MAKLIKE PANBROOD
1 desert lepel vol botter of margarine (12.5 ml)
Smelt botter oor lae hitte in pan
Meng nou in ander bak :
1 koppie koekmeel
1 teelepel hoog vol bakpoeier
Knippe sout
1 eier – bietjie geklits
1 teelepel Ina Parmen se garlic and herb
1 eetlepel olie
Melk om mee aan te maak
Meng alles saam
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Category Archives: Brood / Bread
CHANELLE’S BANANA BREAD
CHANELLE’S BANANA BREAD
125 ml (½ cup) butter/ margarine
125-250 ml (½ – 1 cup) sugar (your preference)
5 ml (1 teaspoon) vanilla essence
2 eggs
500 ml (2 cups) flour
10 ml (2 teaspoons) baking powder
2.5 ml (¼ teaspoon) salt
4-6 ripe bananas, smashed
Preheat oven to 180ºC. Continue reading
COCONUT FLOUR MUG BREAD
COCONUT FLOUR MUG BREAD
Coconut flour can be tricky to work with. The texture of this bread can turn from fluffy to sawdust in a matter of 10 seconds. It’s really important to not overcook the bread. You should also keep in mind that coconut flour absorbs a lot of moisture/liquid compared to say almond flour. That’s one of the reasons I’ve added in the cream to this recipe which can be substituted with by coconut cream, almond milk or even soy milk. Feel free to play around with this recipe to get the texture you looking for.
1 mug bread
2 tablespoon coconut flour
1 tablespoon cream
1 tablespoon olive oil
1 egg
¼ teaspoon baking powder
salt to taste
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CHOCOLATE ESPRESSO BANANA BREAD
CHOCOLATE ESPRESSO BANANA BREAD
1¼ cups all-purpose flour
¼ cup yogurt (make sure you drain all liquid)
3 bananas, mashed well
1 large egg
185 ml cup light brown sugar
⅓ cup canola or vegetable oil
2 teaspoons vanilla extract
1 teaspoon baking powder
½ teaspoon salt
½ tsp cinnamon powder Continue reading
MIELIEBROOD MET BRUISMEEL
MIELIEBROOD MET BRUISMEEL
2 eiers
1 blik kondensmelk
500 g bruismeel
1 blik room mielies (sweetcorn)
sout
Ek het spring onion ingesny met ‘n knippie rooipeper ekstra.
Meng alles saam.
Bak brood op 180ºC vir 40 min of tot gaar toets.
Resep en foto: Elizabeth Haupt
ALMOND LOAF
ALMOND LOAF
2 cups almond flour
¼ cup tapioca flour
¼ cup psyllium husks
1 tbsp baking powder
pinch of salt
4 eggs
¼ cup oil of choice (I used olive oil )
½ cup warm water
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QUICK BANANA BREAD
QUICK BANANA BREAD
1 ¼ cups (185 grams) self-raising flour
1 tablespoon ground cinnamon
1 tablespoon low-fat margarine
½ cup (110 grams) sugar
1 egg, lightly beaten
¼ cup (60 milliliters) milk
½ cup (1 large banana) mashed banana
Line base and sides of a 14 cm x 21 cm loaf pan with baking paper.
Combine flour and cinnamon in a large bowl. Rub in margarine. Stir in the sugar, egg, milk and banana. Do not overmix. Batter should be lumpy.
Spoon into the prepared pan.
Bake in a preheated oven at 180 ºC for about 20 minutes or until cooked when tested.
Photo: Melissa Ann Vermeulen
PIESANGBROOD MET DROë PRUIME
PIESANGBROOD MET DROë PRUIME
125 ml margarin
250 ml suiker
5 ml vanielje
2 eiers
500 ml koekmeel
10 ml bakpoeier
2.5 ml sout
4-6 ryp piesangs
125 ml droë pruime ontpitte en opgekerf
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BRUIN BROODJIES
BRUIN BROODJIES
Vandag die bruin broodjies gebak vir n “bunny chow” burger vir Gali en sommer ‘n broodslaai vir my, ek dood oor brood. Die brood wat ek uitgeskep het sommer blokkies gesny en in olie gebraai vir die slaai.
500 ml bruinmeel
500 ml witmeel
250 ml volkoringmeel
250 ml oats
3 ml sout
350 ml louwarm water
40 ml gouestroop
50 ml olie
1 pakkie gis
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PERFECT ROOSTERKOEK
PERFECT ROOSTERKOEK
2 cups flour
1 teaspoon salt
1 teaspoon sugar
10 g packet instant yeast
1 cup warm water
Sieve the flour into a large bowl.
Add the salt, sugar and instant yeast and stir to mix.
Slowly add enough of the water to bring the mixture together into a dough.
The dough should be soft but not sticky.
Knead the dough for a few minutes by hand.
Form the dough into a ball and place in a bowl.
Cover the dough with a damp cloth and leave in a warm place until doubled in size.
Knead the dough back into a ball and divided evenly into 10 or 12 pieces.
Place the roosterkoek pieces on a tray lined with baking paper and leave to rise again for a few minutes.
Cook the roosterkoek on a grid over medium heat coals, turning occasionally until cooked through.
Serve hot straight off the coals with butter, jam or syrup and cheese.
Recipe posted by Louise Venter
Photo: Louise Venter
