THEA’S CLOUD BREAD
Recipe posted by Thea Loots
Photo: Thea Loots
2 nd photo:  Elna van der Westhuizen
FOOD LOVERS RECIPES
3 eggs, separated
⅛ teaspoon cream of tartar
3 tablespoons softened cream cheese or Greek yogurt
Preheat oven to 300°F/150°C.
Separate the eggs into two bowls.
Add the cream of tartar to the egg whites and whip into stiff peaks.
Add the cream cheese or yogurt into the yolks and mix until combined.
Fold half of the egg whites into the yolks until just combined. Add the rest and fold again until incorporated.
Line a baking sheet with parchment paper and place six dollops of the mixture on the tray (about ½ cup each).
Spread out the circles with a spatula to about ½ inch thick.
Bake for 30 minutes or until golden.
Allow to cool for at least 1 hour.
Enjoy with your favorite toppings!

Nota: Elna van der Westhuizen
Myne lyk en voel bietjie lig in die broek. Kan dit wees oor ek yoghurt in plaas van creamcheese gebruik het
Adam Cloete Group Admin; ja dit kan wees. Die tekstuur van roomkaas en joghurt verskil darem bietjie. Maar dit is “cloud bread” so as joune nog ligter is, dan is dit seker goed?.

GROWWE PIESANGBROOD – MUFFINS
250 ml hawermout
375 ml koekmeel
12.5 ml bakpoeier
1 ml sout
2 ekstra groot eiers
50 ml kookolie
250 ml bruinsuiker
125 ml melk
15 ml suurlemoensap
3 fyngedrukte piesangs

Verhit oond op 180 º C.
Klits eiers, suiker en olie saam.
Voeg melk en suurlemoensap by.
Klits goed.
Voeg al die droë bestanddele by en meng goed.
Voeg fyngedrukte piesangs by en meng goed.
Smeer of spuit panne. Skep uit in panne en bak vir 45 min of tot toetspen skoon uitkom.
Resep geplaas deur  en foto van Petro Labuschagne.

NICO SE AARBEI EN PIESANGBROOD
Ek het bietjie ge-eksperimenteer op die tema van piesangbrood en was aangenaam verras met die njammie en klam resultaat. Het myne in ‘n ysterpot gebak.
125 ml kookolie
1 koppie suiker
1 teelepel vanilla
3 eiers
1 koppie meelblom
1 koppie bruismeel
2 teelepels bakpoeier
½ teelepel sout
1 teelepel gemmer
½ teelepel neut
3 groot piesangs
1 handvol aarbeie
Verwarm oond tot 180°C
Druk piesangs en aarbeie fynerig met vurk.
Gooi alles behalwe die meel by en meng goed.
Vou die meel bietjie vir bietjie in.
Gooi beslag in gesmeerde pannetjie en bak vir so 1 uur tot gaar.
RESEP EN FOTO: NICO CONRADIE

SPEK EN KAAS BROOD
Kaas en bacon broodjie gebak, baie maklik!
1½ koppie kaas
250 g spek
500 g bruismeel
500 ml karringmelk
Sout
Sit oond aan op 180⁰C
Maak spek gaar.
Meng meel, 1 koppie kaas en spek saam.
Meng die sout en karringmelk saam en voeg by.
Strooi die halwe koppie kaas bo-oor.
Sit in broodpan en bak vir 1 uur lank.
Ek het net 125 ml melk bygevoeg, deeg het droog gelyk, en ‘n pakkie wit sop poeier ook bygegooi.
Bron: Elizna Nel
Foto: Arushka Bothma

Wenk:  Pieter van der Westhuizen – Sit ‘n klein bietjie bakpoeier by dan rys hy nog meer.

OLIVE BREAD
2 ¼ cups bread and pizza plain flour
2 teaspoons instant dried yeast
2 teaspoons caster sugar
1 teaspoon sea salt
1 cup warm water
2 green onions, thinly sliced
1 cup pitted kalamata olives, halved
2 teaspoons milk

Sift 2 cups flour into a large bowl. Stir in yeast, sugar and salt. Make a well in the centre. Add water. Mix well to form a soft dough. Turn out onto a lightly floured surface. Knead for 10 minutes, gradually adding remaining flour, or until smooth and elastic.
Place dough in a lightly oiled bowl. Cover with lightly greased plastic wrap. Set aside in a warm place for 1 hour or until doubled in size.
Preheat oven to 190°C/170°C fan-forced. Grease a large baking tray.
Place olives on a plate. Pat dry with paper towel to absorb any liquid. Using your fist, punch dough down.
Turn out onto a floured surface. Add onions and olives. Knead until combined. Shape dough into a 20cm round. Place on prepared tray. Brush with milk.
Bake for 35 to 40 minutes or until golden brown and hollow when tapped on top. Stand on tray for 5 minutes. Transfer to a wire rack too cool. Serve.
Photo and note:  Elizna Willemse Tinone
Ps. Ek het die green onion uitgelos want ek het nie en het ‘n koppie gerasperde kaas by gesit.
Dit is ‘n perfect broodjie vir saam roast of braai in my opinie of op ‘n kaas board.

MARIA SE IDEAL MELK BROODJIE
750 g self raising flour
1 blikkie ideal melk
1 pakkie kitsgis
4 eetlepels suiker
1 teelepel sout
2 eetlepels olyfolie
1 koppie sterk louwater

Meng alles goed saam. Ek het ‘n koekpan gespuit met spray and cook en gebak by 180°C grade vir 25 min.
Bron en foto: Maria Vieira

YUMMMY BREADS AND ROLLS
10 minute Arabic dough
2 cups warm water
4 tablespoon sugar
2 tablespoon yeast
2 cups flour
1⁄4 teaspoon
salt
2 tablespoon milk powder- secret ingredient that makes them so soft
Mix together and set aside for 10-15 minutes.

Then add:
1⁄2 cup oil
3 cups flour and 1 teaspoon baking powder (optional)
Mix well and knead until combined then use as desired.
I let it rest for another 30 minutes.
Bake at 180ºC for 15 min.

Use for subs, pizzas, bagels etc.
For mini pizzas
Roll out,  cut shape desired, brush sauce over, filling over, cheese on top and bake 180ºC for 15 min.

Note: I used 2 cups of warm fresh milk instead of the 2 cups warm water.
I sprinkled poppy and sesame seeds on and some pizza spice on the rolls.
People I doubled the recipe so I got 2 breads and rolls.
Baked and tried and tested by
Photo: Colleen Heugh
Photo collage:  Morweena Phillips-Smith‎

QUICK YEAST BREAD
5 cups white all-purpose flour
3 tablespoons yeast
2 tablespoons sugar
1 teaspoon salt
2 cups warm water
1⁄4 cup cooking oil
Directions
Put 4 cups of the flour, yeast, sugar and salt into large bowl. Pour in hot water and oil and mix until combined – it will be sticky. Add the remaining flour in increments until dough is no longer sticky. Knead for about 5 minutes until dough is elastic and smooth. Place dough back into bowl and cover with a damp tea towel and let it rise until double its size – about 1/2 hour. Punch it down and divide dough into two pieces. Roll pieces long enough to fill two well oiled loaf pans and leave to rise until dough has reached the rim of the pan. Bake at 400°F for 40 minutes. Rub hot breads with water and wrap in a tea towel to ‘sweat’ to soften the crust.
Source:
Photo: Leontine Sitzer-Thomas

CAROLA SE PLAAS BRUINBROOD
1 kg bruinbroodmeel
1 ½ tot 2 pakkies kits gis
1 t suiker
1 t sout
1 t koljander
1 tot 2 t anys na smaak, enige sade kan bykom so ± ¾ tot 1 koppie vol
1 L lou water of meer dit moet ‘n slaap deeg wees.

Smeer jou broodpan en plaas die deeg in die pan dit is ‘n (groot broodpan).
Laat dit rys en dan bak op 180°C vir 1 ½ tot 2 ure in die oond.
Bron en Foto: Carola De Jager

MYERS SE WITBROOD
Brood nou klaar gerys nou net bak. Die resep is wat ek al lank gebruik uit my ma se boek uit gekry wat sy geskryf het.
Witbrood:
1 kg witbroodmeel
15 ml sout
10 ml suiker
1 x10 g kits droëgis
20 g botter
625 ml lou water
Sif die meel, sout, suiker en gis saam. Vryf botter by droë bestanddele in. voeg lou water by en meng tot ‘n sagte deeg.
As die deeg te droog is, kan nog bietjie water bygevoeg word. Knie deeg tot sag en elasties.
Plaas in ‘n olie gesmeerde mengbak, bedek en laat 20 minute lank rus.
Nadat deeg gerys het, knie af en verdeel in 2 ewe groot dele, vorm en plaas in gesmeerde broodpanne. Bedek en laat rys op ‘n warm plek, 35-40 minute lank of tot dubbel die hoeveelheid deeg.
Bestryk met water en bak in voorverhitte oond by 200C, vir 35 minute of tot gaar.
Foto en resep:  David Myers