DADELBROOD:
By Berie Smith in KITSKOS
375g fyn gekerfde dadels
5ml koeksoda
125g margarien in klein blokkies gesny
250ml kookwater
190ml suiker
1 eier, geklits
5ml vanilla essens
500ml meelblom
5ml bakpoeier
125ml gekapte neute
Plaas die dadels, margarien en koeksoda in 'n mengbak. Gooi kookwater bo-oor. Roer en laat staan om koud te word. Klits eier, suiker en vanillaessens goed en gooi by die dadelmengsel. Sif meelblom en bakpoeier saam en vou by die dadelmengsel in. Gooi neute by en meng goed. Bak 1 uur lank in 'n voorverhitte oond van 180C in 'n gesmeerde broodpannetjie.
PIZZA BROODJIES:
By Berie Smith in KITSKOS ·
Bestandele
1 groot, lang Franse brood of 6 klein lang buns
knoffelbotter
1 blikkie soutvleis
1 klein ui
1 gekookte eier
1 agurkie
2 eetlepels mayonaise
½ teelepel tamatiesous
5ml aangemaakte mostert
gerasperde kaas
Voorbereiding
Voorverhit oond tot 200°C.
Halveer- smeer met knoffebotter. Maak 1 blik soutvleis fyn. Rasper 1 klein ui en 1 gekookte eier by. Sny 1 agurkie in blokkies en meng dit met 2 eetlepels mayonaise. Voeg ½ eetlepels tamatiesous en 5ml aangemaakte mostert by. Skep op broodtjies en strooi gerasperde kaas oor. Bak vir 15 minute in oond (Plaas op tinfoelie uitgevoerde bakplaat)
KNOFFEL-KAASBROODJIE: (Marelize)
By Berie Smith in KITSKOS ·
500 g Bruismeel
500 ml Karringmelk (1 boksie)
1.5 koppies Gerasperde kaas (Cheddar werk die beste)
1 teelepel Marjolein
1 teelepel Knoffelvlokkies (2e teelepel opsioneel vir 'n sterker knoffel)
2 eiers
1. Meng al die bestanddele goed saam.
2. Gooi in 'n gesmeerde broodpan, strooi 'n bietjie van die gerasperde kaas oor en bak in voorverhitte oond teen 180°C vir 1 uur.
Variasie:
Vervang Kaas, knoffel, marjolein en karringmelk met 500 ml Muesli-gegeurde jogurt.
GEMMERBROOD:
By Berie Smith in KITSKOS ·
250ml olie
3 eiers
250ml gouestroop
250ml louwarm water
5ml koeksoda opgelos in 60ml louwarm water
750ml koekmeelblom
knippie sout
5ml bakpoeier
15ml fyn gemmer
10ml gemengde speserye
250ml suiker
Voorverhit die oond tot 180C. Smeer twee broodpannetjies met margarien. Klits die olie, eiers, gouestroop en water saam in 'n mengbak tot goed gemeng. Sif die droë bestanddele een vir een oor en voeg dan die suiker by. Klits tot goed gemeng, sowat 5 minute. Giet in voorbereide panne.
Bak sowat 45 minute lank of totdat 'n mespunt skoon uit die middel van die brood kom. Laat effens afkoel en keer op 'n draadrak uit. Laat heeltemal afkoel en bedien met botter.
BROOD SONDER SUURDEEG:
By Berie Smith in KITSKOS ·
4 kop meel
2t bakpoeier
1t sout
Melk
Sif droë bestanddele saam en voeg genoeg melk by om 'n deeg soos vir koek te wees.
Skep in gesmeerde broodpan en bak in warm oond vir 30 - 45 minute lank.
ASBROODJIE RESEP:
By Berie Smith in KITSKOS ·
750ml Bruisbroodmeel
25ml Witbroodmeel
10ml Bakpoeier
2.5ml Sout
500ml Karringmelk
Meng droë bestanddele en maak aan met karringmelk.
Druk deeg plat omtrent so ±3cm dik op 'n redelike groot stuk aluminium-foelie.
Vou nou dig toe in die foelie - laat ruimte vir rys.
Plaas op half uitgebrande kole en gooi toe met oorblywende kole.
Bak ongeveer 45 minute.
BREAD ROLLS: [PETRA PRETORIUS]
10 rolls
Ingredients:
400g Bread Flour
400g Cake Flour
1 pkt yeast
1 t Salt
2 t Honey
550 ml Warm Water
1 Egg - whisked
Method:
1) Mix all the dry ingredients together.
2) Cut the honey and warm water into this.
3) Knead the dough for 10 minutes on a floured countertop.
4) Place in a greased bowl and cover with a dishtowel or greased clingwrap. Allow to prove.
5) Portion into 100 g balls and place onto a floured tray and allow to rise until double in size.
6) When risen glaze with egg wash and bake at 180ͦC for 15 minutes.
EASY EASTER BREAKFAST BUNS/ROLLS WITH READY BOUGHT DOUGH: [SAFARI RECIPES]
With Easter weekend in mind, I decided to share this easy recipe with you, two recipes actually, but the same ingredients... the secret here is the shortcut of buying your dough rather than making it from scratch. So the ingredients are exactly the same for both recipes, just treated in a different way, but you will get the... just of it as we go along.
Easy Easter Breakfast Buns/Rolls:
makes 16 small buns or 1 round roll enough for 6-8 people
Ingredients
1 kg ready made bread dough - buy from your local bakery
250 ml brown sugar
125ml butter
5 ml fine cinnamon
250 ml chopped Safari pecan nuts
1 cup Safari Sultanas
1 egg
Method
Place sugar and butter in a small saucepan and melt together. When melted, add the sultanas and nuts as well as the cinnamon.
For the Easy Easter Breakfast Bun:
Preheat oven to 180 C.Divide the dough into 16 balls/buns. Spray a oven proof dish ( rectangular Pyrex) with Spray n Cook and pour the butter and sugar mixture into the bottom of the dish. Place the 16 buns on top of the sauce, leaving gaps in between for the dough to rise. Preheat oven to 180 C. Allow to rise for about ½ hour and then bake in a moderate oven for 30-40 minutes.
Golden brown and delicious - tip out on a plate.
For the Easy Easter Breakfast Roll:
On a floured surface, roll out the dough in a large rectangle to about 1 cm thick. Use a pastry brush or spoon and spread the butter and sugar mixture over the dough. Roll up from the long side. Once you have a long roll, brush it with egg white(to hold it together) and roll it up into a coil. At the end, just tuck the point of dough underneath the roll. Brush with egg wash and allow to rise. Preheat oven to 180 C and bake for 40-45 minutes or until golden brown and when tapped with a finger, it must sound hollow.
Roll into a coil
Bake to perfection and wow your quests at the table.
Serve with lashings of butter or drizzle with lemon glaze.
ROER BROOD: [PETRA PRETORIUS]
Maklik en goedkoop en heerlik - 500 gr bruismeel 500 ml karringmelk 1 pakkie potato bake. Meng als saam. Strooi biekie kaas bo-oor ook ..... Bak in broodpan 1 uur by 180 grade. Jy kan enige iets bygooi as jy wil, bacon, sweetcorn, of net so, met of sonder kaas bo op, dis net so lekker.
OLIEBOLLETJIES (Mini Dougnuts) [PETRA PRETORIUS]
4x250ml koekmeelblom
250ml suiker
30ml bakpoeier
2 eiers, geklop
250-300ml water
125ml rosyne *OPSIONEEL*
750ml (om in te braai)
OM IN TE ROL:
Meng 500ml suiker en 30ml fyn kaneel
Meng meel, suiker en bakpoeier in 'n mengbak. Klop eiers en water, voeg by meelmengsel en meng goed. ((Roer rosyne by.)) Verhit die olie tot warm en skep elke keer 'n eetlepel van die beslag in die warm olie. Braai bolletjies alkant tot goudbruin. Moenie meer as 4 bolletjies gelyk braai nie. Skep met 'n gaatjieslepel in uit, dreineer oortollige olie en rol in kaneelsuiker. Bedien.
Lewer sowat 30 bolletjies. Oliebolletjies moet nie lank gebêre word nie, want dit word gou sag.
PAAS BOLLETJIES/HOT CROSS BUNS - FLOPVRY: [PETRA PRETORIUS]
10 g Anchor droë kitsgis
500 g koekmeel
65 ml suiker
5 ml sout
3 ml gemengde speserye
3 ml fyn neut
4 ml fyn kaneel
150 ml lou warmwater
60 g margarien gesmelt
125 louwarm melk
1 eier geklits
150 g droë vrugte koekmengsel (met of sonder die vrugte, of sommer net rosyne)
Kruisie:
100 g koekmeel
50 ml olie
125 ml melk
2 ml sout
Metode:
Meng meel, sout, suiker, speserye, kitsgis en vrugte baie goed saam. Meng gesmelte margarien, louwarm water, melk en eier. Voeg vloeistof by droë bestanddele en meng tot 'n sagte elastiese deeg. Plaas deeg in gesmeerde bak. Bedek en laat rus vir 20 minute. Knie goed deur en verdeel in 18 eweredige dele. Rol in bolletjies en plaas op gesmeerde bakplaat. Laat 20 minute rys of tot dubbel die grootte.
Maak intussen die deeg vir die kruise. Meng meel, sout, olie en melk tot 'n dun deeg, wat gespuit kan word, maar nog vorm sal behou. Bestryk die bolletjies met geklitste eier. Spuit 'n kruis oor elke bolletjie en bak 15 tot 20 minute op 200 C.
Kook intussen 50 ml melk, 50 ml suiker en 50 ml water vir vier minute lank saam. Glanseer bolletjies hiermee sodra dit uit die oond kom.
UIESOPBROODJIE: (nie nodig om te laat rys nie)
500 gram "self raising flour"
500 ml karringmelk
1 pakkie wit uie sop
1 koppie gerasperde kaas
Meng alles saam, sit in pannetjie en bak in oond vir 1 uur by 180º.
MAKLIKE POTBROOD:
500g bruismeel
2 biere
15ml bruin uiepoeier
2 eiers
250ml wit sampioene, gesnipper
250ml geskeurde salami-skyfies
250ml gerasperde soetmelkkaas
1wiggie bloukaas, gekrummel
15ml bruin uiesop
Meng bruismeel met 2 biere en meng handvol kruie daarin, asook die bruin uiepoeier. Klits 2 eiers liggies en roer alles deur. Smeer ‘n swaar ysterpot goed met botter. Pak helfte van deeg onder-in en pak die sampioene, salami, soetmelkkaas, bloukaas en bruinuiesop bo-op. Pak die res van deeg bo-op. Herhaal die proses indien verlang. Bak toe in medium oond vir 30 tot 40 minute. Haal deksel af en verbruin (hou dop!). Keer uit op plank.
BROODSUSTERS: [PETRA PRETORIUS]
750ml suiker
375ml water
10ml suurlemoensap
40ml goue stroop
knippie sout
gemmer/kaneel
1 dag oue witbrood
kookolie
Meng al die bestanddele behalwe die brood in olie. Verhit en roer tot suiker opgelos is. Laat 5min kook e verkoel tot yskoud. Sny brood in snye van 1cm dik en in 4 ewe groot vingers. Braai broodvingers in diep warm olie tot goudbruin, doop die warm broodvingers in die koue stroop. Plaas op 'n draadrakkie sodat oortollige stroop kan afdrup. Geniet dit saam met lekker koffie/tee.
GEVULDE ROOSTERKOEK:
Vir een van Pasella se 2009-Kersetes, het Arno Janse van Rensburg van Dish Food and Social, roosterkoek op die kole gebraai met lekker moderne vulsels soos gerookte tamatie, brie, basiliekruid, cheddarkaas, ui- en perskeblatjang.
(Maak 8-10)
1/2 pakkie (7g) gis
1 k warm water
1 eiergeel
1 e botter
2 k meel
sout en peper, na smaak
1 e tiemieblare
Meng die gis en die warm water en plaas in ʼn groot bak. Voeg die botter, eiergeel en tiemie by en voeg die meel stadig by totdat alles goed gemeng is. Knie die deeg tot gladderig (10 minute). Laat in ʼn warm plek rys tot dubbel die volume. Knie af, vorm in bolle en laat weer 15 minute rys. Druk effens plat en braai oor matige kole. Roosterkoek is gaar wanneer dit hol klink as ʼn mens daarteen klop.
STICKY ROOSTERKOEK RECIPE:
This roosterkoek recipe will help you make an old-time South African favorite! Go easy when adding the liquid. We tried this recipe and found the mixture to be quite wet & sticky. So we added flour to make it elastic, but not sticky. I'll update the liquid quantities here when we perfect the consistency.
Ingredients
2.2 lbs (1 kg or 7¼ cups) Bread Flour
1 packet Instant ...Yeast
5 tsp (25 ml) Sugar
2 tsp (10 ml) Salt
1½ cups (375 ml) Water
1½ cups (375 ml) Milk
3 Tbsp (45 ml) Margarine or Butter
Method
Mix the flour, yeast, sugar, and salt in a bowl. Heat the water, milk, and margarine until luke warm and add to the dry ingredients in the bowl* (see note below). Mix the contents of the bowl and kneed the mixture until it is smooth and elastic. This takes typically takes about 15 minutes. Cover the bowl with a cloth and let it stand in a warm spot where is will rise (grow in volume).
Periodically monitor the bread mixture in the bowl. As soon as it reached twice its original volume, kneed it back down. Then divide it into 8 to 10 balls, and flatten the balls. (You may also flatten the bread mixture to about ¾ - 1 inch thick and cut into 8 to 10 rectangles.) Sprinkle a little flour on the pieces of dough and allow them to rise again to about double volume.
Put the pieces of dough on a barbeque (braai) grill with medium heat. True South Africans use coals, not gas ;-) Turn the dough regularly until properly cooked and golden-brown on both sides.
Roosterkoek is especially delicious if eaten while still warm. Split them like a bun, and liberally spread margarine inside. Yummmyyy!
CHEESE STUFFED ROOSTERKOEK:
Serves 10
Buy ready made bread dough or make your own by mixing 560 ml (2 ¼ cups) white bread flour with 1 sachet (15 ml) instant dry yeast, 5 ml (1 t) salt and a pinch of sugar. Add 250 ml (1 cup) warm water mixed with 30 ml (2 T) milk and mix until it
forms a dough. Knead on a floured surface for 10 minutes.
Place in a lightly oiled bowl, cover and leave to rise until double in volume. Knock down and divide into tennis-ball sized pieces. Flatten each piece of dough and wrap around a Melrose cheese wedge.
Arrange on a floured surface, cover with a damp cloth and leave to rise once more.
Once risen, cook over slow coals until golden brown and cooked through. Serve warm with syrup or honey.
UIESOPBROODJIE (nie nodig om te laat rys nie) - het dit al seker 8 keer gebak, baie lekker en maklik. [PETRA PRETORIUS]
500 gram "self raising flour"
500 ml karringmelk
1 pakkie wit uie sop
1 koppie gerasperde kaas
Meng alles saam, sit in pannetjie en bak in oond vir 1 uur by 180º.
DIE ALLERBESTE ROSYNEBROOD:
1 Pakkie Bruismeel
1 x 250g Pitlose rosyne
1 Houertjie karringmelk
2 Eetlepels suiker
2 Gelyk teelepels bakpoeier
Knippie sout
Stel oond op 180’C
Sif droë bestanddele saam, meng suiker saam, gooi rosyne by en voeg die karringmelk by. Skud die kartonnetjie agterna met ‘n bietjie melk uit.
Meng deeglik met houtlepel. Skep uit in gesmeerde broodpannetjie en bak vir 1 uur. Keer uit en laat afkoel.
Hierdie broodjie is ‘n wenner. Soos met alle kitsbrode, is dit op sy lekkerste op die eerste dag.
By Berie Smith in KITSKOS
375g fyn gekerfde dadels
5ml koeksoda
125g margarien in klein blokkies gesny
250ml kookwater
190ml suiker
1 eier, geklits
5ml vanilla essens
500ml meelblom
5ml bakpoeier
125ml gekapte neute
Plaas die dadels, margarien en koeksoda in 'n mengbak. Gooi kookwater bo-oor. Roer en laat staan om koud te word. Klits eier, suiker en vanillaessens goed en gooi by die dadelmengsel. Sif meelblom en bakpoeier saam en vou by die dadelmengsel in. Gooi neute by en meng goed. Bak 1 uur lank in 'n voorverhitte oond van 180C in 'n gesmeerde broodpannetjie.
PIZZA BROODJIES:
By Berie Smith in KITSKOS ·
Bestandele
1 groot, lang Franse brood of 6 klein lang buns
knoffelbotter
1 blikkie soutvleis
1 klein ui
1 gekookte eier
1 agurkie
2 eetlepels mayonaise
½ teelepel tamatiesous
5ml aangemaakte mostert
gerasperde kaas
Voorbereiding
Voorverhit oond tot 200°C.
Halveer- smeer met knoffebotter. Maak 1 blik soutvleis fyn. Rasper 1 klein ui en 1 gekookte eier by. Sny 1 agurkie in blokkies en meng dit met 2 eetlepels mayonaise. Voeg ½ eetlepels tamatiesous en 5ml aangemaakte mostert by. Skep op broodtjies en strooi gerasperde kaas oor. Bak vir 15 minute in oond (Plaas op tinfoelie uitgevoerde bakplaat)
KNOFFEL-KAASBROODJIE: (Marelize)
By Berie Smith in KITSKOS ·
500 g Bruismeel
500 ml Karringmelk (1 boksie)
1.5 koppies Gerasperde kaas (Cheddar werk die beste)
1 teelepel Marjolein
1 teelepel Knoffelvlokkies (2e teelepel opsioneel vir 'n sterker knoffel)
2 eiers
1. Meng al die bestanddele goed saam.
2. Gooi in 'n gesmeerde broodpan, strooi 'n bietjie van die gerasperde kaas oor en bak in voorverhitte oond teen 180°C vir 1 uur.
Variasie:
Vervang Kaas, knoffel, marjolein en karringmelk met 500 ml Muesli-gegeurde jogurt.
GEMMERBROOD:
By Berie Smith in KITSKOS ·
250ml olie
3 eiers
250ml gouestroop
250ml louwarm water
5ml koeksoda opgelos in 60ml louwarm water
750ml koekmeelblom
knippie sout
5ml bakpoeier
15ml fyn gemmer
10ml gemengde speserye
250ml suiker
Voorverhit die oond tot 180C. Smeer twee broodpannetjies met margarien. Klits die olie, eiers, gouestroop en water saam in 'n mengbak tot goed gemeng. Sif die droë bestanddele een vir een oor en voeg dan die suiker by. Klits tot goed gemeng, sowat 5 minute. Giet in voorbereide panne.
Bak sowat 45 minute lank of totdat 'n mespunt skoon uit die middel van die brood kom. Laat effens afkoel en keer op 'n draadrak uit. Laat heeltemal afkoel en bedien met botter.
BROOD SONDER SUURDEEG:
By Berie Smith in KITSKOS ·
4 kop meel
2t bakpoeier
1t sout
Melk
Sif droë bestanddele saam en voeg genoeg melk by om 'n deeg soos vir koek te wees.
Skep in gesmeerde broodpan en bak in warm oond vir 30 - 45 minute lank.
ASBROODJIE RESEP:
By Berie Smith in KITSKOS ·
750ml Bruisbroodmeel
25ml Witbroodmeel
10ml Bakpoeier
2.5ml Sout
500ml Karringmelk
Meng droë bestanddele en maak aan met karringmelk.
Druk deeg plat omtrent so ±3cm dik op 'n redelike groot stuk aluminium-foelie.
Vou nou dig toe in die foelie - laat ruimte vir rys.
Plaas op half uitgebrande kole en gooi toe met oorblywende kole.
Bak ongeveer 45 minute.
BREAD ROLLS: [PETRA PRETORIUS]
10 rolls
Ingredients:
400g Bread Flour
400g Cake Flour
1 pkt yeast
1 t Salt
2 t Honey
550 ml Warm Water
1 Egg - whisked
Method:
1) Mix all the dry ingredients together.
2) Cut the honey and warm water into this.
3) Knead the dough for 10 minutes on a floured countertop.
4) Place in a greased bowl and cover with a dishtowel or greased clingwrap. Allow to prove.
5) Portion into 100 g balls and place onto a floured tray and allow to rise until double in size.
6) When risen glaze with egg wash and bake at 180ͦC for 15 minutes.
EASY EASTER BREAKFAST BUNS/ROLLS WITH READY BOUGHT DOUGH: [SAFARI RECIPES]
With Easter weekend in mind, I decided to share this easy recipe with you, two recipes actually, but the same ingredients... the secret here is the shortcut of buying your dough rather than making it from scratch. So the ingredients are exactly the same for both recipes, just treated in a different way, but you will get the... just of it as we go along.
Easy Easter Breakfast Buns/Rolls:
makes 16 small buns or 1 round roll enough for 6-8 people
Ingredients
1 kg ready made bread dough - buy from your local bakery
250 ml brown sugar
125ml butter
5 ml fine cinnamon
250 ml chopped Safari pecan nuts
1 cup Safari Sultanas
1 egg
Method
Place sugar and butter in a small saucepan and melt together. When melted, add the sultanas and nuts as well as the cinnamon.
For the Easy Easter Breakfast Bun:
Preheat oven to 180 C.Divide the dough into 16 balls/buns. Spray a oven proof dish ( rectangular Pyrex) with Spray n Cook and pour the butter and sugar mixture into the bottom of the dish. Place the 16 buns on top of the sauce, leaving gaps in between for the dough to rise. Preheat oven to 180 C. Allow to rise for about ½ hour and then bake in a moderate oven for 30-40 minutes.
Golden brown and delicious - tip out on a plate.
For the Easy Easter Breakfast Roll:
On a floured surface, roll out the dough in a large rectangle to about 1 cm thick. Use a pastry brush or spoon and spread the butter and sugar mixture over the dough. Roll up from the long side. Once you have a long roll, brush it with egg white(to hold it together) and roll it up into a coil. At the end, just tuck the point of dough underneath the roll. Brush with egg wash and allow to rise. Preheat oven to 180 C and bake for 40-45 minutes or until golden brown and when tapped with a finger, it must sound hollow.
Roll into a coil
Bake to perfection and wow your quests at the table.
Serve with lashings of butter or drizzle with lemon glaze.
ROER BROOD: [PETRA PRETORIUS]
Maklik en goedkoop en heerlik - 500 gr bruismeel 500 ml karringmelk 1 pakkie potato bake. Meng als saam. Strooi biekie kaas bo-oor ook ..... Bak in broodpan 1 uur by 180 grade. Jy kan enige iets bygooi as jy wil, bacon, sweetcorn, of net so, met of sonder kaas bo op, dis net so lekker.
OLIEBOLLETJIES (Mini Dougnuts) [PETRA PRETORIUS]
4x250ml koekmeelblom
250ml suiker
30ml bakpoeier
2 eiers, geklop
250-300ml water
125ml rosyne *OPSIONEEL*
750ml (om in te braai)
OM IN TE ROL:
Meng 500ml suiker en 30ml fyn kaneel
Meng meel, suiker en bakpoeier in 'n mengbak. Klop eiers en water, voeg by meelmengsel en meng goed. ((Roer rosyne by.)) Verhit die olie tot warm en skep elke keer 'n eetlepel van die beslag in die warm olie. Braai bolletjies alkant tot goudbruin. Moenie meer as 4 bolletjies gelyk braai nie. Skep met 'n gaatjieslepel in uit, dreineer oortollige olie en rol in kaneelsuiker. Bedien.
Lewer sowat 30 bolletjies. Oliebolletjies moet nie lank gebêre word nie, want dit word gou sag.
PAAS BOLLETJIES/HOT CROSS BUNS - FLOPVRY: [PETRA PRETORIUS]
10 g Anchor droë kitsgis
500 g koekmeel
65 ml suiker
5 ml sout
3 ml gemengde speserye
3 ml fyn neut
4 ml fyn kaneel
150 ml lou warmwater
60 g margarien gesmelt
125 louwarm melk
1 eier geklits
150 g droë vrugte koekmengsel (met of sonder die vrugte, of sommer net rosyne)
Kruisie:
100 g koekmeel
50 ml olie
125 ml melk
2 ml sout
Metode:
Meng meel, sout, suiker, speserye, kitsgis en vrugte baie goed saam. Meng gesmelte margarien, louwarm water, melk en eier. Voeg vloeistof by droë bestanddele en meng tot 'n sagte elastiese deeg. Plaas deeg in gesmeerde bak. Bedek en laat rus vir 20 minute. Knie goed deur en verdeel in 18 eweredige dele. Rol in bolletjies en plaas op gesmeerde bakplaat. Laat 20 minute rys of tot dubbel die grootte.
Maak intussen die deeg vir die kruise. Meng meel, sout, olie en melk tot 'n dun deeg, wat gespuit kan word, maar nog vorm sal behou. Bestryk die bolletjies met geklitste eier. Spuit 'n kruis oor elke bolletjie en bak 15 tot 20 minute op 200 C.
Kook intussen 50 ml melk, 50 ml suiker en 50 ml water vir vier minute lank saam. Glanseer bolletjies hiermee sodra dit uit die oond kom.
UIESOPBROODJIE: (nie nodig om te laat rys nie)
500 gram "self raising flour"
500 ml karringmelk
1 pakkie wit uie sop
1 koppie gerasperde kaas
Meng alles saam, sit in pannetjie en bak in oond vir 1 uur by 180º.
MAKLIKE POTBROOD:
500g bruismeel
2 biere
15ml bruin uiepoeier
2 eiers
250ml wit sampioene, gesnipper
250ml geskeurde salami-skyfies
250ml gerasperde soetmelkkaas
1wiggie bloukaas, gekrummel
15ml bruin uiesop
Meng bruismeel met 2 biere en meng handvol kruie daarin, asook die bruin uiepoeier. Klits 2 eiers liggies en roer alles deur. Smeer ‘n swaar ysterpot goed met botter. Pak helfte van deeg onder-in en pak die sampioene, salami, soetmelkkaas, bloukaas en bruinuiesop bo-op. Pak die res van deeg bo-op. Herhaal die proses indien verlang. Bak toe in medium oond vir 30 tot 40 minute. Haal deksel af en verbruin (hou dop!). Keer uit op plank.
BROODSUSTERS: [PETRA PRETORIUS]
750ml suiker
375ml water
10ml suurlemoensap
40ml goue stroop
knippie sout
gemmer/kaneel
1 dag oue witbrood
kookolie
Meng al die bestanddele behalwe die brood in olie. Verhit en roer tot suiker opgelos is. Laat 5min kook e verkoel tot yskoud. Sny brood in snye van 1cm dik en in 4 ewe groot vingers. Braai broodvingers in diep warm olie tot goudbruin, doop die warm broodvingers in die koue stroop. Plaas op 'n draadrakkie sodat oortollige stroop kan afdrup. Geniet dit saam met lekker koffie/tee.
GEVULDE ROOSTERKOEK:
Vir een van Pasella se 2009-Kersetes, het Arno Janse van Rensburg van Dish Food and Social, roosterkoek op die kole gebraai met lekker moderne vulsels soos gerookte tamatie, brie, basiliekruid, cheddarkaas, ui- en perskeblatjang.
(Maak 8-10)
1/2 pakkie (7g) gis
1 k warm water
1 eiergeel
1 e botter
2 k meel
sout en peper, na smaak
1 e tiemieblare
Meng die gis en die warm water en plaas in ʼn groot bak. Voeg die botter, eiergeel en tiemie by en voeg die meel stadig by totdat alles goed gemeng is. Knie die deeg tot gladderig (10 minute). Laat in ʼn warm plek rys tot dubbel die volume. Knie af, vorm in bolle en laat weer 15 minute rys. Druk effens plat en braai oor matige kole. Roosterkoek is gaar wanneer dit hol klink as ʼn mens daarteen klop.
STICKY ROOSTERKOEK RECIPE:
This roosterkoek recipe will help you make an old-time South African favorite! Go easy when adding the liquid. We tried this recipe and found the mixture to be quite wet & sticky. So we added flour to make it elastic, but not sticky. I'll update the liquid quantities here when we perfect the consistency.
Ingredients
2.2 lbs (1 kg or 7¼ cups) Bread Flour
1 packet Instant ...Yeast
5 tsp (25 ml) Sugar
2 tsp (10 ml) Salt
1½ cups (375 ml) Water
1½ cups (375 ml) Milk
3 Tbsp (45 ml) Margarine or Butter
Method
Mix the flour, yeast, sugar, and salt in a bowl. Heat the water, milk, and margarine until luke warm and add to the dry ingredients in the bowl* (see note below). Mix the contents of the bowl and kneed the mixture until it is smooth and elastic. This takes typically takes about 15 minutes. Cover the bowl with a cloth and let it stand in a warm spot where is will rise (grow in volume).
Periodically monitor the bread mixture in the bowl. As soon as it reached twice its original volume, kneed it back down. Then divide it into 8 to 10 balls, and flatten the balls. (You may also flatten the bread mixture to about ¾ - 1 inch thick and cut into 8 to 10 rectangles.) Sprinkle a little flour on the pieces of dough and allow them to rise again to about double volume.
Put the pieces of dough on a barbeque (braai) grill with medium heat. True South Africans use coals, not gas ;-) Turn the dough regularly until properly cooked and golden-brown on both sides.
Roosterkoek is especially delicious if eaten while still warm. Split them like a bun, and liberally spread margarine inside. Yummmyyy!
CHEESE STUFFED ROOSTERKOEK:
Serves 10
Buy ready made bread dough or make your own by mixing 560 ml (2 ¼ cups) white bread flour with 1 sachet (15 ml) instant dry yeast, 5 ml (1 t) salt and a pinch of sugar. Add 250 ml (1 cup) warm water mixed with 30 ml (2 T) milk and mix until it
forms a dough. Knead on a floured surface for 10 minutes.
Place in a lightly oiled bowl, cover and leave to rise until double in volume. Knock down and divide into tennis-ball sized pieces. Flatten each piece of dough and wrap around a Melrose cheese wedge.
Arrange on a floured surface, cover with a damp cloth and leave to rise once more.
Once risen, cook over slow coals until golden brown and cooked through. Serve warm with syrup or honey.
UIESOPBROODJIE (nie nodig om te laat rys nie) - het dit al seker 8 keer gebak, baie lekker en maklik. [PETRA PRETORIUS]
500 gram "self raising flour"
500 ml karringmelk
1 pakkie wit uie sop
1 koppie gerasperde kaas
Meng alles saam, sit in pannetjie en bak in oond vir 1 uur by 180º.
DIE ALLERBESTE ROSYNEBROOD:
1 Pakkie Bruismeel
1 x 250g Pitlose rosyne
1 Houertjie karringmelk
2 Eetlepels suiker
2 Gelyk teelepels bakpoeier
Knippie sout
Stel oond op 180’C
Sif droë bestanddele saam, meng suiker saam, gooi rosyne by en voeg die karringmelk by. Skud die kartonnetjie agterna met ‘n bietjie melk uit.
Meng deeglik met houtlepel. Skep uit in gesmeerde broodpannetjie en bak vir 1 uur. Keer uit en laat afkoel.
Hierdie broodjie is ‘n wenner. Soos met alle kitsbrode, is dit op sy lekkerste op die eerste dag.