GIDEON SE VARKIEBROOD
4 koppie koekmeel
400 ml lou warm water
2 eetlepels kookolie
10 g kitsgis
½ teelepel sout
1 eetlepel suiker

Meng al die droë bestanddele saam.
Voeg die olie by die water.
Voeg die water by die droë mengsel en knie tot ‘n elastiese deeg.
Laat dit rys op ‘n warm plekkie tot dubbel so groot.
Knie dan af en verdeel in ewe groot dele om in pannetjies te pas.
Bak vir 40 min op 180 ºC in voorverhitte oond.

Die reseppie is heerlik en ek wil se flater vry !

Resep en foto:  Gideon Louw

JAM BUNS  ( Dampfnudeln mit Marmeladen )
Preheat oven to 180ºC ( for thermo fan decrease your temperature ). Grease a round 23 cm baking tin or ovenproof dish
3½ cups cake flour + extra by the tablespoon if needed, the dough is sticky
1 pkt Anchor instant yeast ( 10 g )
3 dessertspoons sugar
½ teaspoon salt
50 g melted butter + 50 g extra melted butter for dipping and glazing
1½ cups of water and milk in equal parts, heat in microwave until lukewarm
2 eggs lightly beaten
jam of choice
melted butter

In a bowl, place yeast into the lukewarm water/milk, add sugar, let it froth for 5 mins. In a mixing bowl, sift flour and salt giving it a whisk, then add the melted butter and eggs and mix with dough hook until the flour starts to come together. Add the yeast, water/milk and sugar mixture and combine further. You may add more flour if the dough is too runny. Turn out onto floured surface and knead for 5 to 6 mins. Place in a warm place to rise for 1 hour covered in cling wrap and a tea towel. Knock back the dough. Break off pieces of dough stretch out until you get a square, add 1 teaspoon jam of choice in the middle and close up. Pack buns alongside each other in baking dish seam side down. Dip in melted butter and pack in baking tin. Let rise again covered in a warm place for 30 mins. Brush tops of buns with remainder of butter before going into the oven. Bake for 20 – 25 mins. Let cool and drizzle with sifted icing sugar. Serve with hot custard
Recipe and photo: Gail Haselsteiner
Photo 3: Lelane Van Der Walt‎

BEST BASIC SWEET BREAD

Ingredients:
1 cup milk
1/3 cup white sugar
1/3 cup butter
1 tablespoon active yeast
4 cups all purpose flour
1/2 teaspoon salt
2 eggs
2 tablespoons vegetable oil

Method:
In a small saucepan over medium heat, combine the milk, sugar and butter. Heat until slightly warm to the touch then remove from heat and stir in the yeast. Let stand until foamy, about 10 minutes. (Milk temp must be about blood temp – any hotter and you’ll kill the yeast)
In a large bowl, stir together the flour and salt. Mix in the eggs, oil and the yeast mixture. Mix until dough pulls away from the sides of the bowl. Turn dough out onto a floured surface and continue to knead until the dough is smooth and elastic, about 10 minutes. Grease a large bowl with 1 tablespoon of oil. Place the dough into the bowl and turn once to coat. Cover and let stand in a warm place until double in size, about 1 hour. (It’s a very soft dough, but not sticky)
Use remaining oil to grease a cookie sheet or 9×13 inch pan. For plain rolls, punch down dough and divide into 12 equal pieces. Roll the pieces into balls and place them into the greased pan side by side. Let dough rise for 20 to 25 minutes, or until almost double. Preheat oven to 375 degrees F (190 degrees C).
Bake for 20 to 25 minutes in the preheated oven, until rolls are golden brown.

Photo|: Annalize Hattingh

ENGLISH STOVE TOP MUFFINS
500 g strong white bread flour (3.5 cups)
2 tsp (10 ml) salt
1.5 tsp (7.5 ml) powdered dried yeast
325 ml warm water
1 tbsp sunflower oil, plus a bit extra
1 handful semolina/maize flour, for coating – this is essential to get the perfect crust

Mix the flour, salt, yeast and water in a bowl to form a sticky dough. Add the oil, mix, then turn out on to a work surface and knead until smooth and silky (this took around 10 minutes). Shape the dough into a round, coat very sparely with oil and place in a clean bowl covered with a plastic bag. Leave to rise in a warm place until roughly doubled in size.
Tip out the dough on to a work surface and press all over to deflate. Divide into 12 pieces, shape each into a round and flatten to about 1.5 cm. Dust with semolina flour – this gives a lovely texture to the crust – and leave to prove on a clean linen tea towel on a wooden board (slip into a plastic bag to help it along) for another 30 minutes or until doubled in size.
Heat a large, heavy frying pan or griddle over medium heat (I found there was no need to grease the pan). Cook the muffins in batches so you don’t overcrowd the pan (or have two pans going at once). Lay the muffins in the pan, cook for a minute, then turn gently. Cook slowly for another 10-12 minutes, turning every now and then. You may need to adjust the heat if they seem to be colouring too fast or not fast enough. Cool on a wire rack.
Serve split in half and toasted with your choice of topping.
Photo:  Adam Cloete

NO KNEAD BREAD ROLLS

The recipe I used for 12 rolls was
3 and 1/2 cups flour,
2 tsp salt,
2 tsp sugar,
1 pkt dry yeast (10grams).
Mix all together and add 2 and 1/2 cups warm water.
It will form a scraggy dough. Use two spoons to scrape it into the greased cupcake pan. Let it stand for 1/2 an hour, then bake at 180 degree C for 35 min.

I didn’t want them overdone so at 35 mins they were done but not terribly brown. This recipe usually gives me a very hard crust, so I brushed them on all sides with water. Two gone already. They were yum. Saving the rest for when the soup is ready.

Recipe and photo: Leonie Steenekamp

FRESH CREAM CROISSANTS
MOCK CHOC CROISSANTS

Preheat oven to 180 C spray and cook a baking tin, sprinkle with a little flour.

2 cups cake flour
2 tsp baking powder
1/2 tsp salt
2 tsp sugar
125 g room temperature butter cut into cubes
250 ml fresh cream

Mix all dry ingredients with a whisk, work the butter into the flour with your hands that they resemble breadcrumbs. Add fresh cream and mix with a fork. Turn out soft dough onto floured surface, divide into 5 pieces. Roll each piece into a large roti, cut in half, then quarters then in eighths. Each circle has 8 triangles. Begin rolling from the broad side up to the thin side. Place a block of chocolate at each bottom and roll up. Egg wash with a beaten egg and bake for 12 to 15 mins until golden brown. I sprinkled the grated left over chocolate as they came from the oven. If choosing a savoury filling like chicken and mushroom, omit the sugar

PHOTO AND RECIPE: Gail Haselsteiner

FOOTLONG BREAD ROLLS
Ingredients
2 1/4 teaspoons (1 packet) instant yeast
3 1/2 cups all-purpose flour
2 1/4 teaspoons salt
1 1/2 cups warm water (120º – 130º)
-Meng die gis, all purpose flour en sout saam. -Voeg dan stadig die warm water by tot dit ‘n deeg vorm.
– Laat hom rus vir so 5 minute.
– Haal uit en knie hom vir die eerste keer.
-Laat rus vir 2-3 ure.
– Haal hom weer uit en druk al sy lug uit.
– Knie hom weer en dan het ek hom gevorm en onder cling film laat rus vir 4 ure. Ek het hom vir 45 minute gebak op 180*C
-Ek het so ‘n paar ysblokkies onder in the oond laat le. Die stoom help om hom ‘n mooi “crust” te gee. Ek het gesien mens kan ook heuning by die mengsel sit dan is hy bietjie soeter Voila.!!!!!!

Photo: Vanessa Botha

CREAMY GARLIC AND CHEESE BREAD ROLLS IN THE OVEN
Rub a deep pan with butter or margarine if you don’t have..
Then add garlic. Spread over on the pan. Use your own judgement.i always put alot of garlic as we love garlic… I buy ready made dough from pick n pay . Roll little balls and place over the garlic.. add some salt on the dough.. grate some gouda cheese and sprinkle over.i also add feta cheese sometimes… after all that pour 500ml cream over the bread.. you can add cooked bacon bits too..makes it very yummy..
Source and photo:  Nadia Jamaloodeen

DIDA’S HOME MADE ROLLS
8 cups of flour
1 packet of dry yeast
teaspoon and a half salt
2 and a half tablespoons sugar
3 teaspoons baking powder
and luke warm water

Knee it and leave to rise for half an hour then make round balls oven temp 150 bake till golden brown
I use baking powder in my dough it makes it more fluffy
BRON – Diba Smith

QUICK BREAD DOUGH
Quick bread dough, only 10 mins rising, thank you Faye Abrahams for this no fuss easy recipe

1 tbsp active dry yeast
1 cup warm water
1 tbsp sugar
1 tsp salt
2 tbsp olive or grapeseed oil ( olive oil is better for savory breads, while grapeseed is better for sweet )
2 1/2 cups flour

In warm water, yeast, salt, oil and sugar to a large bowl, and let sit for 5-10 minutes until foamy.

Add the flour and mix, and then knead until a dough forms, and then continue kneading for an additional 5-6 minutes until dough is elastic.

Cover and let rise for about 10 minutes.
From this point you can roll it out and bake according to whatever recipe you are using.

Or make into 3 x 3 inch rolls and bake for 12-15 minutes at 180C

FOTO – Gail Haselsteiner