OUMA BROOD / BREAD
Spar se Large Ouma Brood
Die resep het ek ‘n tydjie terug op ‘n ander blad gekry.
THE SPONGE:
1 package active dry yeast
3 cups warm water
1 – 2 tablespoons sugar
2 cups flour
In a large mixing bowl, combine the yeast, water and sugar.
Allow these ingredients to rest undisturbed for several minutes, then stir vigorously until the yeast has completely dissolved.
Add the flour, using either a whisk or a mixing spoon to create a smooth, somewhat pasty “sponge.
Cover the mixing bowl with a towel or food wrap and set the bowl in a warm spot to rise.
The sponge will be ready to use when it has (approximately) doubled in size—about 40 minutes, depending on temperature.

THE DOUGH:
2 tablespoons melted butter or any cooking oil
1 egg, lightly beaten
1 – 2 teaspoons kosher salt
3 – 5 cups flour, depending on the dough
After the sponge has doubled in size, remove the towel or food wrap and add the butter or oil, beaten egg and salt individually, stirring well after each addition.
Begin adding the flour, one cup at a time.
When the dough becomes too thick and stiff to stir in any more flour, turn it out onto a floured surface.
Dust the dough with a little more flour and allow it to rest undisturbed for 5-10 minutes. Begin kneading and turning the dough, incorporating more flour as needed to prevent the dough from sticking to your working surface (and your hands).
Bread dough is very forgiving, so just start working with it.
When the surface of the dough becomes smooth and slightly shiny and the entire dough no longer sticks to a dry working surface it’s ready for proofing.
Place the round ball of dough into a large, well-oiled bowl and cover with a towel or food wrap.
Place the bowl in a warm spot.
When the dough has doubled in size (about 40 – 60 minutes), remove the towel or food wrap and lightly punch the dough down.
Reshape it into a ball and replace the dough into the bowl.
Recover the bowl and allow the dough to double in size again.
Remove the dough from the bowl, punch down again and cut into two or three pieces.
Shape the pieces into loaves, place them into oiled bread pans, brush the tops with softened (or melted) butter and allow them to rise in a warm place until about doubled in size.
Preheat the oven to 325°F. (163°C)
Bake for approximately 55 minutes, until the crust is a rich brown color and the bottom of the loaf, when thumped soundly, has a hollow drum-like sound!
Recipe posted by Diane Roode Hancox

PILCHARD BREAD
This is yummies.
1 x 400 g can Pilchards in Tomato Sauce OR Hot Chilli Sauce
500 g self-raising flour
1 tablespoon mixed herbs
2 cups buttermilk
¼ cup cheddar cheese, grated
salt to taste
Cheddar cheese, for topping
Mix the flour and herbs in a bowl.
Mash the pilchards with their sauce and add to the flour and herb mixture.
Mix this together with the buttermilk and salt to taste.
Mix until all the ingredients are combined.
Place the mixture into a greased loaf pan.
Sprinkle with cheese and bake for 45 – 60 minutes at 180ºC.
Serve hot with grated Cheddar cheese.
Optional: Serve with a herb and garlic butter made from 2 tablespoons freshly chopped mixed herbs and 2 crushed garlic cloves, mixed into 125 g softened butter.
Recipe posted by Jo-Ann Strauss-Jha

KRUIDKOEK
300 g volkoren /wit spelt
200 ml water
100 g basterdsuiker
1 zakje bakpoeder
1 ei
beetje zout
3 theelepel koekkruiden
1 theelepel kaneelkruid
1 theelepel anijskruid
2 handjes rozijnen
2 handjes cranberries
2 hand walnoten
10 dadels (Kan ook anrikozen)
Geraspte wortel (1 winter peen)
Meng alles saam en bak.
En dan 110 min op 150 graden.
HERB CAKE
300 g whole wheat flour / white spelt flour
200 ml of water
100 g caster sugar
1 sachet of baking powder
1 egg
pinch of salt
3 teaspoons cookie spice
1 teaspoon spoon of cinnamon spice
1 teaspoon anise spice
2 handfuls of raisins
2 handfuls of cranberries
2 handfuls of walnuts
10 dates (can also use anrikos)
1 carrot, grated (1 winter carrot)
Mix all ingredients together in a mixing bowl. Place dough in a prepared bread tin and bake in a preheated oven at 150ºC for 1 hour 50 minutes.

Recipe and photo: Annet Geelhoed

SPEK EN KAAS BROOD MET BRUISMEEL
Het nie regtig ‘n resep gebruik nie. Het 2 brode gemaak, want ek het net klein broodpanne. So ek het die 1 in die broodpan gemaak en die ander een in ‘n oondvaste bak.
4 koppies bruismeel
1 ½ koppies melk
½ koppie kook water
kaas
knippie sout
½ ui
knoffel
groen soetrissie
spek

Braai ui, knoffel en soetrissie in ‘n pan en voeg spek en 1 teelepel BBQ spice by. Meng meel, sout en kaas saam en voeg water en melk by. Gooi spek en soetrissie laaste in en meng goed deur.
Skep in gesmeerde brood pan en bak op 190°C tot gaar. Neem omtrent 30 – 40 min.
Foto en resep: John Persent‎

MIELIEBROOD EN VARIASIES
Recipe posted by Peter Ricken
FOOD LOVERS RECIPES
375 ml (1½ koppie) melk
500 ml (2 koppies) mieliemeel
5 ml (1 teelepel) sout
50 ml (4 eetlepels) botter of margarien
3 eiers
10 ml (2 teelepels) bakpoeier
30 ml (2 eetlepels) suiker
30 ml (2 eetlepels) koekmeel

Verhit 250 ml (1 koppie) melk en meng res van die melk met die mieliemeel, koekmeel en suiker.
Voeg aangemaakte meel, sout en botter by die warm melk en roer goed.
Laat afkoel en voeg die goed geklitste eiers en bakpoeier by.
Meng alles goed en gooi dit in ‘n gesmeerde brood pannetjie.
Bak 30 – 40 minute lank in ‘n matige oond by 180°C.
Dien vars op met botter gesmeer.

CORN BREAD
375 ml (1½ cup) milk
500 ml (2 cups) Mealiemeal or Maizemeal or Semolina
5 ml (1 teaspoon) salt
50 ml (4 tablespoons) butter or margarine
3 eggs
10 ml (2 teaspoons) baking powder
30 ml (2 tablespoons) sugar
30 ml (2 tablespoons) cake flour
Heat 250 ml (1 cup) milk and mix the leftover milk with the meal, flour and sugar.
Add the mixed flour, salt and butter to the warm milk and stir well.
Allow to cool and add beaten eggs and baking powder.
Mix everything well and pour into a greased bread pan.
Bake for 30 – 40 minutes in a medium oven at 180°C.
Serve fresh and spread with butter.

The above mealie bread recipe comes out of an old recipe book. I experimented and offer the following additional Breads using the recipe, omitting the mealiemeal.

MALTABELLA BREAD
Substitute the recipe using Maltabella (Sorghum)
Soup mix (high Protein) Bread.
Use any dry beans, peas, soup mix or other. Soak 500 g overnight in cold water.
Place in blender, add a glass of water and pulse until consistency you prefer. (Short time for course, longer pulse for fine)
Cook and bake as described in recipe.
These breads are delicious and a healthy alternative.

MALTABELLA BROOD
Vervang die mieliemeel met Maltabella (Sorghum)
Sop Mengsel (hoë proteine brood)
Gebruik droë boontjies, etjies, sop mengsel of soortgelyk. Week 500 g oornag in koue water.
Plaas in voedsel verwerker en voeg 1 glas water by. Pols totdat jy die gewenste tekstuur bereik. (kort vir grower en langer vir fyner)
Kook en bak soos in die resep.
Hierdie brode is heerlik en ‘n gesonde alternatief.

BIERBROOD
3.5 koppies bruismeel
3 eetlepel suiker
1 botteltjie bier of soveel nodig
1 koppie kaas
1 eetlepel roosmaryn, fyngekap

Meng die droë bestanddele in ‘n mengbak en maak aan met die bier tot die deeg die regte tekstuur het. Plaas in ‘n gesmeerde broodpannetjie.
Bak vir ‘n uur of tot goudbruin teen 180ºC. Dit flop glad nie en is heerlik.
Foto: Lettie van der Merwe – Ek het die resep probeer, maar nie ‘n broodjie gebak nie maar muffins, aangesien ek ‘n paar wil vries. Ek is aangenaam verras en sal dit beslis weer maak, dis regtig baie lekker. Julle kan maar probeer.
Resep: Mariaan Ferreira

DEBBIE SE PIESANG EN SJOKOLADE BROOD
3 oor-ryp piesangs
115 gram botter, gesmelt
200 ml suiker
2 eiers
10 ml vanielje
225 ml suurroom (of yoghurt)
5 ml koeksoda
5 ml sout
350 ml koekmeel
120 ml klein sjokolade chips
120 ml fyn gekapte neute

Verhit oond na 180 ºC.
Spuit ‘n broodpan (22 x 12 cm) of smeer goed met botter.
Druk 2 piesang fyn met ‘n vurk.
Sny die derde piesang in dun skyfies en hou eenkant.
Roer die botter en suiker saam.
Voeg die eiers en vanielje by.
Roer nou die suurroom, fyn piesangs, koeksoda en sout by.
Voeg nou die meel, gesnyde piesangs, sjokolade en neute by.
Roer versigtig tot alles mooi gemeng is.
Giet die mengsel in die broodpan, en bak vir ongeveer 60 minute totdat ‘n mes wat in die middel ingesteek word, skoon uitkom.
Die broodjie behoort bietjie te begin bars bo-op.
Haal uit die oond en verkoel in die pan op ‘n draad rakkie vir 15 minute.
Keer die broodjie uit die pan uit, en laat heeltemal afkoel.

My veranderinge:
Ek gebruik net 1 ½ eiers.
Ek klits een eier met ‘n vurk in ‘n koppie en gooi helfte daarvan by die vol eier.
Ek gebruik 100 ml wit suiker en 100 ml bruin suiker. Jy kan alles wit of alles bruin ook gebruik.
Die sjokolade en neute is nie noodsaaklik nie – los dit uit, of verruil dit nes jy wil.
Hierdie slag het ek die sjokolade verdubbel en die neute uitgelos.
Rosyntjies is ook lekker!
Foto en Resep: Debbie Edwards

EASY BANANA BREAD
3 ripe bananas, mashed
1 cup white sugar
1 egg
¼ cup melted butter
1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt

Mix everything together and bake at 180ºC for one hour.
Recipe and foto: Lorraine Lolla Mouton‎

EASY BREAD RECIPE
500 g selfraising flour
500 ml full cream amasi
1 tin cream style sweetcorn
1 teaspoon salt
1 teaspoon mixed herbs
Extra:
thinly sliced onions
grated cheese

Mix all ingredients together.
Place in baking pan, place thinly sliced onion on top with grated cheese.
Bake for 1 hour at 180ºC.
I used a round cake tin to bake my bread.
Recipe and photo: Zelda Ellis

LORRAINE SE PERFEKTE BROOD
10 koppies koekmeel
2 pakkies kits suurdeeg
6 eetlepels melkpoeier
4 eetlepels suiker
1 eetlepel sout
Lou warm water so amper ‘n liter

Meng al die droë bestanddele saam.
Maak holte in die middel.
Gooi water geleidelik by en meng tot ‘n lekker deeg gevorm het, smeer hande botter en knie goed deur.
Maak warm toe en laat rys tot dubbel die hoeveelheid.
Knie af, deel in 2 dele en sit in gespuite broodpanne. Maak weer warm toe en laat rys. Bak vir 1 uur en 10 minute by 180 ºC. As uit oond kom, smeer botter oor kors.
Resep geplaas deur Loraine Peyper Viljoen
Foto: Loraine Peyper Viljoen en Yollie Moolman