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Roosterkoek

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

WHAT TO DO

  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. 

 

 

MUSHROOM BRAAIBROODJIE

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!

WHAT YOU NEED:

  • 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

WHAT TO DO:

  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

 

THE NEXT BEST GARLIC BREAD

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.

WHAT YOU NEED:

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

WHAT TO DO:
  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.

THE BILTONG BRAAIBROODJIE

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.
WHAT YOU NEED:
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
WHAT TO DO:
  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.

THE BURGER BRAAIBROODJIE

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.

WHAT YOU NEED:

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
Chutney

WHAT TO DO:

  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)

WHAT TO DO

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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