Bread recipes Archives

Bread recipes

Pull-apart cinnamon rolls

20 minutes

Braai recipes

Roosterkoek

45 minutes

Atchar recipes

Cheese-and-atchar dinner rolls

30 minutes

Bread recipes

Chicken livers with homemade rolls

Chicken Livers: 20 mins | Buns: 12-15 mins

Bread recipes

Soft rolls

12 minutes

Bread recipes

Cheese-and-ham pinwheels

30 minutes

Braai recipes

Pork ribeye steaks with chipotle marinade and stokbrood

10 minutes

Braai recipes

Smoky pork rib-eye steaks with flatbreads

25 minutes

Braai recipes

Lamb knuckle potjie with grandma’s pot bread

2 hours

Bread recipes

Challah

45 minutes

Bread recipes

Round challah for Rosh Hashanah

45 minutes

Bread recipes

Cornbread

20 minutes

Cornbread

Serves 8

Difficulty Easy

Prep Time 30 minutes

Cooking Time 20 minutes

Ingredients

125 g flour
160 g polenta
a pinch salt
1 T baking powder
75 g butter, melted
½ cup honey
¾ cup milk
2 free-range eggs, lightly beaten

Method

1. Preheat the oven to 200°C. Grease a 20 cm square baking tin with a non-stick cooking spray or butter and line with baking paper.

2. In a large bowl, stir together the flour, polenta, salt and baking powder. Make a well in the centre, then add the butter and honey and stir well.

3. Whisk in the milk and eggs, then pour the batter into the baking tin.

4. Bake for 20 minutes, or until golden and a skewer comes out clean.

Find more bread recipes here.

Photograph: Toby Murphy
Productions: Brita Du Plessis
Food assistant: Claire-Ellen Van Rooyen

Nuke-it noodle bowl

Pepper steak-and-sweet onion rösti pie

Butter bean cacio e pepe

Pull-apart cinnamon rolls

Roosterkoek

Cheese-and-atchar dinner rolls

Chicken livers with homemade rolls

Soft rolls

Cheese-and-ham pinwheels

Pork ribeye steaks with chipotle marinade and stokbrood

Smoky pork rib-eye steaks with flatbreads

Lamb knuckle potjie with grandma’s pot bread

Challah

Round challah for Rosh Hashanah

Cornbread

Cornbread

Ingredients

Method