Category: Quick and Easy Batters

Stir & Drop Rolls

Makes: 12 Stir and Drop Rolls   Oven: 200 °C / 400 °F
Preparation Time: 1 hour    Baking Time: 15 – 20 minutes

Quick and easy to prepare and absolutely delicious, these Stir and Drop Rolls are made from a batter dough

Ingredients

360 g Cake flour ( 3 x 250 ml / 3 cups )
5 ml Salt ( 1 tsp )
45 ml Sugar ( 3 tbsp )
10 g Anchor Instant Yeast ( 1 packet )
60 g Margarine ( 4 tbsp )
125 ml Warm milk ( ½ cup )
250 ml Lukewarm water ( 1 cup )
( ⅓ warm water and ⅔ cold water )
60 g Oil ( 4 tbsp )
1 Large egg, beaten
Milk, to brush
50 g Cheddar cheese, grated

Method

  1. Mix the cake flour, salt and sugar together. Add the Anchor Instant Yeast and mix.
  2. Melt the margarine in the warm milk and allow to cool down.
  3. Mix the lukewarm water, warm milk, oil and beaten egg, and add to the flour mixture to form a soft dough.
  4. Mix the dough well for 15 minutes, until the flour is thoroughly blended in the batter. Cover with greased plastic and leave to rest for 5 minutes.
  5. Knock the dough down and drop spoonfuls into lightly greased muffin pans, making sure to divide the mixture equally, so each hollow is half full.
  6. Cover with greased plastic and rise in a warm place for about 15 – 20 minutes.
  7. Brush lightly with milk and sprinkle each roll with a little grated cheese.
  8. Bake in a preheated oven at 200 °C / 400 °F for 15 – 20 minutes, or until golden brown.

No-Knead Health Bread

Makes: 2 No-Knead Health Breads   Oven: 190 ˚C / 375 ˚F
Preparation Time: 1 hour 40 minutes    Baking Time: 35 – 40 minutes

Ingredients

360 g Cake flour ( 3 x 250 ml / 3 cups )
500 g Whole-wheat flour ( 4 x 250 ml / 4 cups )
20 ml Salt ( 4 tsp )
30 ml Brown sugar ( 2 tbsp )
75 ml Sunflower seeds ( 5 tbsp )
10 g Anchor Instant Yeast ( 1 packet )
30 ml Olive oil ( 2 tbsp )
750 ml Lukewarm water ( 3 cups )
15 ml Vinegar ( 1 tbsp )
Sunflower seeds, to sprinkle

Method

  1. Mix the cake flour, whole-wheat flour, salt, brown sugar
    and sunflower seeds together.
    Add the Anchor Instant Yeast and mix.
  2. Mix the oil, lukewarm water and vinegar together and add the liquid mixture to the flour mixture to make a batter dough.
  3. Mix until the ingredients are well distributed. Cover
    with greased plastic and allow to rest for 20 minutes.
  4. Knock the batter down with a wooden spoon and
    pour into 2 greased 1.5-litre-bread pans,
    sprinkle with sunflower seeds.
  5. Cover with greased plastic and allow to rise in a warm
    place until double in volume, about 25 – 30 minutes.
  6. Bake in a preheated oven at 190 °C / 375 °F for
    35 – 40 minutes, or until golden brown.

Chocolate Cake

Makes: 1 Chocolate Cake   Oven: 190 ˚C / 375 ˚F
Preparation Time: 1 hour 30 minutes    Baking Time: 35 – 40 minutes

For a moist, fluffy and delectable Chocolate Cake, this recipe is a must for everyone with a sweet tooth and a love for chocolate.

Ingredients

360 g Cake flour ( 3 x 250 ml / 3 cups )
3 ml Salt ( ½ tsp )
5 ml Bicarbonate of soda ( 1 tsp )
125 ml Cocoa ( ½ cup )
10 g Anchor Instant Yeast ( 1 packet )
250 g Butter
400 g Sugar ( 500 ml / 2 cups )
3 Large eggs
5 ml Vanilla essence ( 1 tsp )
250 ml Warm milk ( 1 cup )
250 ml Cold water ( 1 cup )

Method

  1. Mix the cake flour, salt, bicarbonate of soda and cocoa together. Add the Anchor Instant Yeast and mix.
  2. Mix the butter and sugar together, until light and creamy. Add the eggs, one at a time, beating well after each addition.
    Add vanilla essence.
  3. Add the dry ingredients, milk and water, alternatively to the butter mixture – mixing well after each addition.
  4. Pour the batter into 2 lined and greased 23 cm cake tins. Cover with greased plastic and allow to rise until double in volume, about 25 – 30 minutes.
  5. Bake in a preheated oven 190 °C / 375 °F for 35 – 40 minutes. Cool in pan and turn out. Decorate as desired.

Chocolate Brownies

Makes: 40 Chocolate Brownies   Oven: 190 ˚C / 375 ˚F
Preparation Time: 1 hour 30 minutes    Baking Time: 25 – 30 minutes

Ingredients

360 g Cake flour ( 3 x 250 ml / 3 cups )
3 ml Salt ( ½ tsp )
125 ml Cocoa ( ½ cup )
10 g Anchor Instant Yeast ( 1 packet )
250 g Margarine
500 ml Soft brown sugar ( 2 x 250 ml / 2 cups )
4 Large eggs ( beaten )
125 ml Lukewarm water ( ½ cup )
250 ml Oil ( 1 cup )
125 ml Sesame seeds ( ½ cup )
200 g Baking chocolate, melted

Method

  1. Mix the cake flour, salt and cocoa together. Add the Anchor Instant Yeast and mix.
  2. Cream the margarine and brown sugar until light and creamy.
  3. Add the dry ingredients to the creamed sugar mixture, alternating with the beaten eggs.
  4. Add the lukewarm water, oil and sesame seeds and mix well. Leave for 5 minutes.
  5. Pour onto a greased, lined baking sheet and leave to rise in a warm place until double in volume, about 20 minutes.
  6. Bake in a preheated oven at 190 °C / 375 °F for 25 – 30 minutes.
  7. Cool in the pan, turn out and remove the baking paper.
  8. Spread with the melted baking chocolate and cut into squares.

Icing

Melt the baking chocolate over warm water and spread an even layer over the surface of the cake.
Allow to set and cut into squares.

Cheese Muffins

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

Ingredients

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

Method

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

Ama-Frittas

Makes: 36 Ama-Frittas   Oil Temperature: 160 °C
Preparation Time: 1 hour 30 minutes    Frying Time: 1 hour

Ingredients

500 g Cake flour ( 4 x 250 ml / 4 cups )
10 ml Salt ( 2 tsp )
60 ml Sugar ( 4 tbsp )
10 g Anchor Instant Yeast ( 1 packet )
250 ml Warm milk ( 1 cup )
400 ml Cold water ( ± 1¾ cups )
30 ml Oil ( 2 tbsp )
Oil, for deep frying
Sugar or Cinnamon sugar, to roll in ( optional )

Method

  1. Mix the cake flour, salt and sugar together.
    Add the Anchor Instant Yeast and mix.
  2. Combine warm milk, cold water and oil together. Allow to cool down and add to the flour mixture to form a batter. Mix well until smooth and elastic.
  3. Cover the bowl with plastic and leave in a warm place to rise for 15 minutes.
  4. Fill a saucepan half way with oil, then heat. Drop spoonfuls of batter carefully into the hot oil and fry on both sides, until golden brown.
  5. Remove from the oil with a draining spoon and place onto brown paper or a paper towel to drain.
  6. Roll each fritta in plain sugar or cinnamon sugar or leave plain.

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