South African Bread RecipesBread is the staple diet for many today in South Africa, as it was in the past. But here are some interesting South African bread recipes for variations.
Sweetcorn bread
Perfect with braais and every occasion for social gatherings.
Ingredients: 500ml flour 12.5ml sugar
Method:
Add wet ingredients to dry ingredients. Put into a greased loaf tin. Bake at 180oC for 1 hr. A great accompaniment for braais or for lunch with avocado slices.
Beer Bread
Ingredients:
750 ml flour
Method:
Preheat oven to 160 degrees Celsius.
Vet Koek
Sharing its heritage from the Dutch and Malay population, Vet Koek is great to eat with braais or filled with mince curry.
Ingredients:
250 ml Self raising flour
Method:
Mix dry ingredients. Beat egg into the liquid. Mix into the flour with a fork to make pliable dough. Heat the oil (about 15 mm) in a pan. Place tablespoons of dough in the hot oil. Fry until brown on one side, then turn. Drain on paper towel.
Potbrood
Traditionally, the Boer settlers would bake this bread in a cast iron pot in a small pit in the ground lined with hot coals. You can do it over a braai.
Ingredients:
5 ml yeast
Method:
Add yeast and sugar to the milk and melted butter. Mix in 15 ml of the flour. Mix flour and salt. Add the yeast mixture. Knead until it is well formed. Leave to rise for about 20 minutes. Punch down and place into a well oiled and floured cast iron pot. Cover and let stand for 20 minutes. Place on the gentle coals with a few hot coals on the lid. Bake for 25 – 35 minutes. Check that it does not burn.
Be sure to visit our traditional South African, Cape Malay, seafood and braai recipes too!
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