ROSYNE KITSBROOD
Nie nodig om te laat rys nie.
500 gram bruismeel
500 ml karringmelk
250 g pitlose rosyne
2 eetlepels suiker
2 gelyk teelepels bakpoeier
1 knippie sout (½ teelepel)

Stel oond op 180ºC.
Meng al die droë bestanddele deeglik saam (ek gebruik sommer ‘n eetlepel). Meng suiker in, gooi rosyne by en voeg die karringmelk by. Skud die kartonnetjie agterna met ‘n bietjie melk uit (voeg dit by), dit help om al die droë meel en bestanddele te bind.
Skep uit in gesmeerde broodpannetjie en bak vir 1 uur. Keer uit en laat afkoel.
Nota:
Hierdie broodjies is ‘n wenner. Soos met alle kitsbrode, is dit op sy lekkerste op die eerste dag. Bedien met plaas botter. (Vir meer variasies – Gebruik die basiese resep en vervang die kaas of rosyne met ander vrugte, dadels of olywe)
Resep en Foto: John Louis Streicher

HONEY AND MUSTARD BREAD
1 tin sweetcorn
4 cups flour
4 teaspoons baking powder
1 packet Honey and Mustard Mix (for Chicken)
350 ml milk
2 large eggs
100 ml oil or margarine
1 cup grated mozzarella cheese
½ onion – sliced

Mix dry ingredients. Add wet ingredients (except onion and cheese) and mix.
Pour half the mixture into a greased bread tin and the other half into a muffin pan.
Sprinkle cheese on top, then onions. Sprinkle with a bit of Paprika. Bake bread at 180ºC for about 45 min. And muffins at 180ºC for 25 min.
Makes 1 loaf and 6 large Muffins.
Recipe and photo: Elizabeth Margaret Hendrikz

WALNUT AND FIG SOURDOUGH BREAD
BAKE: 40 mins to 45 mins
Makes: 1 large loaf, 20 slices
http://www.foodloversrecipes.com/2018/10/tartine-sourdough-with-starter-process/
1 1/4 cups ripe (fed) sourdough starter
1 cup water
3 cups all-purpose flour
1 1/2 teaspoons salt
1/4 teaspoon instant yeast (optional)
1/2 cup diced dried figs or cranberries
3/4 cup walnuts, roughly chopped

Combine the starter, water and flour in the bowl of your mixer just until smooth. Cover the bowl and let the mixture sit (autolyse) for 1 hour.
After an hour, add the salt and yeast (if using), and knead the dough with your mixer’s dough hook on medium speed for 5 to 7 minutes. Just before the kneading is done, mix in the figs or cranberries.
(I don’t. I have never used mixers. I use my hands – very therapeutic!)
Stop the mixer and add the walnuts, using a dough scraper to fold them gently into the dough. Cover the bowl again and let the dough rise at room temperature for 40 to 60 minutes.
Turn the dough out onto a lightly greased surface (it will be fairly wet and possibly a bit sticky).
Scoop up the edge of the dough with your dough scraper and bring it to the center, pressing down. Give the circle of dough a quarter turn counterclockwise, and repeat three or four more times. You’re stretching the dough a bit and rounding it at the same time.
(don’t miss last step: it makes or breaks the quality of loaf produced) For two smaller loaves, divide the dough in half and round each.
Flour the banetton(s)( proofing baskets) you want to use, or a tea towel placed inside a bowl with a shape you find pleasing. Place the rounded dough into the banetton or bowl, bottom side up, cover with plastic wrap, and refrigerate overnight.

The next morning, preheat the oven to 450°F  with a baking stone in the lower third. Put 1″ of water into a small skillet that can go into the oven. Take your breads out of the refrigerator. They may not have risen a lot; that’s OK.
Bring the water in the skillet to a simmer and place it in the bottom of the oven. Place a piece of parchment on a baker’s peel or the back of a baking sheet.
Turn the loaves out of their banettons onto the parchment. Slash the top(s) of the loaves, and slide the bread(s), paper and all, onto the stone in the oven. Spray the inside of the oven generously with water from a spray bottle and set a timer for 5 minutes. Spray once more when the timer goes off, and bake for another 35 minutes, until the center of the loaf reads 200°F when measured with a digital thermometer. Remove from the oven and cool on a rack before slicing.
I use Le Creuset pots. First half of baking with lid on, over parchment paper and loaf.
Second half of baking with lid off.
Use digital thermometer to measure if loaf is over 200ºF on inside.

NUTRITION INFORMATION
Serving Size 1 slice, 50 g
Servings Per Batch 20
Amount Per Serving:
total calories 125 (per slice)
Calories from Fat 27
Total Fat 3 g
Saturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 176 mg
Total Carbohydrate 21 g
Dietary Fiber 1 g
Recipe posted by Annie Goussard Newton
Photo Annie Goussard Newton

HEERLIKE GESONDHEIDSBROOD
Lewer 2 brode
500 ml vetvrye melk, louwarm
15 ml rou heuning
10 ml koeksoda
750 ml broodmeel
5 ml sout
10 ml bakpoeier
250 ml laer GI hawermout
250 ml hawersemels (oatbran)
15 ml gekapte neute, enige soort (ek het gemengde ongesoute neute gekoop en fyngekap)
15 ml sonneblomsaad
15 ml lynsaad
15 ml bruinsuiker
250 ml sultanas
2 middelslag appels, geskil en gerasper
1 groot wortel, geskil en gerasper
60 ml canola olie

Meng die melk, heuning en koeksoda in ‘n maatbeker en laat staan om effens te skuim. Sit opsy. Voorverhit die oond tot 180°C en bespuit 2 broodpanne van 220 x 120mm elk met kossproei. Sif die meel, sout en bakpoeier in ‘n groot mengbak. Voeg die res van die droë bestanddele, behalwe die vrugte en wortel, by en lig ‘n paar keer met ‘n lepel om te belug. Voeg die sultanas, gerasperde appels, wortel, olie en melkmengsel by en meng deeglik. Skep in die voorbereide broodpanne en bak in die voorverhitte oond vir ongeveer 45 minute tot ‘n toetspen wat in die middel van elke brood ingesteek word, skoon uitkom.
Haal uit die oond en laat vir 30 minute op ‘n draadrakkie afkoel voordat jy die brode uit die panne keer. Nota: Die brode vries goed vir tot 3 maande. Bevries dit klaar gesny en haal uit soos benodig en ontdooi in ‘n broodrooster. Die appel en wortel voeg nie net vog en kleur by die broodjie nie maar verlaag die GI ook.
Resep en foto: Juanita Vermeulen

PEANUT BUTTER AND BLUEBERRY LOAF (GLUTEN FREE)
The original recipe is a Gluten Free recipe so I will type it as it is in the magazine and will put my replacements in brackets where I changed:
2 cups almond flour (I used normal cake flour)
2 teaspoons baking powder
pinch salt
½ cup honey (I used syrup)
¼ cup canola oil
1 teaspoon vanilla
2 large eggs
2/3 cup sugar free peanut butter (I used normal)
1 cup almond milk (I used dairy milk)
1 tub coconut chunks, shaved (I used fine coconut)
1 punnet blueberries (400 g)

Preheat oven to 180ºC. Sift flour and baking powder together. Add salt and set aside. Combine honey, oil, vanilla, eggs, peanut butter and milk. Mix wet ingredients into flour mixture. Fold through half the coconut and blueberries. Pour batter into lined loaf tin. Bake for 20-30 minutes then scatter remaining blueberries and coconut over. Bake for 45 minutes more or until skewer inserted into centre comes out clean Serve hot with butter and drizzle of honey.
Recipe and photo: Zelda Ellis

TARTINE SOURDOUGH WITH STARTER PROCESS
Starter process:
Day 1:
Levain: any time before noon.
Put 500 g + 2 table spoons of whole-wheat flour with 500 g of water at about 32º in a 6-quart tub and mix by hand till all ingredients are incorporated. Leave uncovered for 1-2 hrs (collecting bacteria), then cover and leave in a warm place (23ºC-32ºCF = ideal).

Day 2:
Any time before noon. Estimate and throw away about 3/4 of initial mix. Leave roughly 1/4 in the tub. Add 500 g + 2 tbsp whole-wheat flour and 500 g of 32ºC water to the goop in the tub and mix by hand. Leave uncovered for 1-2 hrs and cover and let rest in warm place (23ºC – 32ºC= ideal).

Day 3:
Progress!
The levain should be twice the volume of the day before, with little bubbles right throughout and a leathery, alcohol smell. Again, any time before noon, throw away about 3/4 of mixture.
Add 500 g + 2 tbsp whole-wheat flour and 500 g of 32ºC water to the goop in the tub and mix by hand. Leave uncovered for 1-2 hrs and cover and let rest in warm place (23ºC- 32ºCF= ideal).

Day 4:
The levain should again have doubled with bubbles right throughout. You will reserve a smaller amount of levain today. Throw away all but for 200 g ( 3/4 cup) of mixture. You will want to be accurate with measures, so use a scale and scoop out levain until overall weight reading is 200 g greater than the starting weight of tub.
Add 500 g + 2 tbsp whole-wheat flour and 500 g of 32ºC water to the goop in the tub and mix by hand. Leave uncovered for 1-2 hrs and cover and let rest in warm place (23ºC – 32ºC= ideal).

Day 5:
The levain should now be ready for baking. Test by dropping a teaspoon of levain mix into a cup with luke-warm water. If it floats, it is ready to bake with.

Proceed to mix bread ingredients into levain according to recipe used. Keep small consul jar with lid, with 50 g of the levain and store in the fridge.
If you need to make more bread, take levain out of fridge night before. Next morning, I feed it with 50 g of whole-wheat flour, you already have 50 g of starter to work with, so add that, then add 200 g all-purpose flour and 200 g luke-warm water.

Personally I think it is a waste of flour to do it in larger proportions once you have a functioning starter. It makes more than enough starter to even triple the ingredients for a batch of bread. Always reserve 50 g every time you bake and put lid on jar and keep in fridge.

Note:  Tartine Sourdough
San Francisco style.You need to feed the starter (initial batch) about 5 times (once every 12 hrs) before first bake. When you want to bake, use the starter as if it were the next time you are feeding it (third feed). Retain about 50 g and put in fridge in small “vlessie” with a sealed lid. It can stay in the fridge for weeks, and then be left out for 12 hrs overnight, 3 days before you next want to bake. Feed twice, and starter is ready for baking. I normally feed mine 50 g of starter, 50 g whole-wheat flour, 200 g lukewarm water (29ºC – 32ºC) and 200 g of all-purpose flour. = Many tartine recipes online. You can double or triple the recipe (make sure you calculate in the amount of starter you will need, plus the 50 g to keep in fridge). If I triple the recipe, I normally feed the starter 100 g whole-wheat flour, 100 g starter, 400 g all – purpose flour and 400 g water on the second feed before making the dough. You will have plenty of starter then with enough to keep in fridge. Once your dough is folded, risen, etc, you can put it in a proofing basket (I have 9 of them). Take a plastic grocery bag and tie tightly around each basket filled with dough. Thoroughly sprinkle baskets with rice flour before putting in the dough. Dough won’t stick if you do. It can be frozen for weeks. Take out frozen loaves the night before and keep in fridge or leave out if you intend to bake the next day. Proofing baskets, after brushed clean and washed with warm water, can go in oven at 76ºC – 176ºC for 10 mins and put away for next time you bake . Kills all potential for mold in the baskets.
Recipe and Photo: Annie Goussard Newton

CHEESY LOW CARB FLAXSEED MEAL BREAD
The seeds of the flax plant are a rich source of carbohydrates, oils, and phytochemicals that can benefit your health.
Flaxseed meal, made from ground-up whole seeds, is more readily digested than the intact seed.
2 cups flaxseed meal
4 teaspoon baking powder
½ teaspoon baking soda
8 Large or X-large eggs (I had 4 of each thus used what I had in the fridge)
2 tablespoons Virgin olive oil
1 cup sharp cheddar cheese grated
2 teaspoons garlic powder
1 teaspoon dried parsley
A double crack of Himalayan pink salt
As well as a double crack of fresh black pepper

Beat eggs until fluffy with a hand mixer, ± 1 minute.
Add and combine all the remaining ingredients and mix until all combined with the hand mixer, as I already used it.
I did not add Chili flakes as per the original recipe.
Pour into the greased bread tin.
Decorate with sesame and poppy seeds.
Leave bread tin on top of the oven while heating up to the temperature at 400ºF.
Bake until the bread is firm to the touch
As I doubled the original recipe, I baked it for ±20-25 minutes and until a cake tester inserted in the center came out clean.
Cool completely.
Recipe posted by Esme Slabs
Photo: Esme Slabs

MUSHROOM SOUP BREAD
1 packet cream of mushroom soup
500 g self raising flour
500 g buttermilk
grated white cheddar cheese
garlic and herb spice, to taste
Ina Parman Pasta Spice, to taste

Put flour in a bowl, mix in dry ingredients, add cheese, then add buttermilk, don’t over mix, put in prepared bread tin and bake for 60 minutes at 180 ºC.
Recipe and photo: Surine Joubert

MUSHROOM, BILTONG AND CHEESE LOAF
Recipe placed by Christo Graham
FOOD LOVERS RECIPES
2 tablespoons butter
2 tablespoons oil
250 g mushrooms, sliced
180 g self-raising flour
½ teaspoon cayenne pepper
3 eggs
¼ cup buttermilk
80 g biltong, chopped
100 g Cheddar cheese, grated
100 g Mozzarella cheese, grated
5 ml parsley
salt and freshly ground black pepper

Preheat the oven to 180°C.
Heat the butter and olive oil in a pan until the butter has melted and add in the mushrooms and cook until all the liquid has evaporated.
Season to taste.
Sift the flour into a bowl and add the cayenne pepper and parsley.
In a jug mix together the eggs and buttermilk and add the liquid to the dry ingredients and stir well while adding the biltong, cheese and mushrooms.
Grease a 23 cm loaf pan and spoon the mixture into the loaf pan and bake for 35–40 minutes.
Once done, allow to cool in the tin before turning out.

MIELIE, KAAS EN SPEK BROOD
500 g bruismeel
5 ml sout
2 eiers
125 ml melk
30 ml olie
1 blik sweetcorn
200 g kaas gerasper
250 g spek in blokkies gesny
pietersielie vir bo-oor

Meng bruismeel en sout in ‘n mengbak. Klits eiers en olie saam in ‘n maatbeker, voeg melk by en blikkie sweetcorn en meng goed. Maak spek stukkies gaar in ‘n pan en voeg by nat mengsel wanneer gaar. Gooi nat mengsel by die droë mengsel en roer goed deur. Skep uit in ‘n gesmeerde broodpannetjie en sprinkel kaas bo-oor.
Bak vir ongeveer 50 min op 180 ºC.
Laat 30 min in die pan afkoel en keer dan uit op ‘n draadrakkie.
Geniet!
Resep en foto: Kim Ross
2de foto: Natacha Visagie