Tag: Fresco

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

  1. Mix flour, salt, sugar and cayenne pepper together.
  2. Add the chopped onion, drained kernels and 200 ml grated cheese and mix.
  3. Add the Anchor Instant Yeast and mix.
  4. Dissolve the margarine in the warm water and allow to cool. The liquid must rather be too cool than too warm.
  5. Add the eggs and beat the mixture together
  6. Add the liquid to the flour mixture and mix until the ingredients are well distributed.
  7. Cover with greased plastic and allow to rise in a warm place for 20 minutes.
  8. 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.
  9. Close the lid and allow to rise in a warm place until double in volume, about 30 – 45 minutes.
  10. 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.
  11. Check the bread from time to time and bake for about 35 – 40 minutes, until golden brown.
  12. 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

  1. Cream the butter / margarine and sugar together until thick and creamy.
  2. Add the salt and the beaten egg and stir until well blended.
  3. Mix the cake flour and the Anchor Instant Yeast together and add to the butter mixture. Mix together.
  4. Cover the bowl with lightly greased plastic and leave the batter to rest for 20 minutes.
  5. Knock the batter down with a wooden spoon and add the creamstyle sweetcorn and whole kernel corn. Mix through until well blended.
  6. 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.
  7. 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

  1. Mix flour and salt together. Add the Anchor Instant Yeast and mix.
  2. Add the lukewarm water to the flour mixture to form soft dough and knead the dough until smooth and elastic.
  3. Cover with greased plastic and leave to rest for 5 minutes.
  4. 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.
  5. Cut slits across the top or slit down the middle and sides. Brush with water and sprinkle with seeds or dust with flour.
  6. 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.
  7. Bake, together with the water, in a preheated oven at 230 °C / 440 °F for 20 – 25 minutes, or until golden and crisp.
  8. Remove from the baking tray and allow to cool on a cooling rack.
  9. In the meantime, prepare the filling. Mix the soft butter with the rest of the ingredients.
  10. Spread the filling in between each of the slices, spreading it evenly.
  11. Wrap the French Loaves individually in alcan foil, making sure it is well secure.
  12. Warm in a preheated oven at 180 °C / 350 °F for about 10 minutes until the filling is well melted.
  13. 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

  1. 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.
  2. 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.
  3. Add the eggs and beat the mixture together.
  4. Add the liquid to the flour mixture and mix until the ingredients are well distributed.
  5. Cover with greased plastic and allow
    to rise in a warm place for 20 minutes.
  6. 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.
  1. Close with the lid and allow to rise in a warm place
    until double in volume, about 30 – 45 minutes.
  2. 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.
  3. Check from time to time and bake for about
    35 – 40 minutes, until golden brown.
  4. 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

  1. Mix the cake flour, salt and sugar together. Rub the margarine into the flour with the fingertips.
  2. Add the Anchor Instant Yeast and mix.
  3. Add the water and mix to form a soft dough. Knead for about 10 minutes, until smooth and elastic.
  4. Place the dough on a lightly floured surface, cover with greased plastic and rest for 10 minutes.
  5. Knock the dough down and roll into a strand of about 40 cm.
  6. 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.
  7. Place the Chakalaka into a mixing bowl. Press each of the 24 pieces of dough flat and form into pebbles.
  8. 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).
  9. Cover with a greased plastic and allow to rise in a warm place for 25 – 30 minutes.
  10. Bake in a preheated oven at 200 °C / 400 °F for 25 – 30 minutes, or until golden brown.
  11. Loosen the sides from the pan, allow to cool for 5 minutes and turn out.
  12. Pull apart the pebbles layer by layer. Do not slice.

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