Tag Archives: easy bread recipe

longing for braaibroodjies + sunny skies + chevrolet

longing for braaibroodjies + sunny skies + chevrolet

Watch me make braaibroodjies by clicking here

Braaibroodjies

Will the real Braaibroodjies please stand up? Everyone in South Africa loves braaibroodjies. They are just one of those “must haves” at any braai. However, despite the boastings of the braaimaster ( usually male with lager in hand) … these normally end up being:

A: burnt
B: soggy
C: tomato + onion = not cooked
D: cheese = not melted
E: all of the above.

So how do we ensure that these traditional toasties are:
A: not burnt
B: crispy
C: cooked tomato + onion
D: with melted cheese
E: all of the above?

Well I have a few sneaky tricks up my sleeve – use them or lose them as they say but do so at your own peril … but I can assure you that if you follow these tips you will have the perfect braaibroodjies every single time … And put any gloating braaimaster in awe of you for life …

Braaibroodjies

Braaibroodjie Tips

1. Butter one side very lightly (not both sides).
2. Cut the onion into thin big round slices – keep the circles whole and pack on the one buttered side of one slice.
3. Then add the thinly sliced tomato circles – sprinkle with salt and pepper. You will note that I place the tomatoes in the centre of the sandwich filling – this prevents the broodtjie from becoming soggy.
4. Grate strong cheddar and generously sprinkle over the tomato and cover with the other slice of bread. Make sure you cover all of the tomato slices with cheese.
5. Put a griddle rack on a baking tray and put the sandwiches on top of that – then while the rest of the braai is on the go place the sandwiches in the oven at 100°C to bake for +- 1 hour – it will crisp the bread up and it will cook everything slowly.
6. Then after everyone has braaied and the coals are low – pop them onto a braai grid and allow to toast until they are browned on both sides! Depending on how hot your fire or coals are you will need to watch these carefully as they can toast quickly enough.

Some people like to add all sorts of other condiments like chutney etc to their broodjies … for me some things need to be kept simple like it was in the old days of braaivleis, sunny skies and Chevrolets.

Braaibroodjies

Braaibroodjies

Ingredients
Sliced bread
Butter
Onion
Tomato
Cheddar cheese
Salt and pepper

Method
As above

sweet lavender flatbread with buttery-caramel-wells

sweet lavender flatbread with buttery-caramel-wells

SONY DSC

If you want to watch me making this bread {click here}

There is nothing better that waking up in the morning to the smell of freshly baked bread. I remember my mom used to bake fresh bread every single Saturday and the whiffs of the smell of that bread got me running to the kitchen – grabbing the jar of butter – smearing a big heap on and biting in into the piping hot bread … mhhh

So the other day I was in somewhat of a bread baking mood and whilst walking through my garden the lavender bush caught my eye. I imagined the scented lavender in a sweet bread and a bread which I did not have to butter myself …. so I instantly decided to make this loaf and add the butter to the dough just before baking. It’s absolutely delicious. The lavender offers just a very subtle hint to the bread making it quite moreish….and the butter and sugar form these little buttery-caramel-wells of deliciousness … Try it for yourself – you will finish this loaf in no time!
SONY DSC

SONY DSC

SONY DSC

SONY DSC

 

sweet lavender flatbread with buttery-caramel-wells
 
Prep time
Cook time
Total time
 
Author:
Ingredients
  • For the dough
  • 500g Bread flour
  • 1t Salt
  • 3 Lavender flowers – picked from the stalk
  • 5g Dry yeast
  • 330ml Lukewarm water
  • 2T Sugar
  • 40g Butter – room temperature
  • Toppings
  • 1 Egg - lightly beaten
  • 3T Sugar
  • 40g Butter – cut into small blocks
Instructions
  1. Mix the yeast, lukewarm water and sugar together and let it stand for 5 minutes - to allow the yeast to develop.
  2. Mix the flour + salt + lavender flowers together and then add the yeast mixture plus the butter.
  3. Mix well and then knead for 5 minutes till dough is elastic and smooth in texture.
  4. Place dough in a warm area and to let it proof and double in size – for about an hour.
  5. After it has doubled in size knock the dough down lightly.
  6. Then put in a non-stick baking tray pan stretch the dough softly with your finger tips till the surface area of the pan is covered.
  7. Let it proof for another 20 minutes.
  8. Brush the dough with egg wash and sprinkle with sugar.
  9. Then with your finger poke random holes into the dough (do not pierce the dough) popping a knob of butter into each hole.
  10. Bake in a pre-heated oven at 200 °C for +-20 minutes – till golden brown.