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When you make this bread, don’t be shy to mix it up, We used all the bits of cheese left over in the fridge and chopped and mixed it together. Feel free to add anything that you think will go good with your cheese combo. Use the bread to soak up the cheese, almost like a fondue.


  • 1kg flour
  • 1 sachet instant yeast
  • 2 teaspoons (10 ml) salt
  • 2 teaspoons (10 ml) sugar
  • 500 ml luke warm water
  • Mixture of cheese, use about 500g of cheese all together.


  1. Make your dough by mixing the flour, yeast, sugar and salt together. Add the water bit for bit and start to knead, you will most probably not use all the water. Knead the dough until it is soft and elastic. Let this rise to double the volume in a warm place.
  2. Once the dough has doubled in size, knead again and use a rolling pin to roll out the dough in a big circle. This circle must be big enough to cover the inside of your potjie, and then still be able to close on top.
  3. Spread butter or olive oil at the bottom of your potjie and place your circle of dough inside the potjie.
  4. Add all your chopped cheese and any other ingredient you feel like adding to the inside of your bread.
  5. Carefully take the ends of the dough and artfully arrange and close the top of the bread.
  6. Place the potjie on the fire with medium heat and a few coals on top of the lid.
  7. Bake the bread for about 30 minutes, have a quick peek into your pot at 30 minutes to see how things are going. Once the top is cooked and makes a hollow sound when you knock, you are ready to eat.
  8. Place the bread in the centre of your table on a big wooden board and let guests cut peices and dip the bread into the melted cheese. This pairs really well with a glass of white wine.


Screen Shot 2019-09-21 at 10.42.18Yes, this is exactly what you think it is. Mac and cheese, in the form of a braaibroodjie. All the best worlds of comfort food, in one place.


  • ½ packet of macaroni
  • 1 packet of DENNY Cheese cook in sauce
  • 300g cheddar cheese, grated
  • 1 packet streaky bacon, roughly chopped
  • 1 loaf white toaster bread
  • Butter to spread on the bread slices


  1. Cook your macaroni in a pot according to the instructions on the packet in water until soft. Drain the water and put the macaroni aside.
  2. Add the bacon to your now empty pot, with a bit of olive oil and fry until cooked and crispy.
  3. Add the Macaroni to your bacon and pour over the Denny sauce and let this simmer for 2 minutes. Add half of the grated cheese.
  4. Build your braaibroodjie, spread butter on the outside of your bread slices.
  5. Place a spoonful of macaroni and cheese sauce on the bread, top with grated cheese and cover with the other slice of buttered bread.
  6. Braai the braaibroodjies in a hinged grid over medium coals and turn often making sure the outside of the bread is toasted and the cheese on the inside is melted.



Screen Shot 2019-09-15 at 12.15.13This will probably become one of your favourite go-to recipes. Whether you are craving it, want to impress guests, or are on a road trip and want to do a quick scenic and hassle-free braai, this is a nice trick to have up your sleeve. I first made this on the Jan Braai vir Erfenis television show a few years ago and it went cult overnight. In those first few weeks of the Jan Braai Pizza, many supermarkets sold out of ready-made pizzas on a daily basis, such was the demand. The possibilities with toppings are endless and you can use whatever your favourite off-the-shelf pizzas are. I usually go for two store-bought pizzas with different toppings and then manually add some extra feta cheese before going to the fire. Enjoy!

 (feeds 2–4)

  • 2 store-bought pizzas (raw but prepared, with the toppings of your choice)
  • something extra (including but not limited to feta cheese, garlic, mushrooms, capers, olives, roasted vegetables or sundried tomatoes)
  • a hinged grid


  1. Light a fire and wait till the coals are the same heat that you would braai your braaibroodjies on – in other words, medium heat.
  2. Place the two pizzas on top of each other with the fillings facing to the inside. If you want to add anything extra, do so beforehand.
  3. Place the pizza sandwich in your hinged grid, close the grid tightly, and braai the pizza, turning it often, the same as you would do with a braaibroodjie. You want the outside to be toasted and crispy and the cheese on the inside to be completely melted.
  4. Once you have achieved the perfect pizza, take it off the grid, slide it onto a wooden board and cut into slices. Serve immediately.


Screen Shot 2019-09-06 at 13.54.57

As we all know the braaibroodjie is and will always be the best braai item in the world. There is always something new and different to put on top of your braaibroodjie. While visiting a banana farm, I thought these bananas deserve to be the star on a braaibroodjie.


  • 16 slices of bread
  • Butter to srpead on the bread
  • 1 packet of streaky bacon
  • 8 bananas, halved or sliced into slices
  • 1 block (300g) grated cheddar cheese
  • Golden syrup


  1. First braai your bacon, you can either braai it on a grid for the best crispy bacon, or use a pan or lid of your potjie to braai them if you dont have an extra grid hanging around.
  2. Spread butter on the outside of your bread. Place the cheese, the bananas, then bacon on the side of the bread that is not buttered.
  3. Drizzle some syrup over and close the braaibroodjie with another slice of bread that is buttered on the outside.
  4. Braai the braaibroodjies over medium heat, making sure to turn them often. This will enusre that the cheese is melted and the bread is toasted, nice and crispy.




  • 2 cups flour
  • 1/2 tot baking powder
  • 1 cup (125 ml) sugar
  • 2 eggs
  • 1 cup milk
  • 2 tots butter, melted
  • Toppings of your choice, we used grated cheddar cheese and syrup


  1. Mix the four, baking powder and sugar together.
  2. Mix the eggs, milk and butter together and add to the dry ingredients, mix well.
  3. Pre heat your waffle machine, spray with non stick cooking spray and bake you waffles like you would always do.
  4. Once your waffles are beked start to prepare the waffle braaibroodjie, place your choce of fillings insinde, close the waffle with another on on top and braai in a closed hinged grid over medium heat until the cheese is melted and the outside cripsy and brown.




Screen Shot 2019-08-10 at 12.08.08If you’ve never made dough in your life, there’s no shame in asking someone who has done it before to show you what it means to ‘knead it into one pliable piece’.Baking bread is an ancient skill, and a fulfilling one, so you need to master it. The tricky part is making the dough. If you’ve never made dough in your life, the recipe below will probably look quite daunting the frst time you read it. Take a deep breath, drink a beer, and read it again. Like riding a bicycle it’s surprisingly easy once you get the hang of it

WHAT YOU NEED(makes 12 decent-sized roosterkoek)

  • 1 kg cake four (as the ‘koek’ part of the Afrikaans name implies, use cake four – but white bread four is also fine if that is what’s on hand)
  • 10 g instant yeast(it comes in 10 g packets)
  • 1 tot sugar
  • ½tot salt
  • lukewarm water in a jug(you’ll need roughly just more than 2 cups of water)
  • 2 tots olive oil


  1. Sift the four into a bowl that is at least 3 times as big as 1 kg of four, and preferably even bigger. If you’re in the middle of the bush and don’t have a sieve on hand, then skip the sifting part and just chuck the four into a big enough bowl. If you only have a 1 kg bag of four and no more, save a little for step 9.
  2. Add the yeast and sugar to the four and mix thoroughly with your clean hand. Now it’s time to add the salt and toss the mixture around some more.
  3. Pour in the lukewarm water bit by bit and keep kneading the dough. As soon as there is no dry four left, you’ve added enough water. Take care not to add too much water, as this will lead to the dough being runny and falling through the grid. Roosterkoek falling through the grid is just no good. For 1 kg of four you’ll probably use just a tiny bit more than 2 cups of water.
  4. If you think you have enough water in there, add the 2 tots of olive oil.
  5. Knead the dough well for about 10 minutes until none of it sticks to your fngers anymore and it forms one big pliable piece.
  6. Cover the bowl with a kitchen towel and put in a warm area for 10 minutes.
  7. Take ofthe kitchen towel and knead the dough again for 1 or 2 minutes.
  8. Replace the kitchen towel and let it rise for at least 30 minutes.
  9. Use your recently washed hands to fatten the dough onto a table or plank that is covered in four and also lightly sprinkle four on top of the dough. Your aim is to create a rectangular or square piece of dough.
  10. Use a sharp knife and cut the dough into squares, and let them rise for a few minutes one final time.
  11. Bake over very gentle coals for about 15–20 minutes, turning often. A roosterkoek is ready when it sounds hollow when you tap on it. Alternatively, insert the blade of your pocketknife or multi-tool into them as a test. If the blade comes out clean the roosterkoek is ready.
  12. Serve the roosterkoek with hot and warm soup


AND …Some supermarkets sell fresh dough. If you’ve bought some of that, start making your roosterkoek from step 9. 




Screen Shot 2019-08-02 at 12.35.13

The great thing about the humble braaibroodjie is you can do anything with it! Whatever you can think of can work on a pizza can work just as great on a braaibroodjie! You can do it!


  • 1 tot olive oil
  • 500 g Denny mushrooms of your choice (we used portabello and white button mushrooms)
  • 2 garlic cloves, crushed
  • Freshly ground black pepper
  • 1 tub (250g) full fat cream cheese
  • 1 block (240/300g) mature cheddar cheese, grated
  • 16 slices of white toaster bread
  • Butter to spread on the bread


  1. Roughly chop your mushrooms. Heat the oil in a pan on the fire. Fry the mushrooms until soft, add the garlic and pepper and fry for another minute.
  2. Butter your slices of bread on the outside. Now spread 8 slices on the inside with a generous helping of cream cheese.
  3. Top the cream cheese with your mushrooms and then with the grated cheese. Cover with another slice of bread.
  4. Place the braaibroodjies in a hinged grid and braai over medium coals, turning often to make sure the cheese melts and the outsides are nice and toasted.
  5. Serve immediately



Screen Shot 2018-12-21 at 15.44.04Garlic bread used to be a very popular side dish at every braai. We think here at the Braai head quarters it is time to bring the garlic bread back, and make it better than ever before.


1 big sized bread of your choice, like a ciabatta or french loaf
For the butter:
250g (half of a big block) soft butter
2 anchovy fillets
1/2 cup pitted olives, roughly chopped
1 chilli, chopped
1 tot capers
4 garlic cloves, roughly chopped
1 tot olive oil
1 tot fresh parsley, roughly chopped
1 tot fresh chives, roughly chopped
2 tots dijon mustard
1/2 teaspoon paprika
Few sprigs fresh thyme
Juice from 1 lemon
Salt and pepper

  1. Use your food blender and combine all the ingredients together for your butter. So that will be everything except for the bread. If you do not have a blender or stick blender, use your sharpest knife, chop everything super fine and mix into the butter with the lemon juice and olive oil with a wooden spoon until it is a smooth mixture and everything is combined.This can be smooth mixture or you can leave a few bits of chunky olives and garlic in between.
  2. Wrap the bread in a double layer of foil.
  3. Now place this bread on top of your grid and toast the foil wrapped bread slow and easy over medium coals making sure to turn it often so that all the sides are evenly toasted and all the butter melted inside into the bread.
  4. You want it crispy on the outside and soft and full of flavour in the inside. Serve straight from the fire.


Screen Shot 2018-12-21 at 15.25.23The Braaibroodjie will always be the most ionic item on the menu at any braai. We are always trying out new ideas and tastes to reinvent this incredible food item.
1 tot olive oil
2 red onions, sliced
1 tot soft brown sugar
1 tot balsamic vinegar
1 cup biltong (finely chopped)
1 tub plain cream cheese
1 cup white cheddar cheese, grated
2 red onions
12 slices white bread
Butter to spread on the outside of the bread
  1. Heat oil in your pan and fry the onions until soft.
  2. Add the sugar and balsamic to the onions and let it simmer over low heat for about 15 – 20 minutes until the onions are sweet and sticky. Set aside to cool.
  3. Use a food blender or your sharpest knife to chop your biltong.
  4. Spread the outsides of the bread with butter.
  5. Spread a nice thick layer of cream cheese on one side of the bread.
  6. Top with caramalised onions and then biltong.
  7. Lastly sprinkle the grated cheese over and cover with another slice of bread that is buttered on the outside.
  8. Place the bread into a hinged braai grid and braai over medium heat, turning often, until the bread is toasted on the outside and the cheese melted on the inside.


Screen Shot 2018-12-14 at 08.20.46It is well known that the braaibroodjie is the best addition to any braai. Then we also have the burger, which is the best complete meal to serve at a braai with friends. In this recipe I discovered this great gadget, a square meat press. And so the burger braaibroodjie was born.


1kg good quality beef mince
Salt and pepper
12 slices of white toaster bread
Soft butter (to spread on the bread)
2 Tomatoes, sliced
300g cheddar cheese, grated
1 red onion, sliced thinly


  1. Use your recently washed hands and divide the beef mince evenly into 6 heaps. Now use your square shaped burger press and shape the patties. Season generously on both sides with salt and pepper.
  2. Use a hinged grid and braai the patties over hot coals for 8 -10 minutes until nice and crispy on the outside and medium on the inside.Let the patties rest for a few mintues while you prep the rest of the ingredients.
  3. Spread the butter on the outsides of your bread. Now spread a layer of chutney, then your beef patty, topped with tomatoes, onions and cheese. Close the burger with the other slice of bread and remember, butter on the outside.
  4. PLace the Burger Braaibroodjies carefully into your hinged grid and braai over very medium coals. You want the cheese to melt and the bread to toast. Turn the grid often to get the desired effect.
  5. Remve the braaibroodjies from the grid, slice in half and serve immediately

Pot roasted buns

Screen Shot 2018-11-14 at 13.03.03POT-ROASTED BUNS

We all agree on the cult status of braaibroodjies, or as the Queen refers to it, South African fire-toasted braai sandwiches. But there are also two other major players in the braai-bread market. They are of course roosterkoek – bread rolls baked on the grid – and potbrood, which is a bread baked in your potjie on the fire. What follows below drew inspiration from various submissions. And so, for our next magic trick, we’re packing the flavour right into the dough and we’re giving the rolls the brilliant benefit of some potjie taste!

WHAT YOU NEED (feeds 8)
1 onion (chopped)
1 packet (200g) bacon (chopped)
500g white bread or cake flour
1 packet (10 g) instant yeast
1 tot sugar
½ tot salt
1 cup Cheddar cheese (grated)
1 tot fresh oregano (chopped)
1 cup water (lukewarm)
2 tots olive oil
1 cup fresh cream
butter (to serve)


1. Heat some oil in your fireproof pan and fry the chopped onion and bacon until cooked. You can also do this step on the stove in your kitchen.
2. Place the flour, yeast, sugar and salt into a mixing bowl and mix until well combined. Add the bacon, onion, cheese and oregano, and mix well.
3. Add a little bit of lukewarm water to the mixture and mix well, adding a bit more water at a time until you have what resembles a dough. You will need roughly one cup of lukewarm water for 500g of flour, but add a little more if you need to.
4. Use clean hands to knead the dough on a floured surface for a few minutes until it is soft and elastic.
5. Place the dough mixture back into your mixing bowl, leave it in a warm place, for example, the general vicinity of the fire or covered with a cloth in the sun. Leave it to rise for about 30 minutes.
6. After half an hour, knock down the dough, kneading for another few minutes.
7. Add olive oil to your no.10 flat-bottomed potjie, making sure the bottom and all the sides are coated in oil.
8. Shape the dough into balls, somewhere between the size of golf balls and tennis balls, and pack them into the potjie in a single layer.
9.Pour the cream over the dough balls and sprinkle any extra grated cheese you coincidently have lying around over that.
10.Now put the lid on the potjie and bake over medium coals, also adding a few coals to the top of the potjie lid. Don’t be overly aggressive – bread has a tendency to burn.
11. After about 40 minutes, carefully lift the lid, making sure that no ash or coal from the lid falls into the potjie. The bread should be golden brown and baked. Serve warm from the fire, lathered with butter

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