“Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts.” ~ James Beard
Oh, the goodness of bread. It’s a staple in many of our homes and no day is complete without having at least one slice.
Perfect for toast at breakfast time, for school lunches, dunked in soup or even at supper time to soak up all those lekker sousies.
Made with the simplest ingredients of flour, water and salt, one loaf of bread can go so far and feed so many.
Although many try to stay away from bread, carbs in moderation forms an important part of our diet and bread therefore provides sustainable energy for us to carry out our daily tasks.
World Bread Day, initiated by the International Union of Bakers and Confectioners (UIBC), is an international observance celebrated on October 16 every year and dedicated to a staple food that has been of importance around the world since the dawn of agriculture.
Bread is one of the oldest prepared foods, with Egyptians being believed to have been the first to use yeast to leaven the dough.
Bread is usually made from wheat, but can be also made from other cereals, including rye, barley, oats, maize, rice, millet and sorghum.
There’s something about the smell of freshly baked bread or even a lekker warm toasty slice with butter that just hits the spot.
It is also one of the most versatile of food items as you can enjoy it as is, but you can add so many different toppings on it as well.
From leftovers to peanut butter, cold meats, cheese, jam or just even beans on toast, bread makes everything lekker!
This week, I am sharing my favourite recipes which include recipes from the talented chefs at Capsicum Culinary Studio.
They have included recipes with a local twist for you to enjoy, however if you prefer a wider selection of ready-made artisan bakes, head on over to @backstube_artisanbreadcreations for more.
Happy baking. Love, your Cooksister
Recipes:
Steamed Bread
Ingredients
3 cups of flour
2 tsp salt
1 tsp yeast
3 tsp sugar
1 cup warm water
Method
Sift the dry ingredients into a large bowl.
Add the warm water and bring together, kneading until the dough combines and does not stick to your hands.
Grease a clean bowl with butter, add the dough, cover with a dish towel and place in a warm place for an hour.
Fill a large pot halfway with boiling water and place over medium heat.
Grease a bowl with butter and add the dough.
Place the bowl with the dough inside the pot (making sure no water gets in), cover with lid, and allow to steam for an hour or until cooked.
Remove bread and cool before slicing and serving.
Mealie Bread
Ingredients
330g sweetcorn (thawed if frozen)
120ml milk
2 eggs, beaten lightly
30g salted butter, melted
180g all-purpose flour
2 tbsp cornmeal
2 tbsp sugar
2 tsp baking powder
1 tsp salt
½ tsp paprika
Method
Preheat oven to 180°C.
Butter a 21cm x 11cm x 6 cm loaf tin.
Place half the sweetcorn and the milk into a blender and blend until the corn is puréed.
Add the remaining corn and blend quickly leaving kernels coarsely chopped.
Transfer mixture to a medium bowl and add the beaten eggs and melted butter.
In a separate bowl, add the flour, cornmeal, sugar, baking powder, salt and paprika and mix until well combined.
Add the dry mixture to the wet mixture and mix until all the ingredients are incorporated.
Pour the batter into the prepared pan and bake for 45-50 minutes.
Take a skewer and stick in the centre of your bread, when you pull out the skewer there should be no wet dough.
Cool the bread in the loaf tin for 5 minutes before turning out onto a wire rack to continue cooling.
Serve warm with butter!
Breakfast Bread
Ingredients
275g plain flour
1 tsp baking powder
8 spring onions, chopped
350g Cheddar cheese, grated
125g diced Macon
4 eggs
1 tsp sea salt
1 tsp freshly ground black pepper
1 tbs vegetable oil
60ml buttermilk
Method
Pre-heat oven to 180°C.
Grease a large loaf tin.
Mix all the ingredients together in a large bowl until well combined.
Pour the batter into the prepared loaf tin and bake for 40-45 minutes, until golden brown or until a skewer comes out clean when inserted in the middle of the bread.
Let it cool for 5 minutes in the tin, then turn out on to a wire rack to cool completely.
A perfect loaf to slice and pack for padkos and picnics.
Super Soft Rolls
Ingredients
1 egg
Half cup oil
Half cup sugar
Half cup fresh cream
1 tsp salt
1 cup warm water
3 quarter cups warm milk
2 and a half level tsp yeast
5 cups flour
Method
In a large glass bowl whisk together the egg, oil, sugar, salt and cream.
In a microwave jug mix the water, milk and yeast with a spoon.
Add the milk mixture to the egg mixture and add the flour, one cup at a time, mixing after each addition.
Knead the dough with your hand for about 10-15 minutes.. The more you knead, the less sticky it will become.
Cover your bowl with cling wrap and allow the dough to rise, double is size.
Grease a big black oven tray with butter and roll out equal size balls, packing in closely together in the tray.
Allow the dough to rise for a further 15 minutes, brush it with egg and bake on 180degrees for 15-20minutes until the tops are golden brown.
Once removed from the oven lightly brush with melted butter or for garlic rolls brush with Garlic Butter while rolls are hot.
Cheese Bread
Ingredients
1 ¾ cups all-purpose flour
¼ cup white sugar
2 ½ teaspoons baking powder
¾ teaspoon salt
1 cup grated Cheddar cheese
1 egg
¾ cup milk
⅓ cup oil
Method
In a large bowl, mix together the flour, sugar, baking powder, salt and cheese.
In a separate bowl, whisk together the egg, milk and oil.
Fold the flour and cheese mixture into the egg mixture, stirring until just well combined.
Transfer to a grease sprayed bread tin.
Bake in preheated oven on 200 degrees for 35 minutes or until a toothpick comes out clean.
Bagels
Ingredients for the dough
1 ½ Cups Warm Water
1 Teaspoon Salt
2 Tablespoons Sugar
3 ½ Cups Bread Flour
10g Yeast
Additional ingredients
Boiling Water
1 Teaspoon Bicarb
1 Egg
Method
Using your mixer with the hook attachment, add 2 cups of flour and the remaining dry ingredients.
Add in the water, the mixture will resemble a runny paste.
Add in a ½ cup of flour at a time until a soft dough forms.
Knead for 10 minutes.
Transfer to an oil greased bowl and cover.
Set in a warm place for 40-45 minutes or until doubled in size.
Divide dough into balls and shape.
Use two fingers to create a hole in the centre.
Place on baking sheet, cover and allow to rise for a further 30 minutes.
Bring a large pot of water (half full) to the boil.
Add in the bicarb.
Drop the bagels in one at a time for about 30 seconds on each side.
Drain and place back on baking sheet.
Brush with egg, sprinkle with sesame seeds.
Bake in a preheated oven on 180degrees for 20-25 minutes and the bagel is golden brown.
Milk rolls
Ingredients
8 cups cake flour
2 tablespoons sugar
1 tsp salt
2 packets yeast
2 cups milk
2 cups boiling water
1 cup cooking oil
Method
Mix the dry ingredients and the wet ingredients in two separate bowls.
Add both together and mix well until a soft dough is formed.
Knead for 10 minutes.
Transfer to an oil greased bowl and cover.
Set in a warm place for 40-45 minutes or until doubled in size. Divide dough into balls and shape.
Allow to rise, brush with egg and bake in a preheated oven on 180degrees for 10-15 minutes until golden brown.