Picnic Bread From South Africa Recipes

PICNIC BREAD (FROM SOUTH AFRICA)

Steps:

• Set oven on 350 deg F.
• Grease well 2 fairly small bread tins.
• Mix all the ingredients except the buttermilk. DO NOT fry the bacon: it goes in raw, chopped: it cooks in the baking process and adds to the flavour.
• Add JUST enough buttermilk to make a soft, almost sticky dough, as for scones. You may not even need the buttermilk, as the consistency will also depend on the size of the eggs used.
• Divide batter between the 2 tins.
• Bake about 1 hour in the preheated oven, or until a skewer comes out clean. Turn out and cool on a rack.
• It's going to be difficult to guess the servings, as the bread is rich and filling. When cool, wrap in foil and keep at room temperature or in fridge overnight (assuming you're going to use it on a trip of for school the next day).
• It freezes well.

ZURI'S SOUTH AFRICAN PICNIC BREAD

Steps:

• Pre-heat the oven to 180C/160C Fan/375F/Gas 5
• Grease a 2lb bread/loaf tin.
• Mix all of the ingredients together in a large bowl until amalgamated. DO NOT pre-cook the bacon, as it cooks in the bread and provides moisture and adds to the flavour.
• Pour or spoon the bread batter into the prepared tin and bake in the pre-heated oven for about 40 to 45 minutes, or until a skewer comes out clean when inserted in the middle of the bread.
• Allow to cool for 5 minutes and then turn out on to a wire rack to cool completely.
• Makes 12 slices, and is just as good 2 or 3 days after baking. Store wrapped in aluminium foil in a cool place, but preferably not the fridge.
• Freezes very well.

SOUTH AFRICAN TRADITIONAL VETKOEK (FRIED BREAD)

Steps:

• Mix lukewarm water, sugar, and yeast in a small bowl. Let stand until yeast softens and begins to bubble slightly, about 5 minutes.
• Sift flour and salt together in a large bowl.
• Pour water mixture over flour mixture and knead until dough is smooth and elastic, 5 to 7 minutes. Cover bowl with clean cloth and let dough rise until until doubled in volume, about 45 minutes.
• Pinch off a piece of dough about the size of a tennis ball; roll until smooth. Flatten ball of dough until it is the size of palm; set aside on a floured work surface. Repeat with remaining dough.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Fry flattened pieces of dough in the hot oil, 2 to 3 pieces at a time, until golden brown, about 3 minutes per side.

PIZZA PICNIC BREAD

Steps:

• Make up the bread dough following pack instructions. Roll out on a lightly floured surface to a rectangle approximately 20 x 45cm.
• Scatter the cheese, ham and onion over, then fold up the edges so the filling is enclosed. Roll into a long sausage so it looks like a baguette. Transfer to a lightly oiled tray and leave in a warm place, loosely covered with oiled cling film to puff up a little. It will take about 30 mins.
• Heat oven to 200C/180C fan/gas 6. Brush with some oil and cook for 20-30 mins, until puffed up and golden. Allow to cool a little. Heat the pasta sauce in a small pan until hot. Slice the picnic bread. Eat warm or cold, with the tomato sauce for dipping.