Savoury Muffins

Makes: 12 Savoury Muffins Oven: 180 ˚C / 350 ˚F
Preparation Time: 1 hour 15 minutes Baking Time: 15 – 20 minutes

Ingredients

125mlCold meat (½ cup), chopped

240	g	Cake flour (2 x 250 ml / 2 cups)
3	ml	Salt (½ tsp)
5	ml	Sugar (1 tsp)
3	ml	Prepared mustard (½ tsp)
3	ml	Cayenne pepper (½ tsp)
30	ml	Onion (2 tbsp), chopped
30	ml	Peppadews (2 tbsp), chopped
10	g	Anchor Instant Yeast (1 packet)
60	g	Margarine (4 tbsp)
125	ml	Warm milk (½ cup)
80	ml	Cold water (⅓ cup)
2		Large eggs, beaten
100	g	Cheddar cheese (200 ml), grated

Method

Mix the cake flour, salt, sugar, mustard, cayenne pepper, cold meat, onion and peppadews together. Add the Anchor
Instant Yeast and mix.
Melt the margarine in the warm milk and add the cold water and beaten egg.
Add the liquid to the flour mixture and mix until smooth and free of lumps.
Add the cheese, mix well and cover the bowl with plastic.Rest for 10 – 15 minutes.
Knock down and place spoonfuls of the batter into greased muffin pans.
Cover by elevating the plastic with small bowls and allow dough to rise until just before the brim of the hollow, about 10 – 15 minutes.
Bake in a preheated oven at 180 ˚C / 350 ˚F for 15 – 20 minutes

Hint

The batter can be made and placed in a sealed
container. Refrigerate for up to 2 weeks and used
as required.

Pull-Apart Bread

Makes: 1 Pull-Apart Bread Oven: 180 °C / 350 °F
Preparation Time: 1 hour 30 minutes Baking Time: 25 – 30 minutes

Ingredients

500	g	Cake flour (4 x 250 ml / 4 cups)
7	ml	Salt (1½ tsp)
5	ml	Sugar (1 tsp)
60	g	Margarine
10	g	Anchor Instant Yeast (1 packet)
310	ml	Lukewarm water (1¼ cup)

Sauce

120	g	Butter, melted
10	ml	Herb and Garlic mix (2 tsp)

Method

Mix the cake flour, salt and sugar together. Add the margarine and rub into the flour with the fingertips.
Add the Anchor Instant Yeast and mix. Add enough lukewarm water to the flour mixture to form a soft dough.
Knead the dough until smooth and elastic, cover with greased plastic and leave to rest for 5 minutes..
Mix the melted butter together with the herb and garlic mix.
Knock the dough down and divide into 24 equal pieces. Pat each piece flat, by hand, and shape each roughly into a 9 cm x 12 cm rectangle.
Brush the rectangles with the herb and garlic butter. Fold the dough in half, but don’t press down hard.
Place a greased 1.5 litre bread pan upright on its short side. Start placing the folded pieces of dough into the pan the rest of the herb and garlic butter over the dough pieces, ensuring that the sides are covered with butter.
Cover with greased plastic and allow to rise in a warm place until double in volume, about 30 minutes.
Bake in a preheated oven at 180 °C / 350 °F for 30 – 35 minutes, or until golden brown and baked through.
Remove from the oven, allow to rest in the oven about 5 minutes before turning out. Serve warm.

Scones

Makes: 12 – 24 Scones Oven: 200 °C / 400 °F
Preparation Time: 1 hour 15 minutes Baking Time: 10 – 15 minutes

Ingredients

420	g	Cake Flour (3 x 250ml + ¼ cup) (3 ½ cups)
2	ml	Salt (¼ tsp)
60	ml	Sugar (4 tbsp) (¼ cup)
80	g	Margarine (6 tbsp)
10	g	Anchor Instant Yeast (1 packet)

320	ml	Buttermilk (1⅓ cups)
30	ml	Lukewarm Water (3 tbsp)
		Beaten egg or milk, to brush

Method

Mix the flour, salt and sugar together. Cut the margarine into the flour with a knife.
Add the Anchor Instant Yeast to the flour mixture and mix.
Mix the Buttermilk and water together and add to the flour mixture until the dough comes together in a ball. Do not over work the dough. Scone mix must be handled very lightly.
Cover the bowl with plastic and leave to rest in the fridge for 15 minutes.
Sprinkle the work surface with flour. Turn the dough out onto the flour. Press the dough out lightly with your hands, making sure the thickness is about 2 cm high.
Cut the dough into circles with a glass or a dough cutter. (You can make smaller or bigger scones).
Place the scones on a greased baking tray, 3 across and 5 – 6 down, depending on the size of the baking tray.
Cover with a greased plastic and allow to rise in a warm place, for 10 minutes.
Brush the tops with beaten egg or a little milk and bake in a preheated oven at 200 ˚C / 400 ˚F for 10 – 15 minutes.

Sweet Apple Muffins

Makes: 12 Sweet Apple Muffins Oven: 180 ˚C / 350 ˚F
Preparation Time: 1 hour 15 minutes Baking Time: 15 – 20 minutes

Ingredients

240	g	Cake flour (2 x 250 ml / 2 cups)
3	ml	Salt (½ tsp)
60	ml	Sugar (4 tbsp)
5	ml	Cinnamon (1 tsp)
10	g	Anchor Instant Yeast (1 packet)
60	g	Margarine (4 tbsp)
125	ml	Warm milk (½ cup)
80	ml	Cold water (⅓ cup)
2		Large eggs, beaten
125	ml	Tinned apple slices (½ cup), each slice cut in half
60	ml	Cinnamon sugar (4 tbsp)
60	ml	Almonds (4 tbsp), finely chopped

Method

Mix the cake flour, salt, sugar and cinnamon together.
Add the Anchor Instant Yeast and mix.
Melt the margarine in the warm milk and add the cold water and beaten egg.
Add the liquid to the flour mixture and beat until smooth and free of lumps.
Cover the bowl with plastic and rest for 10 – 15 minutes.
Knock down and place spoonfuls of the batter into greased muffin pans.
Press a piece of apple into the centre of the muffin and sprinkle with cinnamon sugar and chopped almonds.
Cover by elevating the plastic with small bowls and allow dough to rise until just before the brim of the muffin hollows, about 10 – 15 minutes.
Bake in a preheated oven at 180 ˚C / 350 ˚F for 15 – 20 minutes.

Bagels

Makes: 12 Bagels Oven: 200 °C / 400 °F
Preparation Time: 1 hour 45 minutes Baking Time: 20 – 25 minutes

Ingredients

500	g	White Bread Flour (4 x 250ml / 4 cups)
7	ml	Salt (1½ tsp)
10	ml	Sugar (2 tsp)
10	g	Anchor Instant Yeast (1 packet)

15	ml	Oil (1 tbsp)
310	ml	Lukewarm Water
		Boiling water, to boil
		Large egg, beaten, to brush
		Poppy/Sesame Seeds, to sprinkle

Method

Mix the flour, salt and sugar together. Add the Anchor Instant Yeast and mix.
Mix the oil and the lukewarm water together and add enough liquid to form a soft dough. Knead the dough for
10 minutes until smooth and elastic.
Place the dough on a lightly floured surface and cover with greased plastic. Allow to rest for 15 minutes.
Knock the dough down and divide into 12 equal pieces. Roll each piece into a strand 15 cm long. Form into a
circle, by bringing the two ends together. Wet the edges with a little water and place onto each other. Hold your
hand on the seal part, lift the ring up and roll the seal until sealed and smooth. Try not to stretch the ring in
the process.
Place the rings on a lightly oiled baking tray, cover with greased plastic and allow to rise in a warm place for
10 minutes.
Place the bagels into rapidly boiling water. Only boil a few at a time, for 1 minute. Remove from the boiling water
and turn over onto a greased baking tray. (The top part of the bagel is now towards the surface of the baking tray).
Brush gently with beaten egg, taking care that the bagels do not collapse. Sprinkle with Poppy or Sesame seeds
and bake in a preheated oven at 200 ˚C / 400 ˚F for 20 – 25 minutes, or until golden brown.

Cheese & Corn Braai Bread

Makes: 1 Loaf Oven: 200 °C / 400 °F
Preparation Time: 1 hour 40 minutes Baking Time: 35 – 40 minutes

Ingredients

500	g	Cake Flour ( 4 x 250 ml / 4 cups )
5	ml	Salt ( 1 tsp )
5	ml	Sugar ( 1 tsp )
3	ml	Cayenne Pepper ( ½ tsp )
30	ml	Chopped Onion ( 2 tbsp )
1	tin	Sweetcorn Kernels ( 410 g ), drained

250	ml	Cheddar Cheese ( 1 cup ), grated – reserve about 50 ml for the topping
10	g	Anchor Instant Yeast ( 1 packet )
60	g	Margarine
180	ml	Warm Water ( ⅔ cup )
2		Large Eggs, beaten

Method

Mix flour, salt, sugar and cayenne pepper together.
Add the chopped onion, drained kernels and 200 ml grated cheese and mix.
Add the Anchor Instant Yeast and mix.
Dissolve the margarine in the warm water and allow to cool. The liquid must rather be too cool than too warm.
Add the eggs and beat the mixture together
Add the liquid to the flour mixture and mix until the ingredients are well distributed.
Cover with greased plastic and allow to rise in a warm place for 20 minutes.
Knock the dough down and place into a well greased cast iron pot. Even the dough out in the pot and sprinkle with the remaining 50 ml of grated cheese.
Close the lid and allow to rise in a warm place until double in volume, about 30 – 45 minutes.
Place the pot next to the fire and arrange the prepared warm coals around the pot. Place 3 – 4 coals on the lid. Should the coals be too warm, move them further away from the pot and remove 1 from the lid. Add again, should the coals get too cold.
Check the bread from time to time and bake for about 35 – 40 minutes, until golden brown.
Allow to stand for 10 minutes and turn out. Wrap or cover the bread in a tea towel, until ready for serving.

Mielie Bread

Makes: 1 Mielie Bread Oven: 180 °C / 350 °F
Preparation Time: 1 hour 30 minutes Baking Time: 25 – 30 minutes

Ingredients

125	g	Butter / Margarine
200	g	Sugar ( 250 ml / 1 cup )
2	ml	Salt ( ¼ tsp )
4		Eggs, beaten

240	g	Cake flour ( 2 x 250 ml / 2 cups )
10	g	Anchor Instant Yeast ( 1 packet )
410	g	Creamstyle Sweetcorn
410	g	Whole Kernel Corn, drained

Method

Cream the butter / margarine and sugar together until thick and creamy.
Add the salt and the beaten egg and stir until well blended.
Mix the cake flour and the Anchor Instant Yeast together and add to the butter mixture. Mix together.
Cover the bowl with lightly greased plastic and leave the batter to rest for 20 minutes.
Knock the batter down with a wooden spoon and add the creamstyle sweetcorn and whole kernel corn. Mix through until well blended.
Place the batter into a greased 1.5-litre-bread pan, cover with greased plastic and allow to rise in a warm place for
20 – 25 minutes.
Bake in a preheated oven at 180 °C / 350 °F for
25 – 30 minutes, or until golden brown.

Herbed Garlic Bread

Makes: 2 French Loaves Oven: 230 °C / 430 °F
Preparation Time: 1 hour 10 minutes Baking Time: 20 – 35 minutes

Ingredients

500	g	Cake flour ( 4 x 250 ml / 4 cups )
7	ml	Salt ( 1½ tsp )
10	g	Anchor Instant Yeast ( 1 packet )
315	ml	Lukewarm water ( 1½ cups )
		Poppy seed, to sprinkle
		Sesame seed, to sprinkle
		Flour, to dust

Filling

500	g	Butter
		Chopped Parsley,
		Chopped Basil
		Crushed Garlic cloves or
		Crushed Garlic, prepared
		Seasoning, to taste
		Grated Cheddar Cheese

Method

Mix flour and salt together. Add the Anchor Instant Yeast and mix.
Add the lukewarm water to the flour mixture to form soft dough and knead the dough until smooth and elastic.
Cover with greased plastic and leave to rest for 5 minutes.
Knock the dough down, divide into 2 equal pieces and roll each piece into a strand. Place onto a greased baking tray, cover with greased plastic and rise in a warm place until double, about 20 – 30 minutes.
Cut slits across the top or slit down the middle and sides. Brush with water and sprinkle with seeds or dust with flour.
Place an ovenproof bowl, with water, onto the bottom of the oven and allow to heat and create steam. The steam will result in a soft inside and a crisp outside.
Bake, together with the water, in a preheated oven at 230 °C / 440 °F for 20 – 25 minutes, or until golden and crisp.
Remove from the baking tray and allow to cool on a cooling rack.
In the meantime, prepare the filling. Mix the soft butter with the rest of the ingredients.
Spread the filling in between each of the slices, spreading it evenly.
Wrap the French Loaves individually in alcan foil, making sure it is well secure.
Warm in a preheated oven at 180 °C / 350 °F for about 10 minutes until the filling is well melted.
Open the foil, fold the sides down and slice the slices to serve. Serve warm.

Cheese & Corn Pot Bread

Makes: 1 Cheese & Corn Pot Bread Oven: 200 °C / 400 °F
Preparation Time: 1 hour 40 minutes Baking Time: 35 – 40 minutes

Ingredients

500	g	Cake flour ( 4 x 250 ml / 4 cups )
5	ml	Salt ( 1 tsp )
5	ml	Sugar ( 1 tsp )
3	ml	Cayenne pepper ( ½ tsp )
30	ml	Chopped onion ( 2 tbsp )
410	g	Tin whole kernel corn, drained and reserve about 50 ml of kernel water
250	ml	Cheddar cheese ( 1 cup ), grated
10	g	Anchor Instant Yeast ( 1 packet )
60	g	Margarine ( 4 tbsp)
160	ml	Warm water ( ⅔ cup )
2		Large eggs, beaten

Method

Mix the cake flour, salt, sugar and cayenne pepper together. Add the chopped onion, drained kernel corn
and grated cheese and mix. Add the Anchor Instant Yeast and mix.
Dissolve the margarine in the warm water and add the reserved kernel water, allow to cool down. The liquid must rather be cooler than too warm.
Add the eggs and beat the mixture together.
Add the liquid to the flour mixture and mix until the ingredients are well distributed.
Cover with greased plastic and allow
to rise in a warm place for 20 minutes.
Knock the dough down and place
into a well greased cast iron pot.
Even the dough neatly into
the pot and sprinkle with
50 ml of grated cheese.

Close with the lid and allow to rise in a warm place
until double in volume, about 30 – 45 minutes.
Place the pot on a solid cast iron plate and arrange
prepared warm coals around the pot and place
3 – 4 coals on the lid. Should the coals be too warm, move
coals further away from the pot and remove 1 from
the top of lid. Add hot coals, should the coals be too
cold.
Check from time to time and bake for about
35 – 40 minutes, until golden brown.
Allow to stand for 10 minutes and turn out. Wrap or
cover in a tea towel, until ready for serving.

Oven Method

Allow to rise in a warm place as per above. Bake in a
preheated oven at 200 °C / 400 °F for 35 – 40 minutes or
until golden brown. Stand in the pot to cool and turn out
for serving.

Mini Loaves

Make little pot breads or mini loaves but reduce the
baking time to 10 – 12 minutes.

Chakalaka Bread

Makes: 1 Chakalaka Bread Oven: 200 °C / 400 °F
Preparation Time: 1 hour 30 minutes Baking Time: 25 – 30 minutes

A truly South African inspired bake. Try this Chakalaka Bread Recipe, topped with grated cheese and a mild and spicy veg flavour.

Ingredients

500	g	Cake flour ( 4 x 250 ml / 4 cups )
5	ml	Salt ( 1 tsp )
5	ml	Sugar ( 1 tsp )
30	g	Margarine ( 2 tbsp )
10	g	Anchor Instant Yeast ( 1 packet )

330	ml	Lukewarm water ( ± 1⅓ cups )
1		Tin Chakalaka ( 410 g )
250	ml	Cheddar cheese, grated ( 1 cup )

Method

Mix the cake flour, salt and sugar together. Rub the margarine into the flour with the fingertips.
Add the Anchor Instant Yeast and mix.
Add the water and mix to form a soft dough. Knead for about 10 minutes, until smooth and elastic.
Place the dough on a lightly floured surface, cover with greased plastic and rest for 10 minutes.
Knock the dough down and roll into a strand of about 40 cm.
Cut the strand in half, place the strands next to each other and cut into 12 equal sections – 24 pieces. Keep covered with the plastic.
Place the Chakalaka into a mixing bowl. Press each of the 24 pieces of dough flat and form into pebbles.
Coat each pebble with the Chakalaka and pack the pebbles into a greased 1.5-litre-bread pan. Place the pebbles in a zig-zag pattern into the pan. Sprinkle with a little grated cheese. Continue with a second layer and now place the pebbles in the openings of the previous layer – once again a zig-zag pattern and sprinkle with cheese. Repeat the rows until all the pebbles have been used, ending with a sprinkle of grated cheese (four rows of 6 pebbles in a row).
Cover with a greased plastic and allow to rise in a warm place for 25 – 30 minutes.
Bake in a preheated oven at 200 °C / 400 °F for 25 – 30 minutes, or until golden brown.
Loosen the sides from the pan, allow to cool for 5 minutes and turn out.
Pull apart the pebbles layer by layer. Do not slice.