda. (Los koeksoda in die melk op). Of jy kan 'n melk en stroopmengsel kombineer.
Meng nou die deeg met 'n lepel en skep in gesmeerde broodpannetjie so groot soos piesangbrook pan.
Bak vir 'n uur teen 180OC.
Laat koud word en sny in skyfies saam met botter en turksvystroop of turksvykonfyt.
RYK MELKBROOD:
(standaard metode)
Lewer omtrent 850g deeg. Genoeg vir 1 groot brood of twee klein vlegbroodjies of 12-14 sierrolletjies. Die standaard metode vir hierdie brood is die sponsbelsagmetode (insuur metode) wat veral geskik is vir resepte met baie smeer en of suiker.
Bestandele
450g witbroodmeel
1 t strooisuiker
15 g saamgepersde gis of 1 ½ t droë gis (nie kitsgis nie)
250 ml warm melk
1 t sout
50g botter of margarine
1 eier
Berei die insuursel:
Meng 100g meel met die suiker, saamgepersde of droë gis en die warm melk saam in ‘n groot bak. Bedek en laat staan totdat blasies verskyn (± 20 min) op ‘n warm plek. Meng orige meel met die sout en vryf die smeer in. Klits die eier en voeg dit by die insuursel tesame met die droë bestandele en meng om ‘n sagte deeg te vorm. Voeg nog ‘n bietjie meel by indien die deeg klewerig en moeilik hanteerbaar is. Keer die deeg uit en knie tot glad en elasties (± 10 min) met die hand en 2 min lank met ‘n menger en deeghak. Vorm die deeg in ‘n bal, plaas in ‘n groot oliegesmeerde plastieksak en laat rys totdat dit in volume verdubbel het. Keer die deeg uit op ‘n effens meelbestrooide plank knie af en knie omtrent nog 2 min lank tot die deeg ferm voel. Vorm in vlegbroodjies en of rolletjies van 50g stukkies gerysde deeg soos benodig. Bedek en laat weer rys. Smeer eierglaseersel bo-oor en bestrooi met papawersaad indien verkies. Bak in die middle van die oond by 190° C tot die vlegbrood goudbruin is en hol klink as dit aan die onderkant geklop word. Laat ongeveer 40-45 min toe vir ‘n groot vlegbrood of 35-40 min vir ‘n kleintjie.
SWARTSTROOP BROOD:
(Die menger se klits gedeelte is handig vir die brood, aangesien die deeg baie klewerig is, maar dit kan ook met die hand gemeng word. Die eindproduk vergoed vir die taai deeg en boonop hou die swartstroop brood goed)
400g gerysde volkoring of bruinbrood deeg
3 eetl swartstroop (melasse)
25g sagte margarien
Plaas gerysde deeg , stroop, en margarien in die bak van ‘n menger of in ‘n groot kom. Klits met menger of meng en brei met die hand totdat die mengsel nie meer streperig is nie. Smeer die boom van ‘n klein (450g) broodpannetjie en voer uit. Vul die pan met mengsel en maak gelyk bo-op. Bedek en laat rys totdat die deeg tot by die pan se rand gerys het (± 1-2 ure) op ‘n warm plek. Bak die brood in die middel van ‘n matige oond vir 30-35 minute. Smeer die warm brood met botter sodra dit uit die oond kom.
MOSBOLLETJIEBROOD:
(genoeg vir 30 stukkies van 50 g elk)
1 kg koekmeelblom
10 ml sout
40 g ( 4 pakkies) kits droë gis
10 ml suiker
20 g anyssaad
60 g botter in klein blokkies gesny
600 ml warm melk
1 eiergeel, liggies geroer
Smeer 3 klein broodpannetjies met botter. Sif meel, sout, gis en suiker saam in 'n mengbak en voeg dan anyssaad by. Meng die botter en die warm melk, voeg dit by die droë bestanddele en meng tot 'n ferm deeg. Keer uit op 'n oppervlak wat met meel bestrooi is en knie tot 'n sagte nie-klewerige deeg wat glad en elasties is. Plaas in 'n bak wat liggies met olie gesmeer is en verseël met plastiek (smeer ook met olie) en hou eenkant op 'n warm plek totdat die volume verdubbel het. Druk die deeg plat, knie liggies en vorm balletjies van 50 gram. Plaas in 'n broodpan maar laat ruimte aan die kante. Sit in 'n warm treklose vertrek en laat staan vir sowat 30 minute totdat die deeg tot by die bokant van die pan gerys het. Verhit die oond tot 180 grade C. Bestryk die brood met eiergeel, bak vir 15 minute en verlaag dan die hitte tot 160 C. Bak vir nog 30 minute tot gaar. Keer op 'n draadrak uit en laat afkoel.
Jy kan dit ook as brood bak m.a.w. moenie in bolletjies maak nie, maar soos gewone brood en jy kan die anys ook dan uitlaat.
Die brood kan ook vir beskuit uitgedroog word oornag op 75 - 100 grade C met die oonddeur effens oop.
BRAAIVLEISBROODJIE:
500ml fyn gerasperde wortels
425ml kookwater
30ml olie
15ml heuning
500ml mieliemeel
2ml rooipeper
5ml sout
4 ekstra groot eiers, geskei
Voorverhit die oond tot 180C en voer twee broodpannetjies se bodem met bakpapier uit. Smeer of spuit die pannetjies. Meng wortel, kookwater, olie en heuning. Sif mieliemeel, peper en sout saam en voeg by die wortelmengsel. Klits eiergele en voeg by die mengsel. Klits eierwitte tot stywepuntstadium en vou dit liggies in by die mengsel. Skep mengsel in pannetjies en bak 45-50 minute.
KAAS EN SPEKBROODJIE:
8 repe streepspek, gebraai & fyngekap
250ml bruismeel
10ml botter
150ml melk
15ml Worcestersous
knippie sout
200ml kaas, gerasper
15ml tamatiesous
Metode:
Voorverhit die oond tot 200°C. Bespuit 'n bakplaat. Sif die bruismeel en sout saam en vryf die botter met jou vingerpunte in tot die mengsel soos broodkrummels lyk. Voeg die kaas en spekvleis by en meng liggies. Meng die melk, tamatiesous en Worcestersous saam en voeg by die droë bestanddele. Meng liggies tot net gemeng en vorm in 'n sirkel op die bakplaat. Bak 20-25 minute lank of tot gaar. Dien warm op saam met botter en kaas.
Kan ook in pot gebak word, baie lekker saam met braaivleis.
LEPEL PAPBROOD:
450ml melk
300ml mieliemeel
5ml sout
50ml margarien, gesmelt
4 eiers, geskei
Metode:
Voorverhit die oond tot 180°C. Smeer ‘n diep oondvaste bak van 24cm met margarien. Verhit die melk tot kookpunt. Verwyder van die hitte en roer die mieliemeel geleidelik by, roer tot glad. Plaas terug op die hitte en laat kook tot die mengsel verdik het; roer elke nou en dan.
Voeg die sout, asook gesmelte margarien by. Verwyder van die hitte en laat heelwat afkoel. Klits die eiergele en vou by die mengsel in . Klits die eierwitte styf en vou ook by die mengsel in. Skep in die voorbereide bak en bak sowat 35-40 min lank of tot gaar.
Dien warm op saam met ‘n smeersel botter.
Genoeg vir 4-6 mense.
ROERBROOD:
500ml koekmeelblom
500ml volkoringmeel
500ml melk
60ml bruinsuiker
7ml koeksoda
15ml sout
10ml suurlemoensap
papawersaad om bo-oor te sprinkel
Metode:
Voorverhit die oond tot 190°C en smeer ‘n groot broodpan goed met botter of bespuit met kleefwerende kossproei. Meng al die bestanddele vir die brood en skep in die voorbereide broodpan. Sprinkel papawersaad bo-oor en bak sowat ‘n uur lank of tot gaar en ‘n toetspen skoon uit die middel van die brood kom.
Kan as potbrood gebak word ook....baie lekker en min moeite!
MAKLIKE PARATHA:
Lekker saam met enige kerrie en om vulsels in te sit.
4 kop koekmeel
3 eetl botter
1 teel sout
1 1/4 k water
Smelt die botter.
Maak `n gaatjie in die middel van die droë bestanddele.
Gooi die water en gesmelte botter in.
Knie vir so 5 minte of tot `n rubberagtige tekstuur.
Laat staan vir 20 minute.
Maak balletjies van die deeg, so ongeveer so groot soos `n tennisbal.
Rol op `n meelbestrooide oppervlak, tot so groot soos jou pan.
Dit moet lekker dun gerol word.
Bak/ braai in `n pan vir so 30 sekondes aan `n kant.
ROERBROOD: [onbekend]
Min tyd vir brood bak deesdae. So die laaste paar weke bak ek meestal my go-to roerbrood, eenvoudig en vinnig.
Vier koppies meel (wat ook al jy ingooi, myne is gewoonlik 'n kombinasie van broodmeel, volgraanmeel, en semels),
'n pakkie kitsgis,
'n eetlepel sout, en
'n eetlepel suiker.
Voeg genoeg louwarm water by om 'n natterige deeg te maak, roer om seker te maak als is deeglik gemeng.
Laat rys, en bak wanneer die deeg verdubbel het.
(Heerlik vars, ook besonder lekker as roosterbrood, met beleë cheddar, en rooibostee.)
ROERBROOD: [1 WITBROOD] [SARIE]
7 koppies meel
2 eetlepels sout
2 eetlepels kitsgis
4 koppies louwater
Meng al die droë bestanddele en roer die water met ‘n houtlepel in.
Laat dit rys.
Plaas in broodpanne en sit in voorverhitte oond teen 180 grade C en bak vir ongeveer 'n uur. [loer gerus na 20 minute, myne is gewoonlik dan klaar gebak, dit klink hol as hy daarop tik met jou vinger.]
VOLGRAAN ROERBROOD: [HUISKOK]
Die brood wat dit als begin het. Eintlik “Ma Bettie en Pa Danie se brood’.” Dis ‘n roerbrood wat beteken dis ‘n slap deeg en daar’s geen knieery nie. Kitsgis word gebruik, maar die brood moet steeds rys.
500 – 600 ml warm water
15 ml bruinsuiker
15 ml molasse
10 ml kitsgis
4 k volkoring meel (Nutty Wheat)
250 ml witbroodmeel
7 ml sout
15 ml olie
100 ml sonneblomsade
100 ml lynsaad (linseed)
Ekstra sade vir oorsprinkel: sonneblomsade, sesamsade, pampoenpitte, lynsaad.
Voeg die bruinsuiker en molasses by ‘n koppie van die water en roer tot opgelos. Strooi die gis bo-oor en laat staan tot dit skuim. Meng die meel, sout en olie in ‘n ruim mengbak, roer die gismengsel, sonneblom- en lynsade by. Voeg die res van die water by – net genoeg om ‘n sagte deeg te vorm. Smeer ‘n broodpannetjie met olie, skep die mengsel in die pan. Strooi die sade in rytjies bo-oor of sommet net so. Laat rys in ‘n warm plek met ‘n doek oor vir sowat 45 minute tot ‘n uur. (Onthou, sit jou oond betyds aan!) Verhit oond tot 200°C en bak vir 45-50 minute. Keer uit en laat afkoel. Moenie dit in die pan laat staan nie, anders stoom die korskant sag. (Wenk: as jy egter sukkel om die brood uit die pan te kry, dan help dit om dit in die panne te laat staan om dit los te stoom).
Wenke:
Die brood is ook heerlik gerooster. Jy kan ook rosyntjies of sultanas by die meelmengsel inroer vir afwisseling.
GEVULDE BROOD MET SPINASIE, SPEK EN FETAKAAS: [ Resep: Tiaan Langenegger Foto: Ruvan Boshoff]
Vir Popeye se kosblik
Die ou wat die fetakaas-en-spinasie kombinasie uitgedink het, verdien ’n medalje, maar die ou wat die spek bygesit het, verdien die Orde van die Kremetart.
Jy benodig
• die basiese broodresep
• 1 pakkie spek, gesnipper en bros gebraai
• 1 pak spinasie, gekap en geblansjeer
• 3 wiele fetakaas, gekrummel
• sout en peper na smaak
Só maak jy
1 Rol die deeg in ’n reghoek uit. Meng die spek, spinasie en feta saam en pak dit op die deeg. Vou die lang kante van die deeg nou bo-oor mekaar en knyp die kort kante toe sodat die vulsel binne bly.
2 Bak die brood in ’n groot gesmeerde platboompot oor matige kole tot die kors bruin is.
HEUNINGBOLLETJIES: [deur Aletta Lintvelt]
Hierdie mosbolagtige heuningbrood is op sy beste vuurwarm uit die oond met kaneelbotter of Marmite. Vir ontbyt doen brosgebraaide spek en ’n skyf of twee verouderde gouda die ding.
Jy benodig
•4 teelepels gis
•4 eetlepels heuning
•2/3 koppie klappermelk (of gewone melk), louwarm
•3 piesangs plus ekstra water
•1 eier, geklits
•2 eetlepels botter, gesmelt (of olyfolie)
•1 teelepel sout
•4 koppies meel
•2 hande vol amandelsplinters (opsioneel)
•ekstra heuning
•olie
Só maak jy
1.Meng die gis en heuning met die louwarm klappermelk en laat eenkant staan tot dit begin borrel.
2.Maak die piesangs fyn in ’n versapper. Indien nodig, voeg ’n klein bietjie water by sodat jy 170 ml vloeistof het.
3.Gooi die eier, botter, sout en meel in die mengbak van ’n elektriese menger en meng dit (jy kan dit ook met die hand meng). Voeg die gismengsel en piesangmengsel daarby en meng alles goed saam. As dit te dik lyk, voeg ’n bietjie water by. Meng vir 10 minute in ’n elektriese menger of knie met die hand op ’n meelbestrooide oppervlak tot sag en elasties. Die deeg moet hanteerbaar wees en nie aan jou hande vaskleef nie.
4.Smeer die deegbal met olyfolie of botter en laat rys tot dubbel die grootte op ’n warm plek.
5.Knie af en sny in twee. Verdeel elke stuk in 9 tot 12 balletjies. Pak die balletjies styf teen mekaar op twee gesmeerde bakplate en besprinkel met die neute en ’n lepel heuning.
6.Laat dit rys vir 30 minute en bak vir 20 minute teen 200 °C. Sit warm voor. 7 OF oor die vuur. Verdeel elke stuk in 16 balle en pak in twee lae in ’n gesmeerde platboombot. Laat dit rys tot die pot amper vol is. Bak oor matige kole met ’n paar kole op die deksel vir 30 – 40 minute.
[Regtig yummy by 'n braai of sommer vir die lekkerte om aan te peusel. Laat my baie dink aan die Engelse se Monkey bread wat in botter gedruk word, dan in kaneelsuiker gerol word en dan gebak word.]
HANNES SE BRUINBROODRESEP: [ONBEKEND]
500 ml koekmeel
250 ml nutty wheat
1 eetlepel suiker
2 teelepels sout
1 pakkie kits suurdeeg
plus minus 400 ml warm water.
Gooi alles in 'n menbak en werk dit met twee vurke tot 'n slap deeg. Die deeg moet slapper wees as vir 'n gewone witbrood wat jy knie tot die deeg nie meer aan jou hande vasklou nie.
Smeer 'n pannetjie met botter, sit die deeg daarin en laat rys vir plus minus 'n uur of tot jy dink dit is twee maal die grootte.
Ons gebruik sommer 'n pot, sonder die deksel, wat in die oond gebruik kan word.
Bak vir 'n uur by 180 grade C.
Dit maak ook heerlike vetkoekies. Ek gooi sulke teelepels vol deeg in medium warm olie en ten tyd al die vetkoekies klaar gebak is, is my maag vol.
Soms sit Hannes sulke pinkie lange kaasstokkies in die deeg voordat dit begin rys.
MEALIE BRAAI BREAD: [*Whatsfordinner*]
1 Large onion, chopped
500 gram Self-raising flour
250 gram grated Cheddar cheese
1 cup Frozen corn
1 KNORR Cheese & Bacon Potato Bake
1 KNORR Hearty Beef Stew with Rosemary Dry Cook-in-Sauce
500 millilitre Maas or buttermilk
In a bowl mix together all the ingredients, reserving a little grated cheese
Spoon the dough into one large greased loaf tin or two smaller greased loaf tins, top with reserved cheese
Bake for about one hour at 180°C or until golden and cooked through.
Delicious served as an accompaniment to braaied meat.
POTATO BAKE BROODPOT: [Deur Sonja Jordt]
Pleks van brooddeeg aanmaak, kan jy dit ook sommer by jou naaste supermark koop.
Ek het dié resep by ’n vriendin gekry en moet myself net keer om dit nie élke keer te maak as ons braai nie.
Jy benodig
• basiese brooddeeg
• 1 koppie melk
• 1 koppie room
• 1 pakkie Potato Bake-poeier
(die geur van jou keuse)
• gerasperde kaas
1 Goed geklits. Meng die melk, room en Potato Bake-poeier. Gooi die helfte daarvan in ’n oondbak (of platboompot, as jy dit oor die kole gaan bak).
2 Rol die broodjies. Vorm nou brooddeeg wat die eerste keer klaar gerys het, in bolletjies en pak dit langs mekaar in die oondbak bo-op die vloeistof. Wees versigtig om die bolletjies deeg nie te groot te maak nie, angesien hulle weer gaan rys.
3 En nou die kaas. Gooi nou die oorblywende vloeistof oor en sprinkel gerasperde kaas bo-oor.
Laat dit vir ’n halfuur of so staan totdat dit gerys het en bak dit dan in ’n oond van 180°C tot goudbruin en gaar sonder die deksel. As jy beplan om dit buite oor die kole te doen, volg dieselfde aanwysings as vir potbrood deur ’n paar kooltjies bo-op die deksel te plaas.
Weg sê:
Pleks van brooddeeg aanmaak, kan jy dit ook sommer by jou naaste supermark koop.
BLIKBROOD MET GEKARAMELLISEERDE UI: [Deur Aletta Lintvelt]
Vir 8
Voorbereityd 2 uur (met rystyd)
Gaarmaaktyd 20 minute
Suzi sit hierdie broodjies voor met olyftapenade of gepekelde nartjies. Jy kan ook jou eie vispateemaak deur ’n bakkie maaskaas met ’n halwe koppie gevlokte gerookte vis te meng.
Jy benodig
•4 koppies bruinmeel
•1 koppie semels
•½ koppie gestampte koring
•4 teelepels sout
•4 eetlepels bruinsuiker
•2 pakkies kitsgis (10g elk)
•2 eiers, geklits
•3 koppies louwarm water
•16 skyfies uie vars tiemietakkies
•8 blikkies (410 g), met botter gesmeer
Só maak jy
1.Sit die droë bestanddele saam met die eiers in ’n groot bak. Meng die water bietjies-bietjies daarby in sodat dit ’n sagte deeg vorm.
2.Sprinkel meel oor ’n werkoppervlak en keer die deeg daarop uit. Knie dit vir ongeveer 10 minute totdat die deeg sag en elasties is.
3.Sit die bol deeg in ’n groot bak wat met olie gesmeer is en bedek dit met kleefplasiek en ’n klam vadoek. Laat die deeg op ’n warm plek rys totdat dit in volume verdubbel het.
4.Gebruik jou vingers om die lug uit die deeg te kry en knie dit liggies af. Verdeel die deeg in 8 bolletjies en druk dit effens plat. Sit ’n tiemietakkie in die middel van elkeen en rol dit op. Druk ’n skyfie of twee uie aan weerskante van die deegrol in en smeer die rol aan die kante en onder met olie.
5.Druk elke rolletjie netjies reguit in ’n blik. Laat staan die blikkies in ’n warm plek vir 20 minute totdat die rolletjies effens uitgerys het.
6.Bak dit dan vir 20 minute in ’n oond van 180 °C. Laat die brood vir 5 minute afkoel en keer dit dan uit die blikkie. Sit dit warm voor.
SOETPATATBROOD: [HUISKOK]
Juanita Louw van Diemersdal se soetpatatbrood. Ek moes dit net eenvoudig in ons kookboek Huiskos Glanskok insluit. Samarie het die foto in ons tuin geneem en my kookmaat Francois Ferreira dra die mandjie. Die wit en rooi rysdoek is Daleen se ma s’n. Die mandjie is wel myne!
Audrey Blignaut en haar broodmal pa sou ook toustaan vir hierdie besonderse brood. Die geurige brood is stapelvoedsel vir die Louws van Diemersdal. Dis nie nodig om die suurdeeg aan die gang te kry met suiker nie, want die soetigheid in die patat sorg vir die soet. Die resep maak 4 klein broodjies – daar’s dus genoeg om in die buurt ook uit te deel. As een van my allergunsteling-plase en brode, is dit ook in die Huiskok Glanskok kookboek ingesluit.
500 g gaar soetpatat, fyngedruk
900 ml lou water
1.5 kg koekmeel
20 ml sout
1 1/2 pakkie kitssuurdeeg
Voorverhit oond tot 220⁰ C. Smeer twee bakplaatjies. Meng gaar patats en lou water tot glad. Plaas al die ander bestandele in ‘n kommetjie en maak ‘n holte daarin. Voeg soetpatat by en knie droë bestandele in tot die deeg glad en elasties is. Laat rys tot die deeg in volume verdubbel. Knie die deeg af en verdeel in vier ewe groot dele. Plaas twee op elke bakplaat, sny kepe in en laat weer rys. Besprinkel met meel. Bak vir 15 minute by 220⁰C en verlaag hitte na 180⁰C vir die laaste 30 minute.
BROOD UIT OOM KOOS SE KOMBUIS:
Die basiese resep
Inleiding:
Eerstens probeer ek verduidelik hoe die dinge werk. As jy 'n resep lees, probeer die hoekoms en waaroms te verstaan, dan hoef jy nie altyd jou oog op 'n boek te hou nie en kan jy die geleentheid geniet.
Brood is heilig.
Tussendeur al ons oordadigheid staan een stukkie kos op sy eie plek. Ek glo stellig dat as die geheim van brood nie ontdek was nie, was ons almal nog steeds mensvreters. Dit sou natuurlik help aan ons getalle, so miskien was dit ook nie so’n wonderlike ontdekking nie.
As jy kan brood bak kan jy die skares voed en ook jou siel.
BESTANDELE EN HOE DIT WERK
Die aanwysings van hoeveelhede is net 'n riglyn om jou te help om die verhoudings te verstaan.
Meel:
Een Kilogram (koekmeel, broodmeel.)
Ek koop maar oor die toonbank. As jy gelukkig is kry jy darem nog meel in die geweste gemaal.
Suurdeeg
Pakkie kitssuurdeeg (10 g), gelykstaande aan 25 g ‘vars’ suurdeeg, of so'n telepel of twee brouersgis. Gebruik volgens aanwysings, of maak jou eie plantjie:
Een gerasperde artappel van middelmatige grootte in so 600 ml water waarin jy die gis (kits of andersins) en suiker gegooi het. Plaas in houer wat toe is, maar kan asemhaal. Wag tot die artappel bo dryf en skuim, (verkieslik oornag) en gebruik dan die vloeistof. Ek gooi ook so handjie meel by die artappel. bêre dan die artappel in 'n botteltjie in die yskas. Elke keer as jy wil bak, haal deel van die plantjie uit en voeg weer 'n gerasperde artappel by met suiker en water en laat dit weer staan tot die artappel bo dryf. Gooi die res van die ou plantjie weg en bêre weer die 'nuwe'plantjie.
Vloeistof: 625ml
40 grade C (liggaamstemperatuur).
Melk gee 'n sagter tekstuur, beter smaak en korter rakleeftyd.
Eiers gee fyner tekstuur, ryker geur en kleur. Gebruik andersins om te glaze.
Sout: 20ml
Inhibeer die suurdeeg maar kataliseer die gluten. Growwe sout aan die buitekant voor bak kan lekker wees vir soutbekke, veral met platter brode.
Suiker: 10ml (optioneel)
Te veel kan insuring vertraag, andersins help dit die ontwikkeling van die suurdeeg.
Vet: 20g (optioneel)
Gebruik botter, vet, of olyfoilie. Gewone kookolie werk ook. Die maklikste en skoonste vet is Holsum. Laasgenoemde gee nie soveel smaak nie, maar doen die werk en gee stilweg meer myle uit 'n verorberde sny brood.
Vrugte, neute, kaas en ander byvoegsels
Sit bietjie meer suurdeeg by: Die goed is swaar. As die vloeistof volume in ‘n resep hoog is, pasop as jy enigiets byvoeg, want hoe natter die brood is hoe makliker tuimel dit plat (water is mos swaar).
Vitamine C (optioneel)
125g per 1Kilo meel, opgelosde tablet (van die apteker) in klein bietjie water (vloeistof afmetings moet ingereken word). Dit versnel fermentasie.
Onthou net: Hoe vinniger die proses, hoe minder die smaak.
STAPPE
Meng eers die droë bestandele, dan die vet, wat jy invryf, en voeg dan die vloeistof stadig by en roer terselfdertyd sommer met die agterkant van ‘n houtlepel. Die vloeistof sal vlokkies maak met die meel. Onthou dat jy altyd klein bietjie meer van alles byderhand moet hê want geen meel, water of bestandeel staan onaangeraak deur die elemente nie: Dit is die 'laboratorium' waarin jy werk se omstandighede, soos hoogte bo seevlak, humiditeit en sulke dinge, wat beteken dat die resep aangepas moet word.
Kookwater is warmer by seevlak as in die berge.
Ou meel vra meer vog as varsgemaalde meel.
Fyner gemaalde meel wat net so droog is as growwer meel het minder water nodig as laasgenoemde.
Die tekens raak eintlik maar eers duidelik wanneer jy bietjie geoefen het. Die lekker ding van eksperimente met brood is dat dit relatief goedkoop is.
As jy klaar die vloeistof bygevoeg het druk jy die los stukkies bymekaar. As dit sukkel, sit nog bietjie nat by. As jy begin knie en die besigheid voel soos slap kak, sit nog meel by. As dit nie aan jou vingers vassit nie, sit nog vloeistof by.
Hierdie is ‘n aaklige tyd want ek hou nie van goed wat aan my hande klou nie.
Knie en bak
Om van die taai hande ontslae te raak moet jy deurdruk. Gaan voort met die knie-proses. Wat help as jy nie meer kan nie, gooi bietjie meel op jou hande en vryf jou vingers deur mekaar in die mengbak.
Voor jy begin knie moet jy eintlik bietjie olyfolie in jou hande smeer. Dit help.
Die knieding is deel van die meng maar meer eerder om die gluten, wat ‘n taai ding wat in die hart van die koringkorrel is, vry te stel. Dit maak die meel om te rek. Intussen is die suurdeeg besig om met die ander dele van die koring te werk en koolstofgasse vry te stel wat die klein borreltjies of gaatjies in die brood maak. Om te sorg dat die brood goed geknie is, is die groot geheim van goeie brood.
Ek het mettertyd agtergekom dat dit beter is om natter deeg te maak en om die gluten en suurdeeg ten beste te laat werk meng ek die ding in 'n bol en laat dit vir so fyftien minute rus voor ek begin knie.
As jy klaar geknie het (so tien minute, of totdat jy moeg is- brood is eintlik moeilik om te laat flop), maak die deeg toe met plastiek of draai dit in 'n kombersie en laat dit rys. As jy artappelsuurdeeg gebruik, wees geduldig. Dit kan lank vat. Geduld is 'n goeie bate. Met kitssuurdeeg is dit sommer reg in 'n uur (twee of meer keer groter as wat dit was).
Knie die deeg af (haal al die ontwikkelde lugborrels uit), vorm die brood of sit dit in gesmeerde panne en laat dit weer rys. Smeer bietjie water op die 'kors' en bak die brood teen 180 tot 200C en rolletjies teen 220C vir omtrent 35 minute. Dit is reg as dit hol klink as jy daarop klop.
As jy dit mooi wil laat lyk, smeer bietjie eier op die kors 'n rukkie voor jy dit uit die oond haal.
PLATBROOD OOR DIE KOLE: [Resep: Jaco Verwey]
Jy benodig
1 pakkie spek, in blokkies gesny
1 pakkie sampioene,in skyfies gesny
1 groot groen soetrissie,in blokkies gesny
1middelslag-ui, gekap
1 klein rooi brandrissie, gekap
olie vir braai
’n hand vol gerasperde mozzarellakaas
’n hand vol gerasperdegoudakaas
2 velle blaardeeg(puff pastry), ontdooi
kleefvrye sproei of ekstra olie
Só maak jy
1 Panbraai al die bestanddele (behalwe die kaas en deeg) oor die kole of in ’n skottelskaar.
2 Spuit ’n toeknyprooster goed met Spray & Cook of vee dit met olie. Sit 1 vel uitroldeeg in die rooster en versprei die vulsel eweredig daaroor.
3 Sprinkel kaas bo-oor en bedek dit met nog ’n vel deeg. Knyp die kante van die deeg aanmekaar vas sodat die binnegoed nie uitloop nie.
4 Braai dit vir sowat 20 minute oor matige kole tot die deeg gaar is.
Draai dit gereeld om.
BRUIN BESLAGBROOD:
8 g aktiewe droe gis
12,5 ml sulker
750 ml lou water of water en lou melk
25 ml olie
12,5 ml asyn
375 g broodmeelblom of gesifte meel 250 g ongesifte meel
15 ml sout
1.Voeg gis en suiker by lou water en laat ongeveer 5 minute week.
2.Roer olie, asyn en ander bestanddele daarby en meng tot stywe beslag.
3.Skep dit in twee ge-smeerde broodpannetjies van 20 cm lank.
4.Maak panne net half vol.
5.Maak warm toe en laat 30-40 minute rys tot volume am per verdubbel het.
6.Bak 50 minute teen 200 grade C.
7.Moenie beslag te lank laat rys nie, want dan sal tekstuur grof en krummelrig wees.
DUITSE APPELBROOD: [Deur ARINA DU PLESSIS] - Foto: NEVILLE LOCKHART ]
Ryk gisbrode is oral in Europese bakkerye te koop en is louwarm uit die oond die heel lekkerste. Bederf jou gesin ’n slag daarmee pleks van winkelbrood.
Deeg
500 ml koekmeel
3 ml sout
25 g kitsgis
60 ml pitlose rosyne
30 ml suiker
1 eier
125 ml warm melk
60 g gesmelte botter
1 appel, geskil
Stroop
30 ml bruinsuiker
15 ml water
5 ml kaneel
Meng die meel, sout, kitsgis, rosyne en suiker. Klits die eier, warm melk en gesmelte botter saam en voeg by die droë bestanddele. Meng goed en bedek losweg. Laat rys op ’n warm plek tot dubbel in volume. Keer die deeg op ’n meelbestrooide oppervlak uit en knie liggies.
Vorm die deeg in ’n ovaal vorm. Sit op ’n gesmeerde bakplaat en druk skywe appel daarin. Verf met die suikerstroop en laat rys vir 30 minute. Bak vir 40-50 minute by 190 °C tot die brood goudbruin en deurgaar is. Laat effens afkoel en sit voor met botter en konfyt.
KNOFFLESOUS BOLLETJIES:
2 kop bruismeel
1 kop cheddarkaas gerasper
1t bakpoeier
½ kop water
½ kop melk
3e margarien
2t fyn knoffel of meer as jy baie van knoffel hou.
Baie aromat.
METODE:
Meng droë bestanddele met water en melk tot 'n stywe deeg.
Smelt die margarien en knoffel saam.
Gooi ¾ van die sous in 'n gesmeerde bak.
Rol of druk die deeg tot 1cm hoog.
Sny in blokkies of druk af met 'n glas en pak styf teen mekaar bo-op gesmelte margarien in die bak.
Gooi res van die sous bo-oor die deeg.
Strooi aromat lekker dik bo-oor.
Bak by 180 grade C vir ongeveer 20 minute of tot mooi bruin bo-op en gaar.
GOURMET HOENDERBRAAIBROODJIE: [Deur Aletta Lintvelt -Foto: LEE MALAN]
Vir 4
Voorbereityd 10 minute
Gaarmaaktyd 5 minute
Indien jy nie uiemarmelade het nie, kan jy doodeenvoudig ringe uie bruin braai in botter met ’n skeut suiker. Die kombinasie van mieliebrood en romerige hoender is heerlik!
Jy benodig
•1 koppie sampioene, in skyfies
•klont knoffelbotter
•¾ koppie gaar hoender, gevlok (2 hoenderborsies)
•4 eetlepels gekaramelliseerde uie (of uiemarmelade)
•4 eetlepels room of mascarponekaas
•8 snye mieliebrood (of ander brood)
•botter
Só maak jy
1.Braai sampioenskyfies in knoffelbotter in ’n pan.
2.Gebruik twee vurke om die gaar hoender in stukkies te vlok. Meng dit met die gekaramelliseerde uie en room of mascarponekaas en voeg by die sampioene.
3.Smeer mieliebrood met botter. Verdeel die hoender tussen 4 snye. Bedek met die ander snye met die gebotterde kant na buite.
4.Smelt ’n klontjie botter in ’n pan en braai bruin aan al twee kante. Of verhit ’n jaffelyster of snackwich-rooster en braai die broodjies tot goudbruin.
Wenk
Die hoender kan ook deur gaar gesnipperde, gerookte wors (soos buckwurst) of gaar spek vervang word.
FêNSIE BRAAIBROODJIES: [Deur Aletta Lintvelt - Foto: LEE MALAN]
As jy afwisseling soek, is hierdie smaakkombinasies nogal lekker op ’n broodjie oor die kole.
Só maak jy
•Pikantrissies en ricotta. Vul die braaibroodjie met fyngekapte pikantrissies en ricottakaas. Sprinkel sout, peper en ’n skeut olyfolie oor voordat jy die broodjie toemaak en braai.
•Gruyère en rooiui. Hierdie is ’n hoërgraadbroodjie – ’n smeersel growwe mosterd, lekker sterk kaas soos gruyère, die soetigheid van rooiuie en vars tamatieblaartjies.
•Uie en brie. Jy kan uiemarmelade koop of jou eie maak: Braai uieringe baie stadig met ’n paar lepels suiker en ¼koppie balsemiekasyn totdat dit sag en taai is. Skep dit op die broodjie met ’n paar skywe brie.
•Bloukaas, ingelegde groenvye in dun skywe en ham werk ook goed.
GEKARMELLISEERDE VARKBROODJIES: [Deur Aletta Lintvelt - Foto: LEE MALAN]
Wenk:
Hou die vleis in die yskas en gebruik dit vir slaaie of in roerbraai-geregte. Of eet dit net so!
Vir 4-6
Voorbereityd 5 minute
Gaarmaaktyd 15 minute
Dis ’n ongewone manier om varkvleis gaar te maak. Moenie skrik vir die skroeiery nie – as jy dit eenkeer geproe het, gaan jy dit weer maak.
Jy benodig
•1/3 koppie ligte bruinsuiker
•500g varkfilet (jy kan ook bees of volstruis gebruik)
•2 eetlepels sojasous
•2 eetlepels olyfolie
•2 huisies knoffel, fyngekap
•1 eetlepel rissievlokkies
•lemmetjiesap
•1 of 2 Franse brode
•mayonnaise
•1-2 groot wortels, gerasper
•½ komkommer, gerasper
•’n hand vol vars mentblare, fyngekap
•’n hand vol vars koljanderblare, fyngekap
Só maak jy
1.Gooi die suiker in ’n droë pan en verhit dit oor matige hitte todat die suiker smelt en stadigaan begin verkleur. Moenie dit roer nie! Dit neem ongeveer 3 minute.
2.Sit die filet in die pan en skroei dit vir 4minute. Draai die vleis om en skroei die ander kant ook vir 4 minute. Die vleis sal ’n donker korsie vorm en die suiker sal hard en draderig raak.
3.Voeg die sojasous, olyfolie, knoffel en rissie by die vleis en braai dit vir nog sowat 2 minute aan ’n kant oor laer hitte. Verwyder die filet van die hitte en laat dit vir minstens 10 minute rus.
4.Sprinkel ’n teelepel bruinsuiker en lemmetjiesap oor die wortel. Sny die brood oor die lengte oop en smeer dit met mayonnaise.
5.Sny die vleis in skywe en pak dit op die brood saam met van die wortel, komkommer en vars kruie.
PORTUGUESE PHEASANT BREAD": [STYWE LYNE]
Ons doop dit Portugese Boerebrood. Die resep word in Engels gegee om moontlike foute uit te skakel.
500 g cooked, mashed sweet potato
500 ml lukewarm water (two cups)
1 kg cake flour
3 heaped teaspoons salt
1 packet instant yeast
1 teaspoon baking powder
Preheat oven to 220 degrees Celsius and grease two baking sheets. Blend sweet potato and warm water until smooth. Place all other ingredients in another bowl and make a well in the centre. Add sweet potato and knead into dry ingredients. Turn onto a well-floured surface and knead until dough is smooth and elastic. Leave in a warm place to rise to double its size. Knock dough back and divide into four equal sizes and place two on each baking sheet. Leave to rise again and dust with flour.
Bake for 10 minutes, then reduce heat to 180 degrees Celsius and bake for another 25 minutes.
PAO DOCE: ['n Soet Portugese brood]
1½ eetlepels suiker
2 pakkies gis
¼ koppie louwarm aartappelwater (water waarin aartappels gekook is)
½ koppie fyngemaakte aartappel
¼ teelepel fyngerasperde gemmer
¼ koppie melk (gekook en afgekoel)
1 teelepel sout
3 eiers
¾ koppie + nog twee eetlepels suiker
¼ koppie botter, gesmelt
4 koppies meel
Voeg die 1½ eetlepels suiker en die gis by die aartappelwater. Roer tot opgelos. Meng die aartappel en gemmer. Sit eenkant en laat rys tot dit dubbel die grootte is (vyf tot tien minute). Klits die eiers en voeg die oorblywende suiker geleidelik by. Gooi die afgekoelde botter by. Meng nou die gis- en eiermengsels. Roer een koppie meel by. Voeg die melk by en klop. Voeg nog een koppie meel by. Klop vir vyf minute. Voeg die res van die deeg geleidelik by en begin knie wanneer dit deeg begin vorm. Knie vir 10 minute. Plaas die deeg in 'n geoliede houer en laat rys. Deel in twee. Vorm ronde brode en plaas op 'n geoliede pan of in 'n broodpan en laat nog rys of rol in balletjies en bak dan.
Verf met geklitste eier.
Bak vir 40 minute tot bruin.
POTBROOD MET SOUTVULSEL:
Nog ‘n vinnige potbrood van gekoopte brooddeeg:
1 kg brooddeeg
Kies uit die volgende vulsels:
1.Gebraaide ui (skyfies), gebraaide spekvleis (250g), 1 k gerasperde cheddarkaas
2.1 k gaar (bevrore) spinasie, 1 k fetakaasblokkies
3.gebraaide ui (skyfies), gebraaide sampioene (250g), 1 k gerasperde kaas
4. biltong en kaas met chutney
5. ham, kaas en klein tamatiehelftes met appelkooskonfyt
6. gaar hoenderstukkies, gekapte chives en sweet chillisous
7. gevlokte gerookte snoek gemeng met bietjie mayo en gebraaide uie
8. gegeurde maalvleis [gaar] met kaas en bietjie suurroom
Sit helfte van brooddeeg (klaar gerys) in gesmeerde platboompot. Sit vulsel in en bedek met orige deeg.
Sit deksel op en bak vir 45 min – 1 uur in buite-oond van jou keuse.
KNOFFEL PIZZABOOD: [Truda du Plessis van Welgemoed]
[10-12 porsies]
500 g witbroodmeel
2 t (10 ml) suiker
2 t (10 ml) sout
10 g (12,5 ml) kitssuurdeeg
2 E (30 g) botter of margarien
300-325 ml koue water
Bolaag:
125 g sagte botter
2 knoffelhuisies, gekneus
1 E (15 ml) gekapte vars pietersielie
Meng die broodmeel, suiker, sout en suurdeeg saam in 'n mengbak.
Smelt botter of margarien, voeg water by en roer by droë bestanddele.
Meng om sagte deeg te verkry. (Indien deeg te styf is, voeg nog 'n bietjie water by.)
Knie 10 minute lank tot glad.
Rol uit om in ronde vorm van sowat 25 cm te pas.
'n Ysterpot is baie geskik.
Bedek met gesmeerde kleefplastiek en laat rys tot grootte verdubbel het.
Meng botter, knoffel en pietersielie.
Smeer helfte daarvan oor deeg.
Bedek en bak 45-50 minute lank tot gaar oor kole.
Smeer res van bottermengsel oor pizzabrood en laat in deeg intrek.
GOURMET HOENDERBROODJIE: [Deur Aletta Lintvelt] FOTO: Lee Malan]
Vir 4
Voorbereityd 10 minute
Gaarmaaktyd 5 minute
Indien jy nie uiemarmelade het nie, kan jy doodeenvoudig ringe uie bruin braai in botter met ’n skeut suiker. Die kombinasie van mieliebrood en romerige hoender is heerlik!
Jy benodig
•1 koppie sampioene, in skyfies
•klont knoffelbotter
•¾ koppie gaar hoender, gevlok (2 hoenderborsies)
•4 eetlepels gekaramelliseerde uie (of uiemarmelade)
•4 eetlepels room of mascarponekaas
•8 snye mieliebrood (of ander brood)
•botter
Só maak jy
1.Braai sampioenskyfies in knoffelbotter in ’n pan.
2.Gebruik twee vurke om die gaar hoender in stukkies te vlok. Meng dit met die gekaramelliseerde uie en room of mascarponekaas en voeg by die sampioene.
3.Smeer mieliebrood met botter. Verdeel die hoender tussen 4 snye. Bedek met die ander snye met die gebotterde kant na buite.
4.Smelt ’n klontjie botter in ’n pan en braai bruin aan al twee kante. Of verhit ’n jaffelyster of snackwich-rooster en braai die broodjies tot goudbruin.
Wenk
Die hoender kan ook deur gaar gesnipperde, gerookte wors (soos buckwurst) of gaar spek vervang word.
MARMITE BROODJIE VIR BRAAI: [Malinda van Deventer]
Brooddeeg (kry by broodafdeling)
1 Botteltjie Marmite
1 houer Room
Gerasperde kaas
Knie die Marmite in die deeg in.
Sit dit in ‘n gesmeerde broodpannetjie en bak vir ongeveer 40 min. of tot gaar.
Wanneer gaar, gooi die room oor en bak vir 20 min of totdat die room ingetrek het.
Haal uit en strooi kaas oor.
Sit terug in oond totdat kaas gesmelt is.
GENIET!
OF MY WEERGAWE HIERVAN:
MARMITE EN ROOMBOLLETJIES:
Gekoopte brooddeeg by supermark
4e Marmite
1 x 250ml Vars room [verhit bietjie in mikrogolf, nie kook nie]
Gerasperde beleë cheddarkaas
Maak bolletjies van die deeg en pak in broodpan of vierkantige bak.
MENG die room en marmite goed.
Gooi oor die bolletjies.
Bak in verhitte oond vir ongeveer 1 uur op 18) grade C. of tot gaar/kan
ook buite in platboompot gemaak word.
Sprinkel die kaas bo-oor.
Sit terug in oond tot kaas gesmelt het, ongeveer 3 - 5 minute.
Geniet!!
MARMITEBOLLETJIES MET ROOM:
Koop 'n brood se rou brooddeeg of maak volgens eie resep aan.
Maak bolletjies en plaas in platboompot en maak soos potbrood op kole gaar.
Meng intussen 4 eetl Margarien, 4 eetL Bruinsuiker, 10ml Marmite, bietjie melk en bring tot kookpunt.
Gooi warm sous oor bolletjies sodra dit gaar is.
KNOFFELKATKOP: [RESEPTE: Annette le Roux FOTO'S: Dawie Verwey]
Dis nie altyd maklik om 'n Franse baguette in die hande te kry vir knoffelbrood nie. Hier in die Klein-Karoo gebruik ons sommer 'n gewone witbrood wat ons vol knoffel en kaas stop en dan noem noem ons dit 'n katkop. Dis baie dieselfde as bunny chow.
Jy benodig
4 heel knoffelbolle
1 witbrood, ongesny en verkieslik twee dae oud
1 wiel fetakaas, gekrummel
1 koppie mozzarellakaas, gerasper
125 g botter
1 koppie pietersielie, fyn gekap
1 teelepel sout
Só maak mens
Sit die knoffelbolle net so op ’n rooster oor matige kole vir omtrent ’n uur of totdat dit sag is.
Haal die knoffel van die kole af. Laat dit heeltemal afkoel en trek dan die skilletjies af. Druk die heerlike sagte pulp in ’n bakkie uit.
Sny die korsie van die brood aan die een kant af en hol dan die brood uit. Dit werk maklik as jy met ’n messie teenaan die kors, langs die kante, insny.
Breek die hompe brood met jou vingers in stukkies en meng dit met die knoffel, kaas, botter, pietersielie en sout.
Stop die brood nou met die heerlik dekadente vulsel.
Sit die brood in ’n bruinpapierkardoes of draai dit in bakpapier toe en pak jou versameling ou Wegtydskrifte bo-op. Jy wil die brood lekker plat druk, tot so ongeveer die helfte van sy grootte, sodat jy dit in maklik eetbare porsies kan sny.
Braai dan die brood oor baie stadige kole of bak dit in ’n matige oond vir ongeveer een uur.
WegSleep sê
As jy die knoffel eers gaar maak, het dit nie die kenmerkende sterk klankie nie en hoef jy nie die volgende dag verskoning te maak vir jou koskeuse nie. Die brood moet lekker deur bak, want die vulsel moet goed smelt. Jy kan die knoffel ’n dag of wat voor die tyd klaar bak.
GEVULDE SKONBROOD IN PLATBOOMPAN: [My resep]
Maak jou gunsteling skondeeg aan.
Enige vulsel waarvan jy hou, soos ham, kaas en tamatie.
Gebraaide uie, stukkies gaar boerewors en tamatie-uie-sous. ens.
Smeer jou platboompan met botter of olie.
Gooi die helfte van die deeg in jou pan.
Gooi dan jou vulsel bo-op.
Gooi dan die orige skondeeg oor en maak mooi gelyk.
Sit jou pan se deksel op.
Bak totdat skon gaar is oor 'n matige hitte.
Heerlik....geniet!
PIZZA-BRAAIBROODJIE: [RESEPTE: Nettie Pikeur FOTO'S: Ruvan Boshoff]
Jy benodig
6 snye witbrood
1 blikkie tamatie-en-uiemengsel
1 blikkie sampioene
1 blikkie aspersies
1 blikkie Weense worsies
1 blikkie pynappelstukke
2 koppies gerasperde Cheddar-kaas
Só maak jy
Pak die snye brood in drie pakkies van twee snye elk op ’n tafel of skinkbord oop.
Smeer elke sny met ’n dun lagie tamatie-en-uiemengsel.
Verdeel een koppie kaas in drie en pak dit bo-op een sny van elke pakkie.
Sny die worsies in langwerpige plakkies of wieletjies, as jy wil.
Dreineer die pynappelstukke op kombuispapier.
Een vir jou, een vir my. Verdeel nou die sampioene, aspersies, worsies en pynappelstukke tussen die pakkies en skep dit bo-op die laag kaas.
Die oorblywende koppie kaas kom nou bo-op elkeen van die vulsels, gevolg deur die ander gesmeerde sny brood.
Braai dit op ’n rooster oor kole wat medium-warm is en draai gereeld om totdat die toebroodjies aan albei kante verbruin het en die kaas lekker gesmelt is.
WegSleep sê
’n Volbloed-Italianer sal seker sy kop in skaamte laat sak, maar as die kinders jou vir pizza smeek en die restaurant is te ver of te duur, is hierdie ’n goeie roep.
KNOFFEL- KAASBOTTERBROODJIE:
500 ml koekmeel
15 ml bakpoeier
1 eier
25 ml olie
fyngedrukte knoffel
75 g botter gesmelt
125 ml Cheddar kaas gerasper
Voorverhit oond tot 240°
Sif droë bestandele saam
Klits eier, melk en olie saam
Meng eier mengsel met droë bestandele en knie liggies
Deel mengsel in 10 balle en plaas in gesmeerde oondvaste skottel sodat balle aanmekaar raak.
Bak +/- 15 minute of tot goudbruin.
Verwyder uit oond en sprinkel kaas, gesmelte botter met knoffel oor.
Bedien warm.
OF Kan in platboompan of broodoond gebak word.
BROOD IN BLIKKIE: [deur ROEY]
Dis gewone brood deeg sit dit half in die blikkie en in die oond vir 20 tot 30min!
Ek het al malfa puding ook so gemaak!
Sent via my BlackBerry from Vodacom
PITA BRAAIBROODJIE: [ONBEKEND]
Hiers bietjie 'n afwisseling vir 'n braaibroodjie:
1. Koop by PnP of Spar mini pittas.
2. Sny oop en smeer met: Ina paarmans basil pesto en cottage cheese van jou keuse. Ek sit dan altyd ook nog 'n peppadew of jalepeno op. Salami, mozarella en cheddar kaas werk ook goed. (jy kan enige iets van jou keuse opsit)
3. Braai in toeknyprooster oor stadige vuur.
STOKBROOD:
[gekoopte deeg kan ook gebruik word, as jy nie lus is vir knie]
4 koppies koekmeel
1 teelepel sout
2 teelepels suiker
1 pakkie kits gis/suurdeeg
1 eetlepel olie/olyfolie
+/- 500 ml louwarm water
Knie baie goed. Deeg moet ‘n elastiese gevoel hê. (Nie te styf, nie te slap). Laat rys vir 1 uur of dubbel die volume. Breek vuis grote bolletjies deeg af en maak ‘n langerige plat strook. Begin by die kop van die stok (smeer vooraf ‘n bietjie olie aan die stokke, dit keer dat die stokbrood vassit). Hou stokke oor matige kole tot ligbruin rondom. Brood is gaar as dit hol klink wanneer jy op die brood klop. Afhangende van die stok dikte kan jy of boerewors of dun skaap worsies in die stokbrood druk met ‘n sousie van jou keuse. Die laaste stokbrode eet ons gewoonlik met stroop of heuning. So ‘n soet proppie aan die einde.
FRANS SE WENNER BROOD/ ROLLETJIES:
Sif saam
1 teelepel sout
6 koppies koekmeel
meng 450ml louwarm water
10 gram kitsgis
twee eetlepels suiker
50ml olie en laat staan tot dit skuim.
Meng die vloeistof en meel , knie tot elasties .
Laat rys en knie weer , plaas in 'n groot broodpan , laat rys tot dubbel die grootte en bak by 160C vir 50min.
( Jy kan ook twee koppies meel vervang met Nutty Wheat , en jy kan twaalf broodrolletjies maak ipv 'n brood maar dan is die baktyd net 25min.)
OF buite in jou broodpan of platboompot. Sal ook lekker bak in jou broodoond.
KAMPVUUR CALZONE: [Deur Aletta Lintvelt]
Weg sê: Gebraaide sampioene, gaar hoenderstukkies en gaar spek is ook ’n lekker vulsel.
Maak 2 calzones
Voorbereityd 1 uur
Gaarmaaktyd 20 minute
Hierdie oorvoupizza is amper soos ’n pastei waarin jy enige vulsel kan gebruik. Jy kan lekker eksperimenteer met wat ook al jou gunsteling-vulsels is. Vir dié een het ons op kaas, varkworsies en olywe besluit.
Jy benodig
VIR DIE DEEG
1 pakkie (10 g) kitsgis
1 koppie louwarm water
2 teelepels suiker
2½ koppies witbroodmeel
1 teelepel sout
olyfolie
VIR DIE VULSEL
6 eetlepels tamatiepassata
2 koppies gerasperde mozzarellakaas
1koppie ontpitte olywe
6 gerookte varkworsies, in dun skyfies gesny
2 eetlepels kruie, soos roosmaryn
1 klein vars brandrissie (gekap) of Tabasco-sous na smaak
Só maak jy
1.Meng die gis, louwarm water en suiker saam en laat staan dit totdat borrels op die oppervlak vorm. (Lou beteken liggaamstemperatuur, anders brand die gis dood.)
2.Meng die meel, sout en 1 eetlepel olie in ’n bak. Voeg die gismengsel daarby in en knie dit deeglik vir 10 minute. (Jy kan ook ’n voedselverwerker gebruik).
3.Smeer die deegbol met olyfolie, bedek dit met kleefplastiek en laat die deeg staan totdat dit dubbel die grootte uitgerys het (ongeveer 30 minute). Maak solank die vuur – 6 gewone braaibrikette is genoeg.
4.Verdeel die deeg in twee. Rol die een bol so dun as moontlik op ’n meelbestrooide oppervlak uit tot ongeveer die grootte van die braaier se plaat. Jy sal dit ’n paar keer moet rol sodat die deeg elasties raak en goed bind.
5.Skep ’n paar eetlepels passata op die een helfte van die deeg en pak dan die helfte van die vulselbestanddele bo-op. Vou die pizza toe.
6.Spuit die plat kant van die braaier se plaat goed met Spray & Cook en skep die calzone daarop. Sit die deksel op en draai die calzone ná 10 minute om. Sit weer die deksel op. Die pizza sal ná 20-25 minute gaar en bros wees. Sny dit in wiggies en eet solank terwyl jy die ander een bak.
MIELIEBROOD IN 'N 'SHOPPING BAG: [ONBEKEND]
1 Caserol aliminium tipe
1x Hot plate of gas stoof
Bestanddele
1 kg koekmeel
2 eet lepels sout
Half koppie suiker
1 pakkie kits gis (anchor dry yeast)
1x 410 g sweetcorn pit mielies
1x 410 g sweetcorn cream style mielies
half koppie water
Metode
Meng al die droë bestanddele saam.
Gooi nou die pit mielies met water in asook die cream style mielies en begin die spul te meng.
Voeg nou die half koppie water by en meng totdat die deeg soos die deeg in die winkels is nie te veel water nie.
Sit die deeg nou in `n skoon groot "shopping bag" en sit dit in die bakkie of op `n warm plek om te rys vir so +- 1 uur . as die deeg lekker uit gerys het sit die deeg nou in die caserol net so in die sak met water in die kastrol en kook die brood nou vir +- 1uur maar dit kan gouer neem hang van omstandighede af .
Ek maak gewoontlik `n dubbel beslag aan want jy terg net jouself met `n enkel beslag nou moet ek by se ons is dan so 8 -10 persone wat saam eet aan die brood.
a so 45 minute kan jy die brood in die middel steek met `n steak mes om te kyk of dit gaar is .
Voor ek vergeet jy moet die sak toe knoop as jy die deeg daar in sit om uit te rys.
Geniet dit dit is `n wenner!
KNOFFLESOUS BUNS:
2 kop Bruismeel
1 kop cheddarkaas gerasper
1 t bakpoeier
½ kop water
½ kop melk
3 e botter of margarine
2 t crushed garlic of meer as jy baie van garlic hou
baie aromat
Meng droë bestanddele met water en melk tot 'n stywe deeg.
Smelt die botter en garlic saam.
Gooi ¾ van die sous in 'n gesmeerde bak.
Rol of druk die deeg tot 1cm hoog.
Sny in blokkies of druk af met 'n glas en pak styf teen mekaar bo-op gesmelte botter in die bak.
Gooi res van die sous bo-oor die deeg.
Strooi aromat lekker dik bo-oor.
Bak by 180 grade C vir plus minus 20 minute of tot mooi bruin bo-op en gaar.
'n BEHOORLIKE BRAAIBROODJIE: [Deur Anton Kriegler ]
Die geheim van 'n lekker braaibroodjie lê in die fyner kunsies.
“In ons familie is ’n braai net nie ’n braai as daar nie soet én soutige braaibroodjies by is nie,” sê Anton Kriegler van die Paarl. “Ek ken sedert die laat jare vyftig af al van braaibroodjies en dis steeds tradisie in ons huis om Sondagaande net so ’n effense braai te hou. (My skoonma het altyd gesê dis net tot agtuur Sondag – daarna mag jy selfs kaartspeel.) Dan braai ons dunwors en maak soet en soutige broodjies, genoeg sodat jy Maandag daarvan werk toe kan inpak.”
Bou ’n soutige én soet braaibroodjie.
Bestanddele
VIR DIE SOUTIGE BROODJIE
• growwebrood
• cheddarkaas
• ryp tamatieskywe (met ’n goeie skoot sout, verkieslik Maldon, en varsgemaalde peper, verkieslik die reënboogsoort)
• dungesnyde uieringe (die hele toebie moet welbedek wees met die uie)
VIR DIE SOET BROODJIE
• dik, tuisgemaakte appelkooskonfyt
• sterk cheddarkaas (verkieslik van Eendekuil!)
Wenke vir ’n watertand braaibroodjie
1. Rasper, Casper! Die kaas wat jy op die broodjies gebruik, moet grof gerasper word.
2. Raak gekonfyt. As jy nie lekker heelappelkooskonfyt het nie, maar net daai waterige stropie wat hulle in die winkels verkoop, meng jy eers die konfyt met die gerasperde kaas vóórdat jy dit op die brood smeer. Anders maak jy eintlik net ’n kaasbroodjie – en die lewe is te kort daarvoor.
3. Brood is nie meer boring nie. Deesdae kry ’n mens soveel soorte lekker volgraan-, gemengdegraan- en ander interessante brode dat witbrood eintlik vervelig is. Die growwebrood sit ook nie so maklik aan die rooster vas nie.
4. Botter hom behoorlik. Smeer die toebie goed met botter aan die binnekant, en nie aan die buitekant nie. Dit maak die broodjies dig, maar ook klam, en as jy dit dan meesterlik braai, smelt die appelkooskonfyt op die soet broodjies en die tamatie en uie op die soutige broodjies in die kaas in.
BAK ‘N WENNER BROOD IN ‘N CAST IRON BROODPAN:
Bak n Wenner Brood volgende keer as jy gaan Braai, of sommer net vir die fun!
Hel, ek het die naweek weer ‘n wenner van ‘n braai brood gebak!
Ek soek al lank na een van hierdie brood potjies. Nou het ek een gekry! My eerste probeer slag op die kole was maar ‘n taamlike flop gewees. Ek het so bietjie gaan rondkrap vir ‘n ander resep om brood mee te bak, en toe kom ek op een af. (sal hom later hier plaas)
Terwyl ek besig was om te wag dat die deeg moet rys, toe kom ek mos per ongeluk af op iemand se ding af oor hoe brood gebak word. Ek het nooit geweet dat die “gis” so belangrike rol speel in jou deeg nie! Ek weet daar moet gis in…..maar wie wil nou weet hoekom?
Kom ek verduidelik net kortliks wat ek verstaan het. Die gis is ‘n lewendige organisme, en dit het energie, of voedsel nodig om te groei. Die voedsel is gewoonlik suiker wat ons in die deeg meng. Die “gis” begin groei nadat dit geaktiveer is met suiker en hitte (lou warm water). Met die groei laat dit gas, en ander goeters vry, wat die deeg laat rys. Dit is wat die “volheid” aan ‘n mooi broodjie gee.
“n Paar Belangrike feite vir daai perfekte Wenner Braai Broodjie
Lou warm water: 2 dele koue water met 1 deel kook water.
•1/2 telepel suiker vir 1 pakkie suurdeeg.
•Moet NOOIT die deeg te veel meng nie! “Feather fingers!”
•Dek jou deeg met plastiek en plaas op ‘n warm plek tot dit sy groote verdubbel het.
•Knie dit plat, en sit dit in jou pot. wag tot dit weer verdubbel voor jy dit bak.
•Hitte is gewoonlik 180 grade vir 35 minute.
•Tik die brood op die kors, as dit “hol” klink, dan is hy gaar.
Moenie bang wees om met jou resep te speel nie! Meng bietjie ander goeters by jou deeg voor jy die brood bak. Sorg net dat jou ander bestandele so droog as moontlik is, anders maak dit jou deeg pap!
Probeer gerus!
•Gerasperde kaas
•Bacon (nie te gaar nie) gemeng met mushrooms
•Feta kaas en gekookte spinasie
•Gebraaide uie met Rosemary en sout & peper
Ek hoop dit gaan jou lus maak om met jou volgende braai ‘n broodjie te bak! As jy nie so pot het nie, bak een in die oond in ‘n gewone brood pan!
IniBos groete!
[ns: Ek het R187-00 by MAKRO vir myne betaal, dis nie 'n groot pan nie, maar maak 'n medium grote brood.]
ROMERIGE KNOFFELBROOD:
1 sakkie Knorr “creamy carlic veggie bake”
1 t gedroogde tiemie
1 franse brood
1 l gerasperde mozzarella kaas
250 g margarien
Voorverhit die oond tot 180°C of op rooster of in mikrogolfoond.
Sny die franse brood in 2 cm dik snye, maar moet nie heeltemal deur sny nie.
Meng die inhoud van die pakkie met die margarien, tiemie en kaas.
Smeer die mengsel lekker dik tussen die snye.
Draai die brood toe met foelie en plaas in die oond tot die kaas gesmelt het.
Bedien terwyl die brood nog lekker warm is.
ROOM-POTBROOD: [Resep: Tiaan Langenegger]
Dis lekker om self brooddeeg te knie, maar jy kan enige tyd klaargemaakte deeg koop – vra by die bakkery-afdeling van jou naaste supermark.
Jy benodig
• knoffel na smaak
• sout en peper
• gekapte vars of droë pietersielie na smaak
• 1 kg witbrooddeeg
• 2 wiele fetakaas
• 2 koppies room
Só maak jy
1 Smeer ’n platboompot met ’n bietjie botter. Meng die knoffel, sout, peper en pietersielie by die deeg in en sit dit in die pot.
2 Meng die fetakaas met die room en gooi dit bo-oor die deeg.
3 Bak dit oor matige kole vir 30-40 minute tot die deeg gaar is. Gooi ’n paar kole bo-op die pot om die brood ’n mooi bruin korsie te gee.
BASIESE BROODRESEP: [JAMIE OLIVER]
Kry eers hierdie een onder die knie.
Gebruik dié resep vir die allerlekkerste brood. Hy wérk, as jy sorg dat die kole net warm genoeg is. Die idee vir dié brood en vulsels kom eintlik van daai mollige Ingelsmannetjie met die skoeter – Jamie Oliver.
Jy het nodig vir 1 potbrood of 2 langwerpige brode:
•7 koppies witbroodmeel
•2 x 10 g-sakkies kitsgis
•2½ koppies louwarm water
•2 eetlepels suiker
•3 teelepels fyn sout
Laat dit gis. Gooi die meel in ’n diep bak. Meng die gis, water en suiker in ’n ander kleiner bak en laat vir tien minute staan totdat die gis begin skuim. Gooi dit by die meel en voeg ook die sout by.
Oefen daai spiere. Meng tot al die bestanddele goed gemeng is en haal dan die bol deeg uit en sit dit op ’n plat, meelbestrooide oppervlak. Druk, knie, vou en rol die deeg vir sowat 10 minute of totdat dit lekker sag en elasties is.
Rus ’n rukkie. Sprinkel ’n bietjie meel in ’n bak, sit die deeg daarin en sprinkel ook ’n bietjie meel oor die deeg. Maak die bak toe met kleefplastiek en ’n klam vadoek en los dit in ’n warm plek om te rys tot dubbel die oorspronklike grootte.
Weer ’n bietjie spiere. Knie dit weer af vir ’n paar sekondes en sit dit in die ronde ysterpot (of twee broodpanne) om vir ’n tweede keer te rys tot dubbel die oorspronklike grootte. Hanteer die ysterpot versigtig sodat jy nie al die lug uit die deeg uitskud nie.
Kole toe met jou. Sodra die deeg uitgerys is, kan jy die pot op die kole sit en kole op die deksel stapel. Kyk ná ’n halfuur of die brood begin bruin word en sit die deksel terug met nuwe kole op. Dit behoort ná ’n uur gaar te wees. Haal die pot van die vuur af en los dit vir ’n halfuur om af te koel voor jy die pot omkeer om die brood uit te haal.
BASIESE BROODRESEP MET SOET VULSEL EN SJOKOLADESMEER:
Deel die deeg van die basiese broodresep in twee gelyke dele nadat jy dit klaar geknie het. Rol die dele langwerpig uit (sowat 1 sentimeter dik) en pak die volgende daarop:
•1 x 200 g-houer Nutella-sjokoladesmeer
•2 koppies okkerneute of haselneute, heel of gekap
•2 piesangs, in skyfies gesny
Steek weg vir die kinders. Smeer die sjokoladesmeer oor die deeg en sprinkel die neute en piesangs eweredig daaroor. Vou die deeg oor die smeer sodat dit soos ’n lang buis lyk. Rol die deeg dan op soos ’n slak se dop. Druk die punte van die deeg toe om te keer dat die vulsel uitloop.
Bak die slak. Sit ’n paar gekapte of heel neute bo-op en druk effens vas. Sit die rol in ’n platboomysterpot wat baie goed met botter gesmeer is en plaas dit op louwarm kole. Sit warm kole op die deksel en bak vir ’n uur of tot gaar.
BASIESE BROODRESEP MET SOUT VULSEL:
Deel die deeg van die basiese broodresep in twee gelyke dele nadat jy dit klaar geknie het. Rol die dele langwerpig uit (sowat 1 sentimeter dik) en pak die volgende vulsels daarop:
•10 skyfies ham, in blokkies gesny
•2 koppies gerasperde cheddarkaas
•2 hande vol vars basiliekruid (of 2 teelepels droë basiliekruid)
•2 koppies gesnyde, songedroogde tamaties (gedreineer as dit in olie ingelê is)
•1 teelepel growwe sout, plus ’n klein bietjie ekstra om op die brood te strooi
•varsgemaalde swartpeper
•2 eetlepels olyfolie, plus ekstra om oor die brood te verf
•1 teelepel droë of vars roosmaryn om oor die brood te sprinkel
Ringkop. Pak die bestanddele uit op die deeg en besprinkel dit met sout, peper en olyfolie. Trek die deeg oor die vulsel sodat dit soos ’n lang buis lyk. Bring een punt van die deeg oor na die ander punt en druk dit teen mekaar vas sodat jy ’n ring het.
Op heterige kole. Verf ’n bietjie olyfolie op die brood en sprinkel growwe sout en roosmaryn bo-oor. Sit die ring in ’n platboomysterpot wat goed met botter gesmeer is en plaas dit op louwarm kole. Sit warm kole op die deksel en bak vir ’n uur of tot gaar.
PORTUGESE BRAAI BROOD:
2 K Meel
1E Bakpoeier
1/4T Sout
2E Suiker
3/4K Melk
In mengbak, sif die droë bestanddele saam.
Voeg die melk by en roer goed deur met ‘n vurk.
Knie daarna die deeg tot die glad en elasties is.
Vorm piering grote koekies wat nie te dik is nie.
Braai hierdie in ‘n braaipan waarin omtrent ¾ olie gegooi is tot bruin.
Tempratuur van olie moet so medium wees, anders verbruin dit te
gou en die deeg binne is nog nie gaar nie.
POTBROOD:
Potjiekos sonder potbrood is net nie dieselfde nie. ’n Makliker resep as hierdie een sal jy nie sommer kry nie.
Bestanddele:
500g bruismeel
1 pakkie beesstertsopoeier
1ml sout
1ml rissiepeper
125ml gerasperde Cheddarkaas
500ml karringmelk
Metode:
• Meng al die bestanddele en skep in ’n gesmeerde platboompotjie of in ’n gesmeerde broodpannetjie.
• Bak sowat 1 uur tussen die kole of 45 minute in ’n oond by 180°C.
Variasies:
• Vervang die beesstertsoppoeier met bruin uiesoppoeier.
• Vervang die rissiepeper, kaas en karringmelk met 1 blikkie bier.
PAN BOTTERBROOD:
1 desertlepel botter
1 kop meel
1 rondvol teelepel bakpoeier
Sout
1 eier
Melk om mee aan te maak
Smelt die botter in ‘n pan oor lae hitte.
Meng die meel, bakpoeier en sout.
Maak aan met eier, melk en gesmelte botter.
Die deeg moenie baie slap, maar ook nie te styf wees nie.
Gooi deel in gesmeerde pan en plaas op kole of stoof.
Bak soos ‘n pannekoek, weerskante baie stadig.
Sny in wiggies sodra gaar en sit warm voor met botter.Baie lekker saam met sop, potjiekos vir daardie lang sous en ook vir ontbyt.
OLYF EN KAAS SKONBROOD IN PAN: ‘SUPER LEKKER’
2 Eiers
150ml Melk, plus ekstra vir opverf
150ml “Double cream”
300ml Bruismeel
50g Gerasperde cheddarkaas
50g Ontpitte olywe, grof gekap
Botter om pan te smeer
Knippie sout
Klits eiers, room en melk.
Sif die meel en sout by en meng liggies.
Maak ’n sagte deeg mengsel en maak 2 ewe groot balle deeg.
Druk dit dunnerig plat met handpalms tot 2 ewe
groot sirkels wat in ’n eierpan pas.
Smeer pan met bietjie margarine en plaas 1 sirkel
in pan.
Plaas kaas en olywe eweredig oor die sirkel.
Sit die 2de sirkel bo-op en druk liggies aan die kante
toe en verf liggies met bietjie melk.
Bak hierdie op warm rooster in die pan[sonder deksel]
of op ’n gasstoofplaat vir ongeveer 10 minute en draai dan om,
sodat die anderkant kan bak vir nog 10 minute.
Passop dat skonbrood nie brand nie, moet gaar en ligbruin
wees.
Toets deur liggies daarop te klop, dit moet hol klink.
Jy kan enige vulsel hierin sit, gebruik jou verbeelding.
FREEZING BREAD DOUGH: For Delicious, Easy Homemade Bread [Sarah Ruszkowski]
Baking your own homemade bread is a skill that is not only fun and even therapeutic for some people, but it is also a great way to save money and show love to your family. What better way to say "I Love You!" than the smell of fresh bread permeating the house? The only problem is the time commitment that is required to put the ingredients together, form the dough, let the dough rise, shape the loaves, rise again, and then bake. It could be a good 3 hours before the whole process is done.
The bread machine is a great answer to this problem. You just put all your ingredients into the machine, press start, and off you go. In three hours you will have a lovely loaf of bread. If the recipe allows, you can even set the bread machine to have the bread baked and ready for you when you get home from work, school, or errands. The only problem with bread machines is that they create odd shaped loaves that prove to be difficult in creating loaves of sandwich bread. How can one have delicious homemade bread always on hand and it be the perfect loaf shape that is ideal for sandwiches and toast?
The solution is in Freezing your own Bread Dough.
Here is how you can do yourself.
1. Find your favorite bread recipe such as a Amish White Bread or Honey Wheat Bread.
2. Mix all your ingredients until you form a round dough.
3. Knead the dough until it is ready for the first rising.
4. Don't start the first rising and split the dough into two parts.
5. Shape the two parts into loaves.
6. Put the shaped loaves into well-greased bread pans.
7. Cover the bread pans well with plastic wrap and place in the freezer.
8. Allow the dough to freeze until it is stiff enough that you can handle it without it losing its shape.
9. Remove the loaves from the pans, wrap individually with plastic wrap, place in a gallon sized freezer bag, and return immediately to the freezer.
10. The dough is good for 3 months.
When you are ready for a fresh loaf of delicious bread here is what you do next.
1. Before you leave for work or you start your errands, pull one loaf of frozen dough from the freezer and place in a well-greased bread pan.
2. Cover the pan with plastic wrap that you sprayed with cooking spray (spray side down) to prevent the dough from drying out.
3. Leave the dough out in a warm place to thaw and rise at the same time.
4. Once the dough has risen thoroughly place the pan into the oven and bake according to the recipe.
Freezing your own bread dough is a great way to have homemade bread all the time and not have to commit a lot of time into it. Just set aside a day once a week or even once a month to make all the dough you need, freeze it, and bake it as needed. Enjoy!
SAADBROODJIE:
Lewer 1 broodjie
500ml volkoringmeel
200 ml gebreekte koring
100ml koekmeel
100ml geroosterde sonneblomsaad
50ml sesamsaad
50ml bruinsuiker
10ml koeksoda
1 grt appel gerasper met skil
500ml gewone yoghurt
50 – 75ml melk om houer mee uit te spoel
1 eier geklits
Meng droë bestanddele.
Meng gerasperde appel, yoghurt, melk en eier en voeg by droë bestanddele.
Meng goed en skep in gesmeerde broodpan.
Bak vir 50 – 60 minute by 180 grade C tot gaar.
Keer uit op draadrakkie om af te koel.
SWEET POTATO BUTTERMILK CORNBREAD: [PAULA DEEN]
A moist cornbread with a lovely flavor!
1 cup all purpose flour
1 cup cornmeal
¼ cup sugar
3 teaspoons baking powder
1 teaspoon salt
¼ cup butter
1 egg
1 cup buttermilk
1 ½ cup peeled and grated sweet potato
Preheat oven to 425 degrees.
In a large bowl, combine flour, cornmeal, sugar, baking powder and salt. Cut in butter with two forks, a pastry cutter or your fingers until mixture is crumbly.
In a medium mixing bowl beat egg until frothy. Stir in buttermilk and sweet potatoes. Pour mixture into flour mixture stirring just until blended. Pour batter into greased 9x9x2 inch baking dish.
Bake 20 minutes or until center springs back when pressed. Cool in pan on wire rack. Cut into squares and serve.
L & L's MONSTER BREAD: [UNKNOWN]
Just to let you know, L & L arrived very organised with all their goodies needed to bake the bread (already prepped and ready to go). Out comes 1 kg ready made bread dough (you can get from any supermarket bakery), sauteed onion mushrooms and bacon, cheese, brown onion soup and cream. Very intriguing, so I just stood back and watched them in action...
They rolled the dough out and topped it with the sauteed bacon mushroom and onion mixture as well as grated cheese!
Roll up like a swiss roll.
[Note at this point, turn it the other way around to prevent it from unravelling. I did not tell them this as I did not want to interfere, it was my turn to sit back for a change and stop being a control freak in the kitchen!]
Mix the brown onion soup and cream together and pour over the bread. Top with more cheese. Note at this point, a baking tray ain't the best option if pouring the topping over as it just runs off the bread, rather in a deeper pyrex dish or loaf tin.
Pop into a 180 degree celcius oven for 45 minutes.
To check if done, tap the bread, if it sounds hollow, it's done!
And there it is! L & L's monster bread!
It just baked free form on the tray and this was the result. Not quite rolled anymore, more like a mega filled bread, but it was absolutely divine, legendary even! We had slices upon slices and not one crumb was spared. Delicious with the potjies and a great way to to mop up the sauce. Well done guys! Super proud of ya!
BAK BROODROLLETJIES IN MUFFIN PANNETJIES!
SWEET MILK BREAD BUNS: [Faten's Cakes (Le Torte di Faten]
Ingredients:
400g flour
250ml warm milk
3 tbsp sugar
1/2 tsp salt
2 tsp active dry yeast
50g butter-melted
For the wash:
3 tbsp milk
1 egg- lightly beaten
Place the first 6 ingredients in a large bowl. Mix until the milk is absorbed, then transfer on a flat surface and knead until a soft dough is formed.
Place the dough in the bowl, cover it with a kitchen cloth and leave it for 2 hours.
Transfer the dough on a flat surface covered with some flour, knead it just a little bit, form a cylinder and cut it into small peaces (i got 18 small buns, but that depends on the size of the buns u want, remember they will triple their size after baking)
Form the buns: take one piece of dough at a time, fold its edges to the center to form a ball.
Place the dough balls on an oven tray covered with parchment paper, with the side u closed down on the paper, so that the smooth round shape is up.
Brush the buns with milk then set aside for 1 hour.
After that, brush the dough buns with the egg and bake them for about 20 minutes in a preheated oven at 170 degrees.
If the bottom is already brown and the surface is not, turn on the grill for a few minutes before taking them out.
BEER BREAD WITH SWEET CORN:
If you have a bottle of beer and 500g of self raising flour in your house, you are basicaly an hour away from having fresh bread on the table, add a can of cream style sweet corn, and you have a meal, maybe braai a piece of sausage, some apricot jam and cheese, and there you go, food fit for a king.
Ingredients:
1 bottle of beer (340ml)
1 can cream style sweet corn
5ml salt
500g self raising flour.
(A handfull of grated cheese in the mixture will only make it better)
Heat oven to 180 degrees C. Mix everything together, pour into a greased bread tin and bake for about an hour, test after 45 minutes for readiness.
Enjoy with butter, apricot jam and cheese.
Bon appetite
Potjie
BASIL-FETA-CHEDDAR POTBROOD:
'n Pakkie klaargemaakte deeg
Handjie vol basilblare
Wiel of twee feta
6 Blokkies cheddar, klaar gesny
Halwe botteltjie Ina Paarman's Franse slaaisous
Ruim eetlepel knoffel
Vars gemaalde sout en peper
Laat die deeg goed uitrys op 'n warm plekkie.
Smeer 'n diep giet-ysterpot goed.
Sit die deeg in die pot en knie af.
Druk die blokkies cheddar in en maak seker dat die nie kan uitloop nie.
Druk die feta blokkies en basil ook so in maar dit kan bo ook 'n lekker lagie maak.
Grind bietjie sout en peper oor en smeer die knoffel oor.
Gooi die slaaisous oor en bak in die oond teen 180°C tot mooi goudbruin bo (so 45min-1h). Sodra dit uit die oond kom, smeer dadelik bietjie margarien bo-oor dat dit mooi blink.
OF
Bak buite oor kole of in Buksie-oondjie.
VINNIGE BROODBESLAG: [Deur Marlene van Eden]
Maak dié beslag by die huis aan sodat jy aan régte brood kan smul al is jy dae se ry van die naaste dorp.
Jy benodig (vir 3 brode)
• 1,5kg witbroodmeel
• 4 teelepels sout
• 1½ teelepel koeksoda
• 4 teelepels bakpoeier
• 1 eetlepel kremetart
• 1¼ koppie koffieverromer
• 500g margarien of botter
• water
Só maak jy
1. Meng dit. Gooi al die droë bestanddele in ’n groot mengbak.
2. ’n Bak plan. As jy die brood eers later wil bak, bêre die gemengde bestanddele in ’n lugdigte houer.
3. Vlytige vingers. Wanneer dit tyd raak vir vuurmaak, neem ’n derde van die mengsel vir 1 brood en vryf die margarien of botter (’n derde van ’n 500g blok per brood) met jou vingers in, soos vir skons.
4. Waterwerke. Gooi genoeg water by vir ’n stywe deeg.
5. Vuur toe. Bak vir ten minste ’n uur op matige kole.
VOLGRAAN ROERBROOD: [HUISKOK]
Die brood wat dit als begin het. Eintlik “Ma Bettie en Pa Danie se brood’.” Dis ‘n roerbrood wat beteken dis ‘n slap deeg en daar’s geen knieery nie. Kitsgis word gebruik, maar die brood moet steeds rys.
500 – 600 ml warm water
15 ml bruinsuiker
15 ml molasse
10 ml kitsgis
4 k volkoring meel (Nutty Wheat)
250 ml witbroodmeel
7 ml sout
15 ml olie
100 ml sonneblomsade
100 ml lynsaad (linseed)
Ekstra sade vir oorsprinkel: sonneblomsade, sesamsade, pampoenpitte, lynsaad
Voeg die bruinsuiker en molasses by ‘n koppie van die water en roer tot opgelos. Strooi die gis bo-oor en laat staan tot dit skuim. Meng die meel, sout en olie in ‘n ruim mengbak, roer die gismengsel, sonneblom- en lynsade by. Voeg die res van die water by – net genoeg om ‘n sagte deeg te vorm. Smeer ‘n broodpannetjie met olie, skep die mengsel in die pan. Strooi die sade in rytjies bo-oor of sommet net so. Laat rys in ‘n warm plek met ‘n doek oor vir sowat 45 minute tot ‘n uur. (Onthou, sit jou oond betyds aan!) Verhit oond tot 200°C en bak vir 45-50 minute. Keer uit en laat afkoel. Moenie dit in die pan laat staan nie, anders stoom die korskant sag. (Wenk: as jy egter sukkel om die brood uit die pan te kry, dan help dit om dit in die panne te laat staan om dit los te stoom)
Wenke: Die brood is ook heerlik gerooster. Jy kan ook rosyntjies of sultanas by die meelmengsel inroer vir afwisseling.
KNOFFELBROOD MET RISSIES: [MY EIE RESEP-OUMA BEER]
Ek het begin moeg raak van die gewone knoffelbrood met kaas en pietersieliebotter. Het die naweek hierdie outjie gemaak en o my genade was dit nou supper lekker....dit gee so brandjie agter in die mond, maar dis heavy lekker!
1 Lang fransebrood, sny kepe in sonder om deur te sny
Meng nou mayonnaise met 3 e gekapte knoffel, bietjie vars of droë pietersielie, aromat en suurlemoenpeper, 1 rooi rissie fyngekap [grote is soos jy daarvan hou], klomp gerasperde beleë cheddarkaas en 2 e Simonsberg tangy mustard maaskaas.
Meng goed deur en smeer dan lekker dik in elke keep en as daar oorbly sommer nog bo-op ook. Strooi gerus bietjie kaas ook bo-op.
Draai nou stewig toe in swaargewig foelie en sit 'n yskas vir ten minste halfuur voordat jy dit op die kole sit om goed deurwarm en bietjie gebraai te word.
Eet nou saam met jou vleisies en 'n groenslaaitjie.
WENK :
Jy kan bietjie gesmelte botter ook byroer, min nie baie nie.
Jy kan ook individuele broodjies vir elk maak met lang broodrolletjies.
OLIVE GARLIC BREAD: [ARGILLA RECIPE]
1 kg dough from your supermarket
1½ circle Feta cheese
olives, pitted and chopped
garlic, to taste
500 ml cream
Shape dough into a long roll. Make a lengthwise incision in roll. Add
cheese and garlic, close incision by pressing dough sides together.
Place dough with incision facing down, into a greased Cake Pudding
Ring. Pour 375 ml of the cream over the dough. Allow dough to rise.
Bake at 180ºC for 1 hour. Pour remaining cream over bread for last 5 minutes of baking time.
NAAN BREAD ON THE BRAAI: [GOURMET GUYS]
Serves: 4
Preparation: 3 hours
Cooking: 6 min
Ingredients:
Plain Flour 340g
Salt ½ teaspoon
Lukewarm Water 190ml
Sugar 1 teaspoon(s)
Yeast 1 teaspoon(s)
Plain Yoghurt 2/3 cup(s)
Olive Oil 2½ tablespoon(s)
Method:
1.Pour the water into a bowl.
2.Add the yeast and the sugar.
3.Stir until the sugar has dissolved
4.Leave in a warm place for 30 minutes.
5.Add the oil
6.Add the yoghurt
7.Add the flour.
8.Add the salt.
9.Mix it all together.
10.Remove from the bowl and knead on a flat surface, dusted with flour
11.Once the dough is smooth place in a lightly oiled sealed container
12.Leave for 2 hours to rise
13.Remove from container and divide into 4 pieces
14.Spread each piece out
Braaing:
1.Onto a braai plate
2.Bake for 2-3 minutes each way
3.Spread on some butter and serve
A little wiki about Naan Bread
Naan is a leavened, oven-baked flatbread. It is typical of and popular in West, Central and South Asia. Influenced by the large influx of South Asian immigrants, naan has also become popular in other parts of the world, especially in Arab states of the Persian Gulf, Europe and North America.
Originally, naan was a generic term for various flatbreads from different parts of the world. In Turkic languages, such as Uzbek, Kazakh and Uyghur, the flatbreads are known as nan. In China it is known as nang. The name stems from Persian, being a generic word for bread. In Burmese, flatbreads are known as nan bya.
MARMITE BROODJIE VIR BRAAI ~ [Malinda van Deventer]
Brooddeeg
(kry by broodafdeling)
1 Botteltjie Marmite
1 houer Room
Gerasperde kaas
Knie die Marmite in die deeg in.
Sit dit in ‘n gesmeerde broodpannetjie en bak vir ongeveer 40 min. of tot gaar.
Wanneer gaar, gooi die room oor en bak vir 20 min of totdat die room ingetrek het.
Haal uit en strooi kaas oor.
Sit terug in oond totdat kaas gesmelt is.
GENIET!
SPEK EN KAAS BRAAIVLEIS BROODJIE:
genoeg vir 6 - 8 persone
250g pk spekstukkies
2 kop gerasperde cheddarkaas.
1 x 250ml karringmelk of amazi
500g bruismeel
METODE:
Meng die kaas en spek.
Meng karrigmelk/amazi goed deur met die bruismeel.
Voeg driekwart van die kaas en spek by meelmengsel.
Vul broodpan hiermee en strooi die res van die kaas en spek bo oor.
Bak broodjie @ 180 grade C vir 'n uur of bak soos jy sou vir 'n potbrood.
BLUE CHEESE & BILTONG STUFFED FRENCH LOAF: [BRAAIRESEPTE]
Ingredients
250 g butter, softened
60 ml BOVRIL
250 ml (100 g) grated biltong
freshly ground black pepper to taste
125 g blue cheese, thinly sliced
1 large French loaf or 2 small loaves
30 to 45 ml chopped chives
Method
Mix the butter, Bovril and biltong together. Season to taste with pepper. Cut the French loaf into 1.5 cm slices, but do not cut right through. Spread butter into each slice. Place a slice of cheese in each slice. Wrap in foil and bake in a preheated oven at 220 C for 10 – 15 minutes. Sprinkle with chopped chives before serving.
WENK:
Kan ook in mikrogolf warm gemaak word of in foelie oor die kole.
SULTANA VOLKORINGBROOD: [SAFARI RESEPTE]
BESTANDDELE:
* 260 g volkoringmeel (500 ml)
* 260 g gerolde koring (410 ml)
* 50 ml sesamsaad
* 5 ml sout
* 500 ml natuurlike joghurt
* 10 ml koeksoda
* 50 ml melk
* 12,5 ml SAFARI heuning
* 150 g SAFARI sultanas of SAFARI pitlose rosyne (250 ml)
* ekstra sesamsaad om oor te sprinkel
METODE:
Meng meel, koring, sesamsaad en sout saam.
Voeg joghurt by. Los koeksoda in melk op en voeg my meelmengsel.
Voeg heuning en sultanas by en meng goed.
Plaas in gesmeerde broodpan en sprinkel sesamsaad bo-oor.
Bak in voorafverhitte oond van 180 ºC (350 ºF) vir 1 uur, of tot gaar.
Variasie:
Vervang SAFARI sultanas of pitlose rosyne met SAFARI ontpitte hanepoot rosyne SAFARI gebleikte sultanas SAFARI korente.
WENK:
Kan ook as potbrood gebak word.
BUNNY CHOW PAPTERT: [die beste van beide disse---yummy!!!!]
Maak jou gunsteling paptert, skep dit in uitgeholde broodbakkies, strooi kaas oor en bak in die oond vir so 15 - 20 minute of in jou Buksie-oondjie of in jou swartplatboompan met deksel op tot goed deur warm en kaas gesmelt het. Jy kan dit ook vir 'n paar sekondes in die mikrogolf warm maak.
BUNNY CHOW MET WORS: [Deur Aletta Lintvelt - foto: Myburgh du Plessis]
Maak ’n blikkie kerriebone of -groente (of ’n kombinasie van die twee) warm en vul warm rolletjies of roosterkoeke daarmee.
Of braai fyngekapte uie in ’n pan en voeg ’...n stuk rou wors (in snoepgrootte happies gesny) en ’n blikkie kerriegroente daarby.
Of as jy oorskietsosaties het, trek die blokkies van die stokkie af en meng dit met die groente voor jy dit warm maak.
BROODRESEP: (Bruin uiesop)
Bestanddele:
1 kg meel (brood of koek)
10 gram droë gis (1 pakkie)
3 teelepels suiker
1 teelepel suurlemoensap
2 pakkies bruin uiesoppoeier (geen sout)
Gerasperde kaas (ongeveer 1 kop)
Metode:
Meng bestanddele met louwarm water (liggaamstemperatuur. ± 37°C).
Knie deeglik.
Smeer of bespuit broodpan en deksel met botter/margerien of “Spray & Cook”.
Plaas deeg in broodpan, plaas deksel op en bedek met handdoe/kombersie en plaas in warm omgewing om te rys.
Nadat deeg halfvol gerys het, plaas in oond teen 180 grade vir 60 minute. (Bak 15 minute langer vir harder kors)
Wenk:
Voorverhit broodpan in oond (100 grade) vir 10 minute gedurende wintermaande.
Kritiese wenk:
Indien in elektriese oond gebak word, stel eers vas wanneer daar “load shedding” is voor broodjie beplan word – bak op kole dan enigste uitweg.
CAMPFIRE ROLLS STUFFED WITH MINCE: [CAMPFOOD]
serves 2.
You'll need:
•4 cups of flour
•2 tbs baking powder
•1 cup of milk
•Big knob of softened butter
•Generous pinch of salt
•Sunflower or olive oil
For the stuffing:
•150 g mince
•80 g feta, crumbled
•10 sundried tomatoes, chopped
•One teaspoon dried rosemary
To make the stuffing,
mix all the ingredients together and season with salt and pepper. Mix the butter into the flour and then add the salt, baking powder and milk. Form into dough with your hands (if it’s too dry, add more milk). Form a piece of dough the size of your hand into a ball and then make a hole in the middle with your thumb for the stuffing. Fill the roll with about a tablespoon of stuffing and then pinch it closed, making sure it’s sealed. Roll into a ball. With your hands, cover the roll in a thin film of oil and then wrap in foil, leaving a bit of room at the top for the dough to rise. Place directly in the coals and cook for eight minutes a side. Open the foil to check if the rolls are slightly browned – if not, continue cooking.
Tip:
Use your imagination for the stuffing – add Peppadews or chilli to the mince stuffing for some spice, or make a vegetarian filling of sweetcorn, cheddar and mushrooms.
Another idea:
As an alternative to the mince-stuffed rolls, fill scooped-out butternut halves with the same mince mixture, compacting it down firmly. Wrap each half in foil and seal tightly. Place in the coals and bake until the butternut is cooked.
CHEESY GARLIC BREAD: [REUBEN RIFFEL]
This is a very quick and easy garlic bread recipe. You can use whatever herbs you have available although when it comes to the cheese, Mozzarella is best. You can also use fresh garlic as opposed to the garlic powder in this recipe, a couple of chopped cloves will do the trick.
Simply mix your herbs and garlic together with the butter, stuff the baguette, ciabatta or which ever bread you prefer and pop it in the oven.
Serves: 6
Preparation: 5 min
Cooking: 10 min
Ingredients:
1 Baguette
100g Butter
1 table sp Origanum
1 t Garlic Powder
100g Mozzarella Cheese
Method:
1.Slice through the baguette
2.In a bowl mix together the butter, origanum, garlic and cheese
3.Stuff the butter into the slits.
Cooking:
1.Preheat the oven to 180C
2.Wrap the baguette in foil
3.Pop into the oven for 5 minutes
4.Remove and open up the foil and pop back in the oven for another few minutes.
WENK:
Kan ook op rooster oor kole gedoen word.
CHICKEN BREAD: [SHAB’S CUISINE]
Step 1 – Roll out the dough into a rectangle. Brush some softened butter over it.
PS: Although the recipe doesn’t call for it, I normally dab a touch of butter to this to make it ultra-yummy.
Ingredients for dough (I am sure the frozen puff pastry will work just as well!!)
4 cups all purpose/plain flour
1 tbsp. instant yeast
2 tbsp. powdered milk
1 tsp. salt
4 tbsp. oil
egg 1 (plus 1 for glazing)
1 tsp. castor sugar
In a bowl mix together 4 cups flour, 1 tsp. salt, 1 tsp. castor sugar, 2 tbsp. milk powder, 1 tbsp. yeast, 4 tbsp. oil and 1 egg, knead to a medium soft dough with slightly warm water, leave to rise for 1 hour. Divide the dough into two or three depending on how big you want the loaves. Proceed with viewing the subsequent steps to see how the bread is shaped.
Step 2 – Put your filling in the center of the rectangle and make slits on both of the longer sides.
INGREDIENTS FOR CHICKEN FILLING:
1 ½ to 2 cups chicken boiled and shredded
1 medium or 2 small onion chopped finely
1 tsp. salt
1 tsp. black pepper
2 tbsp. coriander leaves
4 chopped green chilies
1 tsp. garam masala powder
2 tbsp. flour
2 tbsp. butter
1 cup milk
Sesame seeds as required
Heat 2 tbsp. butter fry onion till soft then add 2 tbsp. flour with 1 tsp. salt, 1 tsp. black pepper, 1 tsp. garam masala.
Add the milk, cook till thick, mix in the shredded chicken add chopped green chilies and coriander leaves, remove and cool completely.
The filling will look like this: Creamy Chicken Filling
Step 3 – Start bringing the topmost slit ends across from each other alternately.
Step 4 – Keep going, remember to alternate, like a crisscross fashion. Left to right…right to left.
Step 5 -This is how it will look as you get further down the bread with the crossing of the sides/braiding.
Step 6 – When you reach the end, leave a tail at the bottom, just for the appearance. You can just tuck everything neatly in if you like, but I prefer to have that bit of a tail at the bottom of the loaf.
Step 7 – Grease a tray and place your breads. The recipe says to make 2 loaves but I prefer dividing it into three and making three average sized loaves. That is up to your preference!
Step 8 – Apply egg-wash and sprinkle the sesame seeds…then bake in a preheated oven at 200 C for about 25 minutes or until done.
(Egg-wash means to beat an egg with a tsp. of water then brush it all over your bread)
Here’s a twist to the chicken bread, you can make them in baby size too…this is how they look before baking…
Final result – Voila! Enjoy your delicious chicken bread!!
Right after taking out of the oven apply butter well on whole bread and let it rest covered with a cloth for 2-3 min to soften the bread completely.
TIP:
I always make big batches of chicken bread at a go and then wrap them well in cling film or foil, then put them in some sort of a cellophane bag and tie it up tight and freeze. They can keep up to 4 weeks! When you need one, you just thaw it out overnight in the fridge or keep it out on the counter until it’s thawed out, then unwrap and zap it in the micro for a min.
BILTONG FLAT BREAD: [robertsons recipes]
Ingredients
Flour for dusting
500 ml Cake Flour
15 ml Robertsons Parsley
15 ml Robertsons Garlic Salt
10 g Packet Instant Yeast
250 ml Warm Water
100 g Sliced Biltong finely sliced
Instructions
1. In a bowl mix together the flour, Robertsons Parsley, Robertsons Garlic Salt, yeast and warm water to form a soft dough
2. Knead by hand for about 15 minutes
3. Place the dough into a clean bowl and leave in a warm place to double in size
4. Once risen knock back and add the biltong
5. Divide the dough into 8 portions
6. Dust a surface lightly with flour, and using a rolling pin, roll each portion of dough into small, flat rounds about 15cm in diameter
7. Dust off excess flour and place on a hot braai for about 1 minute
8. Turn over and cook the other side.
POTBROOD IN WINKEL PLASTIEKSAK:
720g (6 x 250ml) koekmeelblom
7ml sout
1 pakkie (10ml) kitsgis
30ml suiker
500-625 ml louwarm water
SO MAAK JY:
Sif die koekmeelblom, sout en kitsgis saam in `n groot mengbak.
Voeg die suiker by en meng.
Voeg sowat 500-625 ml louwarm water by om `n slapperige deeg te vorm.
Knie totdat die deeg nog net effens aan jou hande vassit.
(Of koop winkeldeeg)
Skep die deeg in `n skoon winkelplastieksak en knoop die handvatsels lossies toe. (Maak seker dat die sak heel is!)
Plaas dit in nog `n sak, knoop lossies toe en plaas laastens in `n groot swartpot.
Maak die pot halfvol met louwarm water. Bedek. Verhit die water tot kookpunt en stel die plaat dan op sy laagste.
Prut 2 uur lank oor stadige hitte. (Vul die water in die pot aan tot halfvol indien nodig).
Toets of die brood gaar is deur `n toetspen in die middel van die brood in te steek.
Dit sal skoon uitkom as die brood reg is.
Dien op saam met botter en konfyt.
Lewer `n groot brood.
KNIëVRYE BRUINBROOD IN ’n KITS:
Kan hierdie knievrye brood blitsig saamslaan. Die resep is van Doris Grant, ’n Britse huiskok wat in die 1940’s al besef het alle brooddeeg het nie ’n geknie nodig nie.
Nog nooit brood gebak nie, wel dan is dit nou jou beurt om jou vriende te bederf en groen van jaloesie te maak. Glo my hulle gaan dié resep vir jou vra. Jy kan hierdie resep ook gebruik vir ‘n potbrood buite.
JY BENODIG:
600g volkoringmeel [4½ x 250ml]
300g witbroodmeel saam met [ 2 x 250ml]
7,5 ml sout,
5 ml suiker
’n pakkie kitssuurdeeg.
850ml louwarm water
2 E olyfolie
SO MAAK JY:
Meng nou 850 ml louwarm water en twee eetlepels olyfolie deeglik daarin.
Smeer twee kleinerige lang broodpannetjies met olie, skep die mengsel daarin oor en laat dit onder kleefplastiek rys tot dubbelgroot, so 30 minute of 1 groot boerbrood pan.
Bak teen 200 °C vir 25 minute, haal die brode/brood uit die pannetjies/pan en bak vir nog 5 minute vir ’n goeie korsie. [ek skakel oond af en laat die brood daarin vir 5/10 minute.]
Beteuel jou tot dit effens afgekoel is, sny en smul.
En mag jou brood vanjaar aan albei kante gebotter wees, met appelkooskonfyt!
RUSSIAN BLACK BREAD:[Submitted By: Mary -Photo By: chestnut]
Prep Time: 5 Minutes
Cook Time: 3 Hours
Ready In: 3 Hours 5 Minutes
Servings: 12
"There 's a nice tangy bite to this hearty dark rye that still has a tender crumb, thanks to bread flour. Cocoa and coffee powders darken the loaf, and caraway and fennel seeds impart just a bit of licorice flavor."
INGREDIENTS:
1½ cups water
2 tablespoons cider vinegar
2½ cups bread flour
1 cup rye flour
1 teaspoon salt
2 tablespoons margarine
2 tablespoons dark corn syrup
1 tablespoon brown sugar
3 tablespoons unsweetened cocoa powder
1 teaspoon instant coffee granules
1 tablespoon caraway seed
¼ teaspoon fennel seed (optional)
2 teaspoons active dry yeast
DIRECTIONS:
1.Place ingredients into the bread machine in order suggested by the manufacturer OR do by hand.
2.Use the whole wheat, regular crust setting.
3.After the baking cycle ends, remove bread from pan, place on a cake rack, and allow to cool for 1 hour before slicing.
SAMPIOENSOUS BROODROLLETJIES:
NET 3 BESTANDDELE:
Braai sampioene.
Gooi room by en bietjie maizena om dit dik te maak.
Hol cocktail-buns uit van di een kant af.
Skep lepelsvol van di sampioen mengsel binne-in.
FRENCH TOAST ROLLUPS: [MR FOOD]
With a hint of cinnamon and sugar on the outside, and a creamy filling on the inside, our mini French Toast Rollups are the perfect make-ahead, portable breakfast!
Yields: 24 rollups
Chilling Time: 2 hr
Cooki...ng Time: 10 min
What You'll Need:
1 (8-ounce) package cream cheese, softened
1 egg yolk
1 cup sugar, divided
24 slices white sandwich bread, crusts removed
1 tablespoon ground cinnamon
3 tablespoons butter, melted
What To Do:
1.In a medium bowl, beat cream cheese, egg yolk, and 1/4 cup sugar until smooth; set aside.
2.Roll out each bread slice with a rolling pin. Spread cheese mixture over bread, distributing evenly. Roll up each slice jellyroll-style and place seam-side down on a baking sheet.
3.In a shallow dish, combine remaining 3/4 cup sugar and the cinnamon. Brush butter over rollups then roll them in the cinnamon-sugar mixture, until completely coated. Repeat with remaining rollups, placing them on the baking sheet after coating.
4.Cover and freeze for at least 2 hours.
5.Just before serving, preheat oven to 400 degrees F. Bake rollups 10 to 12 minutes, or until golden.
Notes
•Rollups will keep in the freezer up to two months prior to baking.
MY WENK:
Kan oor die kole gebraai word of in 'n pan met vlak olie, steek net vas met 'n tandestokkie.
Kan ook in jou BUKSIE-oond gemaak word.
Kan ook in toeknyprooster geplaas word en dan gerooster word, pas net op vir brand, hou die kole maar medium tot laag, nie te warm nie.
BAK JOU EIE BROOD VINNIG: [ANTIE MERIE uit SKOOR]
Antie Merie het weer opgekom met ‘n paar treffers, onder andere ‘n brood. Dis nou vir as jywinkels toe was, die brood vergeet het, en besef die huidige petrolprys laat jou nie toe om gou weer winkel toe te jaag vir daai brood nie.
Dan haal jy maar ‘n kilo broodmeel uit, gooi dit in ‘n mengbak, saam met ‘n pakkie kitsgis en 2 teelepels sout. Gooi 2 eetlepels botter by, en neem warm water, en ‘n houtlepel.
Begin die water bietjies-bietjies ingooi, en roer met daai lepel tot al die bestanddele gebind, en ‘n stewige deeg gevorm is.
Smeer ‘n broodpan EN laat rys tot dubbel die grote.
Druk die brood in die voorafverhitte 180 grade celcius oond, en bak vir ‘n uur.
Eet dadelik die brood met botter en kaas, of botter en Bovril. En bak dan nog een vir more. Dis mos hoe tuisgebakte brood werk!
BRAAIVLEISBROODJIES MET BRUISMEEL: [BRON ONBEKEND]
Die heerlike sagte broodrolletjies waar-voor die Portugese so lief is en wat op Engels as dampers bekend is, is maklik om te maak en baie lekker saam met braaivleis of braaihoender. Dit word van bruismeel gebak, maar hou nie lank goed nie en moet dus dieselfde dag geeet word.
750 ml bruismeel
15 ml sout
90 g botter of margarien
125 ml melk
125 ml water ekstra meelblom
SO MAAK JY:
Stap 1: Sit bruismeel en sout saam en vryf botter in tot mengsel soos fyn brood-krummels lyk wat omtrent ewe groot is.
Stap 2: Maak holte in middel van droe bestanddele, voeg water wat met melk gemeng is alles gelyk by en meng liggies met skerp mes in snybeweging. Keer uit op plank wat liggies met meel bestrooi is en knie liggies.
Stap 3: Knie deeg in rondte en plaas op gesmeerde bakplaat. Druk deeg dan plat in sirkel van 15 cm. Sny twee kepe in vorm van kruis, sowat 1 cm diep, met skerp mes in deeg. Verf bo-oor met melk en sif bietjie ekstra meelblom.
MY WENK:
Jy kan dit ook as potbrood of in broodpan bak i.p.v. broodrolletjies.lom oor deeg. Bak in warm oond (230 grade C) vir 10 minute of tot goudkleurig, verlaag dan temperatuur na matig en bak nog 15 minute. Dien warm op saam met botter by braaivleis.
VETKOEKDEEG BROODJIE: [BRON ONBEKEND]Bestanddele :
1 pak vetkoek deeg (die wat jy by die supermarkte of bakerye koop)
1 gekapte ui
1 teelepel gekapte knoffel
'n keuse van biltong of 'bacon' (Opsioneel)
1 koppie kaas in blokkies gesny
Metode :
1. Plaas deeg (nog in plastieksak) vir ± 1 minuut in mikrogolfoond
(Mikrogolf- oond moet op DEFROST gestel wees).
2. Haal deeg uit plastieksak en maak dit sommer met die hand redelik plat.
3. Sprinkel uie, knoffel, kaas en biltong/ 'bacon' oor die deeg.
4. Rol deeg toe en plaas in gesmeerde broodpan.
5. Bak ± 1 uur by 180ºC in oond.
6. Haal uit en geniet.
Broodjie is heerlik terwyl nog warm, en heerlik saam met braaivleis.
TOEBROODJIE-ROOSTER PLAATKOEKIES: [HUISGENOOT]
Bereiding: 15 minute
Gaarmaaktyd: 35 minute
Genoeg vir 4-6 mense
250 ml (1 k) koekmeel
180 ml (¾ k) gerasperde cheddarkaas
1 eier, geklits
180 ml (¾ k) melk
10 ml (2 t) bakpoeier
60 ml (4 e) olie
sout na smaak
Meng al die bestanddele terwyl die toebroodjiemaker warm word.
Skep eetlepels vol van die beslag in die onderste helfte en maak die toebroodjierooster toe.
Waneer goudbruin, keer uit en sit voor met kaas of konfyt van jou keuse.
- Berei deur Carmen Hendricks
GROOT POTBROOD PAASBOL!
Baie lekker en saam met die tuisgemaakte korrelkonfyt/druiwe-konfyt gaan dit baie goed af.
OUMA BEER SE PAASBOL POTBROOD:
1kg pak Scone mix
15ml gemengde koek speserye [Robertsons]
5ml Kaneel [fyn]
7,5ml Koeksoda
200 - 250ml suiker
375ml Melk [indien deeg bietjie styf is voeg nog lou warm melk by, deeg moet soos skondeeg wees]
200ml sultanas
5ml sout
60ml margarien/botter
1 eier geklits
SO MAAK JY:
Smeer ronde pan met margarien of spray & cook.
Smelt die margarien in die melk in jou mikrogolf tot net lou en smeer gesmelt het.
Meng al die ander bestanddele goed deur.
Voeg nou die eier en melk by en meng deur die meelmengsel, maar moenie dit te veel meng nie anders word brood te styf.
Maak kruis op die brood en sit die volgende mengsel in die kruismerke.
60ml gewone meel
25ml suiker
Meng hierdie tot redelike stywe pap en skep in die kruis.
Bak nou in vooraf verhitte oond van 180 grade C vir ongeveer 'n uur, toets maar so na 45 minute om te kyk of dit al gaar is. [dit hang als af van hoe warm jou oond word]
Wanneer gaar smeer gesmelte appelkoofkonfyt oor of smelt melk en suiker saam en verf oor die broodjie.
Laat afkoel op 'n rakkie en geniet.
Hierdie kan suksesvol buite as potbrood gebak word.
A 30 MINUTE HONEY WHOLE WHEAT SKILLET BREAD: [CAMPING RECIPES
Prep Time: 3 minutes
Cook Time: 25 minutes
Total Time: 28 minutes
Yield: one 9-inch round loaf
This is the easiest bread I've ever made with fabulous results and virtually zero effort. Combine all the ingredients in a mixing bowl, pour buttermilk over the top, stir, transfer to skillet and bake. It's so easy you'll think you've missed something. Skillet breads bake quicker than bread in loaf pans, so you get to enjoy this bread sooner rather than later. It's soft, fluffy, chewy, and lightweight with a moist crumb that reminds me of the texture of a moist muffin. It's very lightly-sweetened with honey and has just a hint of molasses flavor amidst the wheaty flavor.
Ingredients:
1 cup whole wheat flour
1 cup all-purpose flour
2 teaspoons baking soda
pinch salt, optional and to taste
2 tablespoons canola or vegetable oil
2 tablespoons honey
1tablespoon unsulphered molasses (I recommend a medium molasses as opposed to dark or robust, and not blackstrap; it's too pungent and bitter)
1 tablespoon brown sugar, packed (I use light brown)
1 1/4 cups buttermilk* (see Buttermilk Tips below if you don't have it on hand)
Directions:
Preheat oven to 400F. Spray an enameled cast-iron skillet with cooking spray, grease a seasoned cast iron skillet, or prepare an oven-safe skillet; set aside. My skillet is 10 1/4-inches and I recommend a skillet from 8 to 12 inches in diameter. Alternatively, bake bread on a Silpat-lined or greased baking sheet.
In a large mixing bowl, combine all ingredients in the order listed, except the buttermilk, and give a quick stir to mix them. Pour 1 cup buttermilk over the top. Stir to combine. Dough should be quite loose, shaggy, and very moist. The flour is like a sponge, and if dough is at all dry, add up to 1/4 cup buttermilk so that it's nicely moistened, and stir until just combined (I used 1 1/4 cups buttermilk total). Dough will be lumpy, bumpy, thick, and not at all smooth; don't overmix and don't try to make it smooth. Turn dough out into skillet in a circular mound that's about 6 inches in diameter and 3 to 4 inches high. Score top of bread with a knife, making a cross.
Bake at 400F for 15 minutes. Lower the temperature to 350F and bake for 10 minutes, or until bread is golden and done. (When I lower the temperature to 350F, I also rotate my skillet by 180 degrees to ensure even baking).
With a large spatula, slide or nudge bread out onto a wire rack immediately to cool. Don't keep it in the skillet because it will continue to cook and bottom will get too browned. Serve after it's sufficiently cooled. Note - If you're not consuming this bread immediately and it stays on a rack to cool for an hour or two, you may observe a fair amount of water released that's pooled underneath the rack. Mine released about 3 tablespoons in 1 hour. I store all my fully cooled bread by wrapping it in plasticwrap, then placing it inside a large Ziplock where it stays fresh for up to 4 days. Bread may also be frozen for up to 3 months.
*Buttermilk Tips - Add 2 tablespoons white vinegar (or lemon juice) to 1 cup milk, wait 10 minutes to allow it to curdle, stir; use as necessary. Or, add about 1/4 cup yogurt to about 1 cup milk, stir; use as necessary. Both of these options provide many of the benefits of a cultured milk and for a quickbread like this, will likely be fine. I don't recommend using these shortcuts with a very fancy or fussy recipe that calls for buttermilk; use the real thing.
BRIOCHE: [LYK SOOS MOSBOLLETJIES] [Deur Barbara Joubert & Herman Lensing]
Dis ’n tradisionele Franse soetbrood met baie botter in. Jy kan maar sê dis ’n croissant wat sy lyf brood hou.
(2 GROOT BRODE MET 14 ROLLETJIES ELK)
1 kg (1 785 ml) koekmeel
100 g (120 ml) strooisuiker
2 x 10 g-sakkies kitsgis
20 g sout
12 eiers
500 g ongesoute botter, in klein blokkies gesny
1 eier, liggies geklits
80 ml heuning
45 ml botter
250 ml melk
SO MAAK JY:
Plaas koekmeel, suiker, gis, sout en eiers in elektriese menger se bak. Gebruik die mengspaan (K-beater) en meng die beslag sowat 8 minute op matige spoed totdat dit ’n stywe deeg vorm. Voeg botter bietjies op ’n slag by en meng tot alles ingemeng is. Die beslag sal ’n gladde voorkoms hê. Plaas mengsel in bak wat met olie gesmeer is. Bedek met kleefplastiek en laat rus oornag in yskas. Verhit oond tot 180 ºC. Keer mengsel uit op meelbestrooide oppervlak en verdeel in 80 g-balletjies (dis belangrik om dit te weeg sodat elke porsie ewe groot is). Rol in netjiese balletjies en plaas in 30 x 10 cmbroodpan wat gespuit is met kleefwerende sproei. Laat rys op warm plek tot dubbel in volume, sowat 60 – 90 minute. Verf met geklitste eier en bak vir 25 – 30 minute of tot goud-bruin en gaar. Smelt heuning en 45 ml botter saam. Voeg by warm melk en gooi oor brioche wanneer dit uit oond kom.
MY WENK:
Bak hom as 'n potbrood of in jou BUKSIE.
Nie nodig om balletjies te rol nie, kan dit soos gewone brood ook bak.
Absoluut heerlik.....bietjie aan die duur kant, maar beslis die moeite werd vir 'n spesiale geleentheid, glo my.
BROODJIE MET BIETJIE ROGMEEL: [JOHAN ZIETSMAN]
Hierdie resep is vir 'n brood met 'n bietjie rogmeel. Ek het die meelmengsel aangepas vanaf my eerste poging omdat die deeg toegeslaan het. Daar was te veel growwe meel in die mengsel. Die brood het 'n soet smaak is is swaar. Dit sal deurgaan vir 'n lae GI brood omdat daar semels en heelkorrel rogmeel in is.
Ek kon net gebreekte rogmeel kry. Dit is erg grof, toe sit ek dit deur die koffiemeul vir so 20 sekondes. Die koffiemeul werk soos 'n versapper, so mens kry nog steeds growwe stukkies. Maar daar is darem genoeg fyn rogmeel om prakties bruikbaar te wees.
Hierdie brood het ek gebak in die oond met net die boonste element (“grill”) aangeskakel. Stel die oond op so 225°C en gebruik die waaier as die oond een het. Die brood kom op die middelste rak. Bak die brood vir 30 minute of tot die kors bo mooi bruin is. Skakel dan die oond af en los die brood daarin vir nog 15 minute.
As jy nie 'n oond het nie kan jy een prakseer met 'n pan vol kole bo-oor 'n groterige pot op die kole. Dan het jy hitte van bo en onder. Amper soos vir 'n potbrood, behalwe die brood maak nie die hele pot vol nie, net sy eie pannetjie.
Die mooi patroon bo-op die brood kry jy deur die kors te sny na so paar minute in die oond. Dit doen jy sodat die brood eweredig rys tydens die bakproses. Anders mag jy perdalks 'n skewe brood kry.
Hierdie is weereens 'n samegeflansde resep uit verskillende bronne op die internet.
Bestanddele
1 koppie witbroodmeel
1 koppie bruinbroodmeel
½ koppie volkoringmeel
½ koppie rogmeel
1 pakkie droeë gis
1 teelepel suiker
½ koppie warmerige water vir die gis
1½ koppie warmerige water vir die deegmengsel
1-2 teelepels botter
knippie sout
Metode
Suurdeeg
Meng die gis, suiker en ½ koppie warm water goed en laat dit staaan om te aktiveer. Dit moet so lekker borrel en kook voor jy dit gebruik.
Deegmengsel
Kap die rogmeel fyn in die koffiemeul. Meng dan al die droeë meel saam met die sout en die botter. Ek het die botter gesmelt, by die droeë meelmengsel gevoeg en deurgewerk met 'n handklitser (“whisk”). Voeg nou die geaktiveerde gis by die mengsel en werk dit goed deur met 'n houtlepel of 'n spatel. Voeg die res van die warm water bietjie-vir-biejie by en hou aan meng. Die mengsel moet net droog genoeg wees om nog effens aan die mengbak te kleef. Dis so effens droeër as 'n pappery. Meng goed met die hande. Maak jou vingers nat, anders sit al die deeg daaraan vas. Knie vir so paar minute totdat die deeg mooi taai begin word. Maak dan die bak toe met 'n klam doek en laat die deeg rys totdat dit verdubbel het in volume. Dit neem so twee ure, maar die tyd wissel na gelang van die temparatuur en 'n paar ander faktore. Soos die styfheid van die deeg en die tipe gis. Hou by die volumetriese verwysing van dubbel die volume.
Knie dan die brood af tot sy oorspronklike volume en sit in die oond vir 30 minute. Maak 'n paar snye met 'n skerp mes bo-op die brood na 'n paar minute sodat dit eweredig kan rys.
Nadat die brood mooi bruin gebak is kan jy die oond afskakel en die brood nog in die oond los vir so 15 minute. Haal dit dan uit en gooi dit uit op 'n rakkie om af te koel voordat jy dit eet. Die kors sal dan ook mooi stewig word.
Lekker eet!
Authored by Johan Zietsman
KLAPPER EN MIELIE ONTBYTBROOD: [Deur Aletta Lintvelt]
Wenk:
Die bolaag onder die korsie moet nat wees – jy maak nie ‘n fout nie. Vir ‘n selfs romeriger brood kan jy ‘n volle koppie jogurt gebruik.
Maak 1 brood
voorbereityd 10 minute
Gaarmaaktyd 1 uur
Dié metode klink dalk vreemd, maar in die bak verdeel die brood in die lekkerste romerige poedingbolaag, terwyl die onderkant krummelrig soos brood bly.
Jy benodig:
•2 koppies karring- of klappermelk
•2 groot eiers
•2 eetlepels botter, gesmelt
•2 koppies heelpitmielies (gedreineer of gevries)
•¼koppie growwe klapper
•¾koppie growwe geel mieliemeel of polenta
•1 koppie meel (brood- of koekmeel)
•1 eetlepel bakpoeier
•½ teelepel koeksoda
•¾ teelepel sout
•½koppie jogurt of dik room
Só maak jy
1.Voorverhit die oond tot 180°C. Smeer ’n oondvaste pan of ronde koekpan (23cm in deursnee, 5cm diep) met olie of botter en sit dit solank in die oond om warm te raak.
2.Roer die karringmelk en eiers goed. Voeg die gesmelte botter en mielies by en roer deur. Sit dit eenkant.
3.Meng die res van die bestanddele in ’n groot bak. Gooi die eiermengsel daarby in en meng alles goed deur.
4.Gooi die beslag in die warm pan. Gooi stadig en versigtig die jogurt in die middel bo-op die beslag. Moet dit glad nie roer nie. Bak die brood vir sowat 50 minute tot 1 uur of totdat dit goudbruin is bo.
5.Sit dit warm voor saam met romerige roereier en gebraaide bockwurst of gerookte Weense worsies... of braaivleis.
WILD AND CRAZY TACO BREAD: [MEXICAN RECIPES]
What do you get when you combine the delicious flavors of your favorite Mexican dish (tacos) with the light and fluffy texture of bread? This awesome recipe for Wild & Crazy Taco Bread. Made with zesty seasonings and Cheddar cheese, this easy bread recipe is like a flavor explosion with every bite. Once you make this cowboy-inspired bread, you'll be hooked on it. It's one of those crazy twists on traditional Mexican food that you just can't help but love.
Ingredients
3 3/4 cups bread flour, divided
1 teaspoon sugar
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon ground red pepper
1 package active dry yeast
1 cup water
1 tablespoon vegetable oil
1 large egg
3/4 cup (3 oz.) reduced fat Cheddar cheese, shredded
2 tablespoons bread flour, divided
vegetable cooking spray
Instructions
1.Combine 1 cup flour and next 7 ingredients in a bowl.
2.Combine water and oil in a saucepan; cook over medium heat until very warm (120 to 130 degrees).
3.Add liquid mixture to flour mixture, beating at low speed of an electric mixer. Beat for 2 minutes at medium speed.
4.Add egg; beat well. Stir in cheese and enough of the remaining 2-3/4 cups of flour to make a soft dough.
5.Sprinkle 1 tablespoon flour over work surface. Turn dough onto floured surface, knead until smooth and elastic, about 10 minutes.
6.Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place, free from drafts, 45 minutes or until doubled in bulk.
7.Punch dough down. Sprinkle remaining 1 tablespoon flour over work surface. Turn dough out onto surface, and knead lightly 4 to 5 times; roll into a 14 x 7 inch rectangle.
8.Roll dough up, starting at short side, pressing to eliminate air pockets; pinch ends to seal.
9.Place dough, seam side down, in a 9 x 5 x 3 inch pan coated with cooking spray. Cover and let rise in a warm place approximately 45 minutes until doubled in bulk.
10.Bake at 375 degrees F for 30 minutes or until loaf sounds hollow when tapped on bottom. Remove from pan immediately; cool on a wire rack.
TEXAS TORNADO ROLLS:
With a name as unusual as Texas Tornado Rolls, you know right away that this is not going to be your ordinary appetizer recipe. These tortilla roll ups are a Southwestern-inspired version of a classic party appetizer that's great for serving to nearly any crowd. Always a hit with party goers, these cream cheese and jalapeno flavored snacks are so easy to make, they'll quickly become your new go-to easy appetizer recipe. When it comes to cowboy recipes, this is one of our favorite dishes because of its basic preparation and delicious taste.
Ingredients
•1 (8-ounce) package cream cheese
•1 cup jalapenos, chopped
•1/2 cup sour cream
•1/2 cup salsa
•flour tortillias
Instructions
1.Soften cream cheese. Combine with other ingredients, except tortillas.
2.Spread a litlle bit of the mixture onto a tortilla, spreading to all edges. Roll up. Place in refrigerater to chill.
3.Cut rolls into thick slices and serve.
HAWAIIAN BREAD RECIPE:
You will absolutely love this bread, whip it up yourself! It does take a while...but so worth it!
Ingredients: (3 loaves)
•6 cups all-purpose flour , plus
•1/2 cup flour
•3 eggs
•2 cups pineapple juice
•3/4 cup sugar
•1/2 teaspoon ginger
•1 teaspoon vanilla
•2 (1/4 ounce) envelopes yeast
•1/2 cup butter (one stick) or 1/2 cup margarine , melted (one stick)
Directions:
1 Beat the eggs. Add the pineapple juice, sugar, ginger, vanilla, and butter.
2 Place 3 cups of flour in a large bowl. Stir in the egg mixture until well combined. Sprinkle in the yeast, one packet at a time, and mix.
3 Add the remaining 3 cups of flour and mix in . Blending with a spoon will be hard, so you may have to use your hands. Make sure it is thoroughly combined. Cover the bowl with a cloth and set in a warm place to rise for 1 hour.
4 Remove from the bowl and knead in 1/2 cup flour. Knead about 10 times.
Divide into three equal parts.
5 Place in greased and floured loaf pans or shape into rolls. Cover and place in a warm place to rise for 1 hour.
6 Bake at 350 degrees for 25-30 minutes or golden brown.
POT BREAD: [send in by PETER RUSTUM]
Ingredients
1litre cake flour
2x 10g sachets of instant dried yeast
5ml sugar
5ml salt
30ml vegetable oil
+/- 250ml warm water
Method
Sift the flour into a large mixing bowl
Mix the yeast, sugar and salt in a separate bowl
Make a well in the center and pour in the oil and water
Mix to a nice dough
Knead the dough until smooth and elastic
Place the dough into an oiled bowl
lightly cover with oiled plastic wrap and leave in a warm spot until double in bulk
Punch down the dough, and place in a well-buttered “potjie”
Cover as before and set aside in a warm spot to rise until double in bulk
Place the potjie on a bed of cool coals
Pile a spadeful of coals on the lid to crisp as it cooks
The cooking time will vary according to the heat of the coals, +/- 1 ½ hours
When a metal skewer comes out clean and the loaf sounds hollow when tapped, the bread is cooked
Cool on a rack.
MAKLIKE GEVULDE POTBROOD: [BRON ONBEKEND]
500g bruismeel
2 biere
15ml bruin uiepoeier
2 eiers
250ml wit sampioene, gesnipper
250ml geskeurde salami-skyfies
250ml gerasperde soetmelkkaas
1wiggie bloukaas, gekrummel
15ml bruin uiesop
SO MAAK JY:
Meng bruismeel met 2 biere en meng handvol kruie daarin, asook die bruin uiepoeier.
Klits 2 eiers liggies en roer alles deur.
Smeer ‘n swaar ysterpot goed met botter.
Pak helfte van deeg onder-in en pak die sampioene, salami, soetmelkkaas, bloukaas en bruinuiesop bo-op. Pak die res van deeg bo-op.
Herhaal die proses indien verlang.
Bak toe in medium oond vir 30 tot 40 minute of in jou potjie.
Haal deksel af en verbruin (hou dop!).
Keer uit op plank en laat afkoel.
EISH... ek het al bietjie vergeet van hierdie heerlike broodjie, jy kan hom gerus hierdie naweek probeer, sal nie spyt wees nie.
BEENMURG POTBROOD: [OUMA BEER SE RESEP]
Gaan koop by die Slaghuis 'n hele klomp beesmurgbene en haal die murg uit. [moenie gaar maak nie]
Slaan nou vinnig jou gunsteling potbrood resep aanmekaar en gooi hierdie murg van die bene net so in die deeg, maak bietjie kleiner, nie te klein nie en meng deur.
Sit broodjie in jou pot sodat hy kan rys en bak hom soos jy gewoonlik doen. Hy's flippen lekker. Die murg bak saam met die broodjie en maak hom so lekker vetterig.
Hierdie is nie vir die ouens wat hulle lywe oppas nie, dis cholestrol op sy beste, maar ai, tog so lekker!!!!!!
WENK:
Jy kan as jy wil gerasperde kaas, fyn gekerfte knoffel en fyn gekerfte uie byvoeg.
BUTTERMILK AND CHEESE BREAD: [Hartstigting se kookboek]
Makes 1 loaf
Many people know a recipe for a buttermilk bread using soup powder, but is very salty. This version works equally well and goes perfectly with a braai.
3 cups (750 ml) cake flour
¼ cup (60 ml) bran
1 tbsp (15 ml) baking powder
2 cups (500 ml) buttermilk
2 tbsp (30 ml) water
1 egg, beaten
1 tbsp (15 ml) dried mixed herbs or chopped fresh parsley
½ tsp (2,5 ml) salt
½ cup (125 ml) grated Cheddar cheese, preferably reduced fat
HOW TO:
1.Preheat oven to 180 °C and lightly grease a 1,5 litre bread tin.
2.Mix all ingredients together, but keep half the cheese aside.
3.Spoon mixture into bread tin. Sprinkle with the rest of the cheese.
4.Bake for 30-45 minutes or until a skewer comes out clean. Cool on a cooling rack.
Tips
1.Savoury muffins: Line a 12-hole muffin pan with paper cups. Spoon mixture into cups and bake for 15-20 minutes. These make a delicious lunch-box snack.
2.Add any herbs or seasonings of your choice, like chopped onion. Sprinkle with paprika or cayenne pepper and bake as above.
3.Pot bread:
Grease a cast-iron pot and bake bread over medium coals.
4.This makes delicious toast the next day.
IRRESISTIBLE IRISH SODA BREAD:[Submitted By: Karin Christian
Photo By: REDPONYGIRL]
Prep Time: 15 Minutes
Cook Time: 1 Hour 10 Minutes
Ready In: 1 Hour 25 Minutes
Servings: 12
"Try this tried-and-true recipe for plain Irish soda bread with buttermilk that is a snap to prepare. Make it early in the day, as it tastes best after sitting for a few hours."
INGREDIENTS:
3 cups all-purpose flour
1 tablespoon baking powder
1/3 cup white sugar
1 teaspoon salt
1 teaspoon baking soda
1 egg, lightly beaten
2 cups buttermilk
1/4 cup butter, melted
DIRECTIONS:
1.Preheat oven to 325 degrees F (165 degrees C). Grease a 9x5 inch loaf pan.
2.Combine flour, baking powder, sugar, salt and baking soda. Blend egg and buttermilk together, and add all at once to the flour mixture. Mix just until moistened. Stir in butter. Pour into prepared pan.
MY WENK:
Bak hom soos ‘n potbrood.
POTBROOD MET VARIASIES: [ONBEKEND]
Potjiekos sonder potbrood is net nie dieselfde nie. ’n Makliker resep as hierdie een sal jy nie sommer kry nie.
Bestanddele:
500g bruismeel
1 pakkie beesstertsopoeier
1ml sout
1ml rissiepeper
125ml gerasperde Cheddarkaas
500ml karringmelk
Metode:
• Meng al die bestanddele en skep in ’n gesmeerde platboompotjie of in ’n gesmeerde broodpannetjie.
• Bak sowat 1 uur tussen die kole of 45 minute in ’n oond by 180°C.
Variasies:
• Vervang die beesstertsoppoeier met bruin uiesoppoeier.
• Vervang die rissiepeper, kaas en karringmelk met 1 blikkie bier.
OPSKUD-KITSBROOD: [MATIE BRINK POTJIEKOS]
Jo-Ann Toua van Robbeneiland bekoor haar gaste met hierdie brood.
3 kop growwe bruinbroodmeel
1 kop koekmeel
1t koeksoda
1t bruinsuiker
1t sout
1t bakpoeier
500ml Bulgaarse jogurt
MAAK DAN SO :
Meng alles saam en bak in ‘n pot in matige kole totdat dit gaar is.
Bedien met botter en appelkoosjêm.
HAM EN KAAS KITSBROOD : [MATIE BRINK POTJIEKOS]
2½kg koekmeel
2 pk kitssuurdeeg [20g]
1t sout
1 handvol margarien
2 uie, gekap
1 pk [125g] ham, fyngekerf
¼ kop cheddarkaas gerasper
1 eier
1 kop karringmelk
3t sonneblomolie [15ml]
1t klaarbereide mosterd
SO MAAK JY :
Sif die droë bestanddele saam en vryf die margarien in die meelmengsel.
Voeg die uie, ham en die helfte van die kaas by.
Klits die eier in die karringmelk, voeg die olie en mosterd by en meng als goed deur.
Plaas dit in ‘n swartpot en strooi die ander helfte van die kaas bo-oor.
Bak oor matige kole vir ongeveer 45 minute of tot gaar – toets met ‘n mens.
ALS IN EEN VETKOEK, BROOD, ROOSTERKOEK, BUNS EN DOUGHNUTS: [ANCIOSE STRYDOM by LEKKER RESEPTE VIR DIE JONGERGESLAG] Dankie vir die gebruik van hierdie resep, waardeer dit!
Ek wou vanoggend vetkoek bak maar ny olie was te min. Toe bak
ek sommer die vetkoek in die oond hehehe
5 koppies koekmeel
1 pers pakkie kitsgis van anchor
10 ml sout
Meng bogenoemde
1 koppie kookwater
50 ml goue stroop
80 ml kookolie of gesmelte botter
Meng bogenoemde goed en voeg een koppie koue water by.
Meng die vloeistof by die meelmengsel en knie tot elasties . Dit klou nie meer aan jou hande vas nie en die deeg is sag en plyable. Smeer die bak met olie sodat deeg nie vassit. Smeer deeg met biki olie en bedek oppervlak met plastiek. Anders droog dit uit.
Laat rys op warm plek. Ek sit my oond op 50C en sit sy waaier aan .
Laat rys omtrent n uur . Of tot volume verdubbel.
Om vetkoek te bak dop jou deeg onaangeraak op n meelbestrooide oppervlak.
Rol plat met koekroller tot 2.5cm dik . Sny in blokke met pitza cutter. Laat rys op warm plek tot volume verdubbel. Bak in warm kookolie. Of maak doughnuts . Om brood te maak knie gewoonweg af na eerste rysproses. Vorm brood of broodrolle en plaas in gesmeerde pan. Laat pan vol rys. Bak by 180C vir tot45 min.
Smeer biki melk oor. Draai toe in vadoek en laat afkoel.
MARMITE BROODJIE VIR BRAAI: [Malinda van Deventer]
Brooddeeg (kry by broodafdeling)
1 Botteltjie Marmite
1 houer Room
Gerasperde kaas
MAAK DAN SO:
Knie die Marmite in die deeg in.
Sit dit in ‘n gesmeerde broodpannetjie en bak vir ongeveer 40 min. of tot gaar.
Wanneer gaar, gooi die room oor en bak vir 20 min of totdat die room ingetrek het.
Haal uit en strooi kaas oor.
Sit terug in oond totdat kaas gesmelt is.
GENIET!
OOR DIE KOLE:
Koop 'n brood se rou brooddeeg of maak volgens eie resep aan.
Maak bolletjies en plaas in platboompot en maak soos potbrood op kole gaar.
Meng intussen 4 eetl Margarien, 4 eetL Bruinsuiker, 10ml Marmite, bietjie melk en bring tot kookpunt. Gooi warm sous oor bolletjies sodra dit gaar is.
SPICY SAUSAGE CHEESE BREAD: [HEERLIK!] [CAJUN DELIGHT]
4 cups self-rising flour
1 (1/3) cups milk
1 lb. Andouille sausage, (or other smoked sausage), sliced thin
6 slices bacon, fried crisp, drained, and crumbled
4 cups shredded cheddar cheese
1/4 cup jalapeno slices, (jarred variety)
1 tsp. garlic powder
1 tsp, salt
1/3 cup each of green onions, green bell peppers, and onions, chopped
HOW TO COOK:
Saute the sausage in a large skillet until browned, about 10 minutes. Add the green onions, peppers, onions, seasonings, and jalapenos, and saute for 5 more minutes.
In large bowl, combine the dry ingredients. Add milk and mix until moistened.
Add the sausage-veggie mixture and the cooked and crumbled bacon and mix thoroughly. Spray a pull apart bread pan or a 13x9 baking pan with cooking spray and spread dough evenly in pan. Bake in a preheated 425 degree oven for about 25 minutes . Fab!
MY WENK:
Jy kan hierdie ook buite bak soos ‘n potbrood met deksel op en kooltjies op die deksel. Hou die kole onder maar matig en nie te veel nie, eerder meer bo as onder.
WHITE AND BROWN LOAVES: [GOLDEN CLOUD RECIPES]
INGREDIENTS
750 g or 1350 ml Golden Cloud White or Brown Bread Flour
(± 5 1/2 x 250 ml cups)
1-2 x10g sachets instant yeast {depending on available time)
10 ml sugar
10 ml salt
600ml lukewarm water
60ml sunflower oil
INSTRUCTION
1. Grease one large (± 28 em) or 2 small (± 23 em) tins well with margarine.
2.Combine the dry ingredients in a mixing bowl,(the bowl of an electric mixer fitted with the dough hook or food processor) and add the water and oil. Mix with a spoon or the dough hook or process until a heavy batter is obtained- difficult to stir but too soft to knead.Adjust slightly,if necessary, by adding a little extra water or flour.Mix for about 2 minutes only or process 1 minute until slightly sticky.
3.Spoon the batter into the prepared tin/s to make it no more than 2/3 full. Allow to rise uncovered until well risen and rounded on top- about 20 minutes if 2 sachets of yeast are used or 40 minutes if one sachet is used.
4.Preheat the oven to 190 °C while bread is rising. Place bread into the oven and bake about 40 minutes for the large or 30 minutes for the smaller loaves or until the crust has browned and sounds hollow when tapped.Test with a metal skewer to ensure that the bread is thoroughly baked.
VARIATIONS:
Add 125 - 250 ml of any seeds or a mixture of seeds preferred (sunflower,sesame,poppy,linseed) to the brown dough or sprinkle into tins or on top of the dough for the loaves.
EASY CROISSANTS WITH STORE BOUGHT PASTRY :
This recipe makes 12 croissants.
• 6 sheets of puff pastry
• 3 1/2 oz/100gm butter
• 1 egg, beaten for egg wash
HOW TO:
• Preheat oven to 360F/180C.
• Line two baking trays with baking paper.
• Cut a sheet of pastry as in the diagram - you will have 4 triangles.
• On one triangle of pastry, dot shavings of butter.
• Top the buttered triangle with the other triangle of pastry
• Roll starting at the base of the triangle (as in the image) and roll it towards the tip.
• Place finished croissant on the lined baking tray.
• Repeat for the other 2 triangle sheets.
• Repeat for the other 5 sheets of pastry. You will have 12 croissants from 6 sheets of pastry.
• Brush the tops with egg wash
Bake
Bake for 40 - 45 minutes till the pastry has risen nicely and golden brown.
These croissants look divine and are fresh for your breakfast.
Eat them immediately!
Store the croissants in an airtight container.
Now, how easy was that! ...and...
There are just 6 steps in this croissant recipe.
Tip
Remove them from the baking paper as soon as they can be handled as the croissants tend to stick to the paper.
EASY FRENCH STYLE BREAD: [(Source: Beard on Bread cookbook)
Ingredients:
1 package active dry yeast (2 1/4 teaspoons)
1 cup warm water (100 to 115 degrees F., approximately)
½ tablespoon salt
½ tablespoon sugar
2½ to 3 cups all-purpose flour*
1½ tablespoons corn meal (optional: see below)
1 tablespoon egg white, mixed with 1 tablespoon cold water (optional: see below)
Directions:
1. Combine the warm water, yeast, and sugar in a large bowl. Allow the yeast to "bloom". (Wait about 3-5 minutes for the yeast to begin bubbling.)
2. Add in the 2½ cups flour and the salt. Stir well and turn out onto a floured surface. Add the remaining ½ cup of flour as needed. Knead for 10 minutes until you have a smooth ball.
3. Place the bread in a well greased bowl and cover with a damp towel. Allow the bread to rise in a warm place for 1 to 1½ hours. (Until the dough is doubled in size.)
4. Turn the dough out onto a lightly floured counter and roll the dough into a french-style loaf. Place the loaf on a parchment lined sheet pan or a pan that has been lightly dusted with corn meal.
5. Slash the top of the loaf in about 3 or 4 places and brush with the egg wash. (I skipped this step. The egg wash will give you a darker, shinier crust.)
6. Place the pan in a cold oven and heat the oven to 400 degrees F. Bake for 35 minutes, or until the loaf is golden brown and sounds hallow when you tap on it.
*I have also successfully made this recipe with half whole wheat flour and half white flour. Add in about 1 tablespoon of olive oil to the bread dough to help with tenderness if using whole wheat flour.
MY WENK:
Kan ook met gekoopte deeg gemaak word, volg dan net die stappe daarna.
BLUEBERRY BREAD: [HEERLIK BY ONTBYT!]
5 cups. all-purpose flour
1½ cup. sugar
2 tsp. baking powder
½ tsp. salt
¾ cup. butter (1 1/2 stick)
1½ cup. chopped walnuts
4 lg. eggs
2 cups. milk
2 tsp. vanilla
2 cups. fresh or frozen blueberries (do not thaw frozen berries)
METHOD:
Preheat oven to 350 degrees.
Grease and flour 10 inch bundt pan.
Mix flour, sugar, baking powder, and salt with pastry blender.
Cut butter until resembles fine crumbs.
Stir in chopped nuts.
In small bowl, beat eggs.
Add milk and vanilla.
Stir into flour mixture just until flour is moistened.
Gently stir in blueberries.
Spoon batter into bundt pan.
Bake 1 hour 20 minutes until toothpick inserted in center comes out clean.
Cool on wire rack.
MY WENK:
Ek bak myne in vierkantige bak en sny in blokkies.
Kan ook as ‘n brood in broodpan gebak word.
MAKLIKSTE PLATBROOD RESEP OOIT: [sonder kitsgis] [OUMA BEER SE RESEP]
2 kop koekmeel of “all purpose flour”
¾ kop water
½t sout [ek gebruik growwe sout]
Olyfolie
SO MAAK JY:
Gooi meel, water en sout in ‘n mengbak.
Meng deeg, dis ‘n droë deeg, dit moenie te klam wees nie.
Strooi meel op oppervlak en knie die deeg vir ‘n minuut of so.
Rol dan die deeg in ‘n worsie van so 6cm lank en sny dan skywe van so 1 cm dik.
Neem ‘n meelbestrooide koekroller en rol sirkels of vierkante uit, dikte is soos jy daarvan hou, maar ek rol dit dun uit, dan’s dit lekker crunchy.
Verhit ‘n pan of riffelpan, smeer die deegsirkels met olyfolie en braai in pan oor matige hitte, anders word dit te gou gaar en dis rou in die middel, neem so minuut aan beide kante as dit dun uitgerol is. [kante word harderig en maak ‘n bubble, dan draai jou dit om en bak die anderkant.]
Ek pak dit opmekaar en strooi ekstra growwe sout en swart peper oor. [jy kan ook geursout oorstrooi]
Viola, eet lekker!
MY WENK:
Kan ook oor die rooster gaargemaak word.
YEASTED PUMPKIN BREAD: [A Little Bit Crunchy A Little Bit Rock and Roll]
Ingredients:
1 tablespoon yeast
½ cup warm water (about 110 degrees F)
1 teaspoon salt
2 teaspoons caraway seed (optional)
2 - 4 tablespoons molasses (depending on how sweet you like your bread)
1 cup canned pumpkin [you will have to make your own]
3 cups all purpose flour (or 3 cups whole wheat flour with 2 tablespoons vital wheat gluten)
Directions:
1. Dissolve the yeast into the water. Stir in the salt, optional caraway seed and molasses. Add in the pumpkin and stir.
2. Next, add the flour and knead for 5-8 minutes.
3. Rise until double in an oiled bowl covered with a damp towel in a warm place.
4. Punch down the dough and give it about 4 more kneads. Shape it into an oiled loaf pan. Cover with a damp towel and allow to rise until double.
5. Bake in a preheated 400 degree oven for 35 minutes. Remove from the pan and allow to cool.
Variations:
1. Use brown sugar instead of the molasses.
2. Add a ½ teaspoon of cinnamon (instead of the caraway seed.)
3. Stretch the dough into a rectangle and sprinkle with cinnamon sugar and roll. Place in a loaf pan and follow with the above directions.
VINNIGE BROODBESLAG: [Deur Marlene van Eden]
Maak dié beslag by die huis aan sodat jy aan régte brood kan smul al is jy dae se ry van die naaste dorp.
Jy benodig (vir 3 brode)
• 1,5kg witbroodmeel
• 4 teelepels sout
• 1½ teelepel koeksoda
• 4 teelepels bakpoeier
• 1 eetlepel kremetart
• 1¼ koppie koffieverromer
• 500g margarien of botter
• water
Só maak jy
1. Meng dit. Gooi al die droë be-standdele in ’n groot mengbak.
2. ’n Bak plan. As jy die brood eers later wil bak, bêre die gemengde bestanddele in ’n lugdigte houer.
3. Vlytige vingers. Wanneer dit tyd raak vir vuurmaak, neem ’n derde van die mengsel vir 1 brood en vryf die margarien of botter (’n derde van ’n 500g blok per brood) met jou vingers in, soos vir skons.
4. Waterwerke. Gooi genoeg water by vir ’n stywe deeg.
5. Vuur toe. Bak vir ten minste ’n uur op matige kole.
THREE CHEESE TOMATO AND OLIVE BREAD: [GOLDEN CLOUD RECIPE]
Makes :1 Bread
INGREDIENTS
500 g Golden Cloud Savoury Muffin Mix
100 ml (40 g) grated mature Cheddar cheese
100 ml (50 g) grated Mozzarella cheese
100 ml (40 g) grated *Emmentaler cheese
50 ml garlic chives, roughly chopped
60 ml sundried tomatoes in olive oil vinaigrette,drained and roughly chopped
12 Calamata pitted olives
80 ml melted butter
70 ml sunflower oil
320 ml milk
2 eggs
INSTRUCTION
1) Preheat oven to 180 °C.
2) Mix the cheeses, garlic chives, sundried tomato and half the olives into the dry Golden Cloud Savoury Muffin Mix.
3) Beat the butter, oil, milk and eggs together and mix into the dry ingredients according to instructions on Golden Cloud pack.
4) Transfer batter to a greased 22 cm loaf tin.
5) Lightly press the remaining olives into the top of the loaf and bake for 30 minutes, reduce oven heat to 160 °C, cover top with foil and bake for another 20 - 25 minutes or until a skewer comes out clean when inserted.
6) Allow to cool slightly before turning out onto a wire rack.
* You can replace the Emmentaler with Tussers cheese.
BAGEL RESEP: [BRON ONBEKEND]
Ek en die dame van die huis hou verskriklik van bagels en in hierdie gees, terwyl ek nou besig is om met deeg te speel, het ek besluit om bagels te maak. Dit is nie baie moeilik nie.
Gebruik die volgende deeg resep:
- 300 ml sterk witbroodmeel
- 1 teelepel kitsgis
- eetlepel suiker
- 100 ml louwarm water
- 1 teelepel sout
MAAK DAN SO:
Meng en knie die meel tot glad. Laat dit rus in ‘n bedekte kosblik/bak tot dit verdubbel. Druk die deeg plat en breek bolle uit.(so groot soos pruime/ iets tussen ‘n tennis- en golf-bal) . Druk jou duim deur die bol en trek dit goed uitmekaar om ‘n doughnut vorm te kry, maak maar seker die gat is groot genoeg. Laat dit nou vir 20 minute rus op ‘n gemeelde oppervlak, waarvan af jy dit sal kan haal sonder om die deeg te versteur.
Maak ‘n pot tot so 10 cm vol water en ‘n eetlepel suiker. Laat die water kook terwyl die deeg rus. Wanneer dit kookpunt bereik het, gooi die gerusde deeg ringe in die water vir 45 sekondes aan elke kant. Verplaas die ringe na ‘n bak-rak (om te droog).
Draai dit om na so paar sekondes en bak dit dan in ‘n voorverhitte oond vir so 7 minute aan elke kant teen 180 gradeC.
Wanneer jy die volgende oggend wakker word, sny die bagel oop, rooster dit (toaster of onder oond se element) vir so 3 minute en bedien met roomkaas en gerookte salm.
MY WENK:
Jy kan dit ook van gekoopte deeg maak.
PANKO BREADCRUMBS: [MAAK JOU EIE PANKO BROODKRUMMELS]
Panko breadcrumbs are a Japanese version of dry bread crumbs. The recipe, which is very easy, I found out recently and fell in love with it. The white panko is made from white bread with the crust removed, and the tan panko uses both the bread and the crust, sometimes I use wholewheat bread.
Ingredients
4 white bread slices (to make 1 cup of fresh panko)
Directions
1) Trimm off the crusts of the bread slices.
2) With a food processor, push chunks of bread through the shredding disk to make coarse crumbs.
3) Spread the crumbs on a baking sheet and bake at 300ºF/150ºC for 6 to 8 minutes.
The crumbs should be dry, not toasted and they should not be brown. Shake the sheet twice during baking.
You can flavor your dry or fresh bread crumbs with spices and herbs.
Panko can also be substituted for ordinary bread crumbs as coating food for frying, filling for meatloafs, meatballs and burgers, and as toppings for fish, salads, vegetables, and casserole dishes.
ROERBROOD SONDER KITSGIS: [BRON ONBEKEND]
500ml koekmeelblom
500ml volkoringmeel
500ml melk
60ml bruinsuiker
7ml koeksoda
15ml sout
10ml suurlemoensap
papawersaad om bo-oor te sprinkel
Metode:
Voorverhit die oond tot 190°C en smeer ‘n groot broodpan goed met botter of bespuit met kleefwerende kossproei. Meng al die bestanddele vir die brood en skep in die voorbereide broodpan. Sprinkel papawersaad bo-oor en bak sowat ‘n uur lank of tot gaar en ‘n toetspen skoon uit die middel van die brood kom.
MY WENK:
Kan as potbrood ook gebak word.
POTBROOD SONDER KITSGIS: [BRON ONBEKEND]
Potjiekos sonder potbrood is net nie dieselfde nie. ’n Makliker resep as hierdie een sal jy nie sommer kry nie.
Bestanddele:
500g bruismeel
1 pakkie beesstertsopoeier
1ml sout
1ml rissiepeper
125ml gerasperde Cheddarkaas
500ml karringmelk
Metode:
• Meng al die bestanddele en skep in ’n gesmeerde platboompotjie of in ’n gesmeerde broodpannetjie.
• Bak sowat 1 uur tussen die kole of 45 minute in ’n oond by 180°C.
Variasies:
• Vervang die beesstertsoppoeier met bruin uiesoppoeier.
• Vervang die rissiepeper, kaas en karringmelk met 1 blikkie bier.
GRONDBROONTJIEBOTTER BROODJIE: [Geskryf deur: jpetro]
Broodjie sonder kitsgis!
2 k gesifte meel
¾ k grondboontjiebotter
½ k suiker
1 eier, goed geklits
2 t bakpoeier
¾ tot 1 k melk
1 t sout
MAAK DAN SO:
1. Sif die droë bestanddele en die suiker saam.
2. Werk die grondboontjiebotter met 'n vurk in.
3. Voeg die eier by en meng dit verder met 'n vurk.
4. Voeg die melk by, meng dit goed en gooi dit in 'n gesmeerde broodpannetjie.
5. Bak dit 50 tot 60 minute lank in 'n matige oond by 180ºC.
MY WENK:
Kan as potbroodjie ook gebak word.
OLYFOLIE-SAADBROOD MET APPELLIEFIE-KONFYT: [BRON- HUISGENOOT]
Bereiding: 1 uur
Baktyd: 35 minute
Gaarmaaktyd: 1 uur 20 minute
Lewer 1 brood
BROOD:
500 ml (2 k) meel
250 ml (1 k) semel
10 ml (2 t) suurdeeg
’n knippie sout
10 ml (2 t) suiker
300 ml louwarm water
60 ml (¼ k) olyfolie en ekstra vir smeer
100 g gemengde saad
Konfyt
700 g appelliefies
150 ml water
700 g strooisuiker
BROOD:
Voorverhit die oond tot 200 ⁰C.
Meng die meel en semel in ’n bak.
Roer die suurdeeg, sout en suiker in.
Meng die louwarm water met die olyfolie.
Maak ’n holte in die middel van die droë bestanddele en gooi die vloeistofmengsel daarin.
Meng vinnig met jou hande om ’n taai deeg te vorm.
Strooi meel op ’n werkoppervlak en plaas die deeg daarop.
Strooi die helfte van die saad oor die deeg.
Knie die deeg deur dit weg van jou af te rek en dan weer in die helte na jou toe te vou en weer weg van jou af te rek.
Doen dit minstens 15 minute.
Wanneer die deeg glad is, plaas dit op ’n broodpan wat met olyfolie gesmeer is en laat rus 1 uur.
Wanneer die deeg tot dubbel die grootte gerys het, strooi die res van die sade oor en bak 35 minute of tot ’n steekpen skoon uitkom.
Laat op ’n draadrak afkoel.
KONFYT:
Was die appelliefies en verwyder eniges wat beskadig is.
Gooi die appelliefies en water in ’n groot kastrol.
Bring tot kookpunt en laat prut 10 minute tot die vrugte sag is.
Roer die suiker in en kook oor lae hitte vir 1 uur of tot die suiker opgelos het.
Verhoog die hitte en kook 10 minute of tot geset.
Steriliseer die konfytflesse deur hulle in seepwater te was, uit te spoel en in ’n oond te plaas wat vooraf tot 140 ⁰C verhit is.
Laat hulle 30 minute droog word.
Skep die konfyt in die flesse en verseël styf met ’n deksel.
EASY MAYONNAISE ROLLS: [The Southern Lady]
You can’t get a recipe any easier than this one! These little rolls are so quick to make and they are good, too.
2 cups self-rising flour
4 tablespoons mayonnaise
1 cup milk
1 teaspoon sugar
WHAT TO DO:
Mix all ingredients in a mixing bowl about two minutes with a spoon. Spray muffin tins. Fill tins 2/3 full; bake in preheated 450 degree oven until golden brown or about 10 to 12 minutes. Makes about 12 muffins.
Delicious! Enjoy!
GROWWE BRUINBROOD: [Resep: Tiaan Langenegge]
BENODIG:
500 g bruinbroodmeel
1 teelepel sout
2 teelepels suiker
½ koppie gemengde sade
1 pakkie (10 g) droë kitsgis
4 eetlepels olie
¾ koppie louwarm water
2 eetlepels asyn
Só maak jy
1 Meng die droë bestanddele met die sade en die gis, maar hou omtrent 3 eetlepels sade eenkant.
2 Gooi al die vloeistowwe in een bak bymekaar en meng dit goed met die droë bestanddele. Smeer 'n broodpan met 'n bietjie
botter en sit die deeg daarin. Strooi die res van die sade daaroor.
3 Laat die deeg nou rys tot omtrent dubbel die volume.
4 Bak die brood oor matige kole tot die kors bruin is. Die brood is reg wanneer 'n sosatiestokkie skoon uitkom as jy dit in die middel insteek.
TWO INGREDIENT BISCUITS: [SOOS ONS SKONS] [BY LIBBY]
[Makes 12-14 biscuits]
Ingredients:
3 cups of Bisquick plus up to 1 cup more for kneading
A little over 1¼ cup of buttermilk (we use lowfat)
Directions:
1. Preheat oven to 425 degrees.
2. In a mixing bowl, mix 3 cups of Bisquick with 1 and 1/4 cups of buttermilk. Mix well. It will be sticky and thick. Don't panic. Add a little more buttermilk if desired. Shape into a ball.
3. Sprinkle a flat surface with more Bisquick. Take the dough and knead it a couple of times on the surface. Add more Bisquick if it becomes to sticky for you to work with.
4. With a round biscuit cutter, cut them into 1 inch pieces. Place them on a baking sheet covered with non stick spray.
5. Bake for 10-12 minutes.
**Libby's Notes:
This is a basic recipe for biscuits. You can jazz it up by adding garlic powder to the mix or even shredded cheddar cheese. Experiment and have fun with it ;)
GLUTEN FREE YEAST FREE DINNER ROLLS: [From: Adapted from Celiac Travel]
Ingredients:
1/3 cup potato starch
2/3 cup tapioca starch
1/2 cup garbanzo bean flour
2 tsp. xanthan gum
1tsp. baking powder
1/2 tsp. salt
1 T. flaxseed meal
1/3 cup canola oil
1 1/2 tsp. Ener-G egg replacer mixed with 2 T. warm water (or 1 egg)
1/2- 3/4 cup white soda
Directions:
1.Preheat oven to 400 degrees.
2.In a large bowl, mix the dry ingredients with a wire whisk.
3.Add the oil and egg replacer.
4.Slowly add the white soda. Do not swamp the dough
5.Make sure all liquid is absorbed. Add soda if needed to have thick, yet wet dough.
6.Spoon the dough (like a drop biscuit) onto parchment paper making 6-10 rolls depending on the size you want.
7.Bake 18-25 minutes, checking often to make sure the tops are not burning.
JALAPENO, SPEK EN CHEDDARMIELIEBROOD: [Bron- Vrouekeur]
Bedien 6
90 g (6 e.) koekmeel
90 g (6 e.) geel mieliemeel (polenta)
2 e. suiker
10g bakpoeier
15g (1 e.) poeiermelk (vir 'n gesonder alternatief kan afgeroomde peiermelk gebruik word)
1 eier
165g karringmelk
½ e. heuning
120g ongesoute botter, gesmelt en verkoel
120g gerasperde cheddarkaas
2 repies brosgebraaide spek, fyngekap
½ koppie Bandito’s Jalapeño Slices, fyngemaak
1 e. spekvet
Voorbereiding
Voorverhit die oond tot 180°C en plaas ’n 20cm-broodpan daarin om warm te word. Meng die koekmeel, mieliemeel, suiker, bakpoeier en poeiermelk deeglik saam in ’n groot bak. Plaas die gekapte spek in 'n braaipan en braai tot bros. Klits die eier, karringmelk, heuning en gesmelte botter in 'n afsonderlike bak saam. Gooi die nat bestanddele in die droë bestanddele en voeg dan die spek, fyngemaakte Bandito’s Jalapeño Slices en gerasperde kaas by. Meng tot net gekombineer, moenie dit oordoen nie. Haal die warm broodpan uit die oond, verf dit met spekvet en gooi die mieliebroodmengsel daarin. Bak vir 25 tot 35 minute – of totdat die mieliebrood in die middel terugspring as daar liggies daarop gedruk word. Verkoel vir 10 minute in die pan voordat dit gesny en bedien word.
KRUIE BROOD: [KOOKKUNS]
Hierdie brood is 'n gunsteling by enige geleentheid, veral 'n braai. Jy kan dit klaargemaak by die supermark koop, maar dit is verspot maklik om te maak en kos jou heelwat minder.
1 Franse Brood
110 g botter
20 ml van jou gunsteling kruie (droë kruie)
sap van 'n ¼ suurlemoen
swartpeper
fyngekapte knoffel na smaak (of los uit)
SO MAAK JY:
Room die botter saam met die kruie, swartpeper en knoffel.
Sny skuins snye, driekwart deur die brood. Die snye moet omtrent 1,5 cm dik wees.
Smeer die bottermengsel in die snye.
Smeer gewone botter bo-op en langs die kante van die brood.
Draai die brood toe in foelie.
Bak die brood vir 10 minute by 220ºC.
Stel die oond af tot by 200ºC, vou die foelie oop en laat die brood vir nog 8 minute bak tot dit mooi bruin en bros is.
EASY GARLIC TOAST:
Ingredients:
1 14" loaf French bread
2 garlic cloves
1/2 cup (1 stick) butter, melted
1/4 cup freshly grated Parmesan cheese
2 tablespoons chopped parsley
1 teaspoon paprika
Directions:
1. Preheat your oven to 350 degrees F.
2. Cut the bread in half lengthwise. Rub one garlic clove over the crust of the bread.
3. Press the rest of the garlic you just rubbed over the crust, and the remaining clove, through a garlic press into the melted butter.
4. Brush the cut surface of the bread generously with the melted butter.
5. In a small bowl, combine the parmesan cheese, parsley, and paprika. Sprinkle the mixture over the butter coated surface of the bread.
6. Place the bread on a cookie sheet, cut side up, and bake 5-10 minutes or until lightly browned.
LOCHNER SE MAKLIKE POTBROOD: [ROER]
500g bruismeel
2 biere
15ml bruin uiepoeier
2 eiers
250ml wit sampioene, gesnipper
250ml geskeurde salami-skyfies
250ml gerasperde soetmelkkaas
1wiggie bloukaas, gekrummel
15ml bruin uiesop
MAAK DAN SO:
Meng bruismeel met 2 biere en meng handvol kruie daarin, asook die bruin uiepoeier. Klits 2 eiers liggies en roer alles deur.
Smeer ‘n swaar ysterpot goed met botter. Pak helfte van deeg onder-in en pak die sampioene, salami, soetmelkkaas, bloukaas en bruinuiesop bo-op. Pak die res van deeg bo-op. Herhaal die proses indien verlang. Bak toe in medium oond vir 30 tot 40 minute. Haal deksel af en verbruin (hou dop!). Keer uit op plank.
NAAN WITHOUT YEAST: [NORTH INDIAN RECIPES]
Dough resting: 2 hrs Prep & Cooking: 10 mts
Makes approx 8-9 Naans
INGREDIENTS:
2 cups all purpose flour
1/2 cup warm milk
1/2 cup curd/yoghurt
1/4 tsp salt
1 tsp sugar
3/4 tsp baking pwd
pinch of baking soda
1 tsp kalonji or chopped coriander or herbs of your choice (optional)
1-2 tbsps butter
WHAT TO DO:
1 Sieve flour, baking pwd, baking soda and salt two times. Place the sieved flour on a wide plate. Make a well in the center of the flour and pour sugar, milk, yogurt and slowly combine, to form a soft dough. Cover with damp cloth and let it rest for 2 hrs.
2 After two hrs, knead the dough gently for 2 mts. Dust the working surface with some flour, pinch a large lemon sized dough and roll into a thick roti, slightly elongated in shape. Sprinkle a few onion seeds/kalonji.
3 Wet your fingers with water and run your fingers along one side of the roti.
4 Heat a iron tawa and once its hot, place the naan, wet side down and place a lid and cook for 40-45 secs on high flame. Remove the lid and you will find that the naan bubbles up. Now cook the other side of the naan over direct heat of the burner using tongs, spreading the naan all over the heat such that brown spots appear. Do this for a few secs only and not too close to the flame.
5 Drizzle some butter over the naan and serve hot with any curry of your choice like Methi Matar Malai or Nilgiri Chicken Korma.
Note:
Alternately, you can pat the roti instead of rolling it, and stretch it using your fingers.
OUDTYDSE BRUINBROOD: [PASELLA]
Hierdie resep was die een waarmee Lynelle, Crystal-Donna, David Isaacs en Louw Venter by die Kleinplasie-museum in Worcester kompetisie gehou het.
2 t suurdeeg (korreltjies)
½ t suiker
60ml lou water
2.5kg bruinbroodmeel
1 t sout
1.8 liter lou water
MAAK DAN SO:
Meng die suurdeeg, suiker en 60ml louwarm water en laat staan 10 minute tot die mengsel effens rys. Voeg dit by die meel en sout, en voeg die ander water geleidelik by terwyl jy dit meng. Knie tot die hande droog is, maar die deeg moet nie te styf wees nie.
Plaas die deeg in drie gesmeerde broodpannetjies (24 x 14cm). Laat rys 40 minute in 'n redelike warm plek. Bak 45 - 60 minute teen 220C. Laat op 'n droograkkie om af te koel en smeer of verf 'n bietjie botter oor die korsie om dit sag te hou.
SAUSAGE AND CHEESE BREAD: [YUMMY]
I got this recipe from Plain Chicken and I adapted it. We had it for dinner but it would make a wonderful appetizer. It's really easy to make. This picture is not the best because it is from the end of the loaf. I forgot to take a picture until we had already ate most of it.
1 loaf unsliced French bread
1 lb pork sausage
2 c. shredded mozzarella cheese
1 egg
2 T. Dijon mustard
1/2 t. salt
1/4 t. pepper
2 T. butter
1 clove garlic, crushed
Hollow out the middle of the loaf with a long serrated knife, leaving a 1/2 inch shell around the sides. Crumble up the bread that you removed into bread crumbs. Cook sausage until meat is browned, then drain. Stir in 1 cup breadcrumbs, cheese, egg, mustard and salt and pepper. Spoon into shell. Melt butter in saucepan. Add garlic and cook 1 min. Brush garlic butter over loaf. Wrap loaf in foil, leaving top open slightly. Place on a baking sheet. Bake at 400 for 25 min.
SAUSAGE BREAD: [SOUPBELLY.COM]
[makes 1 loaf]
Ingredients:
1kg Italian sausage
8 oz. cubed mozzarella cheese
2 egg whites and 1 egg yolk, beaten
1 pound pizza dough
1 egg yolk (for brushing on top of dough), beaten
1/4 tsp. oregano
salt & pepper
Directions:
1) Removing sausage out of casing if necessary. Cook sausage until browned, crumbling into small bits. Drain grease, set aside to cool. In a bowl, combine sausage, cubed mozzarella, 2 egg whites and 1 egg yolk. Add oregano, salt & pepper.
2) Preheat oven to 350 degrees.
3) On a greased baking sheet, roll the dough out into a rectangle, as large as you can make it without creating holes or ripping it. Spread the sausage mixture on the surface but keeping a 1 inch border clear. Carefully roll the dough like a jelly roll and pinch the edges shut, and place seam side down on the baking sheet. Don’t panic if there are holes or you ripped multiple tears (see my disastrous looking picture below). Brush top of loaf with egg yolk mixture. Bake for 45 minutes or until golden brown. Cut slices with a bread knife, and serve warm or at room temperature.
Removing sausage out of casing if necessary. Cook sausage until browned, crumbling into small bits. Drain grease, set aside to cool. In a bowl, combine sausage, cubed mozzarella, 2 egg whites and 1 egg yolk. Add oregano, salt & pepper.
Preheat oven to 350 degrees.
On a greased baking sheet, roll the dough out into a rectangle, as large as you can make it without creating holes or ripping it. Spread the sausage mixture on the surface but keeping a 1 inch border clear.
Carefully roll the dough like a jelly roll and pinch the edges shut, and place seam side down on the baking sheet. Don’t panic if there are holes or you ripped multiple tears (see my disastrous looking picture). Brush top of loaf with egg yolk mixture.
*Note* – As my loaf ended up looking totally destroyed at this point, I just wanted to give up. The dough wasn’t working out today. But I put it into the oven anyway (can’t go to waste right?) Most of the holes ended up closing by themselves and the worst that happened was all the extra liquid inside the roll leaked out. No biggie. I won’t freak out next time because this is what came out:
SAMPIOEN, SPEK EN KAASBROODJIE: [RENCIA ODENDAAL PRETORIUS - KREATIEWEKOSIDEES]Sny jou lang broodrolletjie in snye, smeer met smeerkaas of botter, braai fyngekapte uie, sampioene en spek met bietjie garlic tot gaar. Sit tussen snytjies in. Rasper kaas oor – ek het bietjie mozarella en gouda oorgerasper Sprinkel bietjie pietersielie en rooipeper oor = maak toe met foil en sit in oond op 80 grade tot warm, of eenkant op die kole. Sny buns
Smeer met kaassmeer of botter . Sit spek, sampioene en ui mengsel in
Rasper kaas oor
Maak toe met foelie. Ek hou daarvan om my broodjie in die oond te sit so vir ‘n uur by 80°C -Alles is dan lekker gesmelt en deurwarm.
GARLIC KNOTS: [Source: Amber's Delectable Delights]
Back before I started my own food blog - these was a time that this recipe was showing up on so many of the food blogs that I follow that I knew I had to try these. And after making them once - I knew why they were so popular - they are perfect! Light, fluffy and so easy to make - they were excellent with my pasta with bolognese sauce. I can't wait to make them again - soon!
Ingredients
Dough
3 cups bread flour
1/4 cup milk
1 tbsp. sugar
2 tsp. instant yeast
1-1/4 tsp. salt
2 tbsp. olive oil
1 cup + 2 tablespoons lukewarm water (about 110 degrees F)
Glaze
2 cloves garlic, minced
2 tablespoons melted butter
1/4 tsp. dried Italian seasoning
Directions
1. In the bowl of a stand mixer fitted with the paddle attachment combine the flour, sugar, yeast and salt together.
2. Add the olive oil, milk and water, and mix just to combine.
3. Switch to using the dough hook, and knead to form smooth, elastic dough, adding additional water or flour as needed. (about 8 minutes)
4.Transfer the dough to a lightly greased bowl, cover it with plastic wrap, and allow it to rise for about 1 hour, until it’s doubled in bulk.
5. Divide the dough into 8 pieces, and roll each into a rope about 10 inches long; tie each rope into a knot and tuck in the ends.
6. Place the knots on a lightly greased or parchment lined baking sheet, cover, and let rise for 45 minutes to about an hour.
7. To make glaze - combine the minced garlic, melted butter, and italian seasoning.
8. Brush the knots with the glaze.
9. Bake the knots in a preheated 350°F oven for 15 to 18 minutes until very lightly browned.
FAST GARLIC KNOTS -No Pizza Dough Needed: [By chinasmom - Photo by kellychris]
Prep Time: 10 mins
Total Time: 20 mins
Servings: 4
"This is TOH recipe by Jane Paschke that is so fast and simple that you can have them any time without having to worry about thawing pizza dough. They're great with a side of marinara for dipping when you're watching football and just want a little something or as a side with spaghetti when you forgot the garlic bread"
Ingredients
1 (12 ounce) packages refrigerated buttermilk biscuits
1/4 cup canola oil ( I use 1/2 evoo and 1/2 canola)
3 tablespoons grated parmesan cheese
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried parsley
Directions
1. Preheat oven to 400 degrees.
2.Cut each biscuit into thirds.
3.Roll each piece into a 3 inch rope and tie into a knot; tuck ends under
4.Place 2 inches apart on a greased or parchment-lined baking sheet.
5.Bake for 8-10 minutes or until golden brown.
6.While they are baking, combine the remaining ingredients in a large bowl.
7.Add the warm knots and toss gently to coat.
UITHALER GESONDHEIDSBROOD: [JUNGLE OATS]
Lewer 1 groot brood = 16 snye
625ml [2½ kop Golden Cloud koekmeel
250ml [1 kop] volkoringmeel
250ml [1 kop] Jungle hawermout
250ml [1 kop] Jungle hawersemels
100ml sonneblomsaad
100ml pampoensaad
5ml [½t] sout
30ml [2e] geelsuiker
20g [2 pakkies] kitsgis
250ml [1 kop] lou vetvrye melk
30ml [2 e] olie
lou water
SO MAAK JY:
Voorverhit oond tot 180 grade C en smeer 'n broodpan van 30 x 10 cm liggies met olie of spuit met kossproei. Meng die meel, hawermout, semels, sade, sout, suiker en gis in 'n groot mengbak. Maak 'n holte in die middel.
Meng die melk en olie in 'n beker en voeg by die droë bestanddele. Begin dit met een hand meng terwyl jy net genoeg lou water byvoeg om 'n sagte deeg te vorm. Skep die deeg in die pan en bedek losweg met plastiek of 'n klam doek. Laat rys tot die volume verdubbel het. Bak sowat 40 minute tot deurgaar.
RYK MELKBROOD: (standaard metode)
Lewer omtrent 850g deeg. Genoeg vir 1 groot brood of twee klein vlegbroodjies of 12-14 sierrolletjies.
Die standaard metode vir hierdie brood is die sponsbelsagmetode (insuur metode) wat veral geskik is vir resepte met baie smeer en of suiker.
Bestandele
450g witbroodmeel
1 t strooisuiker
15 g saamgepersde gis of 1 ½ t droë gis (nie kitsgis nie)
250 ml warm melk
1 t sout
50g botter of margarine
1 eier
Die insuursel:
Meng 100g meel met die suiker, saamgepersde of droë gis en die warm melk saam in ‘n groot bak. Bedek en laat staan totdat blasies verskyn (± 20 min) op ‘n warm plek. Meng orige meel met die sout en vryf die smeer in. Klits die eier en voeg dit by die insuursel tesame met die droë bestandele en meng om ‘n sagte deeg te vorm. Voeg nog ‘n bietjie meel by indien die deeg klewerig en moeilik hanteerbaar is. Keer die deeg uit en knie tot glad en elasties (± 10 min) met die hand en 2 min lank met ‘n menger en deeghak. Vorm die deeg in ‘n bal, plaas in ‘n groot oliegesmeerde plastieksak en laat rys totdat dit in volume verdubbel het. Keer die deeg uit op ‘n effens meelbestrooide plank knie af en knie omtrent nog 2 min lank tot die deeg ferm voel. Vorm in vlegbroodjies en of rolletjies van 50g stukkies gerysde deeg soos benodig. Bedek en laat weer rys. Smeer eierglaseersel bo-oor en bestrooi met papawersaad indien verkies. Bak in die middle van die oond by 190° C tot die vlegbrood goudbruin is en hol klink as dit aan die onderkant geklop word. Laat ongeveer 40-45 min toe vir ‘n groot vlegbrood of 35-40 min vir ‘n kleintjie.
SWARTSTROOP BROOD:
(Die menger se klits gedeelte is handig vir die brood, aangesien die deeg baie klewerig is, maar dit kan ook met die hand gemeng word. Die eindproduk vergoed vir die taai deeg en boonop hou die swartstroop brood goed)
400g gerysde volkoring of bruinbrood deeg
3 eetl swartstroop (melasse)
25g sagte margarien
MAAK DAN SO:
Plaas gerysde deeg , stroop, en margarien in die bak van ‘n menger of in ‘n groot kom. Klits met menger of meng en brei met die hand totdat die mengsel nie meer streperig is nie. Smeer die boom van ‘n klein (450g) broodpannetjie en voer uit. Vul die pan met mengsel en maak gelyk bo-op. Bedek en laat rys totdat die deeg tot by die pan se rand gerys het (± 1-2 ure) op ‘n warm plek. Bak die brood in die middel van ‘n matige oond vir 30-35 minute. Smeer die warm brood met botter sodra dit uit die oond kom.
PESTO BREAD:
1 loaf of French Baguette
1/2 cup pesto (the amount will vary based on the size of the baguette)
Fresh or shredded mozzarella
METHOD:
Preheat oven to 350. Cut the baguette in half lengthwise, and spread the pesto all over both halves. Don't put too thick a layer of pesto though because it's got a pretty strong flavor - a little goes a long way. Layer the fresh mozzarella on top of the pesto, or sprinkle with the shredded mozzarella to cover the pesto on each half of the bread. Place on a baking sheet and cook in oven for about 8-10 minutes, or until the cheese is melted.
WENNER WENKE!!!!!
TIPS TO HELP YOUR HOMEMADE BREAD DOUGH RISE: [Shelley Frost, Homemade Bread]
The aroma of baking bread is one of the best smells. Once you've tasted your own homemade bread, you'll never want to eat commercially produced bread again. One of the most critical steps to the bread making process is getting the dough to rise. These tips will make it easy and ensure your dough rises well.
WARM OVEN:
This is the method I use to make my homemade bread dough rise. Turn your oven on to 400 degrees for 1 minute. DO NOT LET IT REACH 400 DEGREES! Simply set it to that temperature and shut it off after 1 minute. This will make the oven nice and warm but not so hot that it actually cooks the dough. Place your bread dough in the warmed oven just as you would if you left it on the counter. I have never had difficulty getting my bread dough to rise using this method.
HOT WATER:
Another method I use if the oven is not available is the hot water method. Place a shallow pan or baking dish on the counter. Place a cooling rack over the pan. Put boiling water in the pan. Now place your bowl of bread dough on top of the cooling rack. The heat from the pan of water will help the dough rise. I usually drape a towel over everything to retain as much heat as possible from the water. This method was also effective when I tried it. I use this method when baking multiple batches of bread. If the oven is full of other loaves, this is a good alternative method.
Hot Water in the Oven
Combining the two methods will also work. Instead of turning on the oven, place the pan of boiling water on the bottom rack. Place your bread dough on the top shelf. The oven will hold in the head from the water.
WARM TOWEL:
Heat a towel in the dryer. Place your bowl of bread dough on top of the warm towel. Wrap the towel around the bowl as much as possible.
Baking homemade bread is a rewarding hobby. Armed with these tips, your homemade bread dough will surely rise quickly.
ROOSTERBROOD: [Geskryf deur Susan Skeepers]
Die geheim van n goeie roosterbrood is in die knie van die deeg
'n Mens moet nie hastig wees nie knie die deeg vir ten minste so 10 minute. Baie soos roosterkoek!
Bestandele
- 2 koppies witbroodmeel
- 2 eetlepels sout
- 1 eetlepel suiker
- 45 g botter
- 1 pakkie (10 g) droë gis
- 300 ml louwarm water
BRAAI:
Meng al die droë bestanddele bymekaar en vryf dan die botter in.
Voeg dan die pakkie gis by en meng dit deur.
Gooi louwarm water by totdat dit ’n stywe deeg maak.
Nou knie die deeg vir ten minste 10 minute en laat staan dit dan vir 5 minute.
Deeg rys die beste as dit in n vatdoek toegevou word en in die son gelos word.
Maak nou die roosterbroode, elkeen moet omtrent so groot wees soos ’n hoendereier wees en laat dit dan rys vir omtrent 15-20 min, tot die roosterbroode se groote omtrent vedubble het.
Bak die broode oor matige kole op 'n rooster.
As die kole te warm is, gaan die buitenste gedeelte verbrand en die roosterbroode se binnekante nog rou wees.
Draai die roosterbroode gereeld om totdat dit ligbruin buite is en binne deurgaar is.
’n Gaar roosterbrood het ’n hol klank wanneer jy op dit klop.
BACON PEPPER BREAD: [QUICK AND EASY RECIPES]
7¼ cups. unsifted flour
3 tbsp. sugar
2 tsp. salt
1 tsp. coarsely ground black pepper
2 pkg. dry yeast
1½ cup. milk
3/4 cup. water
1kg bacon, crisp cooked and crumbled
1/3 cup. reserved bacon fat
1 egg (room temperature)
METHOD:
Mix 2½ cup flour, sugar, salt, pepper and undissolved yeast. Heat milk, water and bacon fat to 120 to 130 degrees F. Gradually add to dry ingredients, beat 2 minutes at medium speed of mixer. Add egg and 1 cup flour. Beat at high speed 2 minutes. Stir in crumbled bacon and flour to make soft dough. On floured board knead 4 to 5 minutes. Divide dough in half. Shape into 2 loaves. Place in 2 greased 8½ by 4½ by 2½ inch loaf pans. Cover. Let rise in warm draft-free place until doubled, about 45 minutes. Bake at 375 degrees for 30 minutes or until done. Remove from pans, cool on racks.
RAISIN BROWN BREAD: [QUICK AND EASY RECIPES]
1½ cup. raisins
2 tbsp. Shortening, melted
1 cup. sugar
2½ cups. flour
2 cups. water
1 egg
2 tsp. Soda
METHOD:
Preheat oven to 325 degrees. Simmer raisins in water for 10 minutes. Cool. Mix shortening, sugar and egg stir in cooled raisins and water. Mix in flour and soda. Pour into greased 1 pound coffee cans. Bake 1 hour cool 10 minutes take out of cans.
BRAAIVLEIS BROODJIE: [BRON ONBEKEND]
Meng 1 pakkie Bits o bacon met 2 koppies gerasperde kaas.
Meng 1 houertjie karringmelk met klein pakkie 500g bruismeel.
Gooi driekwart van kaas en beacon by meelmengsel.
Sit in broodpan - gooi res van kaas en beacon bo- op.
Bak 1 uur 180 grade.
Maak n groterige brood - genoeg vir so 8 mense.
BRAAIED POTBREAD: [BRON ONBEKEND]
10ml instant dry yeast
15ml warm water
pinch sugar
500ml cake flour, sifted
500ml nutty wheat flour
250ml self-raising flour, sifted
125ml chopped celery
125ml grated cheddar cheese
15ml cooking oil
60ml melted butter
10ml white sugar
1 egg, beaten
625ml warm water
METHOD:
Start a braai fire.
Mix the yeast with the warm water and a pinch of sugar.
Set aside to ferment. Combine all the remaining ingredients, except the water, and mix well.
Add the yeast and slowly add the water, mixing to form a dough. Place the dough in a well-greased pot. Cover the pot with a lid and bury it in the hot coals.
Top the lid with some coals from the fire to keep the heat even. Bake for 45 minutes. Alternatively, bake in the oven at 180 °C for 45 minutes.
TAMATIE-EN-UIE BROODJIE: [BRON ONBEKEND]
1 x 500 g bruismeel
1 pakkie tamatie-en-uie-sop of tamatieroomsop
2-3 repe swoerdlose spekvleis, gekap
1 ui gekap
15 ml kookolie
1 x 500 ml houer karringmelk
MAAK DAN SO:
Voorverhit oond tot 180°.
Meng bruismeel en soppoeier.
Braai spek en ui in verhitte kookolie.
Voeg spek mengsel en karringmelk by droë bestandele en meng goed.
Skep deeg in gesmeerde broodpan en bak +/- 50-60 minute of tot gaar.
GEBAKTE BROODROLLETJIES MET ROOMSOUS: [BRON ONBEKEND]
[klaar bereide brooddeeg gerys en afgeknie]
SOUS:
125 g spekvleis gesnipper
1 blik tamatie en uiesmoor
250 ml vars room
swartpeper
vars pietersielie
250 ml cheddarkaas gerasper
MAAK DAN SO:
Voorverhit oond tot 100°.
Smeer ‘n plat swartpot of ‘n kasserolbak met botter.
Knyp stukke deeg af en vorm in bolletjies.
Pak die deegbolle taamlik naby aan mekaar in die bak en laat rys goed uit in die oond.
Soteer intussen spek tot gaar, voeg tamatie-en-uiesmoor by en verhit tot kookpunt.
Laat prut tot effens afgekook ~ verwyder van hitte, roer room by en geur met sous, peper en pietersielie.
Verwyder bak uit oond en verhoog die temperatuur tot 180°
Giet sous oor die deeg en bak 40-50 minute.
Sprinkel kaas oor en bak 10 minute tot goudbruin.
MY WENK:
Kan soos potbrood buite gebak word oor die kole.
Vir 'n vinniger variasie hiervan, gebruik croissants en giet die sous daaroor en bak. [gewone klaargebakte broodrolletjies kan ook gebruik word, onthou net die baktyd is dan heelwat korter.]
CINNAMON BURST SOUR CREAM ZUCCHINI BREAD: [KARA ORGILL]DIABETIC FRIENDLY!
This recipe came to us from Kara Orgill who visits our store and is an excellent baker.
Several years ago, we visited a Great Harvest® bakery where we tried their cinnamon burst bread. We loved the cinnamon chips and the bursts of sweet cinnamon they created. When we got back to the office, we called a food broker, “Find us those chips!” Several months later he did and we’ve been using them in bread, muffins, and cookies since.
Ingredients
3 cups all-purpose flour [use nutty wheat for diabetics]
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon salt
3 large eggs
2 cups granulated sugar
1 teaspoon vanilla
1/2 cup sour cream
1 cup vegetable oil
2 cups grated zucchini squash
1 1/2 cups cinnamon chips
Directions
Preheat the oven to 350 degrees.
1.In a large bowl, whisk the flour, baking soda, baking powder, cinnamon and salt together. Set aside.
2.In a smaller bowl, whisk the eggs, sugar, and vanilla together. Fold in the sour cream, oil, and zucchini.
3.Add the wet ingredients to the dry ingredients and stir until just combined. Stir in the cinnamon chips. Do not continue stirring.
4.Pour the batter into two well-greased 8 1/2 x 4 1/2 inch loaf pans. Bake for 55 to 65 minutes or until done. Cool for ten minutes on a rack before removing the loaves from the pan.
AARTAPPEL EN KAAS POTATOBAKE BROODJIE: [• Rencia Odendaal Pretorius]
• 1 pakkie cheese en bacon potatobake
• 300ml gerasperde kaas
• 100ml melk
• 300 gr aartappels – geskil en gerasper
• 450gr bruismeel
• 1 eier
SO MAAK JY:
• Meng meel en potato bake
• Voeg aartappels en kaas by en meng deur
• Meng eier en melk en meng by bg mengsel
• Knie net effe deur
• Maak in bol vorm en sit in pannetjie
• Smeer bietjie melk bo-oor
• Strooi bietjie droe pietersielie en paprika oor (opsioneel – dit gee die broodjie net mooi kleur)
• Bak vir 45/50 min by 180 grade C
ROMERIGE KNOFFELBROOD:
1 sakkie Knorr “creamy carlic veggie bake”
1 t gedroogde tiemie
1 franse brood
1 kop gerasperde mozzarella kaas
250 g margarien
SO MAAK JY:
Voorverhit die oond tot 180°C. Sny die franse brood in 2 cm dik snye, maar moet nie heeltemal deur sny nie. Meng die inhoud van die pakkie met die margarien, tiemie en kaas. Smeer die mengsel lekker dik tussen die snye. Draai die brood toe met foelie en plaas in die oond tot die kaas gesmelt het. Bedien terwyl die brood nog lekker warm is.
BUTTERMILK SCONES:[TASTES OF LIZZY T]
AMERIKANERS NOEM DIT BISCUITS, ONS NOEM DIT SKONS!
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 10 servings
Fresh, homemade buttermilk scones are the perfect complement to your dinner!
INGREDIENTS:
2 cups flour
3 teaspoons baking powder
1 teaspoon baking soda
4 tablespoons shortening
1 cup buttermilk
INSTRUCTIONS:
Combine the dry ingredients together in a bowl. Mix in the shortening until the mixture is crumbly. Add the buttermilk and mix just until combined. The dough will be sticky. Turn out the dough on a floured surface. Roll out to 1/2 inch thickness. Use a biscuit cutter to cut about 10 scones, rerolling the dough as needed. Place scones on a greased baking sheet. Bake at 425 degrees for 15 minutes.
NOTES:
If you're in a hurry, drop these by rounded tablespoons into a greased pan. They won't be a perfect biscuit shape, but they cook up just as nicely and tastes just as good!
MY WENK:
Hierdie is baie lekker en kan soos 'n potbrood gebak word, rol die bolletjies en pak in jou potjie. Deksel op en kooltjies bo-op deksel.
Maak genoeg hulle is heerlik!
Kan ook in muffinpan gebak word.
BUTTERY SOFT ROLLS: [TASTES OF LIZZY T]
HEERLIK, MAAK SOMMER 'N KLOMP!
Prep Time: 1 hour
Cook Time: 14 minutes
Yield: 15 Servings
INGREDIENTS:
1 cup warm milk
1/2 cup butter, softened
1/4 cup sugar
2 eggs
1/2 tsp. salt
4 cups flour
2 1/4 tsp. yeast
INSTRUCTIONS:
Put the milk and the butter in a mixing bowl. Add the yeast, and let sit for 5 minutes.
Add the sugar, eggs, salt, and flour. With a paddle attachment for your stand mixer, mix for a few seconds until just combined. Let this mixture sit for about 10 minutes.
Switch the attachment to the dough hook and knead on medium speed for 10 minutes. Cover the dough and let it rise in a warm place for 30 minutes or until doubled.
Divide and roll dough into 15 balls. You may have more or less depending on the size you make the rolls.
Place in a greased 9x13 pan. Cover and rise for 15 minutes. Bake at 375 for 13 to 16 minutes.
NOTES:
This recipe can also be used in a bread maker. Add ingredients in the order suggested by your bread machine manufacturer and use the dough setting.
MY WENK:
Kan soos potbrood gebak word, pak rolletjies mooi in platboompan, deksel op en kooltjies bo-op deksel.
FRESH BRIOCHE LOAVES:[FAVE HEALTHY RECIPES][By: Cathy from Wives with Knives]
Making Fresh Brioche Loaves has never been so easy. This simple-to-make brioche recipe makes a perfect, golden, flaky crust that surrounds a buttery, tender bread. This bread goes perfect with your morning eggs or simply toast it and spread it with butter or jam. You will not be disappointed by this recipe. There is so much you can possibly make with this bread you will love it! Let us know how your Fresh Brioche Loaves turned out below.
INGREDIENTS:
½ cup warm water (110 – 120 degrees)
1 package dry yeast
3 tablespoons sugar
6 extra large eggs at room temperature
4 1/2 cups flour
2 teaspoons salt
½ pound (2 sticks) unsalted butter, at room temperature
1 egg mixed with
1 tablespoon milk, for egg wash
INSTRUCTIONS:
1.Combine the water, yeast and sugar in the bowl of an electric mixer fitted with the paddle attachment. (If the bowl is cold start with warmer water so it’s at least 110 degrees when you add the yeast). Mix with your hand and allow to stand for 5 minutes until the yeast and sugar dissolve. Add the eggs and beat on medium speed for 1 minute, until well mixed.
2.With the mixer on low speed, add 2 cups of the flour and the salt and mix for 5 minutes. With the mixer still on low, add 2 more cups of flour and mix for 5 more minutes.
3.Still on slow speed, add the soft butter in chunk and mix for 2 minutes, scraping down the beater until well blended.
4.With the mixer still running, sprinkle in the remaining ¼ cup of flour. Switch the paddle attachment to a dough hook and mix on low speed for 2 minutes.
5.Scrape the dough into a large buttered bowl and cover with plastic wrap. Refrigerate overnight.
6.The next day, allow the dough to sit at room temperature for 1 hour. Grease two 8-1/2×4-1/2×2-1/2 inch loaf pans. Turn the dough onto a lightly floured board and cut in half. Pat each portion into a 6×8-inch rectangle, then roll up each rectangle into a cylindrical loaf.
7.Place each loaf, seam side down, into a buttered pan. Cover the pans with a damp towel and set aside to rise at room temperature until doubled in volume, 2 to 2-1/2 hours.
8.Preheat the oven to 375 degrees. When the loaves have risen, brush the top of each with the egg wash and bake for 40-45 minutes, or until the top springs back and it sounds slightly hollow when tapped. Turn the loaves out onto a wire rack to cool.
NOTES:
Be sure the butter really is at room temperature. You can leave it out overnight. Sugar feeds the yeast’s growth and salt inhibits it. You want to add the sugar directly to the yeast but add the salt only after you’ve mixed in some flour.
1 Teaspoon salt
1 Jar (8 ounces) Maraschino cherries, quartered
HERE'S HOW:
Mix all ingredients well; pour into a 9 X 9 inch pan and freeze.
Cut into squares and serve on lettuce leaves.
ROL~BROODJIE:
¾ pak deeg (ready made doug)
1 blikkie tamatiepuree
250 g spekvleis
1 ui
375 ml gerasperde cheddarkaas
SO MAAK JY:
Voorverhit oond tot 200°.
Rol deeg uit.
Smeer tamatiepuree oor deeg.
Braai spek en ui en smeer oor.
Sprinkel kaas oor.
Rol deeg in lengte op soos swiss rol.
Plaas in gesmeerde broodpannetjie en laat rys eers bietjie voor bak.
Bak half +/- 30 minute.
Kan ook enige vulsel soos
BESTANDDELE:
225g halloumi, blokkies om klein
50 g baby rocket blare, fyngekap
100g feta, gekrummel
190g bruismeel
25g botter, gesmelt
175ml melk
1 medium eier, liggies geklits
swartpeper
SO MAAK JY:
Voorverhit oond tot 190 * C.
Smeer twee mini brood pannetjies met botter.
Verhit 'n swaar bodem pan en braai die halloumi blokkies tot mooi goudbruin.
Verwyder uit die pan en laat afkoel.
In 'n medium bak sif die meel en voeg ‘n klomp gemaalde swartpeper by.
In 'n beker klits die botter, melk en eier.
Gooi die melk mengsel by die meel en roer net 'n paar keer om te meng. Moenie dat die paar klonte jou pla nie.
Vou in die halloumi , feta kaas en rocket blare in by die mengsel.
Verdeel die mengsel tussen die twee klein brood pannetjies.
Maal nog ‘n klompie swartpeper bo-oor elkeen.
Bak vir ongeveer 30 minute of tot gaar en goudbruin.
Verwyder uit die oond en keer uit op 'n afkoelrak.
Geniet warm!
HOBO BREAD: [RECIPELION]
This humble quick bread recipe has been a family staple for years. Made with raisins and lightly sweetened with brown sugar, slice off a piece tonight. Add butter and sink your teeth into heaven.
INGREDIENTS:
2 cups raisins
2 cups hot water
3 teaspoons baking soda
3 cups flour
1 cup brown sugar
4 teaspoons vegetable oil
1/2 teaspoon salt
2 teaspoons vanilla
1/2 cup chopped walnuts
INSTRUCTIONS:
Boil water and pour over raisins and baking soda. Let stand overnight. Preheat oven to 350 degrees F.
In the morning add in remaining ingredients.
Grease three 1-pound coffee cans and bake for 1 hour, then remove bread from cans.
.
BILTONG POTBROOD: [Biltong en Droëwors - Rooivleisbedryf]
500ml koekmeel
20ml bakpoeier
2ml sout
5ml mosterdpoeier
100g botter
100ml melk (ongeveer)
1 eier geklits
VULSEL:
250ml gerasperde biltong
200g gladde maaskaas
15ml suurlemoensap
30ml gekapte pietersielie
mayonnaise om aan te klam
MAAK DAN SO:
Berei die deeg deur droë bestandele saam te sif.
Sny botter met 'n mes in die meel in en vryf met vingerpunte in tot mengsel soos droë broodkrummels lyk.
Klits die melk en eier saam. Maak holte in die meelmengsel en voeg die vloeistof geleidelik by.
Meng vining tot 'n sagte deeg.
Keer uit om 'n meelbestrooide plank en knie liggies tot glad.
Rol uit in vierkant, sowat 10mm dik.
Meng vulselbestandele en smeer oor deeg, maar hou 25mm om die kante van die deeg oop.
Rol deeg op soos 'n rolkoek en verseel die kante met geklitste eier en water.
Druk liggies in waspapier toe en plaas sowat 30 min in die yskas
Sny deeg versigtig in 25mm skywe en pak met gesnyde kant na onder op die bodem van 'n nr 3 platboompotjie.
Begin in die middel en rangskik die oorblywende skywe in 'n sirkel.
Laat die pot se kante oop vir deeg om te rys.
Smeer die binnekant van deksel met kookolie of botter en maak die pot toe.
Plaas oor 'n klein vuurtjie, sit 'n paar klein, warm kole op die deksel en bak 20-30min of to die brood goudbruin en gaar is.
Keer uit, laat effe afkoel en sit voor met bros groentestokkies en slaaiblare.
OLIVE, BACON, HAM AND CHEESE LOAF WITH MRS BALL’S CHUTNEY:
30 ml Mrs.H.S.Ball's Original
150ml of white wine
100 ml olive oil
4 eggs
1/2 teaspoon salt
2 1/2 cup (250g) all purpose flour
1 teaspoon of baking powder
150g grated emmenthal or cheddar
1 large onion
100g bacon
200g city ham, already cooked
100g black olives
100g green olives
2 tablespoons chopped parsley
INSTRUCTIONS:
1. In a large bowl, whisk together the wine, oil, eggs and salt.
2. Separately, mix the flour and baking powder, sift and stir into the liquid preparation.
3. Chop the onion finely and melt in a skillet with a bit of olive oil (or butter).
4. Add the bacon to onions and cook for a few minutes then keep aside. Take care of draining the mixture to avoid a soggy dough.
5. Slice the olives and parsley and cut the ham.
6. Add all ingredients - Mrs.H.S.Ball's and grated cheese to the basic preparation and mix.
7. Pour into a buttered pan.
8. Bake in the oven for 1 hour at 180 Celsius.
MY WENK:
Bak soos 'n potbrood langs die vuur.
OLIVE GARLIC BREAD: [ARGILLA]
1 kg dough from your supermarket
1 ½ circle Feta cheese
olives, pitted and chopped
garlic, to taste
500 ml cream
WHAT TO DO:
Shape dough into a long roll.
Make a lengthwise incision in roll.
Add cheese and garlic, close incision by pressing dough sides together.
Place dough with incision facing down, into a greased Cake Pudding
Ring.
Pour 375 ml of the cream over the dough. Allow dough to rise.
Bake at 180ºC for 1 hour.
Pour remaining cream over bread for last 5 minutes of baking time.
MY WENK:
Kan hom bak soos 'n potbrood.
CURRIED PINEAPPLE BANANA BREAD: (Siamese Loaf)
(makes 1 loaf)
INGREDIENTS:
1 cup flour
1/2 cup whole wheat flour
1 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons curry powder
3 ripe bananas (mashed)
1/2 cup butter (melted)
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 tablespoon lime juice
1 cup pineapple (cut into bite sized pieces)
2 tablespoons unsweetened coconut flakes
DIRECTIONS:
1. Mix the flour, baking soda, salt and curry powder in a bowl.
2. Mix the bananas, butter, sugars, egg and lime juice in another bowl.
3. Mix the dry ingredients into the wet.
4. Mix in the pineapple and coconut.
5. Pour the batter into a greased 9x5 inch loaf pan.
6. Bake in a preheated 350F oven until a tooth pick pushed into the center comes out clean, about 60 minutes.
RED PEPPER, THYME AND PAPRIKA BREAD: [food.com - By Sackville]
Prep Time: 3 hrs
Total Time: 3 hrs 30 mins
Yield: 1 loaf
"A savoury and colourful loaf."
INGREDIENTS:
1 (7 g) packets dried yeast
250 ml water
650 g strong white bread flour
25 g salt
5 sprigs thyme, woody stalks removed
1 large red pepper, roasted,peeled,desseeded and roughly chopped
1 teaspoon paprika
100 ml olive oil, plus a bit extra
DIRECTIONS:
1.In a bowl, sprinkle the yeast on the water and whisk.
2.Add 200g of the flour and stir until smooth.
3.Cover with oiled clingfilm and leave in a warm place for about an hour.
4.Mix the rest of the flour with the salt.
5.Roughly chop the thyme and mix with the pepper and paprika.
6.After an hour the yeast mix will have expanded rapidly with bubbles all over the surface.
7.Now, add the flour/salt mixture and the oil, adding water if necessary, until you have a sticky dough.
8.Turn onto a floured surface and knead for a minute or so.
9.Flatten out the dough a bit, scatter the pepper mix over the top, fold the dough in half and knead until the flavourings are distributed throughout.
10.Shape into a ball and place in a warm oiled bowl, covered with oiled clingfilm and leave in a warm place to double in size.
11.This could take up to an hour and a half.
12.Preheat the oven to 210 degres C.
13.Once risen, do not knock back the dough.
14.Instead, carefully turn it on to a floured surface and shape into a rectangle about 2.
15. 5cm high, then lift on to a greased oven tray and leave for 15-20 minutes to rise again.
16.Bake at the top of the oven for 25 minutes, until crisp and golden.
17.It's ready when it's light to lift and sounds hollow when tapped on the base.
18.Cool on a wire rack.
PAPRIKAS KALACS/PAPRIKA BREAD: [Recipe by: Vera Szarka]
INGREDIENTS:
2 lbs 3 oz. flour
1 egg
9 oz. lard
2 tbsp. yeast
2 cups of milk
1 lb. sugar
3 tbsp. salt
5 oz. sweet paprika powder (preferably from Kalocsa)
PREPARATION:
•Mix the yeast into about ¼ cup of warm milk, 1 tbsp. of flour and a few tbsp. of sugar. Set aside for about 15 minutes to allow the yeast to rise.
•Add the rest of the flour into a bowl and form an indentation in the middle.
•Into the indentation add half of the rest of the sugar, the salt, the egg and the yeast mixture.
•Knead the dough until it is smooth and separates from the side of the bowl.
•Next, add the lard. Butter can be used in its place, though the dough will not be as flaky or authentically Hungarian.
•Knead the dough again until it is soft but not too sticky.
•Place the dough ball back in the bowl, cover and set aside in a warm place to rise for about an hour.
•When the dough has risen, lay it onto a board dusted with flour and roll it out into a rectangle approximately ½ in. thick.
•Sprinkle on the paprika so that it evenly covers the surface of the dough. Then sprinkle on the rest of the sugar, so that it covers the paprika.
•Over the sugar and paprika, drizzle about ¼ cup of melted lard or butter.
•Roll the dough into a log.
•Cover the dough with a cloth and allow it to double in size.
•Place on parchment paper on a baking sheet, brush the surface with egg-wash and bake in a 350° oven for 40 minutes.
•Let it cool completely before slicing.
HOW MANY CUPS IN 1 POUND FLOUR?
The cup measure of 1 pound of flour will vary, depending on the type of flour.
Here's a guide:
If your recipe calls for 1 pound of all-purpose flour, use 3 1/3 cups.
If your recipe calls for 1 pound of cake flour, use 4 1/2 cups.
If your recipe calls for 1 pound pastry flour, use 4 1/4 cups.
If your recipe calls for 1 pound whole wheat flour, use 3 1/3 cups.
HOW MANY ONZES IN 1 POUND?
There are 16 onzes in 1 pound.
PAPRIKA ONION BREAD: [BREAD MACHINE] [ Paprika Onion Bread Recipe photo by Taste of Home]
"Paprika adds both color and flavor to this aromatic onion bread that's delicious spread with cream cheese," writes Jackie Robbins of Flint, Michigan. "My family likes it served with goulash."
Prep: 10 min. Bake: 3 hours
Yield: 16 Servings
INGREDIENTS:
•1 cup water (70° to 80°)
•2 tablespoons butter, softened
•1/3 cup finely chopped onion
•1-1/2 teaspoons salt
•1 teaspoon sugar
•1 teaspoon paprika
•3 cups bread flour
•1 package (1/4 ounce) active dry yeast
DIRECTIONS:
•In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons water or flour if needed).
Yield: 1 loaf (1-1/2 pounds, 16 slices).
OUMA SE BROOD: [RENE TRUTER WESSELS - uit BOEREKOS]
1 kg koekmeel
1 pakkie droë gis
30 ml Olie
30 ml Asyn
20 ml Sout
10 ml Suiker
600 ml lou water
METODE:
Meng al die droë bestanddele saam.
Meng die water met die olie en asyn.
Meng nou die water en die meel.
Laat rys vir 2-3 ure
Verdeel in 2 broodpanne. (Laat rys vir nog 'n half uur)
Bak teen 180 grade C vir 1 uur.
WENK:
Ek het al n koppie Cheddar kaas by die mengsel gevoeg en dit was baie lekker.
ROERBROOD: [OUMA BEER EIE RESEP] VINNIG EN MAKLIK!
Moeg gewag vir deeg wat moet rys, wel hier is jou antwoord en die broodjie is heerlik. [Hierdie outjie het nou net uit die oond gekom.]
3 x 250ml nutty wheat meel
2 x 250ml koekmeel
5ml sout
25ml suiker
25ml koeksoda
25ml witasyn
300ml melk
200ml Amazi/karringmelk
MAAK DAN SO:
Voorverhit oond tot 180°C.
Smeer middelslag broodpannetjie of spuit met kossproei.
Voeg alles in ‘n mengbak en meng goed deur met ‘n houtlepel.
Skep deeg in jou broodpannetjie.
Bak vir ongeveer 1 uur of tot gaar.
Toets na 45 minute, want party oonde bak vinniger as ander.
Keer uit op draadrak, bedek met skoon vadoek en laat afkoel.
MY WENK:
Jy kan dit as 'n potbrood ook bak.
GEEN KNIE OUMABROODJIE: [EMS SE RESEP]
3k koekmeel,
1 en half k bruismeel gesif in die koekmeel,
1 pakkie gis,
3 tot 4 eetlepels olie,
1 tee sout.
3 koppies strek lou water.
SO MAAK JY:
Meng die mele, gis met water gooi dan olie by.
Roer goed, gooi in pannetjie en bak by 180 tot gaar,baie lekker broodjie en bly lank vars.
WENK:
Gooi water bietjie vir bietjie by.
Die deeg moenie te slap wees nie.
POTBROOD: [OUBAARD] [EEN RESEP MET 6 VARIASIES – WAT MEER KAN JY VRA?]
6 koppies witbroodmeel
2 pakkies gis
10ml sout
10ml suiker
2 koppies louwarm water (dit help met die gis proses wat die deeg laat rys)
knerts melk
knerts botter
MAAK DAN SO:
Smeer platboompot en deksel met botter.
Meng alles bymekaar en knie tot jy 'n eenvormige deeg het.
Plaas in pot en laat rys tot die deeg lekker geswel het.
Knie weer en bak die brood oor matige kole, onthou kole op die deksel.
ALTERNATIEF: #2
Bogenoemde mengsel met kaas en bits o bacon. Meng met al die ander bestanddele.
ALTERNATIEF: #3
Bogenoemde mengsel met biltong. Weereens meng met ander bestanddele.
ALTERNATIEF: #4
Bogenoemde mengsel met 'n tamatie en uie mengsel bo-oor deeg.
ALTERNATIEF: #5
Bg mengsel moet uitgerol word soos 'n pizza.
Plaas pizza deeg in pot sodat dit oor die kante hang.
Plaas een laag hoenderstukke in pot, met bits o bacon, opgekapte mushrooms, uie etc na aanleiding van geur.
Vou dan die res van die pizza deeg wat oor die kante hang sodat dit half soos 'n pastei lyk.
Hierdie brood / hoender konkoksie sal so 2 ure neem ten minste.
ALTERNATIEF: #6
Instede van 'n hele brood kan jy bolletjies rol uit die deeg en dit plaas in die pot - dus kry jy buns en nie 'n brood nie.Ek volg nooit presies afmetings nie. Ek gooi als by so met die oog en soos ek goeddink...so los die maatbeker by die huisDaar is baie ander bestanddele om by te voeg asook plaasvervangers soos bruinbroodmeel etc, gebruik bietjie die grysstof tussen die ore... :)
YOLANDI SE LEKKER KNOFFELBROODJIE: [Yolandi van den Heever - Foto: Corne Marais]
Nou wil ek ‘n resep met julle deel, dis die lekkerste garlic broodjie wat jul ooit aan jul lippe sal kan sit..
Ek kry die resep by my pa , het hom nou al seker 2jaar en almal eet hul vingers af.
MAAK DAN SO:
Vat 6-10 lang buns (net hoeveell j wil maak en hoevoel gaste jul gaan he, maar glo my maak baie).
Sny dit in so 5-7cm ,dan pak jy dit in n pan mooi styf teen mekaar maar die binnekant moet boontoe wys.
Dan meng jy n koppie mayonaise, n koppie gerasperde kaas in n bak dit moeni te loperig wees nie en ook nie te droog nie
(julle sal sien as jul dit meng ) so gooi met die oog.
Meng dan garlic saam dt so 3-4 eetlepels vol.
Smeer dit oor al die buns ini pan lekker dik tot alles bedek is.
Gooi dan paprika oor lekker baie.
Gooi dan weer gerasperde kaas bo-oor.
Bak in die oond p 180 C tot bruin.
Dis baie lekker saam n braai of n starter.
MY WENK:
Sit in jou platboompan en maak soos met ‘n potbrood se bak tot die kaas lekker gesmelt het en die buns goed deurwarm is.
AVOKADOPEERBROODJIE: [SARIE KOS]
Bestanddele:
250g Koekmeel
2 groot eiers
150 ml Bruinsuiker
1 Kop karringmelk of bulgrians joghurt
1 lekker groot Avokadopeer, fyngedruk
1en halwe teelepel koeksoda
1 teelepel bakpoeier
knippie southalwe teelepel chilli poeier
halwe koppie fyngemaakte neute
2 teelepels sesame/ poppy saad, opsioneel
So gemaak:
1. Meng al jou droe bestanddele bymekaar
2. Voeg karringmelk, eiers en fyngedrukte avo , neute by , meng baie goed deur.
3. Skep deegie in broodpannetjie
4. Sprinkel met sesame of poppysaad bo op broodjie
5. Bak vir 45 min by 180°C.
GOU-GOU BROODJIE: [SARIE KOS]
Vinnige min moeite gesondheid.....
500 ml Volkoring meel
250 ml Koekmeel
50 ml Bruinsuiker
80 ml Sonneblomsaad
200 ml Rosyne
50 ml Sesamesaad
5 ml Sout
8 ml Koeksoda
500 ml Karringmelk
1 eier geklits
MAAK DAN SO :
Stel oond op 180°C. Meng alles saam, skep in gesmeerde broodpannetjie en bak 1 uur tot gaar en goudbruin.
GEKARMILISEERDE UIE EN KAASBROODJIE: [SARIE KOS]
BESTANDDELE :
15 ml olyfolie
15 ml botter
2 middelslag-uie, in skyfies gesny
5 ml suiker
915 ml (500 g) bruismeel
340 ml bier
50 ml gerasprde cheddar
100 ml gekrummelde bloukaas
MAAK DAN SO :
Verhit die olyfolieen botter oor matige tot lae hitte in braaipan. Voeg die ui en suiker by en soteer tot goudbruin. Laat dit eenkant afkoel.
Sif die meel en 5ml sout saam in n mengbak. Maak n holte in die middel en gooi die bier daarin.
Voeg die gerasperde cheddar, die helfte van die bloukaas en die helfte van die gebraaide ui by.
Roer dit tot net-net gemeng en skep dan die mengsel in gesmeerde en broodpan. Strooi die res van die ui en kaas bo oor. Bak dit in n verhitte oond vir uur of tot toetspen skoon uitkom.
HAWEMOUT POTBROOD: [SARIE KOS]
8 koppies broodmeel
1 koppie hawermout
2 teelepels sout
4 teelepels suiker
2 pakkies kits gis
1 eetlepel olie/olyfolie
+/- 750 ml louwarm water
MAAK DAN SO:
Knie baie goed Deeg moet ‘n elastiese gevoel hê. (Nie te styf, nie te slap). Laat rys vir tenminste 1 uur of dubbel die volume. Knie af en sit in broodpan. Laat weer vir tenminste 20 minute rys. Bak vir ongeveer 1 uur. Pan moet nie direk op kole staan nie en ons plaas gewoonlik sowat 6-8 brikette op deksel. Brood is gaar as dit hol klink wanneer jy op die brood klop.
Nota – Ons gebruik gewoonlik brikette wanneer ons potbrood maak.
VINNIGE BROODBESLAG: [Deur Marlene van Eden]
Maak dié beslag by die huis aan sodat jy aan régte brood kan smul al is jy dae se ry van die naaste dorp.
Jy benodig (vir 3 brode)
• 1,5kg witbroodmeel
• 4 teelepels sout
• 1½ teelepel koeksoda
• 4 teelepels bakpoeier
• 1 eetlepel kremetart
• 1¼ koppie koffieverromer
• 500g margarien of botter
• water
MAAK DAN SO:
1. Meng dit. Gooi al die droë be-standdele in ’n groot mengbak.
2. ’n Bak plan. As jy die brood eers later wil bak, bêre die gemengde bestanddele in ’n lugdigte houer.
3. Vlytige vingers. Wanneer dit tyd raak vir vuurmaak, neem ’n derde van die mengsel vir 1 brood en vryf die margarien of botter (’n derde van ’n 500g blok per brood) met jou vingers in, soos vir skons.
4. Waterwerke. Gooi genoeg water by vir ’n stywe deeg.
5. Vuur toe. Bak vir ten minste ’n uur op matige kole.
PAPRIKA BREAD:
Chilli & Smoked Paprika Bread
1 large loaf
275 ml water(lukewarm)
2 tbsp olive oil
1 tsp salt
1 tsp smoked paprika
1 large mild fresh red chili,halved,deseeded & finely chopped
300 g white flour
150 g wholemeal flour
1 tsp sugar
17 g fast action dry yeast
50 g sun-dried tomatoes,drained & roughly chopped(optional)
WHAT TO DO:
Mix together all dry ingredients,add yeast,then olive oil,warm water,chilli & sun-dried tomatoes if using.
Knead at least 10 min until smooth & comes off the bowl & hands.
Form a loaf as you like it,place onto the buttered & floured baking tray.Cover with clean slightly wet towel & leave to rise for 1,5-2 h.
Bake at 200C for 25 min.
Take out of the oven,brush with melted butter.
POTBROODJIES SONDER SUURDEEG: [BRON ONBEKEND]
2 kop meel
4t bakpoeier
½ t sout
4 e olie
1 eier
Melk en water om mee aan te maak
MAAK DAN SO :
Sif droë bestanddele saam.
Gooi olie en eier in ‘n koppie en vul verder aan met melk en water.
Klits goed.
Maak ‘n holte in die meel, voeg geklitste vloeistof by en maak aan met ‘n mes.
Skep lepels vol in ‘n gesmeerde ysterpot, smeer ‘n bietjie melk oor en maak toe met deksel.
Sit pot op ringe of rooster waaronder kole gekrap is en pak ook kole eweredig versprei op die deksel.
Lig deksel eers na 20 minute om te kyk of dit gaar is.
‘n ½ kop gerasperde kaas kan by die deeg gevoeg word vir ekstra geurigheid.
KAMPVUUR BROODROL: [DêM NICE KAROO SPICE]
1 pakkie bacon
1 groot ui
1 rooi soetrissie
1 blikkie 410g mieliepitte ontwater
350 g kaas in blokkies gesny
1 E DÊM-Nice Karoo Spice
gekoope brooddeeg
SO MAAK JY:
Braai fyngekapte ui en spek tot lekker bros. Voeg soetrissie by en braai bietjie. Nou kom die blikkie mieliepitte in. Meng net deur en haal van die hitte af. Vat die gekoopte brooddeeg en rol hom in n langwerpige stook uit, nie te dun nie nie te dik nie. sprinkel DÊM-Nice Karoo Spice bo oor die deeg. Nou kom jou vulsel van bacon ens bo oor gesprinkel. Laaste sprinkel die kaasblokkies oor. Rol jou deeg op en plaas op n gesmeerde pan in die oond 180 grade vir 45 min of in n pot bo-op die kole. As dit gaar is sprinkel liggies spice en pietersielie oor vir garnering. Sny in skywe en geniet warm.
Oppas vir die warm kaas!
GRANDMA'S BANANA BREAD: [BAK TUIS EN NEEM SAAM]
1¼ cups bananas [mashed]
2/3 cup buttermilk (or add 2 t. to same amount of milk)
ADD:
2½ cups flour
1¼ teaspoons baking powder
1 2/3 cups sugar
1¼ teaspoons baking soda
1 teaspoon salt
ADD:
2 large eggs
2/3 cup chopped nuts (optional)
Bake at 350° for 45-50 minutes.
Makes 2 loaves.
HAWAIIAN PINEAPPLE BANANA BREAD:
Get out your grass skirt and let the hula dancing commence! Our Hawaiian Pineapple Banana Bread is sure to cause a stir when you serve this tropical version of comforting homemade banana bread.
Makes: 2 loaves
Preparation Time: 10 min
Cooking Time: 1 hr 15 min
What You'll Need:
3 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 teaspoon salt
1 cup chopped macadamia nuts
3 eggs, beaten
1 cup vegetable oil
2 cups mashed ripe bananas (about 5)
2 teaspoons vanilla extract
1 (8-ounce) can crushed pinapple, drained, with 4 teaspoons liquid reserved
1/2 cup confectioners' sugar
What To Do:
1.Preheat oven to 350 degrees F. Coat two 8- x 4-inch loaf pans with cooking spray, then dust with flour.
2.In a large bowl, combine flour, sugar, baking soda, cinnamon, and salt; stir in macadamia nuts. In a separate bowl, combine remaining ingredients; mix well. Pour wet mixture into dry mixture, stirring just until dry ingredients are moistened. Spoon batter into prepared loaf pans.
3.Bake 1-1/4 to 1-1/2 hours, or until a wooden toothpick inserted in center of loaf comes out clean. Cool in pans 10 minutes; remove from pans and let cool on wire racks.
4.In a small bowl, combine confectioners' sugar and reserved pineapple liquid. Drizzle over cooled breads.
Note
•In Hawaii they'd use macadamia nuts; but pecans or walnuts are more affordable and work just as well,
MY WENK:
Bak soos met 'n potbrood.
SHERI’S PUMKIN BREAD: [THE GIRL WHO ATE EVERYTHING]
Ingredients
4 egg yolks
1 cup oil
2/3 cup water
1 (15 oz) can pumpkin puree [maak vinnig jou eie in mikrogolf]
3 cups sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
2 teaspoons baking soda
3 1/2 cups flourInstructions
WHAT TO DO:
1.Preheat oven to 350 degrees.
2.Mix egg yolks, water, oil, and pumpkin puree.
3.Add sugar, salt, cinnamon, nutmeg, baking soda, and flour and mix well.
4.Pour into three medium loaf pans that have been sprayed with cooking spray. Bake at 350 degrees for 50-60 minutes. Don't overcook. Wrap in saran wrap while warm.
MY WENK:
Bak soos met 'n potbrood.
Kan neute fynkap en ook byvoeg.
HEMELSE KAASBROOD: [BAK EN BROU]
My ma het baie hierdie brood gebak as ons gebraai het, dis vinnig en baie smaakvol!
BESTANDDELE:
Lewer een brood
500g bruismeel
500ml karringmelk
5ml sout
375ml gerasperde cheddar
1t gedroogde pietersielie
5ml mosterd poeier
5ml Aromat
½ pakkie dik wit uiesop
SO MAAK JY:
Meng al die bestanddele saam 1k kaas. Gooi in ’n broodpan. Strooi die res van die kaas bo-oor en bak in ’n voorverhitte oond van 190°C vir 45min. Wag totdat die brood afgekoel het voordat hy uitgekeer word. Hy moet heeltemal op kamertemperatuur wees voordat hy voorgesit word. Bedien saam botter.
KNOFFELBOLLE: [Rina Shorty]
(beproef)
2 eiers
5 ml sout
25 ml olie
500 ml lou water of melk
60 ml suiker
10 gr kits gis
5 x 250ml meel
SOUS:
180 ml botter
3 knoffel gerasper
25 ml fyn pietersielie
10 ml gemengde kruie ( indien verkies)
SO MAAK JY:
Gooi lou water of melk, kitsgis, olie, sout, eiers en suiker en 250 ml meel in voedselverwerker of Kenwood.
Meng goed en laat 15 minute staan.
Voeg res van meel by en knie tot sagte gladde deeg.
.Laat dubbeld rys.
Maak sous aan deur botter te smelt en res van bestandele by te voeg.
Vorm jumbo eier grote en doop in gesmelte botter mengsel .
Pak in gesmeerde groot ronde ysterpot of glas bak 38 cm x28 cm en gooi res van gesmelte botter oor.
Bak vir 15 - 20 minute by 200°C
Sit blokkies kaas - Berg cheddar is heerlik- binne deegbolletjies!
MUESLI-EN PARMASAAN-BROODJIE: [SARIE]
Met min moeite kan jy ‘n sakkie broodmengsel optooi vir jou mense- hul sal vra vir nog.
Maak 1 broodjie
400g glutenvrye broodmengsel [verkrygbaar by gesondheidswinkels of dischem]130g [250ml] muesli
300ml melk
1 x 10g sakkie gis
200g parmesaankaas, gerasper
SO MAAK JY:
Plaas al die bestanddele in elektriese menger se bak en klits by medium spoed met mengspaan tot alles goed gemeng is.
Verhoog menger se spoed en klits 5 minute.
Skep mengsel in 20cm broodpan wat goed gespuit is met kleefwerende kossproei.
Laat rys op warm plek tot dubbel die volume, sowat 20 minute.
Terwyl brood rys, verhit oond tot 180°C.
Plaas pan in warm oond en bak 25- 30 minute of tot toetspen skoon uitkom.
Laat afkoel en sit voor.
SCHLOTZSKY'S BREAD: [No Knead Soft & Chewy Sourdough bread]
But one important thing here is to use really sour yogurt. Leave the yogurt out overnight if you think it is not sour enough. The best part about this bread that it is a no-knead bread. Do I see a lot of faces lighting up???!!! Yes, The author in the original recipe says the dough is almost batter like, a thick batter. But the disadvantage is that you cannot shape it as buns or rolls. You can drop the batter in a loaf pan or use a pie pan. I wanted to be able to shape my dough into sandwich buns, so I used up about 2 1/4 cups of flour. If you plan to bake this bread in a pie pan, use 2 to 2 1/4 cup of flour. I wanted to make individual buns, like we get in Schlotzsky’s. So I used 2 1/4 cups of flour.
Verdict: The bread is not quite Schlotzsky’s. But it is very close and I would make this bread again and again and again. We LOVE it. Especially the soft and chewy texture. Wish I could show you that texture in the photos!! This bread is perfect for sandwiches as it will not fall apart. It holds its shape very well. To make your sandwich taste like Schlotzsky’s, split the buns and sprinkle them with some cheddar cheese and chopped black olives. Place under the broiler for 30 seconds to a minute, until the cheese is melted. Then assemble your sandwich!
And before getting to the recipe, here are a couple of shots of Milo, the first one doing his tricks and asking me for a roll. This particular trick is called “ulta”. This is his latest trick, so he does this for everything now!!
And in the second one he is patiently waiting for me to finish shooting and give him a treat!!
INGREDIENTS:
9 buns
All purpose flour/Bread flour (unbleached) – 2 1/4 to 2 1/2 cup
Active Dry Yeast – 2 1/4 tsp (1 packet)
Sugar – 1 Tbsp
Warm Water – 1/2 cup
Sour Yogurt (plain) – 1/2 cup
Milk – 1/4 cup
Baking Soda –1/4 tsp
Warm water – 1 1/2 tsp
Salt – 3/4 tsp
Cornmeal/Semolina – 2 Tbsp
WHAT TO DO:
•In a small bowl, stir together the yeast, 1/2 cup warm water and sugar, and stir to dissolve and let the mixture foam up.
•In a large mixing bowl, mix the baking soda and 1 1/2 tsp warm water together and add in the yogurt, milk, salt and 1 cup of flour and mix well using a wooden spoon or the paddle attachment of your stand mixer.
•Add in the yeast mixture and the remaining flour. Mix until everything comes together. The dough will be very very sticky.
Note: The author in the original recipe says the dough is almost batter like. I wanted to be able to shape my dough into sandwich buns, so I used up about 2 1/4 cups of flour. If you plan to bake this bread in a pie pan, use 2 to 2 1/4 cup of flour.
•Apply some oil in your hands and gather the dough to form a ball, a very very soft dough ball. Place this in a greased vessel in a warm place and let rise until doubled, about 45 minutes to 1 hour.
NOTE:
The original recipe calls for only one rise. Shaping the bread immediately after mixing also gives good results. But I experimented with one batch and let the dough rise first. Then make the buns and let rise gain. This method yielded incredibly soft and chewy bread. You can follow either method.
•Once the dough has doubled, punch down the dough with oiled hands. Divide the dough into 9 portions and shape each portion into a ball. Oil your hands in between, as and when required. Line a baking sheet with aluminum foil or parchment paper and sprinkle with cornmeal or semolina. Place the dough balls on the baking sheet, at least 4-5 inches apart. Lightly flatten the dough balls and spray with non-stick spray (or apply some oil with a brush or your hands).
•Cover loosely with plastic wrap and set aside to rise, until doubled in size, about 1 hour.
•Preheat your oven to 375 F. Place a rack in the middle of the oven, or the top of the bread will get too brown.
•Spray the top of the buns with non-stick spray again, or lightly apply some olive oil on the top surface. Bake the bread in a preheated oven for 20 minutes. The top will be browned and the bottom will also start browning lightly.
TIP:
If you are not sure if your bread is cooked underneath, remove the tray from te oven and turn the buns upside down. Return to the oven and bake for another 5 minutes. I have to do all this as the oven in my current apartment sucks! A regular oven will work just fine I guess.
See the texture and the airholes? That’s what makes this bread so yummy! Try this and you will be addicted to it! I’ve already made two batches this week!
MY WENK:
Hierdie broodjies kan op die rooster oor die vuur gebraai word ook.
PIZZA STYLE GARLIC BREAD: [FRESH LIVING]
Great cooked on the braai
Less than 30 minutes
Serves: 8
INGREDIENTS:
1 packet heat and eat baguettes, (2's)
2 tbsp crushed garlic paste
1 tub PnP basil pesto , (or basil pesto sauce)
2 mozzarella ball, sliced
4 medium PnP tomatoes , thinly sliced
1 pinch salt and ground pepper
WHAT TO DO:
•Preheat oven to 180°C or on the fire.
•Cut 2cm slits into each baguette. Be careful not to cut all the way through.
•Mix garlic paste and pesto together and place a small dollop into each slit
•Place a slice of mozzarella and tomato into each slit and season
•Cover with foil and bake for 20 minutes. Remove foil and bake for 5 minutes longer to crisp bread. Serve hot.
MORE GOOD IDEAS:
•Use other soft cheeses like camembert or brie.
•Replace pesto with puréed sundried tomato.
CHILII CORNBREAD POT PIE: [Author: The Weary Chef]
Prep time: 5 mins
Cook time: 45 mins
Total time: 50 mins
Seasoned meat and beans are topped with cornbread batter and baked. Great potluck dish!
Serves: 6-8
INGREDIENTS:
•1 medium onion, diced
•1 lb. ground beef or turkey
•1 tbsp. chili powder
•1 tsp. ground cumin
•1 tsp. dried oregano
•¾ tsp. kosher salt
•½ tsp. garlic powder
•¼ tsp. cayenne pepper (optional)
•28 oz. can diced tomatoes, drained
•15 oz. can black beans, rinsed and drained
1¼ c. buttermilk (you can add 1½ tbsp. lemon or lime juice to regular milk and let stand for a few minutes as a substitute)
•1 egg
•2 tbsp. vegetable oil
•1¼ c. cornmeal
•½ c. flour
•¾ tsp. kosher salt
•¾ tsp. baking soda
•1 c. shredded Mexican cheese
•1 jalapeno, thinly sliced, or ¼ c. pickled jalapeno slices (optional)
WHAT TO DO:
1.Preheat oven to 400 degrees F. Spray a 9 x 13″ pan with cooking spray.
2.Spray a large skillet with cooking spray, and heat over medium-high heat. Saute onion for 3-5 minutes, until translucent. Add meat, chili powder, cumin, oregano, salt, garlic powder, and cayenne pepper. Stir together, and brown and crumble meat until almost cooked through.
3.Stir in tomatoes and beans, and bring to a simmer. Reduce heat to medium, and simmer for about 5 minutes.
4.Meanwhile, in a large bowl, whisk together buttermilk, egg, and vegetable oil. Add cornmeal, flour, salt, and baking soda, and stir together until combined.
5.Transfer meat mixture to prepared baking dish. Sprinkle cheese over the top. Pour cornbread batter evenly over meat, and arrange jalapeno slices over the top (if desired).
6.Bake in preheated oven for 25-30 minutes, until cornbread topping is evenly browned.
MY WENK:
Maak in potjie met deksel op en kooltjies bo-op deksel.
MAKLIKE BROOD – net 3 bestandele: [by marindakook]
Kyk n warm broodjie op sy tyd is soos vir vra vir nog met konfyt. Die brood is so maklik. Waarmee jy dit geur of aanhelp is jou saak. Warm brood is liefde uit die hart. Stel jou oond op 180 grade Celsius en jy gaan die brood bak vir 1 uur.
500g bruismeel
500 ml karringmelk of 1 bier
250 ml ( een koppie ) kaas
knippie sout
Hier waar ek nou die kaas insit kan jy enige iets insit: fyngekapte roosmaryn, pietesielie, mielies,songedroogte tamaties, olywe, fyn bokkoms. Net wat jou tong begeer.
NOU:
•gooi die meel, sout en kaas in ‘n mengbak en roer met ‘n lepel tot lekker gemeng
•roer nou jou karringmelk (of bier) by tot alles gemeng is. As jy sien dat dit vir jou nog droog lyk, roer so bietjie melk by
•sit dit in ‘n gesmeerde broodpannetjie en strooi 125ml kaas bo-oor. As jy dapper is kan jy self bietjie rooipeper of paprika ook oorstrooi.
•nou bak jy die brood vir om en by 60 minute. Na 45 minute kan jy ‘n mes indruk en as dit droog uitkom is jou brood klaar.
Geniet jou brood met konfyt of wat op jou hart gedruk is.
BILTONGBROODJIE: [BRON ONBEKEND]
Sit die broodjie warm voor met botter. Dis byna ’n maaltyd op sy eie.
genoeg vir 2 broodjies
• 280 g (500 ml) koekmeel
• 7,5 ml bakpoeier
• 5 ml sout
• 200 g fyn biltong
• 375 ml karringmelk
• 1 eier
• 60 g (65 ml) botter, gesmelt
SO MAAK JY:
Verhit oond tot 180 °C. Sif meel, bakpoeier en sout saam in ’n mengbak. Voeg biltong by en meng goed. Klits karringmelk, eier en gesmelte botter saam. Maak holte in middel van droë bestanddele en voeg karringmelkmengsel by. Roer goed deur. Spuit twee broodpannetjies van 14 x 7 cm elk goed met kleefwerende kossproei. Skep deeg in en sit pan in oond. Bak sowat 50 minute. Druk toetspennetjie in brood om seker te maak dis gaar – dit moet droog uitkom. Haal uit en keer versigtig uit op afkoelrak. Laat die warm broodjie eers effens afkoel voor jy dit sny.
BACON BREAD: [unknown source]
INGREDIENTS:
12 bacon strips, diced
1 loaf (1 pound) frozen bread dough, thawed
2 tablespoons olive oil, divided
1 cup (4 ounces) shredded part-skim mozzarella cheese
1 envelope (1 ounce) ranch salad dressing mix
HERE'S HOW:
In a large skillet, cook bacon over medium heat for 5 minutes or until partially cooked; drain on paper towels. Roll out dough to 1/2-in. thickness; brush with 1 tablespoon of oil. Cut into 1-in. pieces; place in a large bowl. Add the bacon, cheese, dressing mix and remaining oil; toss to coat.
Arrange pieces in a 9-in. x 5-in. oval on a greased baking sheet, layering as needed. Cover and let rise in a warm place for 30 minutes or until doubled.
Bake at 350° for 15 minutes.
Cover with foil; bake 5-10 minutes longer or until golden brown. Yield: 1 loaf.
MY WENK:
Sal werk op die potbrood manier ook oor die kole.
KAAS EN KRUIEBROOD: [deur SARIE.com-span]
Maak jou Kerskrans van brood!
genoeg vir 6
330 ml louwarm water
1 x 10 g-sakkie kitsgis
10 g sout
20 ml heuning
30 ml olyfolie
500 g (890 ml) koekmeel
1 x 120 g-bakkie, basiliekruidpesto
50 g cheddarkaas, gerasper
50 g parmesaankaas, gerasper
MAAK DAN SO:
Plaas water, gis, sot, heuning en olyfolie in menger se mengbak. Gooi ⅔ van meel by en meng met deeghaak by matige spoed. Gooi laaste ⅓ van meel geleidelik by en meng tot stywe, kniebare deeg. Verhoog mengerspoed en knie 8 – 10 minute of tot ’n gladde, elastiese mengsel. Plaas deeg in groot bak wat met sonneblomolie gesmeer is. Bedek met kleefplastiek en laat rys op warm plek vir 30 – 40 minute of tot dubbel in volume. Knie af. Herhaal proses drie keer. Verhit oond tot 220 °C. Rol deeg op meelbestrooide werkvlak uit in lang reghoek, sowat 5 mm dik. Plaas op bakpapier wat goed met kleefwerende kossproei gespuit is. Merk die deeg in die lengte in 3 gelyke dele, smeer pesto op middelste derde en strooi kaas oor. Gebruik skerp mes en sny aan weerskante van die vulsel 1 cmrepies in die deeg tot teenaan die vulsel. Vou die repe na die middel van die deeg sodat die repe mekaar oorkruis en ’n vlegsel vorm. Vorm ’n krans uit die deegvlegsel (sien foto) en trek dit met papier en al tot op ’n bakplaat. Bak 20 – 25 minute of tot goudbruin. Sit voor.
MY WENK:
Nie nodig om so fancy te maak nie. bak soos gewone potbrood.
BRAAIVLEISWIELETJIES MET ROOMSOUS: [BRON ONBEKEND]
Hierdie resep kom van my skoonsuster Marie, van Naboomspruit af na die kinders daar gaan kuier het. China het seker gemaak dat sy met die resep terug kom. Baie lekker!
BENODIG:
1 pak gekoopte vetkoekdeeg
250g spek gesnipper
2k gerasperde kaas
1 pakkie potatoebake( geur van jou keuse bv knoffel en kruie)
500ml room
MAAK DAN SO:
Rol deeg langwerpig uit tot omtrent 5mm dikte en smeer margarine of botter bo-oor soos jy oor brood sal smeer, strooi potatoebake bo-oor en dan die gesnipperde spek en kaas en rol op in rolkoek vorm. Sny in skywe en plaas in gesmeerde pan teenaan mekaar. Strooi laaste potatoebake bo-oor en giet room bo-oor en laat rys tot pan vol is. Bak in oond van 180 grade vir omtrent 45 min of tot toetspen skoon uitkom.
MY WENK:
Maak in jou platboompan soos met ‘n potbrood se bak.
BLITSIGE BIERBROOD MET ‘N TWIST: [RESEP RYNO PALM]
Stap en rotsklim is Ryno Palm se kos. Die Matroosberge se klowe by De Doorns met hulle watervalle, varings en disas is een van sy gunsteling-klimplekke.
Hy het vir ons hierdie maklike en vinnige bierbrood resep gestuur.
Die Wegbreek-span het die resep op ’n uitstappie in die Matroosberg beproef, en dit was nie net lekker nie, maar ook heerlik maklik en vinnig.
MAAK DAN SO:
1.Maak ’n stewige vuur en smeer ’n swartpot (of sommer ’n blik as jy nie ’n pot het nie) goed met botter sodat jou brood nie vasbrand nie. Intussen meng jy 1 kg bruismeel met 500 ml bier en ’n knippie sout totdat jy ’n ferm stuk deeg in die hand het.
2.Vir ekstra lekkerte gooi ’n paar songedroogde tamaties, swart olywe en mozzarellakaas by.
3.Druk die deeg in die pot (of blik) en bedek met ’n stuk foelie. Die bierbrood is nou gereed vir die gat – wat nie te breed of te diep moet wees nie.
4.Maak die pot staan en maak seker daar is ook kole rondom en bo-op die pot. Gee die kole so ’n uur om hulle ding te doen.
SWEET POTATO BUTTERMILK CORNBREAD: [PAULA DEEN]
A moist cornbread with a lovely flavor!
1 cup all purpose flour
1 cup cornmeal
¼ cup sugar
3 teaspoons baking powder
1 teaspoon salt
¼ cup butter
1 egg
1 cup buttermilk
1 ½ cup peeled and grated sweet potato
HERE'S HOW:
Preheat oven to 425 degrees F /220°C.
In a large bowl, combine flour, cornmeal, sugar, baking powder and salt. Cut in butter with two forks, a pastry cutter or your fingers until mixture is crumbly.
In a medium mixing bowl beat egg until frothy. Stir in buttermilk and sweet potatoes. Pour mixture into flour mixture stirring just until blended. Pour batter into greased 9x9x2 inch baking dish.
Bake 20 minutes or until center springs back when pressed. Cool in pan on wire rack.
Cut into squares and serve.
STEAM BREAD: [by thuli]
4½ cups cake flour
500ml warm water
10ml instant dry yeast
10ml salt
20ml sugar
WHAT TO DO:
1.Grease an enamel dish or bowl with butter or margarine.
2 Sift the dry ingredients and mix them into bowl.
3.Knead until the dough is combined and does not stick to the hands.
4.Transfer the dough into the greased bowl.
5.Cover it up and let rise.
6. Add some water into a big sauce pan and put the greased bowl inside.
7.Steam for at least an hour or until cooked.
8. Cover the sauce pan during cooking.
9.Serve warm or cold with veggies, soup, meat etc.
Thuli’s Tip:
The water should not get into the bowl otherwise your bread will be soggy.
SCONE BRAAI BREAD: [BRAAI’S, BEERS AND BIKERS]
It's called "Scone Braai Bread" and it is the sort of thing that you just want to carry on eating;
one quarter lb of butter
half tsp crushed garlic (can be a bit more if you like garlic!)
2 tsps brown onion soup powder
pinch of cayenne pepper
Melt the butter and mix all the ingredients together and pour into a bread pan or oven dish.
Next part; two and a half cups of flour
four tsps baking powder
half tsp salt
two cups milk
two cups grated cheese
mix all of those ingredients together into a sloppy paste and drop tablespoonfuls into the butter mix, (like dumplings) to fill the pan then bake at 180 degrees until it all firms up and goes a light brown colour. The idea is that it forms a scone like mass which can be broken into portions.
Let me tell you this was delicious, there was not a scrap left and if you try it I would really be interested in your comments, please tell me how it turned out.
SIMBASKYFIE-BROODJIES: [BRON ONBEKEND]
Maak hierdie broodjies sommer al die aand tevore sodat dit lekker kan intrek. Vinnig om te maak en baie goedkoop!
MAAK SO:
Hoeveelheid brood van jou keuse (gebruik dag van tevore se brood, werk makliker as dit nie so vars is nie).
Simbaskyfies van jou keuse (ek gebruik altyd Mecixan Chilli).
Mayonnaise, dunner gemaak met melk.
Sny die brood in vorms van jou keuse, maar verwyder die korsies. Doop hulle in die dunner mayonnaise en rol hulle in fyngemaakte skyfies. Verpak in bak wat kan toe maak.
KLITSBROOD: [BRON ONBEKEND]
Hierdie brood het my al baie uit die moeilikheid gehelp wanneer my brood op die plaas op is en `n plaasvervanger dan broodnodig is! Wat hierdie resep so maklik maak is dat jy jou elektriese klitser kan gebruik en nie hoef te knie nie!
GRONDRESEP VIR WITBROOD:
1 koekie saamgeperste suurdeeg of 10g kitsgis
550ml sterk lou water
50ml heuning (indien nie beskikbaar gebruik ek 10ml suiker)
60ml botter of margarine
10ml sout
6x 250ml koekmeel
1 eiergeel en 25ml melk, saamgeklits
SO MAAK JY:
Los die suurdeeg in die lou water op in `n groot warn mengbak. Roer die heuning of suiker by. Voeg die botter of margarine, sout en twee derdes van die koekmeel by. Klits dit stadig totdat alles gemeng is. Klits dan 2 min vinnig. Roer die oorblywende koekmeel met die houtlepel by. Bedek die deeg en laat dit sowat 45 min in `n warm plek rys tot dubbel die volume. Wat goed werk om die deeg mooi te laat rys, moet jy dit in `n swartsak toemaak. Roer die geryste deeg 30 keer met `n houtlepel om. Skep dit in twee gesmeerde broodpanne. Verf eiermelk bo-oor. Bedek die deeg en laat dit weer in `n warm plek rys totdat dit gelyk met die rand van die panne is. Voorverhit dan die oond tot 190 grade en bak dit 35 tot 45 min tot gaar op middelste oondrak. Keer hulle op `n draadrak uit en laat afkoel.
GRIEKSE KAASBROODJIE: [kuier, kook en klets]
550 gram bruismeel
sout en peper
6 eiers
250 ml melk
250 gram Cheddar kaas in 1cm blokkies gesny
1 eetl epel droë mint
SO MAAK JY:
1. Sif droë bestanddele saam.
2. Meng kaas, eiers, melk, en mint goed. Meng alles saam.
3. Gooi in vierkantige koekpan of broodpan, bak in matige oond vir so 40 - 50 minute totdat brood mooi goudbruin is.
Dis heerlik saam met braai of sop en lyk goed.
BEESSTERT-POTBROOD: [Deur Huisgenoot Digitaal]
Genoeg vir 8 mense
Bereiding: 30 minute
Gaarmaaktyd: sowat 1 uur
BEHODIG:
500 g bruismeel
1 pakkie (60 g) beesstertsoppoeier
1 ml (¼ t) sout
1 ml (¼ t) rissiepoeier
125 ml (½ k) cheddarkaas, gerasper
500 ml (2 k) karringmelk
SO MAAK JY:
Verhit die oond tot 180 °C. Smeer ’n groot, plat swartboompot met olie of spuit met kossproei.
1.Meng die bruismeel, soppoeier, sout en rissiepoeier bymekaar en meng goed.
2.Meng die meelmengsel met die kaas en karringmelk. Roer baie goed.
3.Skep die deeg in die pot en bak 45-60 minute tot gaar.
PITA BREAD - SYRIAN STYLE: [BEST EVER PITA'S I'VE EVER MADE! - OUMA BEER - EK'S MAL OOR DIE RESEP]
INGREDIENTS:
2¼ to 2 3/4 cups lukewarm water (110-115 degrees)
2 packages dry yeast
a pinch of sugar
8 cups all purpose flour
2 teaspoons salt
WHAT TO DO:
Combine 1/4 cup warm water, yeast and a pinch of sugar in a small bowl. Let sit for about 10 minutes or until it doubles in size.
In large bowl or in a Kitchen Aid using the dough hook (which is what I used), combine flour and salt. Make a well in the center and add the yeast mixture. Gently mix ingredients. Add additional water, 1 tablespoon at a time until dough reaches a soft consistency. Continue to knead for 5 minutes. Lightly oil large bowl and add dough. Let rise about 45 minutes or until it is double in size.
Punch down dough and divide into 8 equal pieces (12 if you want a smaller bread). Shape into rounds and let rest 30 minutes.
Put baking stone in oven and preheat to 500 degrees. If you don’t have a baking stone you can use a cookie sheet but be sure it’s a sturdy one…500 degrees is mighty hot!
Roll each round out to desired size (8″ for large and 6″ for small) and let rest another 30 minutes.
Carefully, place two dough rounds on hot baking stone and bake for approximately 6-8 minutes or until puffed, lightly brown and steaming.
Repeat process until all bread is baked.
Cut open and stuff with your favorite sandwich ingredients or just smear with butter hot out of the oven!
Will stay fresh for 3 days or so and frozen for 30 days if sealed in ziploc freezer bags.
MAKLIKE ROGBROOD: [ sarie -deur Herman Lensing]
(1 groot brood
375 ml water
10 g kitsgis
10ml melass
10 ml sou
10 ml karwysaad
225 g (400 ml) donker rogmeel
225 g (400 ml) broodmeel
MAAK DAN SO:
Plaas water, gis, melasse en sout in die bak van ’n elektriese menger. Meng met die K-spaan teen matige spoed tot goed gemeng. Voeg karwysaad, rogmeel en broodmeel by. Verhoog spoed en meng vir 10 – 12 minute of tot mengsel in een bal in die middel van die bak saamkom. Plaas in skoon mengbak wat met olie gesmeer is. Bedek met kleefplastiek en laat op warm plek tot dubbel die volume rys. Sif meel oor ’n broodmandjie. Keer deeg op werkvlak uit en doop hande in meel. Vorm deeg in ronde bal en sit in mandjie. Laat rys in yskas tot dubbel die volume (6 – 8 uur). Verhit oond tot 220 °C. Keer gerysde deeg uit op bakplaat wat met kleefwerende kossproei gespuit is. Bak vir 30 – 35 minute of tot goudbruin en gaar. Sit voor met botter.
WENK:
As jy nie ’n broodmandjie het nie, kan jy die deeg net so op ’n gesmeerde bakplaat laat rys. Sif net voor jy dit in die oond sit ’n bietjie meel oor.
MEDITERRANEAN STUFFED BREAD: [CHEF CHUCK]
1 long loaf of bread
2 packages cream cheese, 16 oz. room temperature
1 tablespoon olive oil
1/8 pound hard salami, diced
1/4 red bell pepper, diced
1/2 tomato, seeded and diced
3 scallions, chopped
2 teaspoons capers
1 tablespoon fresh basil
salt and pepper
WHAT TO DO:
Cut bread to measure about 12 inches, carefully hollow out inside using a knife and then a fork to pull out bread. Using a mixer blend the cream cheese, then by hand combine all other ingredients to the cream cheese and gently mix. Stuff the bread, keep pressing the mixture down till your bread is filled. Refrigerate for 1 hour, then slice and serve.
KAASKARRINGMELKBROOD: [RAPPORT RESEPTE]
’n Baie maklike broodjie om aanmekaar te slaan. Jy kan die kruie afwissel met wat jy in jou tuin het. Jy kan ook die uievlokkies uitlaat as jy dit nie in jou koskas het nie.
BENODIG:
500g (900ml) bruismeel
5ml sout
5ml bakpoeier
500ml karringmelk
1 eier
100g (250ml) Cheddar-kaas, gerasper
10ml vars Italiaanse pietersielie, gekap
5ml uievlokkies
MAAK DAN SO:
1. Verhit die oond tot 180° en smeer ’n 11x28cm broodpan.
2. Sif die bruismeel, sout en bakpoeier saam.
3. Meng die gerasperde kaas, kruie en uievlokkies met die droë bestanddele.
4. Klits die karringmelk en eier saam en roer dit by die res van die bestanddele.
5. Skep die deeg in die gesmeerde pan. Bak vir 50 minute.
6. Laat afkoel. Heerlik met botter.
HAM AND CHEESE PULL APART PERFECTION: [Quick and Easy Camping Food Ideas]
You will need a loaf of unsliced, Italian bread, 3 tblsp of softened butter or margarine, 1 tblsp of Dijon mustard, 6 slices of Swiss cheese, and about 300g of thinly sliced, fully cooked ham.
To cook over the fire, it’s best to place a grill over top.
Spray a 25×18-inch sheet of heavy-duty aluminum foil with cooking spray.
Cut the bread into 12 even slices, being careful not to cut all the way through to the bottom.
You will need a loaf of un-sliced, Italian bread, 3 tbsp of softened butter or margarine, 1 tbsp of Dijon mustard, 6 slices of Swiss cheese, and about 11oz of thinly sliced, fully cooked ham.
15 NO-BREAD SANDWICH SOLUTIONS: [ by Lauren G - Empowered Sustenanc ]
No bread? Still enjoy your sandwich!
Giving up bread is more than a dietary change. It is a lifestyle change. After all, bread is BREAD! No bread means no sandwiches, right? No! You can have your sandwich and eat it, too, with these no bread sandwich solutions.
Lunch is saved!
1. PORTABELLO BREAD:
Grilled portabello mushrooms provide savory bread substitute for sandwiches. Get the recipe from Food For My Family.
2. BUTTERNUT FLATBREAD:
My reliable Grain Free Butternut Flatbread comes together in a flash. These save well in an airtight container in the fridge for a day or two, but they are still best they day they are made. I haven’t tried freezing them but I’m guessing they will freeze well.
3. TOMATO SLIDERS:
Brilliantly simple tomato sandwiches. Slice a tomato and stuff with your fillings of choice! The trick is removing the seeds to prevent the juice running out when you bite it. Get the recipe at The Iron You.
4. CUCUMBER BOATS:
Hollowed out cucumbers make another one-ingredient shell for sandwich fillings. The picture in the collage above is from Make The Best of Everything. You can also peel the cucumber, if desired.
5. PLANTAIN TORTILLAS:
To satisfy a wrap craving, try rolling up a Plantain Tortilla. (Plantains contain a concentration of starch and they are not suitable for the SCD or GAPS Diet)
6. CAULIFLOWER WRAPS:
I have already sung the praises of cauliflower in my top 10 uses for the versatile veggie. One of my most popular recipes, Cauliflower Wraps, provides a tasty wrap for lightweight fillings.
7. TAPIOCA WRAPS:
My waters just looking at these grain-free Tapioca Wraps stuffed with melted cheese. (The wraps also contain cheese as a binder and the tapioca flour is not suitable for SCD/GAPS diet).
8. EGGPLANT SLICES:
Simply slice eggplant lengthwise, grill lightly, and fill with your favorite sandwich fixings. Marathon Momentos gives a quick explanation and offers a really tasty filling combination.
9. SWEET POTATO BUNS:
Sweet potato buns look like a great substitute for hamburger buns and for sandwich bread. This recipe from Paleo Fondue includes coconut and tapioca flour.
10. BELL PEPPER SLICES:
For a colorful and crunchy bread alternative, try slices of bell pepper. The Primal Parent shows us thiscreative sandwich solution.
11. CAULIFLOWER SANDWICH THINS:
These Cauliflower Sandwich Thins are very similar to the Cauliflower Wraps but it skips the step of steaming and squeezing the cauliflower. I found that step was important to creating a flexible, dry texture in the wraps. These thins may be simpler to prepare but I don’t think they will be as pliable.
12. GRAIN FREE HAMBURGER BUNS:
There are numerous recipes for grain free hamburger buns, which made excellent sandwiches. TrySesame Hamburger Buns from The Paleo Mom or Coconut Flour Hamburger Buns from SCD Foodie.
13. BUTTERNUT SQUASH OR SWEET POTATO ROUNDS:
Simply slice peeled sweet potatoes or a butternut squash (the stem end) into 1/4 inch thick rounds. Toss with coconut oil and roast at 400 degrees F. Bake for about 30 minutes, until tender but firm. The baked squash/sweet potato rounds make a sandwich bread substitute. You can see step-by-step instructions in my Butternut Squash Pizza Crust recipe.
14. OOPSIE BREAD:
Flourless Oopsie Bread makes a great substitute for bread. The recipe calls for cream cheese. For those on the SCD or GAPS diet, substitute my homemade goat cheese or dripped homemade yogurt.
15. LETTUCE CUPS:
Lettuce cups are another favorite wrap for sandwich innards. Butter lettuce leaves and romaine lettuce leaves make good options. The picture above is from Nom Nom Paleo and comes with a delicious filling idea.
GRAIN FREE BUTTERNUT [OR SWEET POTATO] FLATBREAD:
Yield: Makes about 5 small rounds (1 serving)
INGREDIENTS:
•1 Tbs. coconut flour
•1 1/2 tsp. grassfed gelatin
•3 Tbs. well cooked and mashed butternut squash (or sweet potato)
•1 Tbs. butter, ghee or coconut oil
•1 egg
•1/4 tsp.sea salt (more or less to taste) I recommend this uniquely healthful salt.
•(You can double the recipe if desired)
WHAT TO DO:
1.Have all ingredients at room temperature. (If the squash and butter is cold, you can stir them together in a saucepan over low heat to bring them to room temperature.)
2.Preheat the oven to 400 and line a baking sheet with parchment paper. Stir together the coconut flour and gelatin.
3.Stir together the squash and the butter until smooth. Stir in the coconut flour/gelatin mixture until combined, then stir in the egg and sea salt.
4.Spoon into rounds on the baking sheet. You can make these thinner or thicker-- experiment and find what you prefer! I made them about 1/4 inch thick for the picture here, but I usually make them a bit thicker.
5.Bake for about 12 minutes, then carefully peel them off the parchment paper and flip. Bake for another 5 minutes (or longer), until they are dry to the touch and pliable. (They will take longer to cook if they are thicker and they will cook faster if they are thinner... you know the drill.) Let cool completely, then enjoy within an hour or so of baking for the best texture.
MY WENK:
Bak in jou platboompan.
HEERLIKE KLUITJIES VIR BREDIE: [KOSKENADES]
Sif 250ml koekmeel, 5ml bakpoeier, 5ml sout saam.
Meng 5ml gekapte vars tiemie en 10ml gekapte vars pietersielie by. Meng bietjie gewys water by die meelmengsel tot dit ‘n sagte deeg vorm.
Skep lepelsvol kluitjie deeg op die bredie, sit deksel op en prut vir ongeveer 30minute sonder om die deksel te lig anders val kluitjies plat.
LAZY GARLIC BREAD: [I'M A LAZY MOM]
Hot dog buns
Butter
Garlic Salt
Lemon Pepper
HERE'S HOW:
Tear hot dog buns lengthwise. Spread copious amounts of softened butter on them, or if you didn’t think to soften the butter beforehand, simply put dabs of butter down the bun.
Toast your buns (the hot dog’s, not yours) in the oven under the broiler until browned to your liking (this being the hardest part of the whole ordeal — NOT burning your buns. Again, the hot dog’s, not yours).
Sprinkle with garlic salt and lemon pepper when you pull them out of the oven. Then pat yourself on the back (not the buns) for making Lazy Garlic Bread for your family.
There. You now have no excuse not to make garlic bread with your next spaghetti dinner.
Unless you don’t have hot dog buns on hand.
Then you might need to implement Lazy, Lazy Garlic Bread — hamburger buns.
If you don’t have that, then I don’t got nothing for ya.
MIKRO MAKLIKE MOSBESKUIT: [HUISGENOOT]
BAK TUIS EN NEEM SAAM. [FOTO IS OUMA BEER SIN]
Ek bak myne in my gewone oond by 180°C omdat ek nie baie daarvan hou om my mikrogolf vir gebak te gebruik nie. Ook heerlik as 'n nat-beskuit.
BENODIG:
5 pakkies (500g elk) plus 750ml koekmeel
15ml sout
2 pakkies(10g elk) kitsgis
25ml anys
750ml suiker
5 eiers geklits
1 blik (397g) kondensmelk
5 kondensmelkblikke vol lou water
450g botter, gerasper
SO MAAK JY:
Spuit `n langwerpige tupperwarebak met kleefwerende middel of broodpanne sou jy dit in die gewone oond gaan bak.Sif die koekmeel en sout saam. Voeg die kitsgis, anys en suiker by en meng goed. Klits die eiers, kondensmelk en lou water saam. Voeg by die meel mengsel en meng goed. Knie totdat diedeeg nie meer aan jou hande vassit nie.( Voeg nog koekmeel by as die mengsel te slap is) Maak dit liggies toe met kleefplastiek en laat op `n warm plek rys vir ongeveer 2 uur lank tot die deeg se volume verdubbel het. Voeg die gerasperde botter by en knie dit in. Knie tot jou hande amper skoon kom van die deeg. Maak weer toe en laat rys weer sowat 1 uur lank totdat die deeg hoog uitgerys is. Moenie afknie nie. Knyp stukke deeg af en vorm bolletjies so groot soos tennisballe (grootte na jou keuse). Pak styf teenmekaar in die tupperwarebak of die broodpanne. Mikrogolf 1 min lank by 100% krag net om die rysproses aan die gang te sit. Laat staan dan totdat die beskuit goed uitgerys is en die bak amper vol is. In die gewone stoof metode gaan jy dit net toemaak totdat dit die verlangde hoogte gerys het. Mikrogolf dan 15 min lank onbedek by 100% krag. Laat staan 5 min lank en keer dan uit. Breek in bolletjies en verdeel elke bolletjie weer in twee terwyl dit nog warm is. Droog die beskuit in die gewone oond uit by 100 grade. Lewer omtrent 150 stukke beskuit.
MINI KAASBROODJIES: [Deur Huisgenoot Digitaal - HOPE MALAU]
Lewer 12 mini-brode
Bereiding: 10 minute
Baktyd: 1 uur
BENODIG:
1 L (4 k) bruismeel
250 g cheddarkaas, gerasper
250 ml (1 k) bevrore mieliepitte
500 ml (2 k) maas
1 ui, gekap
125 g spekvleis, gekap
’n hand vol grasuie, gekap
½ hand vol tiemie, gekap
MAAK DAN SO:
Voorverhit die oond tot 180 °C. Smeer 12 mini-broodpanne of 1 groot broodpan.
Meng die meel, die meeste van die kaas (hou ’n biejie eenkant vir bo-oor strooi), mieliepitte, maas, ui en spekvleis in ’n bak.
Skep die deeg in die voorbereide pan(ne) en bedek met die oorblywende kaas.
Bak sowat 1 uur of tot goudkleurig en deurgaar. Garneer met die gekapte grasuie en tiemie en sit voor.
BRAAI BREAD: PECAN CARAMEL BUNS AND SPINACH FETA ROLLS: [FIRED UP COOKING SA WAY]
I thought I’d make up for it by giving you two recipes for your braai fires this weekend – using one batch of bread-dough. Two for the price of one! So get out your cast iron pots, light your braai fire and lets do some cooking.
Start by making one batch of white bread dough, divide it in half and bake a batch of Spinach and Feta Rolls and then a batch of Pecan Caramel Buns.
I use my little rectangular bread pot for the savoury rolls and a small round pot for the sweet rolls – if your pots have lids with a rim to hold some coals on top, even better. You will also need a hot bed of coals for cooking – we like to place the pots on top of the grid, not directly in the coals, which can lead to scorched bread.
BASIC WHITE BREAD:
3 ½ cups cake flour (875 mls)
1 x 10 gram sachet instant yeast
1 teaspoon salt (5 mls)
4 Tbsps oil (60 mls)
2 Tbsps syrup (30 mls)
1 – 2 cups luke warm water (250 – 500 mls)
WHAT TO DO:
•Mix the flour, yeast and salt together in a mixing bowl.
•Make a well in the centre, pour in the oil and syrup, then add the water bit by bit, stirring to combine. Don’t add all the water at once, it may be more than you need, and then you’ll have a sticky mess.
•Once the mixture has combined, turn it out onto a floured surface, and start kneading it until the dough becomes smooth and pliable, or elastic.
•Lightly oil a smaller bowl, and place the dough into it, cover and set it aside somewhere warm to prove, or rise, until doubled in size.
•Turn out onto the floured surface, and knock back, knead slightly again.
•Divide the dough in half
SPINACH AND FETA BREAD ROLLS:
½ of one batch of white bread dough, rolled out about 1 cm thick
3 – 4 Tbsps of butter
2 medium onions, finely chopped
1 bunch of spinach, rinsed, stalks removed and shredded
1 round of feta cheese (about 50 grams, I think)
Freshly ground salt and pepper
HERE'S HOW:
•Melt the butter in a pot on the grid over the fire , add the onions, fry until they are soft, add the spinach, cover the pot and leave for a few minutes to ‘sweat’ until the spinach has wilted
•Remove from the fire, pour the spinach mixture into a sieve or colander and set aside to drain and cool
•Once the spinach has cooled, squeeze any excess liquid out, then spread the mixture over the rolled out bread dough
•Grind over plenty of salt and pepper
•Crumble the feta evenly over the spinach
•Roll up the dough from the long side to make a ‘sausage’ , then slice into six even pieces, or rolls
•Tuck all six rolls into the greased bread pot side by side, cover with the lid and set aside to rise until about 2 cms from the top of the pot
•Place the pot over the fire, pile some hot coals on top, and bake for about 45 minutes – this time will vary, so take a peek inside every now and then, the rolls will be done when they are golden brown and sound hollow when tapped.
Turn out onto a bread board, break apart gently and enjoy with plenty of butter!
These are absolutely delicious, and will be eaten before they get a chance to cool. Now with the other half of the dough, make some sweet pecan caramel buns for dessert.
PECAN NUT CINNAMON BUNS:
½ of one batch of white bread dough, rolled out about ½ cm thick
Cinnamon – be generous!
White sugar to sprinkle
4 – 5 Tbsps butter
8 – 10 Tbsps soft brown sugar
½ – 1 cup of pecan nuts, roughly broken up
HERE'S HOW:
•Sprinkle thickly with cinnamon and white sugar
•Roll up from the long side and slice into 6 even slices
•Place the slices on a board, cover with a clean cloth and set aside to rise again
•In the pot in which you intend to bake the rolls, melt the butter and brown sugar over the fire, don’t stir
•When the sugar has melted and the mixture reaches a rich toffee colour, remove from the flames and set aside to cool – be careful not to burn the sugar mixture.
•When the caramel (and the pot) has cooled, spread the pecan nuts over the base of the pot (I like to make six mounds of nuts, one for each bun)
•Rub a little butter around the sides of the pot above the caramel, then tuck the cinnamon buns into the pot, five around the edge and one in the centre
•Cover the pot and leave to rise until about 3 cms from the top
•Place on the grid over the coals, and pile some coals on to the lid
•Bake until the rolls are golden on top, +/- 45 minutes – again, check them frequently – until they sound hollow when tapped
•Turn out onto a plate, leaving them up-side, with the caramel nut mixture on top
•Wait until they have cooled before breaking apart and serve with lots of butter
•Enjoy!
And there you have it – bread-baking with a twist. These variations are both so delicious, that they are worth the time and effort.
Happy cooking and if you are lucky enough to be camping this weekend, enjoy!
BBQ BREAD STICKS: [DOLLOPEDGOODIES]
1kg flour
10g instant dried yeast
340ml apple cider/ beer
340ml lukewarm water
2 tsp salt
WHAT TO DO:
Sift the flour into a bowl and sprinkle over the yeast. Mix and then add the salt. Make a well in the centre and add the cider/beer and slowly stir the well so that the flour starts to mix with the liquid. Add the additional water bit by bit until all the flour and liquids are incorporated. It should be a fairly wet dough. This is good! And even better if you have mixer with a dough hook then you don’t have to deal with sticky bread fingers and you’re able to answer the phone with clean hands!
Knead the dough (either by hand or in the mixer) for about 10 minutes until the dough feels more elastic. Place 1 Tblsp of olive oil in a bowl, pop in the dough and coat the dough in oil. Cover with a tea towel and place in a cool place. 1 hour later the dough should have risen. Punch it back (punch it’s lights out, hehe. Sorry kornyyyyy!) and roll out into a sausage.
Cut off a 2cm chunk and stretch it out into a cigar shape. Twist it around the skewer sticks (that you have pre-soaked, yes?? Good bakers!) and place on a floured or oiled tray. Leave in the fridge until the braai is ready. Cook over medium coals for 10-12 minutes, turning every so often. Men like turning things on the braai so let them do it!
This dough makes about 16-20 bread sticks.
Bon Appetit!
BRAAI BREAD: [CRUSH]
INGREDIENTS:
•1 bag of dough ( from Spar or Checkers bakery )
•2 tomatoes, chopped
•6 x 3 mm slices of cheddar
•½ onion, thinly sliced
•Salt
•Black pepper, freshly ground
•Olive oil
HERE’S HOW:
Divide dough into 6 – 8 peices. Flatten into a round and place even amounts of the ingredients into each. Season to taste. Fold over and pinch closed. Brush on both sides with olive oil.
Place between a folding braai grid and cook over medium coals until golden brown on both sides.
For a variation, brown 500g of boerewors mince (sqeeze meat from boerewors sausage and discard sausage skin) in a pan with 1 Tbsp vegetable oil. Add 1 finely chopped onion and 1 chopped tomato and cook over medium heat until the sauce thickens. Sprinkle with 1 tsp sugar and season to taste. Place the mixture on the dough rounds with the cheese and cook on the braai as above or bake in a preheated oven 220 C until puffed and brown.
CREAMY GARLIC BREAD WITH MOZZARELLA: [ON THE DECK]
Image credit: suriyaphoto
A braai is simply not complete without a steaming piece of garlic bread. Revamp a braai classic by adding delicious mozzarella to your garlic bread.
INGREDIENTS:
•1 French loaf or a baguette of your choice
•50g of butter
•3 cloves of garlic (finely crushed)
•1 T of finely chopped parsley
•1 cup of grated mozzarella
HERE'S HOW:
1.Slice the French loaf into 2cm slices but make sure not to cut the slices all the way through.
2.In a bowlm mix the butter, crushed garlic and parsley into a smooth paste.
3.Spread the mixture liberally between the slices and add grated mozzarella cheese.
4.Wrap in foil and place onto warm coals, turning periodically until done.
AARTAPPEL EN KAASBROOD: [Rina Shorty - beproef]
1 pakkie Knorr cheese en bacon potato bake
300 ml gerasperde kaas
450 ml bruismeel
300 g gerasperde aartappels
75 ml melk
1 eier
MAAK DAN SO:
1. Meng die meel en potato bake.
2. Voeg gerasperde aartappels en kaas by.
3. Klits eier en melk en voeg by en meng liggies tot sagte deeg op meel bestrooide blad.
4. Maak ‘n ronde bal en sny wiggies bo op maar nie dwarsdeur nie.
5. Borsel met bietjie melk.
6. Bak 180°C vir 45-50 minute.
HOTELBROOD: [Alma Renate Truter - beproef]
Dié een is 'n wenner! Is die resep vir die brood wat ons hotel op die dorp altyd voorgesit het. Heeeeeerlik!
BESTANDDELE:
1500 ml koekmeel
125 ml crushed wheat
125 ml sonneblomsade
100 ml gouestroop/heuning
10 ml sout
125 ml nutty wheat
30 ml anys
125 ml klapper
125 ml olie
10 g kitsgis
1 l louwarm water
MAAK DAN SO:
Maak aan in sit in pan.
Smeer eier oor en gooi sade oor.
Laat rys en bak by 180°C vir 45 minute.
* Behou basiese deeg en varieer met beskikbare sade bv. Anys, lynsaad, sesame sade, ens.
GRILLED HAM & CHEESE SANDWICH LOAF: [ 50 CAMPFIRE RECIPES]
Prep time: 15 minutes
Cook time: 25 minutes
Serves: 6
INGREDIENTS:
1 loaf Italian bread (10 to 12 inches)
3 tablespoons butter or margarine, softened
1 tablespoon spicy brown or country-style Dijon mustard
6 slices (1 oz each) Swiss cheese
¾ lb thinly sliced fully cooked ham
WHAT TO DO:
Spray 25×18-inch sheet of heavy-duty foil with cooking spray. Without cutting all the way through, cut loaf of bread into 12 (3/4-inch) slices, cutting to within 1/4 inch of bottom.
Stir together butter and mustard. Sprad every other slice of bread with slightly less than 2 teaspoons mustard mixture, creating 6 sandwiches. Fold each slice of cheese in half diagonally; tuck each into sandwich. Divide ham evenly among sandwiches, tucking in to fit. Place loaf on center of foil. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion.
Place foil-wrapped loaf on grill over medium heat. Cover grill; cook 20 to 25 minutes or until cheese is melted and loaf is hot, turning loaf frequently. To serve, open packet carefully to allow steam to escape. Remove foil from loaf; pull apart sandwiches.
SAVORY HAM AND CHEESE BREAD: [the naptimechef - adapted from The New York Times]
INGREDIENTS:
1 ¾ c all-purpose flour
2 t. baking powder
1 t. salt
¼ t. black pepper
3 large eggs
1/3 c. whole milk
1/3 c. olive oil
6 oz. baked ham, cut into ¼″ cubes
6 oz. Gruyere, coarsely grated
WHAT TO DO:
1.Preheat oven to 350ºF. Butter a loaf pan generously with butter.
2.In a large bowl, whisk flour with baking powder, salt and pepper.
3.In a medium bowl lightly whisk the eggs, then whisk in the milk and olive oil.
4.With a spatula, fold the wet ingredients into the dry until just mixed. Fold in ham and cheese.
5.Pour batter into loaf pan and smooth the top. Bake for 40-50 minutes, or until a cake test comes out with a few crumbs attached.
6.Cool loaf in the pan on a wire rack for 5 minutes. Then, turn it onto the rack and cool completely.
NAPTIME NOTES:
Naptime Recipe Serving ideas:
This bread tastes best when served warm. I am always able to give my daughter a slice to try after she wakes up from her nap. It also keeps well in the fridge when wrapped tightly.
Naptime Stopwatch
Making the batter takes about 20 minutes. Baking time is 40-50 minutes.
Naptime Reviews
This is a hit with adults and children. My daughter still seems to pick the ham out of the bread sometimes, claiming she doesn’t like it, but eats it on other occasions. Oh well, you win some, you lose some.
EASY YEAST ROLLS: [ANGIES SOUTHERN KITCHEN]
INGREDIENTS:
2 packages active dry yeast
1 ½ teaspoon salt
10 oz warm water
3 tablespoons shortening {I used lard} I know…I know!
¼ cup dry milk
1 egg, beaten
1/3 cup sugar
4 cups all purpose flour
HERE'S HOW:
Soften yeast in 4 oz of the water. Add remainder of water (6oz) in another bowl. Add the sugar, salt, shortening and dry milk in bowl. Add 1¼ c flour and mix well. Add softened yeast and beaten egg. Add the remaining flour (2 ¾ cup) to make a soft dough. Knead until smooth and satiny. Place dough in greased bowl and grease top surface of dough. Cover and let rise until double. Knead and shape rolls. Let rise again until doubled. Bake at 350 degrees for 20-25 minutes. This dough can be used for cinnamon rolls.
See…it made a whole pan of yeast rolls, we enjoyed them for a family dinner. Then enjoyed them for sandwiches the next day. Then I cut them up and toasted them for croutons for a cobb salad and boy are they good made as croutons. Thanks again for sharing your wonderful recipe! Smiles!!
SMOKED ONION AND OLIVE BEER BREAD: [by NINA'S KITCHEN]
Preparation time: 25 min
Cooking time: 50 min
Smoke your own olives and onions for this beer bread recipe. INGREDIENTS:
2 large onions - peeled, cut in quarters and smoked
200 ml pitted olives - smoked
40ml olive oil
salt and pepper to taste
5ml sugar
1kg self raising flour
5ml baking soda
5ml salt
5ml Herbs de Province (or dry thyme or oregano)
750ml beer
30ml olive oil
HERE'S HOW:
First smoke the onions and olives as per the instructions down below.
Once the onions are smoked, heat the olive oil in a pan and caramelize the onions.
Add salt and pepper to taste as well as the sugar to help with the caramelizing process.
Cool the onion and olives.
For the bread:
Place the flour, salt and herbs in a big mixing bowl and add the beer gradually while mixing by hand until you have a workable dough.
Add the oil as well as the onions and olives and knead lightly. Shape the dough into two loaves and place on a baking tray that you have sprayed with non stick baking spray.
Allow to rise for about 15 minutes.
Pre-heat the oven to 180ºC.
When the oven is ready, bake the breads for about 40 minutes or until a skewer comes out clean when inserted into the bread.
Serve with more farm-fresh butter and olive tapenade!
SMOKING METHOD 1:
Find a round wire rack that fits into a big pot with a tight fitting lid.
Place the content of 4 teabags (or wood shavings) in the bottom of the pot.
Place your peeled onion wedges and olives on a plate and onto the wire rack (cake rack).
Place the lid on and put the pot on the normal or gas stove. Put the heat on its highest.
Move the lid slightly to see if there is smoke and if there is, put the timer on 5 minutes.
After 5 minutes your onions and olives will have a subtle but delicious smoky flavor.
SMOKING METHOD 2:
Use a small smoker and smoke the onions and olives as you would do with meat or fish, just 5 minutes.
PULL-APART ROLLS: [leitesculinaria]
•20 Minutes prep
•2 Hours totale time
•24 Rolls
INGREDIENTS:
•1 tablespoon instant yeast
•1 1/4 cups warm milk [110°F to 115°F (43°C to 46°C)]
•1/4 cup sugar
•1/4 cup mild vegetable oil
•2 large eggs
•3 1/2 cups bread flour, plus more for the work surface
•1 teaspoon salt
•4 tablespoons (1/2 stick) unsalted butter, plus more for the work surface
DIRECTIONS
•1. To make the pull-apart rolls, combine the yeast, milk, sugar, oil, and eggs in a large bowl, stirring well. Add 2 1⁄2 cups flour and stir well for 1 minute. While stirring, slowly add the salt. Add the remaining 1 cup flour, a little at a time, or as much of it as needed, to create a soft dough.
•2. Turn the dough onto a lightly floured surface and knead for 5 minutes or strongly whack the dough with a large spoon 30 times. [Editor's Note: Yes, you read correctly. It works!] Shape the dough into a round and place it in a large bowl. (Avoid stainless steel or sheet metal bowls, as both can have a negative reaction with the yeast.) Cover the bowl with a clean cloth and place it in a warm, but not hot, spot. Let rise until doubled in bulk. The warmer your kitchen, the faster your dough will double—figure 20 to 30 minutes at 75°F (18°C).
•3. While the dough is rising, melt the butter in a warm 12-inch cast-iron Dutch oven or a similarly sized pot with a lid. Remove from the heat and tilt the skillet so the butter covers the bottom and about halfway up the sides of the pot. The excess butter will pool in the bottom of the pan. This s okay. In fact, it’s more than okay, it’s desirable.
•4. After the dough has risen, place it on a clean, flat, lightly buttered work surface and shape the dough into a round ball. Pinch off a 1 1⁄2- to 2-inch portion of dough, roll the dough between your palms to round it, then pinch and smooth it to seal the seam. Plonk the dough ball into the prepared Dutch oven and roll it around in the butter to coat it on all sides. Place the buttery dough balll, seam side down, in the Dutch oven with its nice rounded top facing upwards. Repeat with the remaining dough, arranging the rolls so they touch one another.
•5. Cover the Dutch oven with a clean cloth or its lid and place it in a warm, but not hot, spot. Allow the rolls to rise until almost doubled. Again, depending on the temperature, this will take 20 to 40 minutes. Watch the dough carefully!
•6. Preheat the oven to 350°F (176°C). Slide the rolls into the oven and bake, covered with a lid or tinfoil, for 20 or so minutes. Then uncover and bake until puffed and lightly browned, 10 to 15 more minutes. (Keep in mind, every time you lift the lid to check on your rolls, you need to add 5 more minutes of cooking time.) Be patient and trust your nose, knowing when you can smell yeasty bread, the rolls are about 5 minutes away from being done. And when you smell baked bread, the rolls are done.
•7. Remove the rolls from the oven. Thanks to the exceptionally generous amount of butter in the pot, the rolls should be easy to lift, slide, or plop onto a plate or platter. They can also be brought to the table in the Dutch oven, although if you leave the rolls in the vessel, its residual heat will cause the bottoms and sides of the rolls to get a little crunchy. (If you’re really keen on serving the rolls out of your spiffy cast-iron Dutch oven, dump the rolls out on a wire rack to cool for a few minutes, then return them to your Dutch oven when it comes time to serve them.) We like them best when they’re still warm, but they’re lovely at room temperature, too.
CAMPFIRE COOKING VARIATION:
•If you’re baking these rolls outdoors over a campfire, arrange 8 hot coals in a ring underneath the Dutch oven and place hot 16 coals on the lid, keeping in mind that your target temperature inside the Dutch oven is 325°F to 350°F (163°C to 176°C). It may take 25 to 40 minutes to reach this temperature.
3 BESTANDDELE PIESANGBROOD – tog te lekker! [MARINDA KOOK]
Ek weet nie wat dit deesdae met my is nie. Ek wil vinnig en lekker kos maak. Ek het klomp ryp piesangs in my huis en besluit toe om die broodjie aan te pak. Sy smaak tog te lekker. Wat die broodjie n lekker smaak gee, is die klapperroom in haar. Dis klam en jy proe die tropiese piesangs .
BESTANDDELE:
•6 ryp piesangs
•500 g bruismeel
•1 blikkie (400 ml) klapperroom
NOU:
1.maak die piesangs fyn in jou mengbak
2.roer die meel by
3.roer die klapperroom by
4.smeer jou oondpannetjie
5.bak teen 180 grade Celsius vir 60 minute
Ek het klein bietjie (5ml) fyn kaneel by my broodjie ingeroer. Dit gee dit net n dieper smaak. En moet nie die knippie sout vergeet nie!
Geniet dit met ontbyt , saam met tee of sommer net vir die lekker. So n piesangbrood maak n heerlike brood -en -botterpoeding.
Jy kan snytjies piesangbrood in eier doop en dit vir ontbyt braai as French Toast.
Sy is so veeldoelig. Geniet dit sommer net met dik botter!
ANGOLA SE BIERBROOD: [WAT KOOK JY]
‘n Lekker maklike bierbrood vir enige geleentheid, maar veral ‘n hit by jou tjommies se braai.
BENODIG:
‘n Broodpan (jy koop hom cheap-cheap by Checkers).
500 g self raise meel.
500 ml bier (verkieslik iets met ‘n soeterige smaak soos Heineken).
1 pakkie tamatiesop
Sundried tamaties.
Vars basil.
Gerasperde cheddar kaas.
Sout en peper (na smaak).
MAAK DAN SO:
• Meng die meel en die bier ‘n mengbak sodat dit ‘n papperige dik mengsel maak. Gooi dit dan in die broodpan.
• Gooi die pakkie tamatie sop by - as dit maak dat die mengsel droog is, voeg nog bier by.
• Drink die res van die bier uit. Mens mors nie met drank nie.
• Vat ‘n kosskêr en knip die sundried tamaties en die basil in fyn stukkies by die mengel in.
• Gooi sout en peper by soos wat jy dit verkies.
• Verhit jou oond tot 200°C en sit die brood in.
• Die brood vat presies ‘n uur.
• As jy halfpad is, haal die brood uit en strooi die kaas oor. Mens gooi nie die kaas in die begin op nie, anders word dit te hard.
Bedien dit saam met braaivleis.
DUBBLE THE DELIGHT POTBROOD - 2 BREADS IN ONE POTJIE: [CAKE COOK]
MJ showcased is baking skills with two different beer pot breads in one pot, the dough gets divided with some folded aluminium foil (see picture), the one a Mexican bear bread and the other a seed loaf.
MEXICAN LOAF:
INGREDIENTS:
330ml warm beer
500g self raising flour
1 tin Rhodes Mexican style tomato, onion and green pepper.
5ml salt
WHAT TO DO:
Mix everything together into dough; make sure there are no more dry lumps in the dough.
SEED LOAF:
INGREDIENTS:
330ml warm beer
500ml self raising flour with bran (Sasco makes this)
5ml salt
¼ cap sunflower seeds
¼ cup raisins
¼ cup oats
¼ cup all bran flour
WHAT TO DO:
As with the Mexican bread, mix everything together.
HERE'S HOW:
Fold a piece of aluminium foil slightly lower that the height of pot you are going to bake it in, and double the width, (the thickness should be about 4 sheets thick) divide the pot in half with the foil, bending the edges to opposite sides (see photo). Spray the pot and foil with non stick spray or grease with butter. Add the dough to opposite sides of the foil and put the lid on top of the pot (MJ use a no. 10 flat pot (plat potjie) to bake his bread in.)
Put the pot on a braai tri-angle, put some coals under the pot, and put some coals on top of the lid of the pot, the coals should be hot enough to bake the bread, but be careful for to hot coals, the bread will take between an hour and a hour and a half, test the bread after an hour to see if it is ready.
One does need something to eat with the bread, and what better than sea food chowder, with lots of creamy sauce can you ask for, it just shouts “bread, more bread please!”
GARLIC FUCCATIA:
I had small piece of pizza dough left in the freezer, which I just defrosted, rolled out to about 1cm and then topped with onion slices, garlic and drizzled with olive oil and baked in a very hot oven for about 10-15 mins.
Drizzle with more olive oil before serving hot.
MY STEAMED BREAD: Yummy!
I used one cup of flour,
about 1/2 tbsp sugar,
pinch of salt and around 1/2 sachet yeast.
I added enough water to make a soft dough.
I messed around with rising and folding - probably 2 x 20 min intervals and then a 1hr rise before putting into a plastic bag and zapping in the steamer for 35 mins.
It's a small, manageable amount of bread - certainly two sandwiches worth.
STRAWBERRY GREEK YOGURT BANANA BREAD: [CLOSET COOKING]
Another great way to make quick breads a bit healthier is to use some whole wheat flour in place of regular flour and I normally replace about half of the flour with the whole wheat flour. In the end this Greek yogurt strawberry bread turned out just as good as the original sour cream version and even with the changes it was nice and moist and stayed that way for a few days before it was all gone. What a great way to enjoy a few summer breakfasts!
It goes great with melted butter for breakfast!
A moist, light and fluffy strawberry banana bread with Greek yogurt.
Servings: makes 1 loaf
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
INGREDIENTS:
•1 3/4 cups all-purpose flour
•1 teaspoon baking powder
•1/2 teaspoon baking soda
•1/2 teaspoon salt
•1/2 cup brown sugar
•3 large over-ripe bananas (mashed)
•2 eggs
•1 teaspoon vanilla extract
•1/2 cup Greek yogurt
•1 cup strawberries, sliced
WHAT TO DO:
1.Mix the flour, baking powder, baking soda and salt in a large bowl.
2.Mix brown sugar, bananas, eggs, vanilla extract, yogurt and strawberries in another large bowl.
3.Mix the dry ingredients into the wet ingredients.
4.Pour the mixture into a greased 9x5 inch loaf pan.
5.Bake in a preheated 350F oven until golden brown and a toothpick poked into the center comes out clean, about 60 minutes.
5 INGREDIENT HOMEMADE ENGLISH MUFFIN BREAD:
This recipe is so easy and delicious. Great for sandwiches, toasted with jelly, or even served with soup and salad. Thanks to Money Saving Mom, adapted from One Good Thing By Jillee.
INGREDIENTS:
•2½ cups warm water
•3½ teaspoons Active Dry Yeast (Can use rapid rise)
•1 Tablespoon salt
•1½ Tablespoons sugar (or raw sugar)
•5½ cups unbleached all-purpose flour
WHAT TO DO:
1.Preheat oven to 350 degrees.
2.Combine warm water, yeast, salt and sugar.
3.Stir with wooden spoon or with a Kitchen Aid Mixer using dough hook until the yeast is dissolved and the ingredients are mixed well.
4.Carefully measure flour and add to mixture.
5.Stir with wooden spoon, or mix together with Kitchen Aid stand mixer. The dough will begin to pull away from the sides of the bowl.
6.If you used rapid yeast skip down to dividing the dough into the loaf pans.
7.Put the dough in a warm place to let rise.
8.Cover with towel.
9.Let rise until doubled in size. (approx. 45 minutes)
10.Punch the dough back down with a wooden spoon.
11.The dough is very sticky.
12.Divide the dough into two greased loaf pans.
13.Let dough rise until it touches the top of the loaf pans.
14.Place loaf pans side by side in a preheated 350 degree oven for approx. 45 minutes. In my convection oven it took 30 minutes at 350 degrees.
15.Brush top with butter.
16.Cool completely before slicing.
MY WENK:
Kan as potbrood ook gebak word....heerlike tekstuur.
BEST AND EASIEST HOMEMADE ENGLISH MUFFINS:
INGREDIENTS:
1/2 cup non-fat powdered milk
1 tablespoon sugar
1 teaspoon salt
1 tablespoon shortening
1 cup hot water
1 envelope dry yeast
1/8 teaspoon sugar
1/3 cup warm water
2 cups all-purpose flour, sifted
1 teaspoon baking soda
Non-stick vegetable spray
SPECIAL EQUIPMENT:
electric griddle, 3-inch metal rings, see Cook's Note*
WHAT TO DO:
In a bowl combine the powdered milk, 1 tablespoon of sugar, salt, shortening and hot water, stir until the sugar and salt are dissolved.
Let cool.
In a separate bowl combine the yeast and 1/8 teaspoon of sugar in 1/3 cup of warm water and rest until yeast has dissolved. Add this to the dry milk mixture.
Add the sifted flour and baking soda to the wet ingredients and beat thoroughly with wooden spoon.
Cover the bowl and let it rest in a warm spot for 30 minutes. Preheat the griddle to 300 degrees F.
Place metal rings onto the griddle and coat lightly with vegetable spray.
Using #20 ice cream scoop, place 2 scoops into each ring and cover with a pot lid or cookie sheet and cook for 5 to 6 minutes. Remove the lid and flip rings using tongs.
Cover with the lid and cook for another 5 to 6 minutes or until golden brown.
Place on a cooling rack, remove rings and cool. Split with fork and serve.
COOK'S NOTE:
Small tuna cans with tops and bottoms removed work well for metal rings.
MY WENK:
Kan in 'n plat ysterpotpan ook gedoen word.
BIER BRAAIBROODJIES: [Deur Huisgenoot Digitaal]
Franse braaibrood en braaibroodjies in een, gemaak met bierbrood. Maar pleks van die brood in eier doop soos die Franse dit doen, word die eier by die vulsel ingemeng en die broodjies dan oor die kole gerooster.
Lewer 4-6 braaibroodjies
Bereidingstyd: 15 minute
Gaarmaaktyd:
Brood: 40-45 minute
Braaibroodjies: 10-15 minute
BIERBROOD:
500 g bruismeel
5 ml (1 t) sout
1 blik (340 ml) bier
1 blik (410 g) pitmielies, gedreineer
’n bietjie sout
VULSEL:
200 g gerasperde mozzarellakaas
2 eiergele
60 ml (¼ k) elk gekapte grasuie, basilie en pietersielie
60 ml (¼ k) sondroëtamatiepesto
sout en peper
olie vir smeer
MAAK DAN SO:
•Voorverhit die oond tot 180 °C.
•Spuit ’n broodpannetjie met kossproei.
1.Bierbrood:
Meng alles en druk in die broodpan. Bak 40-45 minute of tot ’n toetspen skoon uitkom. Keer op ’n 2.draadrak uit en laat heeltemal afkoel. Sny versigtig in skywe.
3.Vulsel:
Meng alles behalwe die pesto en geur met die sout en peper.
4.Smeer die broodskywe met die pesto, verdeel die vulsel tussen die helfte van die broodjiesnye en maak toebroodjies met die orige snye.
5.Smeer met die olie en braai op ’n rooster oor matige kole tot die kaas gesmelt en die broodjies goudbruin is. Sit dadelik voor.
DRIEKAAS BRAAIBROODJIES: [Deur Huisgenoot Digitaal]
Genoeg vir 6 mense
Bereiding: 15 minute
Gaarmaaktyd: 10-15 minute
BENODIG:
1 rooi-ui
2 tamaties
12 snye brood
100 g bokmelkkaas
100 g cheddar
100 g bloukaas
MAAK DAN SO:
1.Sny die ui in papierdun skyfies en die tamaties in dicker skywe. Pak dit op 6 snye brood.
2.Pak skywe van elke kaas op die ander 6 snye. Plaas die snye met uie en tamaties boop.
3.Braai op baie stadige kole tot die brood lekker bros is en die kaas begin smelt.
ROL BROODJIE: [LUZETTE LIEBENBERG JACKSON - BOEREKOS KOOKENGENIET]
BESTANDDELE:
1 pak deeg (ready made doug by kafee)
1 blikkie tamatie puree
250 g spekvleis
1 ui
375 ml gerasperde cheddarkaas
MAAK DAN SO:
Voorverhit oond tot 200°C.
Rol deeg uit.
Smeer tamatie puree oor deeg.
Braai spek en ui en smeer oor.
Sprinkel kaas oor.
Rol deeg in lengte op soos swiss rol.
Plaas in gesmeerde broodpannetjie en laat rys eers bietjie voor bak
Bak half ±30 minute.
Kan ook enige vulsel soos verkies gebruik.
BILTONG FLAT BREAD: [ROBERTSONS SPICE RECIPES]
1 hr 10 min cooking time
Serves 8
INGREDIENTS:
•Flour for dusting
•500 ml Cake Flour
•15 ml Robertsons Parsley
•15 ml Robertsons Garlic Salt
•10 g Packet Instant Yeast
•250 ml Warm Water
•100 g Sliced Biltong finely sliced
WHAT TO DO:
1.In a bowl mix together the flour, Robertsons Parsley, Robertsons Garlic Salt, yeast and warm water to form a soft dough.
2.Knead by hand for about 15 minutes .
3.Place the dough into a clean bowl and leave in a warm place to double in size .
4.Once risen knock back and add the biltong
5.Divide the dough into 8 portions .
6.Dust a surface lightly with flour, and using a rolling pin, roll each portion of dough into small, flat rounds about 15cm in diameter .
7.Dust off excess flour and place on a hot braai for about 1 minute.
8.Turn over and cook the other side.
MEXICAN CORNBREAD: [ROBERTSONS SPICE RECIPES]
50 min cooking time
Serves Makes 1 tray
INGREDIENTS:
•250 ml Flour
•250 ml Polenta
•15 ml Sugar
•15 ml Baking Powder
•5 ml Robertsons Crushed Chillies
•15 ml Robertsons Barbecue Spice
•3 Eggs lightly beaten
•30 ml Plain Yoghurt
•185 ml Milk
•60 ml Margarine melted
•185 ml Corn Kernels
•1 Small Red Pepper chopped
•6 Spring Onions chopped
•Robertsons Paprika
WHAT TO DO:
1.Combine dry ingredients and spices. Make a well in the center.
2.Add the eggs, milk, yoghurt and margarine, mixing well. Lastly stir in corn, peppers and spring onions.
3.Pour the batter into a greased 30 x 20 cm baking tray. Sprinkle with paprika. Bake for 35 minutes at 180°C.
4.Cool slightly and then turn out onto a board.
5.Cut into squares.
HOLIDAY BRAAI BREAD: [ROBERTSONS SPICE RECIPES]
Serves 6-8
INGREDIENTS:
•4 Eggs
•1x410 g Mild and Spicy CHAKALAKA
•500 g Self Raising Flour
•10 ml Robertsons Mixed Herbs
•10 ml Robertsons Chicken Spice
WHAT TO DO:
1.Beat eggs together in a mixing bowl until fluffy.
2.Stir in the Chakalaka, flour, herbs and chicken spice, stirring with a metal spoon until ingredients are just combined.
3.Pour into a greased loaf pan and bake for 35 minutes at 180 c or until cooked through.
4.This bread is best when eaten warm on the same day it is made.
EASY PAPRIKA AND CHEDDAR CHEESE LOAF: [ROBERTSONS SPICE RECIPES]
45 min cooking time
Serves 4-6
INGREDIENTS:
•350 g Cake Flour
•15 ml Baking Powder
•125 ml Hellman’s Mayonnaise
•225 g Cheddar Cheese
•5 Spring Onions Finely chopped
•10 ml Robertsons Paprika Paste
•2,5 ml Aromat
•200 ml Milk
•1 Egg
•Robertsons Cayenne Pepper
WHAT TO DO:
1.Preheat oven to 190°C
2.Thoroughly grease a loaf tin
3.Sift the flour and baking powder into a bowl
4.Add the mayonnaise, cheddar cheese, spring onions, Paprika Paste, Aromat, milk & egg and mix for half a minute until just combined – do not over mix!
5.Place the mixture into the loaf tin and smooth the top
6.Sprinkle with Cayenne Pepper
7.Bake for 30-35 minutes until well risen, golden brown and firm to the touch
8.Allow to cool before removing from tin
9.Cut into slices and serve warm .
BASIC SOURDOUGH BREAD: [FRESH LIVING]
Use unbleached flour for the starter dough, as the bleaching process can kill natural yeasts that are needed for fermentation.
Less than 1.5 hours
Serves: 4
INGREDIENTS:
2 cups water
2 cups sour dough starter
750 grams flour, white plus extra dusting
22 ml fine salt
WHAT TO DO:
•Mix water and sourdough starter in a bowl until well combined.
•Add flour, one cup at a time.
•When mixture firms up, tip onto a floured surface and knead for 2-3 minutes.
•Sprinkle dough with a little flour and allow to rest for 5 minutes.
•Flatten dough into a large disc and sprinkle with half the salt.
•Fold dough up into a quarter of its original size and flatten again.
•Sprinkle with remaining salt.
•Knead for 10 minutes until dough is smooth and springy.
•Place in an oiled bowl. Allow to rise for 2 hours in a warm place until a quarter larger.
•Knock dough back and divide into 2 balls. Shape into loaves and place in 2 x 30cm greased pans. Allow to rise again to same size as before.
•Make a few slashes on top.
•Preheat oven to 220°C.
•Place a roasting tray containing 11⁄2 cups boiling water in bottom of oven.
•Place bread pans in oven and close oven to trap steam.
•Bake loaves for 10 minutes.
•Reduce temperature to 200°C and bake for a further 25-30 minutes until done.
MARIE DU PLOOY'S APPLE BREAD: [FRESH LIVING]
You’ll never bake any other fruity bread after you’ve tasted this delicious, easy and inexpensive apple cake.
Serves:
IINGREDIENTS:
375 ml cake flour
10 ml baking powder
1 tsp PnP cinnamon
1/3 tsp pnp salt
250 ml brown sugar
4 large eggs
50 ml butter
10 ml honey
1 large apple, cored, peeled and grated
100 grams PnP mixed nuts, chopped
WHAT TO DO:
Sift dry ingredients into a large bowl.
•Combine eggs, butter, honey and grated apple.
•Add wet mixture to dry ingredients and fold until ingredients are combined.
•Pour batter into prepared loaf pan and scatter over half the nuts. Bake for about 40 minutes or until a skewer comes out clean.
•Place remaining nuts and extra honey in a pan and caramelise over a medium heat. Top cake with nuts.
SEED LOAF: [FRESH LIVING]
This classic South African bread is packed with heart-healthy seeds and fibre – and it’s low-GI too!
Less than 1 hour
Serves: 4
INGREDIENTS:
375 grams plain flour
375 grams wholewheat flour
200 grams rye flour
40 grams wheat bran
113 grams rolled oats
80 grams flaxseeds
75 grams pumpkin seeds
65 grams sunflower seeds
1 tbsp pnp salt
60 ml sugar
10 grams yeast
1.25 litres warm water
WHAT TO DO:
•Place flours, bran, oats and seeds in a large bowl and mix well.
•Mix salt, sugar, yeast and water together.
•Stir into dry ingredients and add a little more water if necessary.
•Spoon mixture into 2 x 30cm loaf pans and allow to rise in
•a warm place for 60-90 minutes.
•Preheat oven to 180°C.
•Sprinkle tops of loaves with extra seeds and bake for 45-60 minutes or until an inserted skewer comes out clean.
•Tip onto a rack and cool.
BRAAIBROODJIES WITH BOERENKAAS, PICKLED ONION AND PEACH CHUTNEY: [FRESH LIVING]
A truly South African classic!
Less than 45 minutes
Serves: 4
INGREDIENTS:
12 slices white bread
1/2 cup peach chutney
300 grams PnP gouda, grated
12 PnP pickled onion, thinly sliced
WHAT TO DO:
•Lay half the bread on a board and spread with chutney.
•Scatter over cheese and top with a layer of pickled onions.
•Sandwich together with remaining bread.
•Toast over low coals until cheese has melted. Alternatively, grill or dry-fry in a heavy-based pan.
SOFT HERBED ROOSTERBROOD: [ROBERTSONS SPICE RECIPES]
50 min cooking time
Serves 4
Culinary Tip:
Prepare, gather and have ready all your ingredients in front of you before you begin cooking – this is known as mis en place.
INGREDIENTS:
•400 g Cake Flour
•15 ml Baking Powder
•50 ml Skim Milk Powder
•2 ml Robertsons Atlantic Sea Salt
•5 ml Robertsons Thyme
•2,5 ml Robertsons Crushed Garlic
•100 g Margarine
•2 Eggs
•150 ml Cold Water
WHAT TO DO:
1.Place cake flour, baking powder, skim milk powder, salt, Robertsons Thyme, Robertsons Crushed Garlic and margarine in a bowl and using your fingertips work the margarine into the dry ingredients to form breadcrumbs.
2.Stir in the eggs and water, remove from the mixing bowl and knead into a stiff elastic dough on a lightly floured surface.
3.Divide into 10 equal pieces and shape into flat rounds.
4.Bake on a grill on the fire until crisp on one side then turn and bake on the other side until they sound hollow when tapped.
CHEESY GARLIC BREAD WITH HOME MADE HERBED MARGARINE: [ROBERTSONS SPICE RECIPES]
40 min cooking time
Serves 6
INGREDIENTS:
•1 Fresh French Loaf
•100 g Margarine
•15 ml Robertsons Origanum
•5 ml Robertsons Crushed Garlic
•250 ml Mozzarella Cheese Grated
WHAT TO DO:
1.Cut loaf into 2cm thick slices, making sure not to cut right through
2. In a bowl mix together the margarine, Robertsons Origanum, Robertsons Crushed Garlic and mozzarella cheese
3.Spread liberally on both sides of the slices
4.Wrap the loaf in two layers of tin foil and place onto the braai for 20-30 minutes.
MY WENK:
Sit sommer bietjie chilli vlokkies ook by, dis heerlik.
SKOONPA SE BUNNY CHOW HET MY OORTUIG: [by The Working Wife]
Vir jare wou ek niks weet van kerrie nie – veral nie kerrie en rys nie. As ek die woord kerrie hoor, dink ek onmiddelik aan ‘kermis-kerrie-en-rys’, die soort met die gemengde groente, maalvleis en ‘n druppel blatjang bo-op en afgerond met ….klapper!
My ma het ‘n liefde vir kerrie en rys (juis die kermis soort , net sonder die klapper) gehad en het ek dit ook nou net daai een keer té veel geëet – net soos wat ek voel oor die spaghetti met maalvleis en blikkie tamaties!
En tot twee jaar terug wou ek regtig nie veel weet van kerrie nie. Op my wittebrood het my man daarop aangedring dat ons Durban se bunny chow’s moet eet by glo een van die beste bunny chow restaurante daar. ..wel en na my branderige ondervinding moet ek sê ek geniet die tipe kerrie heelwat meer! Daarna is ek toe blootgestel aan my skoonpa se kerrie resep (hy het ook in Durban groot geword – so dit moes lekker wees) en so het my liefde hiervoor ook grooter geword. Maar jammer kermis-tannies julle sin is steeds nie vir my!
As julle lief is vir kerrie en ‘n nuwe resep wil toets….toets gerus dié een:
BENODIG:
1 kg lamsvleis OF hoender OF steak, in blokkies gesny
3 teelepels olie
2 gekapde uie
3 t borrie
2 t fyn gemmer
2 t fyn knoffel
2 t bruin asyn
1 t suiker
3 ½ koppies water
1 pakkie (50-100g ) tamatie purée
1 blikkie tamaties (fyn)
2 t blatjang
1 t Coriander spice
2-3 t warm (hot) kerriemengel
1 lourierblaar
1 t masalamengsel
½ t chilli speserye
¼ t kaneel
3 -4 groot aartappels (geskil en in blokkies gesny)
Sout na smaak
MAAK DAN SO:
1 Vars ongesnyde wit brood.
As jy al die bestandele gereed het, maak jy só:
1. Verhit olie in ‘n groot pan en meng kaneel, lourieblaar by.
2. Voeg kerry poeier, coriander, chilli, uie, borrie, gemmer en knoffel en roer en braai vinnig vir 4 –5 minute.
3. Meng die asyn, suiker, masala en blatjang in ‘n bak, en voeg by in pan by res van bestandele.
4. Voeg nou die vleis by en meng goed.
5. Sit deksel op en kook op matige hitte tot vleis gaar is en die olie bo begin ‘dryf’.
6. Gooi water by en laat nog kook op laer hitte (steeds met deksel)
7. Voeg tamatie purée, fyn tamaties en aartappels by.
8. Voeg coriander by as aartappels gaar is.
9. As die sous te dun is , meng ‘n lepel koekmeelblom in bietjie water in ‘n koppie en voeg by sous.
Sny brood in kwarte en hol bietjie uit. skep dan die mengsel in pan in en geniet.
*Bunny Chow word met die hande geëet en is baie lekker met ‘n lekker glas Coke of melkskommel!
JOGURT EN KRUIEBROOD: [SARIE - deur Herman Lensing]
Brood wat met jogurt gebak word, het ’n sagter en ryker tekstuur. Die brood bly ook langer vars danksy die ekstra vet in die jogurt.
genoeg vir 6 – 10
BENODIG:
45 ml heuning
100 ml louwarm water
250 ml laktosevrye jogurt
60 ml kanola-olie
10 g kitsgis
500 g (890 ml) koekmeel
10 g sout
50 ml gemengde vars kruie (tiemie, origanum, koljander)
MAAK DAN SO:
Plaas heuning, water, jogurt en olie in bak van elektriese menger. Voeg res van bestanddele by en meng tot stywe, kniebare deeg vorm. Knie 5 – 8 minute of tot die deeg glad is. Plaas deeg in skoon bak wat met olie gesmeer is. Maak bak toe met kleefplastiek en laat rys 30 – 40 minute op warm plek tot dubbel in volume. Verdeel deeg in 12 porsies en rol in ronde balle met handpalms. Spuit ’n broodpan van 20 x 10 cm met kleefwerende kossproei. Pak rolletjies styf teenmekaar in pan en laat weer rys op warm plek tot dubbel die volume. Verhit intussen die oond tot 180 °C. Bak 25 – 30 minute of tot rolletjiebrood goudbruin en gaar is. Laat afkoel op afkoelrakkie en sit voor met goeie olyfolie en balsemasyn.
DADELBROOD:
Altyd lekker met dik botter op. 'n Konfytjie daarby ook nie te sleg nie!
BENODIG:
2 kop. meelblom.
2 eiers.
1/4 lb. botter.
1/2 lb. dadels.
1 kop. kookwater.
sout.
1 kop. suiker.
2 tl. koeksoda.
1 tl. vanielje.
MAAK DAN SO:
Gooi kookwater oor botter, suiker, dadels, koeksoda en sout. Laat afkoel. Voeg eiers heel by. Roer meel in. Bak vir 'n uur by 180°C.
WENK:
Jy kan ook gekapte neute byvoeg, altyd baie lekker saam met dadelbrood.
Kan ook soos 'n potbrood gebak word of in jou mikrogolf by die kamp
Anders bak dit by die huis en neem gerus saam kamp toe.
DIE ALLERLEKKERSTE ROSYNEBROOD:
BENODIG:
1 pakkie Bruismeel
1x250 g pitlose rosyne
1 houertjie karringmelk
2 eetl. suiker
2 gelyk teelepels bakpoeier
knippie sout
MAAK SO:
Stel oond op 180ºC. Sif droë bestanddele saam, meng suiker saam, gooi rosyne by en voeg die karringmelk by. Ek skud altyd die kartonnetjie agterna met 'n bietjie melk uit. Meng deeglik met houtlepel. Skep uit in gesmeerde broodpannetjie en bak vir een uur. Keer uit en laat afkoel.
WENK:
Hierdie broodjie is 'n wenner. Soos met alle kitsbrode, is dit op sy lekkerste op die eerste dag.
Bak gerus op die potbrood manier by die kamp.
KNOFFELRING: [uit PETERJASIE]
KNOFFELSOUS:
180 ml ( ¾ k) Botter, gesmelt
3 knoffelhuisies fyngedruk of 1 ½ t voorbereide knoffel
25ml (5 t) vars gekapte pietersielie
10 ml (2 t) gemengde droeë kruie
BROOD:
2 ekstra groot eiers
25ml (5 t) olie
500 ml ( 2 k) louwarm water
60ml ( ¼ k ) suiker
1 pakkie ( 10gr) kits- droeë gis
1 knoffelhuisie fyngedruk
Knippie gemmer
Knippie sout
5 x 250ml (5k) Koekmeelblom
MAAK SO:
Voorverhit die oond tot 190° C ( 375° F)
Bespuit pan met kleefwerende kossproei van 23cm deursnee
Meng al die bestanddele vir die knoffelsous in `n kastol tot margarine gesmelt is en hou eenkant.
Klits die eiers, olie, water en suiker saam. Meng die res van die droeë bestanddele in `n groot mengbak Voeg nou die watermengsel by en meng tot `n sagte deeg. Knie die deeg vir 10 minute lank tot glad en elasties. Bedek met bespuite kleefplastiek en laat rys tot dubbel die grootte (1 uur). Verdeel die deeg in twee. Rol 12 ewe groot bolle van elke deel. Rol al die bolletjies in die knoffelsous en pak in voorbereide pan. Gooi die res van die knoffelsous bo-oor. Bak omtrent 36-40 minute tot gaar of mooi bruin bo-op.
Dien louwarm op saam braaivleis.
BRAAIVLEISBROODJIE: [uit PETERJASIE]
BENODIG:
500ml fyn gerasperde wortels
425ml kookwater
30ml olie
15ml heuning
500ml mieliemeel
2ml rooipeper
5ml sout
4 ekstra groot eiers, geskei
MAAK SO:
Voorverhit die oond tot 180°C en voer twee broodpannetjies se bodem met bakpapier uit.
Smeer of spuit die pannetjies.
Meng wortel, kookwater, olie en heuning.
Sif mieliemeel, peper en sout saam en voeg by die wortelmengsel. Klits eiergele en voeg by die mengsel.
Klits eierwitte tot stywepuntstadium en vou dit liggies in by die mengsel.
Skep mengsel in pannetjies en bak 45-50 minute.
GEGEURDE POTBROOD: [uit KOOK EN KLETS]
BENODIG:
500 gr bruismeel
1 pakkie beestertsoppoeier
rooipeper
250 ml gerasperde Cheddarkaas
500 ml karringmelk / maas/ suurmelk
MAAK SO:
1. Meng alles en skep in gesmeerde platboompotjie.
2. Bak 1 uur tussen kole of 45 min in oond by 180°C.
LEMON THYME BREAD: [ from Taste of Home]
Cook time: 50 mins
Total time: 50 mins
Serves: 1 loaf
INGREDIENTS:
•½ cup butter, softened
•¾ cup sugar
•1 egg
•½ cup buttermilk
•½ cup sour cream
•1-3/4 cups all-purpose flour
•2 tablespoons minced fresh thyme
•1 tablespoon grated lemon peel
•½ teaspoon baking soda
•¼ teaspoon salt
WHAT TO DO:
1.Preheat oven to 350 degrees.
2.In a large mixing bowl, cream together butter and sugar.
3.Add egg and continue to mix until combined.
4.In a smaller, separate bowl, whisk together buttermilk and sour cream.
5.In another bowl, whisk together flour, thyme, lemon peel, baking soda and salt.
6.With the mixer on low, add half of the flour mixture. Follow with half of the buttermilk mixture and continue to beat until combined. Repeat with remaining ingredients, scraping the side of the bowl as needed.
7.Pour batter into a greased 8-in. x 4-in. loaf pan.
8.Bake for 40-50 minutes or until a toothpick inserted near the center of the bread comes out clean. Remove from oven and allow to cool for 10 minutes before removing from the pan and transferring to a wire rack to continue cool.
PUMPKIN BREAD WITH GOLDEN RAISINS AND HAZELNUTS: [THE COOKING BRIDE - LISA B]
Cook time: 1 hour
Total time: 1 hour
Serves: 8
INGREDIENTS:
•1½ cups flour
•½ teaspoon salt
•1 teaspoon soda
•1 cup sugar
•½ cup chopped hazelnuts
•½ cup golden raisins
•½ cup mayonnaise
•1 cup canned pumpkin
•½ cup melted butter
•2 eggs
•1 teaspoon vanilla
WHAT TO DO:
1.Mix first six ingredients in a large mixing bowl. Combine remaining ingredients in a second bowl. Mix thoroughly. Add wet ingredients to dry ingredients and mix until dry ingredients are just moistened.
2.Pour batter into a bread pan. Bake at 350 degrees for approximately 1 hour or until a toothpick inserted near the center comes out clean. Remove from oven and allow to cool in pan for 10 minutes. Remove bread from pan and allow to cool on a wire rack.
Makes 1 loaf
NOTES:
Baked bread can be wrapped in both plastic wrap and aluminum foil and frozen for up to six months.
JIMMY'S CHEESY CREAMY SAUCY GARLIC ROLLS:
INGREDIENTS:
SAUCE::
1 tub fresh cream
2tsp chopped fine garlic + 3Tlb garlic butter
1/4 teaspoon salt to taste
1/2tsp black pepper
1/2tsp ground green chillies
1/4tsp parsley & a dash of paprika and mixed herbs.
Can add 1/4tsp mazeina to thicken sauce slightly.
Boil above till thickens slightly.
WHAT TO DO:
Slit diagonals on top of rolls, and pack into oven tray and fill with sauce between slits and over. Grill in oven till rolls get crispy on da out side. Top with mozzarella cheese and put in oven againn for short while till cheese just melts. Slit diagonals on top of rolls, and pack into oven tray and fill with sauce between slits and over. Grill in oven till rolls get crispy on da out side. Top with mozzarella cheese and put in oven againn for short while till cheese just melts.
UIESOPBROODJIE:
[nie nodig om te laat rys nie]
BENODIG:
500 gram "self raising flour"
500 ml karringmelk
1 pakkie wit uie sop
1 koppie gerasperde kaas
MAAK SO:
Meng alles saam, sit in pannetjie en bak in oond vir 1 uur by 180º.
HENTIESBAAI SE TUISGEBAKTE BROOD:
[My persoonlike gunsteling]
Hierdie resep het ‘n wonderlike Tannie van Gansbaai vir ons gegee op Hentiesbaai van alle plekke. Dit is ‘n baie maklike resep wat geen geknieëry nodig nie maar smaak soos my skoonma se tuisgebakte brood van ouds. Die enigste probleem is dat hierdie broodjie gewoonlik nie die aand uitsien nie. As jy dus brood vir more ook wil hê moet jy maar twee bak.
BENODIG:
500g wit broodmeel (Jy kan ook 250g bruin broodmeel en 250g wit broodmeel as alternatief gebruik, net vir ‘n bietjie afwisseling. Die foto hierbo is geneem van so ‘n broodjie)
2 eetlepels suiker
Sout na smaak (1½ -2 teelepels sout)
1 pakkie droë gis (10g)
± 2 koppies lou water
MAAK DAN SO:
Meng droë bestanddele. Voeg dan stadig die lou water by terwyl jy verder meng. Die deeg moet stewig wees nie te pap nie anders loop dit oor wanneer jy dit bak. Plaas die deeg in ‘n goed gesmeerde 22cm lang broodpan en laat staan vir ± 1 uur om te rys.
Mooi gerys en reg vir die oond
Bak vir ± 1uur in ‘n staal bakoondjie (ons een kom van Pioneer Plastics in Rosslyn, Pretoria, maar jy kan hulle ook by Makro of die meeste 4x4 winkels koop), ja ek weet dit klink snaaks maar dit is die regte maatskappy) met kole onder (10 brikette) en kole bo op die deksel (8 brikette). Ek grawe gewoonlik ‘n mooi reghoekige gat in die grond waarin die bakoondjie net mooi pas. Dit verhoed dat die wind die hitte weg waai en dat jy altyd dieselfde bak omstandighede sal hê. Ek plaas dan ook twee brikette aan weerskante van die oondjie tussen die sykante van die gat en die lang sykante van die oondjie.
Om die broodjie maklik uit die pannetjie te kry dop ons die pannetjie om op ‘n skoon afdroog doek en plaas dan ‘n nat opwaslap oor die warm pannetjie. Die brood sal so effens sweet en dan gly hy sommer uit die pannetjie na ‘n minute of twee.
Hermien maak gewoonlik voor ‘n lang reis ‘n paar plastiese sakkies met droë bestandele in die regte mate gemeng reg, sodanig dat ons slegs die pakkie droë gis en die lou water moet byvoeg net voor ons die broodjie wil bak. Dit neem minder plek in beslag en maak dit sommer baie makliker vir myself as dit my taak is die aand vir broodbak. Ek hoef dus nie die resep te onthou nie.
‘N GROWWE SAAD BROODJIE: [ASPIN ADVENTURES]
Ons laaste broodjie is ‘n Snowflake resep en die droë beslag koop jy sommer klaar gemeng in ‘n pakkie van die rak af.
BENODIG:
Hier volg die resep soos ook agter op die pakkie:
500g Snowflake “Seed Loaf, EasyMix”
2 eksta groot eiers
500ml karringmelk
MAAK SO:
Gooi die inhoud van die pakkie droë bestandele in ‘n mengbak, voeg die twee eiers by en meng dan geleidelik die karringmelk in. Plaas die deeg nou in ‘n goed gesmeerde 22cm broodpan. Hierdie broodjie het nie nodig om eers te rys nie en kan dus direk in die Pioneer Plastics of ‘n soortgelyke oondjie gaan met sy 10 kole onder , 8 kole bo en twee kole aan weerskante van die oondjie, in sy gat in die grond. Hierdie broodjie behoort so na 60 minute gereed te wees.
Eiers is enige plek in Afrika te koop of te ruil, net nie in die woestyn nie, want almal hou hoenders aan vir eiers en proteïne.
Van dit . . . . .
. . . . . na dit in bietjie meer as ‘n 1 uur in die bos.
(Met die hulp van ‘n bietjie appelkooskonfyt en gerasperde kaas natuurlik.)
Die rede vir vier brood resepte is omdat jy darem so nou en dan iets anders wil probeer of 'n broodjie maak vir 'n spesiale geleentheid langs die pad. As jy 8-10 weke op reis is en nie gereeld 'n winkel kan besoek nie is 'n bietjie afwisseling van spyse darem maar lekker.
Bogenoemde resepte kan ook by die huis in ‘n gewone oond gebak word as jy tuis wil braai. Die bak tye in die resepte bly dieselfde met die oond reeds warm op 180 oC.
HONEY BREAD: [PICK N PAY RECIPES]
Recipe as cooked by Cooking Soul on Ultimate Braai Master Season
Less than 1.5 hours
Serves: 4
INGREDIENTS:
3 cups flour
5 ml salt
10 grams instant yeast
15 ml canola oil
50 ml honey
375 ml lukewarm water
WHAT TO DO:
•Sift together the flour and the salt and add the yeast. Pour the lukewarm water, oil and honey into a separate bowl, stir it around a bit then mix it into the flour until the dough is firm, but elastic. If the dough feels too wet, sprinkle some flour onto it. Scoop the dough into a greased potjie pot, cover with cling film and let it sleep in a nice warm spot. Once the dough has doubled in size, it’s ready to bake.
•You can either opt to bake the bread in your oven (in a greased tin at 180°C for about an hour) or if you’re on a camping trip in the great outdoors, do it directly on medium hot coals, by placing the pot on top of the coals, putting on the lid and placing a few embers on top of the lid to create an all-round oven effect.
•Cooking SouL say that if you want a bit of a crunch in the bread, you can also add a cup of plain muesli or oats to the dough, but it’s up to you.
•This is the kind of bread that you eat piping hot with generous lashings of butter.
BROOD MET 'N KAASKAPPIE: [Deur Huisgenoot Digitaal]
Hierdie brood is heerlik warm of koud met botter of ander smeer op.
Genoeg vir 8-10 mense
Bereiding: 20 minute
Gaarmaaktyd: sowat 1 uur
Staantyd: 1 uur
BENODIG:
2,5 kg koekmeel
2 pakkies (15 g elk) kitsgis
2 pakkies (60 g elk) wituiesop
10 ml (2 t) droë pietersielie
15 ml (1 e) sout
2 liter louwarm water
500 ml (2 k) cheddarkaas, gerasper
ekstra meel
MAAK SO:
1.Meng die meel, kitsgis, 1 pakkie sop, pietersielie en sout goed.
2.Giet die louwarm water by die meelmengsel en roer tot goed gemeng. Knie sowat 5 minute.
3.Laat sowat 30 minute staan sodat die deeg kan rys.
4.Knie die deeg af, vorm ’n groot bal en sit dit in ’n gesmeerde platboompot. Laat sowat 30 minute rys.
5.Sprinkel die ander pakkie sop en kaas oor. Smeer die deksel en maak die pot toe.
6.Bak die brood op matige kole en sit ook ’n paar kole op die deksel. Bak sowat 1 uur of tot gaar. (Bak die brood in ’n voorverhitte oond teen 200 °C indien verkies.
BUNNY CHOW MET LENSIEKERRIE: [Deur Huisgenoot Digitaal]
BENODIG:
250 g bruinlensies, afgespoel
sout en peper
2 uie, gekap
2-3 knoffelhuisies, fyn gedruk
olie
250 g knopiesampioene, gehalveer
45 ml (3 e) masala
5 ml (1 t) fyn komyn
1 blik (400 g) tamatiesmoor
45 ml (3 e) gekapte koljanderblare
4 witbroodrolletjies, koppe afgesny en uitgehol
MAAK SO:
1.Kook die lensies sag. Dreineer en geur met die sout.
2.Soteer die uie en knoffel in olie tot sag. Voeg die sampioene by en braai.
3.Roer die speserye en tamatiesmoor by en geur met sout en peper. Kook tot dit nie meer waterig is nie.
4.Voeg die lensies en amper al die koljander by. Laat prut.
5.Skep in die broodjies. Sprinkel die res van die koljanderblare voor.
6.Sit voor met uie-en-tamatiesambal en komkommerjogurt
POT BREAD IN 3 EASY STEPS: [Posted by Vasti in Food Blog]
One thing that always makes a house smell wonderful is the smell of fresh bread being baked.
Having guests over for a braai, fondue or just a cup of soup this cold winter?
Here is a quick and easy receipy for you to make a Pot Bread to accompany any meal.
INGREDIENTS:
1 Basic Dough
Oven ready at 200°C.
Any pot that is usable on a braai
WHAT TO DO:
Step 1: Take the dough, shape into a ball and place in greased pot, slightly flatten the top and place in warm area to rise in pot until double its current size.
Step 2: Bake your Pot Bread in preheated oven for 30 – 35 minute at 200°C until golden brown
(Can also be bake on a coal fire for 30 - 35 Minute)
Step 3: To give your Pot Bread a beautiful golden brown shine, brush it with melted margarine.
HINT:
To make you pot bread a bit more interesting:
Mix you choose of whole corn or already fried bacon in with your dough before allowing it to rise.
HAWAIIAN HAM AND CHEESE SANDWICHES aka: Tailgate Sandwiches: [PIPEANDDEBBIE.COM]
Servings: 20
Ready in: 45 minutes
INGREDIENTS:
20 small Hawaiian sweet rolls, cut in half crosswise
500g - 1kg deli black forest ham, sliced
20 slices provolone cheese
8-oz. container spreadable cream cheese
½ cup (1 stick) butter, melted
1 tablespoon yellow mustard
1 tablespoon Worcestershire sauce
2 tablespoons dried minced onions
¼ cup grated Parmesan cheese
2 tablespoons poppy seeds
WHAT TO DO:
1. Preheat oven to 350 degrees F. Coat a 9x13 baking dish with cooking spray. Line the
bottom of the pan with the bottom halves of the sweet rolls. Top with the ham, then the
provolone cheese slices. Spread the cream cheese onto the bottoms of the sweet roll tops
and place them in a layer on top of the cheese.
2. In a medium bowl, combine the butter, mustard, Worcestershire sauce, onions and
Parmesan cheese. Mix well and pour evenly over tops of the sandwiches. Sprinkle the
poppy seeds over the top. Cover with aluminum foil and bake in the preheated oven for 25
minutes, or until warmed through. Cut at the seams with a knife and serve warm.
CAMPING WEEKEND: [INA PAARMAN RECIPES]
FIRE GRILLED TOMATO BREAD WITH BILTONG:
Serves 6
I have never seen anybody walking away from these delicious nibbles. Don't be shy with the olive oil!
YOU NEED:
1 long French loaf
olive oil
Ina Paarman's Meat Spice
± 125 g pack Ina Paarman's Tomato Pesto
± 150 g finely sliced game biltong
WHAT TO DO:
Cut the French loaf lengthways into two. Brush the cut sides generously with olive oil, sprinkle lightly with Meat Spice. Toast the cut sides of bread on the grid over the fire. Spread with Tomato Pesto. Cut warm bread on the diagonal, into ± 7cm lengths. Top each slice with a generous helping of biltong.
HIGHVELD RYE BREAD: [Posted by Daily Dose of Fresh]
INGREDIENTS:
4 cups of flour
75 ml brown sugar
2 envelopes of instant yeast
1 tbs salt
1tbs of unsweetened cocoa powder
1 teaspoon coffee granules
2 tbs Canola oil
2 cups of rye flour
2 cups warm water
WHAT TO DO:
In a large bowl combine 2 cups of flour, sugar, cocoa and undissolved yeast and salt. Mix the coffee with the warm water and add with the oil to the dry mixture, mixing it either by hand or by electric mixer. Stir the rye flour in with a spoon and and the remaining flour to form a soft dough. Knead on a floured surface for 10 minutes until smooth and elastic. Let the dough rest for 10 minutes. Divide dough into two and form into a oval shaped bread, cover and let the bread rice until doubled in size (about an hour). With a sharp knife make slashes in a criss-cross fashion on top of each loaf. Bake in a preheated oven at 180 degrees until golden brown.
COURGETTE AND WALNUT LOAF: [SPAR RECIPES]
Prep Time: 15 minutes
Plan a day out in the country with your family; include a few home-made items such as this delicious bread, pop into SPAR and top up with a few extras and be on your way.
INGREDIENTS: [1 loaf]
YOU NEED:
BOWL 1:
•750 ml whole-wheat flour (450 g)
•250 ml SPAR cake flour (120 g)
•5 ml bicarbonate of soda
•5 ml ground nutmeg
•finely grated rind of a lemon
•5 ml salt
•100 g walnuts, chopped (optional)
BOWL 2:
•250 g grated unpeeled, trimmed courgettes (approx 7 small size)
•50 ml SPAR canola oil
•2 SPAR large eggs
•175 ml SPAR plain low-fat yoghurt
WHAT TO DO:
1. Pre-heat oven to 180 º C. Grease a medium loaf pan.
2. Mix the Bowl 1 and Bowl 2 ingredients separately.
3. Pour one into the other, and combine evenly.
4. Spoon into the loaf pan, and bake in the pre-heated oven for 1 hour or until an inserted skewer comes out cleanly.
Hints and Tips
Use this mixture and spoon into muffin pans instead and bake for 25 minutes.
CHORIZO BROOD: [SARIE RESEPTE]
BESTANDDELE:
200g Bruismeel
3 Eiers
100ml Druiwepit olie
100ml Lae vet melk
1 t Bakpoeier
¼ t Neutmuskaat
½ t Grof gemaalde swartpeper
1 Chorizo wors, vel verwyder
2 Pere, geskil en in blokkies gesny
MAAK SO:
•Klits eiers, olie en melk saam.
•Meng meel, bakpoeier, neutmuskaat en peper saam.
•Meng by nat bestanddele. Meng pere by.
•Skep helfte van beslag in ’n broodpannetjie.
•Plaas chorizo wors bo-op. Skep res van beslag bo-oor en maak gelyk.
•Bak in oond teen 180˚C vir 45 minute. Laat afkoel.
STUFFED SPIRAL BREAD: [Sharon Glass]
BREAD DOUGH:
200g flour
1 sachet (10g) instant yeast
pinch of salt
30ml olive oil
175ml warm water
WHAT TO DO:
Mix the dry ingredients together. Whisk the olive oil and warm water together and add to dry
ingredients. Mix to form a dough. Then knead well until dough is smooth. Place in an oiled bowl,
cover with glad wrap and a cloth and leave to rise for at least 1 hour.
FILLING:
1 onion, finely chopped
5ml minced garlic (optional)
45ml olive oil
1 x 750ml bottle passata (crushed and strained tomato sauce) or 2 tins chopped tomatoes
strong grated cheese (such as cheddar, haloumi)
olives and anchovies (optional)
WHAT TO DO:
Sauté the onion and garlic in a large pot with a little olive oil. When softened, add the passata (or
tomatoes) and cook on gentle heat uncovered until very thick (at least 1 hour). Season to taste
with sugar, salt and pepper. Allow to cool.
TO ASSEMBLE:
Roll out the dough. Spread with tomato sauce. Top with a little grated cheese,
olives and anchovies if desired.
Roll up the bread and place on a lined baking sheet. Make some diagonal slits in the top of the
bread. Sprinkle with more cheese and brush with a little tomato sauce.
Bake in preheated 200°C oven for 20-30 minutes or until golden.
* NOTE:
The bread may be reheated very successfully. It may also be sliced and then baked to
crisp it.
BROODROLLE: [Corna Norval - beproef]
BESTANDDELE:
5 koppies meel
3 eetlepels suiker
3 eetlepels margarien
1 eier
1 koppie melk
1 pakkie kitssuurdeeg
1 hoogvol teelepel sout
MAAK SO:
Verwarm melk en suiker en margarien totdat margarien gesmelt is. Laat afkoel. Voeg dan eier by en klits goed.
Voeg suurdeeg, 1 teelepel suiker en sout by koekmeel. Voeg eiermengsel by en knie. Voeg nog water by indien nodig. Laat rys totdat deeg verdubbel.
Maak op en sit in pan. Laat weer rys voordat bak. Bak by 180ºC.
JALAPENO CHEDDAR HAMBURGER BUNS: [Posted By justputzing]Jalapeno Cheddar Hamburger Buns (Adapted from Confections of a Food Bride)
INGREDIENTS:
•1 package (2 1/4 tsp) yeast
•1 cup lukewarm water
•2 Tbsp oil (vegetable, canola, or olive — I used garlic-infused olive oil)
•2 large eggs
3tbsp sugar
•3 1/4 cups flour
•1 tbsp salt
•1 packed cup cheddar cheese, grated
•2 large jalapenos, seeded and chopped
WHAT TO DO:
1.Add warm water to the bowl of your mixer or bread maker and sprinkle the yeast over top. Let sit 10 minutes, until frothy.
2.Add the, oil, 1 egg, and sugar to the bowl.
3.Add the flour, salt, cheese, and peppers and mix on medium-low speed with the hook until the dough holds together, about 2 minutes. Increase speed to medium and knead the dough for 5 minutes.
** If you have a bread-maker, just set it to “dough” mode and press Start. My machine’s dough mode is automatically set to 1hr 30 min to allow for the first rise, but I removed my dough after the kneading stage (about 15 mins).
4.Transfer the dough to a large bowl that has been lightly greased with oil.
5.Cover it with a damp towel and let rise in a warm place until doubled in bulk, 1-1 1/2 hours.
6.Line a baking sheet with parchment.
7.Turn the dough out onto a lightly floured surface.
8.Divide the dough in half and then cut each half into 4 pieces.
** I just used a sharp knife to cut my dough into pieces.
9.Roll each piece of dough into rounds and flatten with the palm of your hand onto the baking sheet; placing buns about 1/2-1 inch apart.
10.Cover buns with a damp towel and let them rise for another 20 minutes + oven preheating time.
11.Preheat oven to 350.
12.Whisk the remaining egg with 1 tbsp water to form an egg wash.
13.Brush the buns with the egg wash and bake for 20 minutes, until golden brown.
14.Let cool 10 minutes before slicing and serving.
15.Enjoy with hamburger recipe of choice.
** The burgers pictured above are turkey burgers with raw onion, grated cheddar, and baked bacon.
GEEN NONSENS AARTAPPELBROOD:
BENODIG:
1 koppie kapokaartappels, 2 eiers geklits, 1/2 koppie sagte botter, 1/2 koppie suiker, 1 teelepel sout, 1 pakkie kitsgis, 1/2 koppie warm water, 5 koppies koekmeel.
MAAK SO:
Meng die aartappels, eiers en botter saam.
Meng dan die gis, suiker, sout en warm water by die aartappel mengsel.
Meng genoeg meel by sodat die deeg geknie kan word.
Knie die deeg tot glad en elasties.
Sit dit dan in ‘n gesmeerde bak, bedek en laat tot dubbel die volume rys.
Nadat die deeg gerys het, knie die deeg af en totdat al die borrels uit is.
Deel die deeg in twee en sit in twee gesmeerde broodpanne, laat weer tot dubbel die volume rys, bak vir 40 minute in oond van 180 grade C of totdat die brood hol klink as jy daarop klop.
NO KNEAD POTATO BREAD: [THIS DAME COOKS]
INGREDIENTS:
2-1/2 cups tepid water
2 tsp salt
2 tsp yeast
4 cups all-purpose flour
1/2 cup instant potato flakes (1 cup mashed boiled potatoes)
WHAT TO DO:
Pour water into a 2 quart casserole (oven-proof with a cover) or non-stick stock pot.
Add yeast and let bloom.
Add salt, flour and potato flakes.
Stir with a wooden spoon until combined.
The dough will look rough.
Cover and let proof 10-13 hours or at least overnight.
Stir down dough with a wooden spoon and pour into a lightly greased 5″X9″ loaf pan.
Let rise until double or slightly above the rim of the pan.
Dust with a bit of flour.
Bake in a preheated 180°C. oven for 50 minutes.
Remove from pan to cooling rack.
APPLE BANANA BREAD: [homemaking mom]
INGREDIENTS:
2 ripe bananas
2 or 3 peeled, chopped apples
1 c. sugar
1 egg
1 stick butter
2 c. self-rising flour
1 tsp. vanilla
2 tsp. ground cinnamon ( I would put at least this much, possibly a little more)
WHAT TO DO:
Mix sugar, eggs and butter.
Add mashed bananas.
Add vanilla and flour.
Fold in chopped apples.
Fill greased bread pan and bake at 180°C for approximately 45 minutes to an hour (depending on your oven). I periodically checked how done the bread was by sticking a fork in it and seeing if it came out clean or still had dough on the prongs.
Be sure not to over bake.
HEMELSE KAASBROOD: [BAK EN BROU]
My ma het baie hierdie brood gebak as ons gebraai het, dis vinnig en baie smaakvol!
BESTANDDELE:
Lewer een brood
500g bruismeel
500ml karringmelk
5ml sout
375ml gerasperde cheddar
1t gedroogde pietersielie
5ml mosterd poeier
5ml Aromat
½ pakkie dik wit uiesop
MAAK SO:
Meng al die bestanddele saam 1k kaas.
Gooi in ’n broodpan.
Strooi die res van die kaas bo-oor en bak in ’n voorverhitte oond van 190°C vir 45min.
Wag totdat die brood afgekoel het voordat hy uitgekeer word.
Hy moet heeltemal op kamertemperatuur wees voordat hy voorgesit word.
Bedien saam botter.
BAGUETTE: [FRANSEBROOD] [BAK EN BROU]
Dis ’n brood wat ek begin eet het in Engeland. Ek het baie oggende een gaan koop by Tesco en ham en kaas op dit gesit vir ontbyt. Noudat ek terug in Afrika is, is dit nie die norm om lekker baguettes in die supermark te koop nie en min resepte proe naby aan die regte ding. Of dit moet gestoom word of die brood is baie swaar en smaakloos nadat dit gebak is. Die resep is die beste wat ek al probeer het sonder die luuksheid van ’n professionele oond of Franse meel.
Dit vat lank ja en baie kere wanneer ’n brood soveel keer moet reis en geknie moet word sien meeste vrouens nie kans nie. Die lekker ding is die brood doen meeste van die werk so jy kan jou huishoudelike takies maklik om dit inwerk. Ek was baie in my skik nadat ek die brood gebak het en het dit dadelik met botter en konfyt geëet en dit was wonderlik!
BESTANDDELE:
Lewer 2 groot brode
330ml louwarm water
5g of halwe pakkie kitsgis
5ml sout
10m heuning
15ml olyfolie
500g koekmeel
MAAK SO:
Meng die gis en louwarm water tot heeltemal opgelos. Voeg die sout, heuning en olie by en klits.
Voeg die meel bietjie vir bietjie by en klits. Wanneer die beslag te taai word gebruik ’n hout lepel. Voer ’n mengbak met olie uit en plaas die deeg daarin, bedek met plastiek en los in ’n warm plek om te reis vir 30min. Knie dan af. (Hy moet drie keer reis en drie keer af geknie word.)
Verdeel de beslag in twee en rol uit met ’n koekroller. Vou die punte na die middel totdat die deeg weer ’n bal vorm. Rol nou in ’n lang ovaal (sowat 40cm) en plaas in ’n pan wat gespuit is en bestrooi is met meel. Sny vier kepe met ’n skerp mes skuins oor die deeg en sif ’n bietjie mel daaroor. Sorg dat beide deeg rolle vêr genoeg van mekaar is omrede hul weer gaan verdubbel. Laat die twee deeg rolle in ’n warm plek vir 40minute staan tot verdubbel het in grootte. *Die brode gaan nie rys in die oond nie a.g.v. die hoë temperatuur en die gis, so maak seker hy is groot genoeg na jou smaak voordat jy hom in die oond sit.
Bak in die voorverhitte oond vir 20minute teen 220°C vir ’n goudbruin smullekker tuisgemaakte baguette!
CAMPFIRE BREAD: [DAILY MAIL - By Catherine Hill]
There's nothing more satisfying than making your own bread - and tucking into this crusty wholemeal loaf while it's hot will be a real treat.
Upper crust: Making this wholemeal loaf from scratch is well worth the effort
MAKES 1 LOAF
INGREDIENTS:
•200g (7oz) wholemeal flour, plus extra for dusting
•200g (7oz) plain flour
•1tsp salt
•1tsp bicarbonate of soda
•1tsp cream of tartar
•1tsp sugar
•300ml (10fl oz) milk
WHAT TO DO:
Prepare the barbecue or fire before baking with plenty of coals or wood.
To cook the bread, you'll need a large deep pot with a lid, a trivet to sit the pot on (you could use a scrunched up ring of foil if you don't have one that'll fit) and a 20cm (8in) shallow cake tin lined with foil.
Place the pot with the trivet directly in the hot coals and build the coals up around the pot and place some on the lid. Allow the pot to heat up for about 5 minutes.
Combine all of the dry ingredients in a large bowl and stir in enough milk to make a soft, but not too sticky dough. With floured hands, quickly shape into a round, scatter the top with wholemeal flour and cut a cross in it. Place in the cake tin and carefully lower into the preheated pot. Cover and bake for 20 minutes.
Keep checking the bread and, if it looks like it's browning too quickly, remove the embers from the lid and sides. If that doesn't cool things down, remove the pot from the embers for 5 minutes.
When the bread is cooked it should sound hollow when tapped.
EASY ENGLISH MUFFINS FROM SCRATCH: [By Katherine - Photo Credits: Hambleton Bakery, Shortbread]
Toasted English Muffins are a perfect part of a hearty, full breakfast! If you love splitting one of these open every morning, you should definitely consider skipping the store-bought and making your own at home instead. With this easy, reliable recipe, you can enjoy the highest quality, freshest English muffins money can buy whenever you want!
INGREDIENTS:
1 cup milk
2 tbsps white sugar
1/4 oz active dry yeast
1 cup warm water
1/4 cup shortening (melted)
6 cups all-purpose flour
1 tsp salt
WHAT TO DO:
1.In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2.Meanwhile, warm the milk in a small saucepan until it becomes bubbly, then remove it from heat. Pour the sugar into the milk and stir until it’s dissolved. Let cool until lukewarm.
3.In a large bowl, combine the milk, yeast mixture, melted shortening, and 3 cups flour. Beat until smooth. Add salt and enough of the remaining flour to make a soft dough. Knead. Place in greased bowl, cover, and let rise.
4.Punch the dough down. Drop it onto a lightly floured surface and roll it out to about 1/2 inch thick. Cut dough into circles with whatever’s handy – an empty can or glass work fine. Sprinkle waxed paper with cornmeal and set the rounds on this to rise. Dust tops of muffins with cornmeal also. Cover and let it rise for about 30 minutes.
5.Heat a greased griddle. Cook muffins on griddle for about 10 minutes on each side on medium heat. Keep baked muffins in a warm oven until all have been cooked. Once they’re cooled, they’re ready to enjoy or be placed in plastic bags for storage!
SKILLET BISCIUT BREAD: [ALLY’S KITCHEN]
In Southern West Virginia it’s called a ‘pone’ …in the South it’s called a ‘hoecake’, and it’s typically made in a cast iron skillet There’s a version of this in the Caribbean called ‘Bake.’ And, my sweet Algerian darling shares with me that growing up her Mama made a similar big skillet biscuit, and it was served with soup. Seems lots of cultures have their own version of a big biscuit made in a skillet. It makes for an interesting bread because you can cut it in wedges or squares if you like…you can bake it in a skillet, a pot or a bread pan.
You could probably lay the batter out on a cookie sheet lined with parchment paper and have a really wicked ‘naan’ type bread or flatbread. And, just think of all the variations you can add to this to make it sweet or savory~~fresh herbs, finishing salts, fruit, spices and sugars~~get your Boho creative juices flowing and make your own version of a ‘Skillet Biscuit’! Oh, there’s one caveat…I use either White Lily or Martha White self-rising flour…if you can’t find it in your store, check out my e-store under ‘Kitchen Stuff’…you can order it from Amazon…I’m telling you, it be the best!
Preheat Oven to 400
Makes: One appx 9″ skillet of bread
YOU NEED:
2 1/2 cups self-rising flour
1/2 tsp sea salt
1 1/4 cup buttermilk
4 tbl melted butter (divided)
WHAT TO DO:
In a large mixing bowl combine the flour and salt and blend with your fingers. Add the buttermilk and blend in making a thick lumpy gooey batter. Add 2 tbl of the melted butter and blend. Pour into a well-greased skillet (I grease with Crisco). Bake in a preheated 400 oven for about 20 minutes then drizzle on top the remaining 2 tbl of melted butter. Continue baking another 5-10 minutes or until the top becomes crusty and begins to crack a little. Remove and let cool slightly. Flip from the skillet and cut into wedges and serve.
This bread is good for a couple of days. Keep in a plastic bag. It’s great for toast, grilled for sandwiches.
VEGETABLE CHEESE STUFFED BREAD BUNS: [good food recipes]
We can play as we wish with the bread bun recipe, we can make stuffed buns that are vegetarian or non-vegetarian or desserts. Every one has their own version of making them. I had experimented with different kinds of recipes and came out with my own recipe which is perfect for making soft stuffed buns. These buns are perfect for break fast/lunch or dinner any time you will, i assure you that they will fill your stomach . I love self rising flour and its uses, I had already posted pan cakes and cake with self rising flour. It is very easy to use and yields very fruitful results.
INGREDIENTS:
Makes 8 medium size buns
Milk-1/4cup
Self rising flour-3cups(When measured with 160ml cup)
Salt-1/4tea spoon
Butter-1 cup(melted and measured with 160ml cup)
Egg-1+1 for wash (coat on surface of unbaked bun)
Dry active Yeast-1tbsp
Sugar-2tbsp
FOR CURRY:
Grated potato-1cup
Grated carrot-1cup
onions thinly sliced-1cup
green peas/batani-1/4cup
pepper powder-1/2tbsp
Salt to taste
Lemon juice 2tbsp
OTHERS:
Vegetable oil--2tbsp
Mozzarella cheese
WHAT TO DO:
FOR CURRY:
Heat 2tbsp of oil in a pan and add all the vegetables saute until they are well cooked under medium flame, them add pepper powder, salt and lemon juice. Mix well, cook for 2min more and turn off the stove.(you can fill the samosa stuffing, or sweet, or whatever you would like to but it should be dry. you can sprinkle little chat masala also for Indian taste)
FOR BREAD:
Add dry active yeast to the warm milk (the milk should be lukewarm i.e., when you insert your finger it should not hurt you), close with lid and keep aside for15min during which the yeast becomes active. Now take a bowl and add self rising flour, salt and sugar. Mix well. Break open egg in a separate bowl and whisk it. Now add melted butter and whisked egg to milk and add this mixture to dry ingredients mixture. Mix well. Take another bowl and dust it with flour. Take this dough into that bowl, cover with damp cloth and let it rise to double its volume atleast for 1hr.
Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 8 equal parts, and form into round balls. Flatten each dough ball and add Mozzarella cheese and curry. Cover it as shown in figure. Place on lightly greased baking sheets at least 2 inches apart. Cover the rolls with a damp cloth, and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C)
Bake for 18 to 20 minutes in the oven, or until golden brown.
SUPER EASY NAAN BREAD:
Total Time: 55 min
Prep Time: 45 min
Cook Time: 10 min
My usual naan recipe calls for milk and an egg, but since I had neither in the house tonight, I improvised. Thi ...More
INGREDIENTS:
1 1/2 cups warm water
1 tablespoon sugar
2 teaspoons active dry yeast
1 teaspoon salt
3 cups flour, plus a few tbsp for workspace
WHAT TO DO:
1 Combine warm water, sugar, and yeast in a bowl. Let stand for 5 minutes until foamy.
2 Add salt and flour. Mix thoroughly. Knead dough on a floured workspace about 20 times and form into a tight ball. Put dough in a well oiled bowl and cover with a damp towel.
3 Put in a warm place to rise for 30-45 minutes. Dough won't rise much, but it doesn't need to.
4 Turn dough out onto a floured workspace. Divide dough into 8 pieces and roll out with a rolling pin to about 1/8" thick.
5 Grill naan pieces on a grill or electric griddle. In a pinch, a frying pan sprayed with some nonstick cooking spray will work. Grill for 1-2 minutes on each side.
6 This recipe yields a very soft, chewey naan. Just the way I like it!
HASSELBACK GARLIC CHEESY BREAD: [posted by lauren]
2 loaves
INGREDIENTS:
1 cup Warm Water
1 Tablespoon Honey
1 envelope Active Dry Yeast (2 1/4 Teaspoons)
1 teaspoon Salt
3 cups Bread Flour
Olive Oil, For Greasing Surfaces
⅓ pounds Sharp White Cheddar, Or Any Other Cheese You Prefer
½ cups Garlic Butter
WHAT TO DO:
In a large bowl, stir water, honey and yeast together. Let yeast proof 5 minutes. Once you know yeast is active, stir in salt and the flour in 1/4 cup increments. If you are using a stand mixer, be sure to not increase your speed higher than a 2 or ‘stir’. Once dough starts pulling away from the sides and the bowl seems to be pretty clean, set a timer for 5 minutes and walk away. Let the machine knead the dough. After 5 minutes, dough should be smooth and tacky but when touched shouldn’t leave any dough on your fingers.
Grease the bowl and the dough. Cover with plastic wrap or a kitchen towel and let rise 1 hour or until doubled in size.
Punch down dough and cut into two equal portions. Form into two long baguettes the length of the cookie sheet. I like to twist mine because it looks cool, but it also keeps its length and doesn’t shrink. Cover with plastic wrap and rise 30 minutes. Start to preheat oven to 400 degrees F and place dough close to the oven where it’s nice and warm. Once oven is preheated, remove plastic wrap, from the dough reduce oven to 350F, put the bread into the oven and bake 20 minutes.
In the meantime, slice the cheese into thin slices and melt the butter.
Pull loaves of bread out of the oven after 20 minutes and brush with the melted garlic butter. Bake another 5-7 minutes or until bread begins to turn a golden brown. Remove from oven and cool 15 minutes.
Cut 1-inch slices 3/4′s of the the way through the loaves. Brush garlic butter in between each slice and fill with a slice of cheese. Bake another 3-5 minutes or until cheese is completely melted.
Serve immediately.
SPEEDY BREAD: [by Paula Roy]
There’s nothing better than the smell of freshly-baked yeast bread first thing in the morning. Unfortunately, unless you are an early riser (pun intended), it’s usually pretty difficult to have a loaf baked, cooled and ready for slicing by the time the rest of your household wakes up. I have been experimenting with quick-rise yeast for a little while, trying to come up with a bread recipe that takes just over an hour, start to finish. This recipe makes a dense loaf with lots of small air pockets, perfect for butter and jam to snuggle into. I’m quite delighted with this version, especially because it makes particularly fine toast. Some of my taste testers said it reminded them of English muffins.
With this recipe, you can enjoy fresh baked bread in just over one hour!
INGREDIENTS:
1 cup warm water
2 teaspoons instant (also called quick-rise) yeast *
1 teaspoon salt
2 teaspoons white sugar
2 cups all-purpose flour (I always used unbleached)
2 teaspoons butter, melted
* If you use regular yeast, you will have to let the dough rise twice, which kind of defeats the purpose of speedy bread…but it will still be delicious.
WHAT TO DO:
Preheat oven to 200°C and turn off as soon as it gets up to temperature.
Put hot water in a large bowl.
Sprinkle yeast over top.
Let sit 1 minute for yeast to soften.
Add salt, sugar and flour.
Stir to combine thoroughly. The dough will be quite sticky.
Remove dough from bowl and place on a floured surface. Knead for just a moment or two until the dough comes together. Shape it into a small loaf-sized blob.
Place the dough in a parchment paper-lined loaf pan (smaller size, 4.5 x 8.5 inches, if you have it).
Cover the pan with a clean tea towel and place in the warm oven.
Let rise until the dough reaches the top of the pan (this should take about 30 minutes) then remove pan from oven.
Heat oven to 180°C.
Bake bread in centre of oven for 25 minutes.
Remove bread from oven and brush with melted butter.
Put back in oven and bake 10 minutes longer; crust should be nice and golden.
Let cool on wire rack for at least 20 minutes before slicing.
Makes one loaf and can easily be doubled.
CHALLAH: [by Paula Roy]
While this braided, slightly sweet loaf is most commonly associated with Jewish cuisine, it’s a staple in several European cultures as well. This is a great recipe for beginning bread bakers as it is not a finicky dough that needs a lot of attention. I like to bake my challah in 5 x 9 inch loaf pans so it keeps a uniform shape, which makes my toaster happy. This recipe can easily be doubled; the loaves freeze well. For best results, be sure you use fresh yeast (check the date on the package) whenever making bread.
Applying an egg yolk wash to the dough just before baking gives Challah its golden hue. This bread makes fantastic French toast, by the way….
INGREDIENTS:
1 ¼ cups warm water
1½ tsp active dry yeast
¼ cup honey or white sugar
2 tablespoons vegetable oil
2 eggs
1 teaspoon salt
3 ½ to 4 cups unbleached flour
1 teaspoon sesame seeds
WHAT TO DO:
Don’t worry about making a perfect braid; when the challah dough rises it always looks beautiful!
In a large bowl (use a stand mixer if you have one), sprinkle yeast and a pinch of sugar over warm water and let stand till foamy, about 5 minutes.
Beat in honey or sugar, oil, 1 egg, and salt.
Add the flour a half a cup at a time, beating after each addition, graduating to kneading with hands as dough thickens.
Knead until smooth and elastic (2 – 4 minutes) and no longer sticky, adding flour as needed – if you add a bit too much flour and the dough gets too dry, add a teaspoon of water at a time and keep kneading.
Take a clean, large bowl and add 1 tsp of vegetable oil. Put the ball of dough in the bowl and rotate it to coat completely with oil. Cover the bowl with a damp, clean cloth and let rise for 1 to 1½ hours or until dough has doubled in bulk. If it’s a bit cold in your kitchen, preheat the oven for a minute then turn it off and put the bowl of dough in there to rise.
When it has doubled in bulk, turn the dough onto a stone counter or a floured board.
Divide the dough into three approximately equal pieces using a sharp knife. Roll each piece into a long ‘snake’ about 1 ½ inches in diameter and about 12 inches long. Pinch the ends of the three snakes together firmly and braid from middle.
Tucking both ends under, place the braid on a parchment lined baking sheet or in a parchment-lined loaf pan.
Cover with a clean tea towel and let rise about one hour. Again, if your kitchen is a little cold, put the bread in a barely warm oven for its second rise. It should almost double in height, taking anywhere from 45 – 60 minutes.
Preheat oven to 360 degrees F (be sure to first remove the bread from the oven if it’s been rising in there). [180°C]
Separate the remaining egg, keeping yolk only. Beat yolk and thin it with a very little bit of water then brush a generous amount over the loaf. Sprinkle with sesame seeds.
Bake about 25 minutes. Bread should have a nice hollow sound when thumped on the bottom.
Cool on a rack for at least one hour before slicing.
FAMILY STYLE PEPPER STEAK STROMBOLI: [By Melissa Sperka]
•Makes 12 1" slices
•Active Time: 10 min.
•Total Time: 30 min.
INGREDIENTS:
•1 [13.4] oz Pillsbury classic pizza dough, refrigerated [gekoopte deeg van Supermark sal hier ook werk]
•2 cups sharp cheddar cheese, shredded
•1½kg grilled sirloin steak, roughly chopped
olive oil
•1 medium onion, thinly sliced
•1 medium green bell pepper, thinly sliced
•1 medium red pepper, thinly sliced
•2 tsp dried Italian seasoning, divided
•garlic salt and black pepper, to taste
•⅓ cup prepared Parmesan-Peppercorn salad dressing
•2 Tbsp butter, melted
•2 Tbsp grated Parmesan cheese
•Marinara sauce & Parmesan-Peppercorn dressing, for dipping
WHAT TO DO:
1.Preheat the oven to 190°C. Line a standard baking sheet with parchment paper or a silpat.
2.In a skillet, saute the onion and bell peppers in a couple of drizzles of olive oil. Season with 1 tsp of dry Italian seasoning, garlic salt and black pepper to your taste. Saute for 3-5 minutes until softened.
3.Press the pizza dough into roughly a 10 x 13 inch rectangle. Top with half of the shredded cheese.
4.Arrange the chopped roast beef over the cheese. Sprinkle ½ tsp of dry Italian seasoning over the beef. Arrange the cooked vegetables over the cheese. Season with salt & black pepper to your taste.
5.Drizzle with ⅓ cup Parmesan-Peppercorn dressing, then top with the remaining shredded cheddar cheese.
6.Begin rolling starting with the widest edge ending seam side down. Place seam side down on the parchment paper.
7.Brush the top and sides with melted butter. Season the top with ½ tsp dry Italian seasoning and garlic salt to your taste. Sprinkle with 2 Tbsp grated Parmesan cheese.
8.Place into the oven and bake for 16-18 minutes until golden. Rest for 5 minutes before slicing.
9.Serve with warm marinara sauce or additional Parmesan-Peppercorn dressing on the side.
COOK'S NOTE:
This dish will work equally as well with grilled chicken and lighter dairy products.
HENTIESBAAI SE TUISGEBAKTE BROOD: [My persoonlike gunsteling]
Hierdie resep het ‘n wonderlike Tannie van Gansbaai vir ons gegee op Hentiesbaai van alle plekke. Dit is ‘n baie maklike resep wat geen geknieëry nodig nie maar smaak soos my skoonma se tuisgebakte brood van ouds. Die enigste probleem is dat hierdie broodjie gewoonlik nie die aand uitsien nie. As jy dus brood vir more ook wil hê moet jy maar twee bak.
BENODIG:
500g wit broodmeel (Jy kan ook 250g bruin broodmeel en 250g wit broodmeel as alternatief gebruik, net vir ‘n bietjie afwisseling. Die foto hierbo is geneem van so ‘n broodjie)
2 eetlepels suiker
Sout na smaak (1½ -2 teelepels sout)
1 pakkie droë gis (10g)
± 2 koppies lou water
MAAK SO:
Meng droë bestandele. Voeg dan stadig die lou water by terwyl jy verder meng. Die deeg moet stewig wees nie te pap nie anders loop dit oor wanneer jy dit bak. Plaas die deeg in ‘n goed gesmeerde 22cm lang broodpan en laat staan vir ± 1 uur om te rys.
Mooi gerys en reg vir die oond
Bak vir ± 1uur in ‘n staal bakoondjie (ons een kom van Pioneer Plastics in Rosslyn, Pretoria, maar jy kan hulle ook by Makro of die meeste 4x4 winkels koop), ja ek weet dit klink snaaks maar dit is die regte maatskappy) met kole onder (10 brikette) en kole bo op die deksel (8 brikette). Ek grawe gewoonlik ‘n mooi reghoekige gat in die grond waarin die bakoondjie net mooi pas. Dit verhoed dat die wind die hitte weg waai en dat jy altyd dieselfde bak omstandighede sal hê. Ek plaas dan ook twee brikette aan weerskante van die oondjie tussen die sykante van die gat en die lang sykante van die oondjie.
Om die broodjie maklik uit die pannetjie te kry dop ons die pannetjie om op ‘n skoon afdroog doek en plaas dan ‘n nat opwaslap oor die warm pannetjie. Die brood sal so effens sweet en dan gly hy sommer uit die pannetjie na ‘n minute of twee.
Hermien maak gewoonlik voor ‘n lang reis ‘n paar plastiese sakkies met droë bestandele in die regte mate gemeng reg, sodanig dat ons slegs die pakkie droë gis en die lou water moet byvoeg net voor ons die broodjie wil bak. Dit neem minder plek in beslag en maak dit sommer baie makliker vir myself as dit my taak is die aand vir broodbak. Ek hoef dus nie die resep te onthou nie.
CHEESY BREAD STICKS: [LITTLE B COOKS]
Ahhh, cheesy bread sticks.....let me just say, KIDS LOVE THESE THINGS!
INGREDIENTS:
1 tbsp + 1 tsp Active Dry Yeast (or 1 1/2 packages)
3 1/4 cups flour
3 oz warm water (3/8 cup)
1/3 cup instant nonfat dry milk
1 1/2 tsp salt
3 1/2 tbsp sugar
3 1/2 tbsp vegetable oil
1/2 cup + 2 tbsp water
1 stick of butter
2-4 tsp chopped garlic
Shredded mozzarella, 4 + cups
WHAT TO DO:
•Dissolve yeast in warm water, and let stand 4-5 minutes.
•Place all dry ingredients (flour, dry milk, sugar, and salt) in mixer bowl. Using a dough hook, blend on low speed for approximately 2 minutes.
•Add oil and blend on low speed for 2 minutes.
•Add water. Mix on low speed for 1 minute.
•Add dissolved yeast and mix on low speed for 2 minutes.
•Knead dough on medium speed for 8 minutes, or until dough is smooth and elastic.
•Spread dough out onto a cookie sheet that has been sprayed with cooking spray. Place in a warm area to rise for about 45 minutes to an hour. You want it to be about doubled in size.
•Melt butter together with the chopped garlic. With a pastry brush, brush the butter and garlic all over the dough GENEROUSLY. You want it to have a good amount of butter and garlic. When I worked in the kitchen, we sometimes didn't have fresh garlic so I'd use powdered garlic instead. If you use powdered garlic add a generous amount to the butter, or to your preference.
•Layer the cheese on top of the butter mixture, again GENEROUSLY! You want a lot of cheese, because it is cheesy bread sticks afterall! Rule of thumb for me - add enough cheese so that you don't see any dough peeking through. The amount of cheese will vary based on your preferences.
•Bake at 180°C for 15-20 minutes. Check after 10 minutes and turn tray around. Watch closely for the next 10 minutes because you don't want the cheese to get too browned.....well, at least I don't!
•Remove from oven and wait a couple of minutes before cutting. I cut tray into thirds, and then into strips. Serve with warmed pizza or spaghetti sauce.
Serves 4-6.
PEPPERONI BREAD: [TIP GARDEN]
This is so yummy and very versatile for your family. Perfect for serving as bread sticks to dip in marinara sauce on game day or cut into bigger pieces for dinner.
I highly recommend you go ahead and make at least two or more if you have the freezer room. One to bake up that night, the others to store for a quick dinner or to take to a party.
Change the toppings around to suit your taste. You can choose between homemade bread dough or store bought frozen bread dough. Want to whip a few out even faster? Buy the Pillsbury style pizza dough that you just unroll and you'll be ready to go!
I saved money by making bread dough in my bread maker. I made a 2 lb. loaf and made 2 breads: One Pepperoni roll and one Ham & Cheese Braid.
INGREDIENTS::
1 loaf of bread dough (either homemade, frozen store bought that is thawed, or pillsbury style)
1/4 cup pizza sauce
1 (8oz) pkg. pepperoni slices
1-1 1/2 cups shredded mozarella cheese
2-1/2 cup butter/margarine softened
4-5 Tablespoons Garlic Bread Seasoning ( create your own by mixing Parmesan cheese, granulated garlic and italian seasoning)
WHAT TO DO:
Roll out dough to about an 18 inch x 24 inch rectangle (ok, so mine was more like a 12 x 18 inch rectangle!)
Spread dough with pizza sauce leaving 1 inch edge of dough on all sides.Top with cheese and then pepperoni.
Starting on one long edge, roll up the dough cinnamon roll style.
Tuck under each end to seal the dough. You can do this next step now or wait and do it right before baking: In small mixing bowl mix butter and garlic bread seasoning. Spread onto top of pizza roll.
To Bake right away: Cut a few slits along top for venting and bake in 350 degree oven for 25-30 minutes or until bread is baked and golden brown. (May bake in less time if using the pillsbury dough).
To Freeze for later: Wrap bread in plastic wrap and then wrap in aluminum foil. Label and freeze for up to 4 months. To Bake: Remove bread roll from freezer and allow to thaw in fridge. An hour or so before baking place bread dough on greased baking sheet and allow to rise on counter. Bake as directed above.
PANETTONE BREAD: [EASY HOMEMADE BREADS]
YOU NEED:
3/4 cup Milk
1 Egg
3 tablespoons Applesauce
3 cups Bread flour
2 tablespoons Honey
1 1/2 teaspoons Anise seed – crushed
3/4 teaspoon Salt
1 teaspoon Yeast
1/3 cup Light raisins
1/3 cup Currants
1/3 cup Chopped candied citron
WHAT TO DO:
Place ingredients into bread machine pan according to your machine’s directions and choose the basic setting and light crust.
[Jy kan dit ook in oond of as potbrood bak.]
CHEDDAR AND BACON LOAF: [ by Go! Southern Africa]
RECIPE PETER VAN NOORD PICTURE MIKE ROSE
Makes 1 loaf
I inherited a big red folder full of recipes from my mother – some of them in her handwriting and others typed out neatly. Next to this bread recipe she wrote Very tasty. Very true, and easy to make.
YOU NEED:
•1 cup grated cheddar cheese
•1 packet (250 g) bacon, shredded
•1 small packet (500 g) self-raising flour
•2 cups buttermilk
WHAT TO DO:
1.Preheat the oven to 180 ºC.
2.Mix the cheese and bacon. ake half of this mixture and mix it with the self-raising flour. Add buttermilk and mix to form a sticky dough.
3.Put the dough in a greased bread pan of 30 x 13 x 7 cm. Sprinkle the rest of the cheese mixture on top.
.Bake loaf in the oven for 1 hour.
CORN BREAD WITH FETA AND HERBS: [A recipe from Braai The Beloved Country by Jean Nel]
Makes 1 bread (22 x 7cm)
Preparation time 15 minutes
Baking time 40 minutes
YOU NEED:
•150g polenta
•100g flour
•5ml salt
•black pepper to taste
•30ml baking powder
•15ml caster sugar
•15ml chopped parsley or basil
•1 chilli, seeded and chopped
•50g parmesan, grated
•150ml buttermilk
•2 big eggs, whisked
•30ml olive oil
•150g feta, crumbed
•5 olives, pitted and chopped
WHAT TO DO:
1.Preheat the oven to 180°C. Grease a 22 x 7cm loaf pan with butter.
2.Mix the polenta, flour, salt, pepper, baking powder and sugar together. Add the herbs, chilli and parmesan. In a separate bowl, mix the eggs, buttermilk and olive oil together and add this to the dry mixture. Lastly add the feta.
3.Transfer the dough to the pan, scatter the olives over and bake for 30 minutes. Reduce the temperature to 160°C and bake for a further 10 minutes or until a skewer inserted in the middle comes out clean.
4.Let the bread cool in the pan for 10 minutes, turn out and cool completely on a wire rack before slicing.
FRESH TOASTED SANDWICHES ON THE BRAAI: [by Go! Southern Africa -Share on facebook Share on twitter Share on pinterest_share Share on google_plusone_share -TOASTED SANDWICHES RECIPE SONJA JORDT PICTURES DONNA LEWIS]
The freshest toasted sandwiches ever, straight from the braai.
WHAT TO DO:
1.Buy ready-made dough at your supermarket bakery.
2.Divide the dough into balls and flatten them into rounds, about 1cm thick.
3.Put fresh tomato slices, mozzarella slices and oregano or shredded fresh basil leaves on half of every round.
4.Season with salt and black pepper.
5.Fold the other half of the round over, and leave for 15 minutes for the dough to rise.
6.Braai the sandwiches in a folding grid over cool coals until the bread is cooked.
GO! says: Spray the grid with Cook & Spray to prevent the toasted sandwiches from sticking to it. And don’t close the grid too tightly.
POT BREAD IN 3 EASY STEPS: [by Vasti in Food Blog]
One thing that always makes a house smell wonderful is the smell of fresh bread being baked.
Having guests over for a braai, fondue or just a cup of soup this cold winter?
Here is a quick and easy receipy for you to make a Pot Bread to accompany any meal.
INGREDIENTS:
1 Basic Dough [store bought dough works well]
Oven ready at 200 degrees celius
Any pot that is usable on a braai
WHAT TO DO:
Step 1 Take the dough, shape into a ball and place in greased pot, slightly flatten the top and place in warm area to rise in pot until double its current size.
Step 2 Bake your Pot Bread in preheated oven for 30 – 35 minute at 200°C until golden brown
(Can also be bake on a coal fire for 30 - 35 Minute)
Step 3 To give your Pot Bread a beautiful golden brown shine, brush it with melted margarine.
HINT:
To make you pot bread a bit more interesting:
Mix you choose of whole corn or already fried bacon in with your dough before allowing it to rise.
BRAAI BREAD WITHOUT YEAST: [RECIPE LABORATORY -Posted by Zelna]
INGREDIENTS:
2 Cups of Flour
1 Teaspoon of Salt
1 Teaspoon of Bicarbonate of Soda
½ Teaspoon of Cream of Tartar
5 Tablespoons of Margarine or Butter
1 Tablespoon of Water
FILLING:
Crashed Garlic
Mixed Herbs
Grinded Coarse Salt
Grinded Black Pepper
Chopped Onion and Tomato
Grated Cheese
WHAT TO DO:
Sift dry ingredients together.
Rub margarine/butter into mixture until it looks like breadcrumbs.
Add water to flour mixture until a soft dough.
Roll the dough out on a floured covered plate until roundabout ½ centimetre thick.
Cut it in rectangular shape.
Rub with crushed garlic, salt, pepper and mixed herbs.
Place chopped onion and tomato on one half of each cut piece of dough.
Sprinkle cheese over and fold close.
Ready to put on the braaivleis fire.
Braai each side until golden brown.
Enjoy!
BRAAIBROODJIE THE NON TRADITIONAL WAY: [TOMUCHLOVELINESS]
IINGREDIENTS:
1 large ciabatta loaf
Apricot Jam
Butter
Tomatoes
Red onion
Fresh Basil leaves
Fresh mozzarella balls
Mature cheddar
HERE'S HOW:
In the ingredients it a sks for both red onions and fresh mozzarella balls. You will see in the photos I used white onions and processed mozzarella. It would be better with red onions and fresh mozzarella but I worked with the ingredients I had. Feel free to swap and change however suits your fridge contents.
Here is how you assemble the sandwiches:
STEP ONE: Cut your ciabatta loaf lengthways through the middle.
STEP TWO: Spread the bottom half generously with butter and apricot jam.
STEP THREE: Top with sliced tomatoes and onions.
STEP FOUR: Add lots of fresh basil leaves, one layer of sliced mozzarella for melting and one layer of sliced cheddar for flavour.
STEP FIVE: Then wrap the ciabatta in tin foil and place over the coals or in the oven until the cheese has melted and the bread is warmed through.
Cut finger width slices of ciabatta for serving. They are fantastic for a braai and I also love to serve them with my roasted tomato soup. The sweet basil and the melted cheese is just fantastic with the tart tomato soup!
Enjoy the braai broodjies brought to you by a very English girl.
ULTIMATE BRAAI BROODJIE MINUS THE BRAAI : [BAKEDINPRETORIA]
I consider myself to be relatively tough. Apparently living in Africa will do this to you, but I rather think its more to do with growing up left-handed, in an obviously right-handed world (you try writing in a lever arch file with your left hand). So I’m sad to say that my toughness was recently really put to the test, and I had to relent to an inevitable Highveld thunderstorm, and abandon all hopes of having a lekker braai and trying out a recipe we came across for what promised to be one awesome braai bread! But looking back, I suppose it was all for the better, as having to postpone this recipe also conveniently mean’t we didn’t have to share it with anyone.
Gourmet Toasties:
INGREDIENTS:
•1 Ciabatta loaf
Camembert and onion marmalade filling:
•Walnut and rocket pesto (from Pesto Princess);
•Fresh rocket;
•Red onion rings;
•Onion marmalade;
•Rolls of soft cheese with black pepper;
•Sliced camembert.
WHAT TO DO:
Firstly half the ciabatta bread (stick with your Woolies faithful here), and remove some of the inside to make a small hollow in both sides of the bread. Spread the pesto on the bottom half, add the rocket and then the red onion rings. Then layer the cheeses. Then spread the onion marmalade liberally on the inside of the top half. Cover with the top half of the bread, and press down firmly.
Wrap in tin foil, and braai over indirect heat, or bang it into the oven until the bread is warmed through and the cheeses have melted.
We went with the oven for this one, mostly due to some left over rain clouds from the previous nights thunderstorm but also due to the ovens proximity to the fridge (and cold beer). We also gave up on the idea of eating this as a side dish, and simply ate it like a toasted sandwich.
But you know what, the only people who were disappointed, where those we couldn’t (or refused) to share with!
[Recipe adapted from You’s Best Recipes.]
VEGGIE STUFFED LOAF OF BREAD ON THE FIRE OR IN THE OVEN: [JANICE TRIPEPI]
INGREDIENTS:
Zucchini – Fried with garlic parsley and thyme
Red Peppers – roasted with garlic and rosemary
large Onions – fried with garlic and thyme until caramelised
Garlic
Pecorino – sliced – or similar cheese that melts well and strong in flavour
Smoked Mozzarella sliced
Thyme – Rosemary
1 Farmhouse Loaf (or 2 if you have lots of people for lunch)
WHAT TO DO:
First, you need to prepare your fillings – I used zucchini which I sliced thinly on a mandolin and fried gently in olive oil with plenty of garlic, salt, pepper and chopped thyme & rosemary.
I roasted some red peppers in olive oil, garlic, rosemary and salt and pepper – these give you a sweet edge and a soft texture.
Then I sliced up smoked mozzarella to give the gooey – stringy – chewy cheesy element to the dish.
The onions – I sliced thinly and slowly caramelised them in olive oil – garlic salt and pepper.
Now – cut off the upper crust of your loaf – set aside and remove the soft bread from the inside.
Coat the inside of the loaf with some good virgin olive oil with chopped thyme.
Now layer up – Peppers – Both Cheeses – Zucchini and Onions – Replace the top Crust
Brush with some more olive oil and chopped herbs and wrap the loaf up tightly in tin foil.
You can pop the loaf into an oven pre-heated to 180d or onto the grill of your braai – close the door or the lid of the gas braai or Weber and bake for about 10 – 15 minutes.
The trick here is to cook each filling completely – seasoning each ingredient properly and making sure that you don’t serve your poor guests un-cooked completely indigestible garlic.
When you open the tin foil you are going to nearly faint at the aromas of cheese – bread and garlic hitting you in the nose. This is the Numzaan of those cheesy garlic rolls that restaurants like to sell that are laced, in many cases, with uncooked garlic!
This is the Italian Flag in a Loaf – Green Zucchini – white gooey melted cheese and vibrant roasted sweet red peppers all wrapped up in a loaf of bread!!!
ITALIAN BREAKFAST BUNNY CIAO: [JANICE TRIPEPI]
As I said – you choose your fillings!!! Another bonus is that you can prepare this loaf in advance – even the day before you braai – and you just pop it onto the braai when your guests arrive.
Here are a few suggestions for alternative fillings:
Mushrooms – Zucchini – Smoked Mozzarella
Red Peppers – Roasted Butternut – Onion & Olives
Rosemary Roasted Butternut – Gorgonzola and Boiled Sliced Potatoes
Roasted apricot and Camembert with Thyme
Courizo Butternut Mozzarella & Pepperoni
5 INGREDIENTS HOMEMADE ENGLISH MUFFIN BREAD: [TIME TO SAVE WORKSHOP]
This recipe is so easy and delicious. Great for sandwiches, toasted with jelly, or even served with soup and salad.
[Thanks to Money Saving Mom, adapted from One Good Thing By Jillee.]
INGREDIENTS:
•2½ cups warm water
•3½ teaspoons Active Dry Yeast (Can use rapid rise)
•1 Tablespoon salt
•1½ Tablespoons sugar (or raw sugar)
•5½ cups unbleached all-purpose flour
WHAT TO DO:
1.Preheat oven to 350 degrees.
2.Combine warm water, yeast, salt and sugar.
3.Stir with wooden spoon or with a Kitchen Air Mixer using dough hook until the yeast is dissolved and the ingredients are mixed well.
4.Carefully measure flour and add to mixture.
5.Stir with wooden spoon, or mix together with Kitchen Aid stand mixer. The dough will begin to pull away from the sides of the bowl.
6.If you used rapid yeast skip down to dividing the dough into the loaf pans.
7.Put the dough in a warm place to let rise.
8.Cover with towel.
9.Let rise until doubled in size. (approx. 45 minutes)
10.Punch the dough back down with a wooden spoon.
11.The dough is very sticky.
12.Divide the dough into two greased loaf pans.
13.Let dough rise until it touches the top of the loaf pans.
14.Place loaf pans side by side in a preheated 350 degree oven for approx. 45 minutes. In my convection oven it took 30 minutes at 350 degrees.
15.Brush top with butter.
16.Cool completely before slicing.
AARTAPPEL KAASBROOD: [Deur Huisgenoot Digitaal]
Lewer 1 brood
Bereiding: 15 min.
Baktyd: 65 min.
BENODIG:
450 ml bruismeel
10 ml (2 t) bakpoeier
1 pakkie (40 g) kaas-en-uie Potato Bake-mengsel
300 g aartappels,
geskil en gerasper
300 ml gerasperde
cheddarkaas
1 eier
150-200 ml melk
MAAK SO:
•Voorverhit die oond tot 180 °C
•Smeer ’n swartpot en deksel goed met botter
1.Meng die meel, bakpoeier en Potato Bake saam in ’n groot mengbak.
2.Voeg die aartappels en kaas by en meng goed.
3.Klits die eier en melk saam en voeg by die meelmengsel. Meng tot ’n sagte deeg vorm.
4.Knie op ’n meelbestrooide oppervlak tot die deeg bymekaarkom.
5.Vorm die deeg rofweg in ’n sirkel.
6.Druk liggies plat in die voorbereide pot, plaas die deksel op en bak 45 minute. Haal die deksel af en bak nog 20 minute of tot goudbruin en gaar.
[Amanda Chetty van Germiston het hierdie resep met ons gedeel.]