BRAAI STOKBROODJIES
500 ml flour
10 g dry yeast
5 ml salt
5 ml sugar
45 ml oil
500 ml warm water
100 g grated Gouda cheese

Place flour, yeast, salt, sugar, cheese and oil into a mixing bowl and mix till combined. Then slowly add the warm water a little at a time until the mixture forms a dough. Place into a lightly oiled bowel and cover with cling wrap and leave for 1 hour to rise.
Take out the dough and cut into 10 even pieces, roll into sausage forms and wrap gently around skewer or stick. Place onto medium heat coals until brown/toasted. Serve and eat.
Photo and recipe: Cecil Dunhin

PUMPKIN CUSTARD BUNS

Ingredients

3 1/2 cups flour
1 cup pumpkin puree
1/2 tsp cinnamon
1/4 tsp nutmeg
pinch salt
1 tsp bread improver
2 1/2 tbsp milk powder
1/4 cup sugar
2 tbsp instant yeast
1/3 cup warm water
1/4 cup sunflower oil

Fillings:
1 cup fresh milk
1/4 cup sugar
1/4 cup evaporated milk
2 tbsp.ful cornflour
a drop of yellow colouring
1 tsp vanilla
1 egg yolk
1 tbsp butter

How to make Pumpkin custard buns

1. For the dough , mix the yeast in 1 tbsp sugar with warm water. leave rest until yeast becomes frothy.

2. Mix the rest of the ingredient in a large bowl except oil, add the yeast mixture and knead till combine, then add oil to smoothen the dough. Add a little at a time if the dough is too sticky. Knead well and leave to rise till double.

3. punch down the dough and knead again. divide the dough into few small buns smaller than a tennis ball.

4. Roll each dough by folding few times inwards. Place them on a greased tray apart from each other giving room to rise again.

5. While waiting for the buns to rest , you can make the custard filling by adding the cornflour with evapourated milk and a drop of yellow colour.

6. In a saucepan bring fresh milk and sugar to boil, then stir in the cornflour mixture slowly by stirring constantly until thicken, Off the heat , add the yolk , stir till mix, then add the butter and stir well. Add vanilla. Place custard in a piping bag with small hole nozzle.

7. Pipe custard into the center of the bun, press the custard into the bun.

8. Bake in preheated oven at 250 C for 10 to 15 mins or till golden.
Photo:   Carrie Segar Malan

LACY’s ENGLISH MUFFINS
English muffins – soft baked in the oven – Makes 12
Starter (Make this the night before or between 8 and 12 hours)
1 ½ cup unbleached all purpose flour
¾ cup water
1/8th of a teaspoon instant yeast.
Mix, cover and leave at room temperature.
Dough:
1 ¾ cups unbleached all purpose flour
2 tablespoons cornstarch (Maizena)
1 teaspoon instant yeast
1 teaspoon salt
2 tablespoons sugar
2 teaspoons baking powder
2 Tablespoons vegetable oil
¾ cup water

Mix in a food processor or mixer for eight minutes. The dough is wet, so please do not add any more flour. Cover and let rise for 1 hour. Spray / oil egg rings / English muffin rings or even if you just spoon onto a lined baking dish that will work fine too, perhaps not as pretty, but still just fine. Spray a quarter measuring cup with spray and cook inside and out. After the dough has risen for an hour, place into moulds. Use water on your finger tips to shape the dough nicely into your moulds. Cover and rise for 1 hour.
Bake at 180°C for 15 – 25 minutes. I prefer 15 minutes for a lighter muffin. The muffins in the picuture was baked for 25 minutes. When you take it out of the oven you will think it is crispy, but don’t be deceived because these muffins are lovely and soft. Almost spongy.
SOURCE – Lacy Grey

KOFFIE BLIK BROOD
Dis wat my man noem n “Boer Brood met n Engelse touch” ha ha ha hy is n Boer en ek is n Engelsman……. Dis my Koffie Blik Brood.
8 cups flour
1 packet dry yeast ( I use Yanchor Instant yeast 10g, purple packet )
1 tbsp sugar
1 tsp salt
1 tbsp soft butter/margarine
2 tbsp coffee creamer (cremation, Ellis Brown enige een)
+- 550ml warm water

(if you lucky enough to have a mixer with dough hook you can use it, otherwise your hands will do the job)
Mix dry ingredients togather.
Then slowly add the warm water 100ml at a time , to for a nice dough manageable with your hands.
Use some oil coat your hands.
Knead for roughly 5min.
Lightly oil a bowl, place doughy in bowl cover dough with a damp dish towel and allow to rise. (Double insize)
Then knead down again to the same size you started with (+-5min)
Grease coffee tins ( I prefer with butter, gives I nice golden colour)
Devide dough in half, place in tins cover with damp dish towel again and allow to rise until 3/4 in tin.
Bake at 160 degrees C for 45 min
Remove from oven and tins and allow to cool on a drying rack cover bread with damp dish towel.
Most bread recipes say bake at 180 degrees C….but mine seems to bake to brown if at 180, suppose it might just be my oven
Place oven rack on second row from bottom
This bread is awesome to use at burger buns and bunnie chows
PHOTO 2
Nothing like “Oven fresh Garlic Buns”
Used my “Koffie Blik Brood” recipe.
Rolled balls, baked @220c foe 13min
BRON – Carrie Segar Malan

SONIA SE KAAS BRAAIBROODJIES

`n Pak winkel vetkoek deeg
2 x “patato bake” pakkies (ek koop verskillende geure en meng die twee saam )
250 ml room
250 ml melk
kaas

Vat die deeg en rol hulle balletjies uit pak so 2-3cm uitmekaar uit in n diep oond pan. Maak jou patato bake, room en melk aan en gooi oor die deeg balletjies, rasper kaas bo oor en bak teen so 150grade 15-20 min loer maar kort kort of hy gaar is .

Baie baie lekker! Die patato bake mix maak n lekker room sousie aan die onderkant~pancake.

Resep: Bonita Colyn
Geplaas deur: Sonia Knoetze

BBQ HERB BREAD

This afternoon we are having a braai/ bbq, and as always our friends request that I bake My bbq herb bread. The buns are massive and we normally end up dividing it further between us all, and to be honest I am just way to lazy to stand and roll more then 16 balls in anyway, so feel free to make smaller portions if that is what you like.
1.4kg a/p flour
60 grams fresh yeast or 20g active dry yeast + 1 tsp sugar + 1 cup warm water (mix and rest for 5 minutes)
Rub 100g butter into the flour
Add ¼ cup sugar
+2 cups warm water
3 Tsp dry mixed herbs
3 tsp onion powder
3 tsp garlic powder
3 tsp salt.
Mix well. Knead until smooth and elastic.
Rise for 30 – 60 minutes. Divide into two. Place into the bread pans you will be using. Press evenly into the pan. Cut into eight equal pieces in each pan. Tip the dough out, and shape balls and place back into the pan’s. Spray the tops with spray and cook or rub with butter, cover and Let rise for another 30 – 60 minutes depending on your temperature. Bake at 180 degrees Celsius for 40 -45 minutes.
Let cool completely before serving.
SOURCE: Lacy Grey (FLR Member)

SOETBROOD MET ROLO-KONDENSMELK EN ROOM
Rol jou deegballetjies en sit in elke balletjie n rolo.
Sorg net dat deeg mooi orals geseel is om die sweet.
Pak in gesmeerde oondbak.
Ek het my bak dik gesmeer met margarien en toe bruinsuiker gestrooi voor ek die balletjies gepak het.
Meng 1k room met n blikkie kondensmelk en gooi oor.
Bak by 180 grade tot brood gaar is en daar lekker fudge gevorm het. Gebruik maar n diep bak of sit iets onderin. Myne het so bietjie oorgekook
Tanya Smith – (LID)

TRACY SE CROISSANTS

Ek het vanoggend vroeg begin croissants maak. Ek deel die bestandele met julle, maar sal later wanneer ek wel op die internet kan kom sal ek probeer om die link op te sit waar die instruksies is op youtube. Ek dink die keer sal die youtube video dit beter verduidelik as wat ek kaan. (Croissant – taste of paris – bruno albouze – the real deal) dit verg so bietjie tyd, maar wel die moeite werd. Die croissants proe hemels en die tekstuur is perfek.
Croissants
Deeg: 1 kop water, 4 tlp aktiewe droe gis, 3 1/2 kop brood meel, 3 tlp sout, 1/4 kop suiker, 6 1/2 eetl sagte botter
Vir die vou proses het jy 250g botter.

FOTO:  Tracy Minny

RESEP EN METODE
https://www.youtube.com/watch?v=2OAUM0MRgQw

POTATO BREAD IN EGG CARTON OR FLOWER POTS
Ek het gister broodjies gemaak by die braaivleis. Dis hemels lekker, amper soos beskuit, so sag is dit. Dit het mash in: Potato bread in egg carton (or Flowerpot bread). Amounts below makes 12 egg sized breads plus 2 ramekins. Double with ease for bigger. Do not be tempted to use egg carton without baking paper, dit sit vas soos klits aan ‘n wolkombers. (ons werk met kos anders het ek ‘n ander analogie gebruik!)
250g strong white flour
5g fine-grained salt
100g cooked potato, chopped
3 cloves garlic (roasted)
2 sprigs rosemary, finely chopped
5g fresh yeast
130g lukewarm water (130ml)
10g olive oil
handful of ice cubes
For flowerpot bread you will need flowerpots – the clay type, around 15cm diameter is perfect, if you don’t have those, use a baking tin, shape as bread rolls or use an empty egg carton.
Whisk together the flour and salt in a large bowl and mix in the potato, garlic and rosemary. Sprinkle yeast into the water so that it dissolves. Make a well in the centre of the flour and add the yeasted water to the flour and pour in the olive oil. Bring together as a dough using your hands or a spatula. Dough is sticky.
Turn the dough onto a clean surface and knead for 10 minutes (or more) until you can see the windowpane effect (where a small piece of dough is held up and pinched out until parts of it are thin enough to see light shining through without the dough tearing). Initially this dough may feel a little firm but as you work the potato into the dough, it will get wetter. If it still feels a little tight, incorporate a little extra water.
Place the dough into an oiled bowl, cover with a damp tea-towel and leave to prove for around 60 minutes or until doubled in size.
Take the dough out and knock it back, then allow it to rest for about 5 minutes. Shape as desired or place into two seasoned, greased and lined clay flowerpots. Cover with a damp cloth and leave to prove again for around 60 minutes or until doubled in size. (30 minutes for muffin or egg container size).
Preheat your oven to 220C. Place a roasting tray in the base of the oven. When ready to bake, place in the oven and add the ice cubes to the roasting tray to release a blast of steam. Bake for 10 minutes, then turn the oven down to 200C and bake for a further 15-20 minutes until golden and each base makes a hollow sound when tapped. (Adjust for egg carton – see below)
If using egg carton, spray that sucker GOOD with cooking spray oil and use little rounds of baking paper, as well as strips around the sides (think muffin pan). Or just use a regular muffin pan. Bake only 20-30 minutes, depending on your size. Do not be tempted to use egg carton without baking paper, dit sit vas soos klits aan ‘n wolkombers. (ons werk met kos anders het ek ‘n ander analogie gebruik!)
Variations:
Omit the garlic & rosemary for a more versatile bread, or add other herbs – thyme or chives, along with a little parmesan

Photo:  Kiti De Jager