FRIDAY FOOD FEATURE: The Perfect Braai Bread
The Perfect Braai Bread: Roosterbrood
Recipe by Bushmans Kloof Wilderness Reserve and Wellness Retreat
A Sunday afternoon braai / barbeque is a long time favourite for South Africans. Braais have become a tradition and are so much more than just a meal. It is a past time that has been passed down from generation to generation where delicious family recipes become all time favourites. What a great start to any meal when breaking open a freshly baked roosterbrood and smelling the fragrant smoky aromas. Test your braai skills and follow the recipe provided by the Bushmans Kloof Wilderness Reserve and Wellness Retreat in the Western Cape of South Africa.
The Roosterbrood was originally made out of necessity in the more rural communities where there was only two ways to bake bread, either in a cast iron pot in a clay oven or directly over the coals on a “braai grid”. Some people enjoy their roosterbrood with a bit of chunky homemade jam and cheese, while others with sauce and sausage. Whichever way you enjoy your braai bread it is an essential for any braai!
◾500g White bread flour
◾10g Instant yeast
◾Pinch of salt
◾2 Tablespoons Sugar
◾2 Tablespoons Sunflower oil
◾250-300ml Luke warm water
◾Extra flour for dusting.
- In a small mixing bowl, add 50ml of the warm water with the sugar, oil and yeast and mix, then set aside for 5 minutes.
- In a larger mixing bowl add salt and flour then pour in the yeast mixture along with half of the warm water. Knead together until a smooth dough forms, add more water if the dough is too dry, alternatively if the mixture is too wet add a little flour and knead.
Once your dough has formed, cover it with either a damp cloth or cling wrap and set aside. When the dough has doubled in size, place it onto a floured surface. Roll the dough out into a long roll and slice into medallions which are an inch in width.
Place the dough portions on the braai grid over warm coals. The coals on the braai must not be too hot as the bread will burn on the outside and not bake through in the middle.
After approximately five minutes on the heat, turn them over and keep turning them over every few minutes until you hear a hollow sound when you tap on them.
Once you hear that hollow sound, the bread is ready. Serve and eat while they are still warm!
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