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Dedicated to South Africans living abroad...and all lovers of Traditional South African food

Newsletter #62  - Oct 15 ,2003

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  Hello everyone!

Hope you are all keeping well! Here I am again and this time the theme is bread. I am in the process of getting an outside oven and am already looking for suitable recipes to try out. So scroll down and try some of them out!

Would you please do some voting for me?
Please click on the links below and then when the pages open, click on the Vote banners near the top of the page:
http://funkymunky.co.za/recipes.html  and
http://funkymunky.co.za/afrikaans.html

And while I am on the subject, I now have an Afrikaans newsletter as well, to subscribe, just complete the form on this page:
http://funkymunky.co.za/nuusbriewe.html

I was given a really kewl book recently, Life Soweto Style, great pics and some even better traditional recipes. Recipes like pap, Samp and Beans, Umngqusho, Tomato Bredie and many others are featured. A really nice read and ideal as a gift. Contact the publishers, Struik, for more info.

 

 

 

Are you a Boeremusiek lover or perhaps interested in our music? I think the correct definition of Boeremusiek would be Traditional Afrikaans South African music. I attended the Boeremusiek Festival at Rooihuiskraal near Pretoria on the 11th and enjoyed  a  day of great music, good food and lotsa fun! Took some pics as well, you can see the page in my Afrikaans section, just click here

Click here for great posters!

 

 

Looking for a specific South African recipe? Email me and I will do my best to find it for you!

~Featured Site~
The Leeukloof Valley Conservancy

Take a weekend break, they have some lovely self catering cottages nestled the valley . . . with zebra, eland, wildebeest and many more roaming around!

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I have received my first payment!


When you have had a look at the recipes below, click here to visit the main recipe page on my site. 

Any comments, positive or otherwise on this Newsletter will be appreciated!

That's it for now
Totsiens!
Peter

 

The Recipes
See Links for Metric Converter

 
  Ash-baked bread

1 kg white bread flour
7 ml sugar
2 ml salt
10 g instant yeast
500 ml lukewarm water
15 ml melted butter or margarine

Combine the flour, sugar and salt and sprinkle the instant yeast on top. Add just enough lukewarm water to form a stiff dough. Knead the dough until it is elastic and no longer sticks to your hands. Brush the dough with melted butter or margarine and cover. Leave to rise in a warm place until doubled in bulk. Knead down and shape into medium-sized balls. Place the balls in the hot ashes - not among coals - and cover with ash. Bake for about half an hour. When baked knock them together to remove most of the ash.

Farmhouse bread

960 g white bread flour
15 ml salt
10 ml instant yeast
15 ml vinegar
30 ml oil
600 ml lukewarm water (approximately)

Spray a deep 12 x 31 cm loaf tin with non-stick spray or butter lightly. Mix the dry ingredients in a large mixing bowl and add the yeast. Beat the vinegar, oil and water together and add. Mix to form a soft dough and knead well until the dough no longer sticks to your hands. Place the dough in the prepared loaf tin and leave to rise until double in volume. Meanwhile heat the oven to 190 C. Bake the bread for one hour until cooked (the bread will sound hollow when tapped underneath). Turn out and leave to cool. Serve with mussel soup (see recipe) and farm butter. Makes a large loaf.


Basic braai bread

500 g cake flour
5 ml salt
5 ml sugar
10 g instant yeast
25 g margarine

1. Mix together flour, salt and sugar. Add yeast and mix. Rub margarine into the flour mixture with your fingertips. 2. Add just enough lukewarm water (about 315 ml) to form a soft dough. 3. Knead dough for about five minutes, until smooth and elastic. Choose one of the variations, using this basic dough.

ROOSTERKOEK WITH FILLING 1. Mix together two chopped onions and 200 g grated cheese. 2. Roll out dough into a rectangle. Sprinkle onion and cheese over half of the dough. 3. Fold over the other half and cut into 10 x 10 cm squares. Press sides firmly to seal edges and brush surface with beaten egg. 4. Allow to rise for about 15 minutes, until doubled in size. Place on a braai grid and braai over medium coals until baked, turning frequently, or bake at 200 C for 15 minutes.

POT BREAD 1. Increase margarine quantity to 30 g and add 10 ml extra lukewarm water. 2. Place dough on a lightly floured surface, cover with greased plastic wrap and leave to rest for five minutes. Shape into a round bread. 3. Place in greased pot and allow to rise until doubled in size (30 to 45 minutes). 4. Brush with lightly beaten egg and bake at 200 C for 40 to 50 minutes.


Bread sticks (grissini)

840 g white bread flour
10 ml salt
10 ml sugar
10 g instant dry yeast
65 ml margarine
650 ml lukewarm water
milk or beaten egg for brushing
coarse salt
sesame or poppy seeds
 

Preheat oven to 220 C. Grease a baking tray. Sift together flour and salt. Add sugar and dry yeast, and mix well. Rub margarine into dry ingredients and gradually add lukewarm water. Mix to a soft dough. Add more water if needed. Turn out onto a lightly floured surface and knead dough for about 10 minutes, until smooth and elastic. Place dough in an oiled bowl, cover and allow to rise for 20 minutes. Knock dough down and divide into sticks about 12 cm long. Place on a greased baking tray. Brush with milk or beaten egg and sprinkle with coarse salt, sesame seeds or poppy seeds. Cover and leave to rise in a warm place, until double in size. Bake for 12 to 15 minutes, until golden brown and crisp.


Brown ginger loaf

500 ml brown bread flour
4 ml salt
4 ml bicarbonate of soda
4 ml ginger
4 ml ground cinnamon
125 ml butter
125 ml castor sugar
1 extra-large egg
125 ml golden syrup, slightly heated
125 ml boiling water

 
Preheat the oven to 180 C (350 ? F). Spray a 22 x 11 x 7 cm loaf tin with non-stick spray. Sift the flour, salt, bicarbonate of soda, ginger and cinnamon together in a large mixing bowl. Cream the butter and add small quantities of the sugar at a time while beating continuously. Add the egg and golden syrup and beat well. Add the dry ingredients, alternating with the boiling water. Mix well. Turn into the prepared loaf tin and bake for 35-40 minutes or until the loaf is done. Cool slightly and turn out onto a wire rack to cool. Slice and serve with butter. Makes a medium-sized loaf.

 

 

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