Category Archives: Bread
Pizza Bread Buns
Pizza Bread Buns
Here’s a great recipe for homemade pizza buns. Make a batch for your next picnic or for your lunch boxes. Best of all these pizza buns freeze well. Just remove from freezer as needed, pack in your lunch box and by lunch time its ready to enjoy!
From My Kitchen To Yours – keeping our heritage alive since 2011!
Ingredients:
500g cake / plain / all-purpose flour
1 sachet yeast
1 teaspoon salt
1 tablespoon sugar
3 tablespoons oil
300ml lukewarm water
Fillings of your choice, I used polony braised with onion, garlic and tomatoes. You may use any of your favourite pizza fillings.
Grated cheese
Method:
Add the flour into a large mixing bowl. Mix the yeast, salt and sugar into the flour. Make a well in the centre of the flour. Pour the oil and lukewarm water, start with 250ml of water first. Mix into a dough. Add the remaining 50ml (as needed). Continue kneading the dough for about 10 minutes on your worktop until the dough is smooth and no longer sticking to your hands. Grease a bowl slightly with oil and transfer the dough into the bowl. Cover the bowl with plastic wrap and leave to proof until double in size, about 90 minutes.
After about 90 minutes divide the dough into equal balls, I usually make mine in 50g balls. Smooth the dough balls, dip the dough into a bit of water and then in sesame seeds. Make a dent in the centre of the dough, fill the dough with fillings of your choice and topped with grated cheese. Place your pizza buns on a baking tray lined with parchment paper, I got about 20 buns out of this recipe. Let stand 20-25 minutes, while you preheat the oven.
Pre-heat your oven to 190°c. After the buns have stood for 20-25 minutes or so (or until they look a little puffy around the outside edges), bake in preheated oven for 20-25 minutes, or until golden and bubbly. Remove from oven then immediately remove to a cooling rack to cool completely. Enjoy immediately or place in an airtight container and refrigerate. These buns freeze really well. Freeze them on baking tray and then transfer to a freezer bag. Enjoy straight from the freezer, no need to thaw. Just place the frozen pizza buns on a baking tray and warm in a preheated oven, at 190°c, for 7 or 8 minutes until warmed through.
SUBSCRIBE ► https://youtube.com/c/capemalaycooking
ADD ME ON:
Facebook: https://www.Facebook.com/capemalaycooking
Instagram: https://Instagram.com/capemalaycooking
Pinterest: https://Pinterest.com/capemalaycooking
Tiktok: https://tiktok.com/capemalaycooking0
Website: https://www.capemalaycookingdelights.com
Online Shop: https://capemalaycookingdelights.com/merchandise/
Sausage Rolls
Salwaa’s Sausage Rolls
I made these sausage rolls with bread dough. Delicious and not as rich as traditional sausage rolls made with flaky buttery pastry.
Makes 24
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive since 2011!
Ingredients:
12 sausages
500g cake/plain/all-purpose flour
1 Tbsp sugar
1 tsp salt
1 packet yeast (7g or 10g)
Mix the above together
Make a well in the centre and pour in 2 tbsps oil (vegetable, sunflower, olive oil) and approx 1 and 1/2 cups of lukewarm water (tepid water).
Start kneading until the dough comes together. Add more water if required. Just little bit at a time. Watch my tutorial for full details of how the dough should be.
Knead for about 10 minutes until the dough is smooth. Cover and leave to rise for about 90 minutes.
Whilst the dough is rising, semi bake / fry your sausages. The cooking process will continue with the baking of your rolls. Leave to cook and cut each sausage in half.
Knock the dough lightly down. Flour your work surface and roll out the dough fairly thinly. Cut the dough into 24 equal squares.
Place a piece of partly cooked sausage onto the edge of one small square and roll dough around it. Brush sides with egg wash to secure.
Continue with the rest of the dough and sausages. Transfer onto baking sheets. Leave the rolls to rise for 20-30 minutes.
Egg wash the tops of the rolls and bake in a pre-heated oven at 190°C for about 10 – 15 minutes until cooked through and lightly brown on top.
Serve immediately with your favourite dip and enjoy!
If you like my work or the free stuff on this website and want to say thanks, or encourage me to do more, you can buy me a coffee by clicking here
SUBSCRIBE ► https://youtube.com/c/capemalaycooking
————————————————————————
ADD ME ON:
Facebook: https://www.Facebook.com/capemalaycooking
Instagram: https://Instagram.com/capemalaycooking
Pinterest: https://Pinterest.com/capemalaycooking
Tiktok: https://tiktok.com/capemalaycooking0
Website: https://www.capemalaycookingdelights.com
Online Shop: https://capemalaycookingdelights.com/merchandise/
Puris / Pooris
Poori or Puri is a traditional Indian fried bread that is delicious to enjoy with almost any main dish, normally curry. It’s a simple unleavened bread made from just self-raising flour, salt, sugar and buttermilk.
We grew up eating puris with mince curry or dhal curry. My mom learned to make the loveliest puris from our Indian friends. As we were a big family and my mom had to do lots of cooking, she would just roll the dough out as thinly as possible on the table and cut into shapes using a sharp knife. I used the same method as well as using a large round cookie cutter or glass.
It’s important to get the dough right, so that your puris are not dry and tough. Leave the dough to rest for at least half hour before rolling.
Add a bit of salt to your oil before frying the puri in it, to avoid making the finished product extremely oily.
Leave to drain on kitchen towels after frying.
The sugar caramelises to give your puris a beautiful colour. Also, make sure to get the temperature of the oil just right. Frying puris in very hot oil can burn them. Fry over medium/high heat.
Ingredients:
4 cups self-raising flour
1 tsp salt
1 Tbsp sugar
1 & 1/2 cups buttermilk
Oil for deep frying
Method:
Mix all the ingredients together in a mixing bowl.
Knead dough for a few minutes until dough no longer sticks to your hands or surface.
Cover and leave the dough to rest for at least 30 minutes.
Roll out very thinly, cut into circles, rectangles, any shape that takes your fancy!!
Fry in medium to hot oil until puri puffs up, 2 minutes, turn and fry the other side.
***To make your own buttermilk ***
1 & 1/2 cups milk, add 3 tablespoons of either vinegar or lemon juice and let it stand for a few minutes before using.
During Ramadan my mom used to make treats for us by filling the puris with slices of viennas or left over mince curry to be enjoyed when breaking our fasts.
Egg Loaf
From My Kitchen To Yours – keeping our heritage alive!
Nothing beats the smell of freshly baked bread. Sink your teeth into a slice of warm bread covered with a generous layer of butter. Imagine… Now stop imagining and bake one today. It’s not difficult, in fact this recipe of my mom is very easy to follow. The result are better still if you have an electric mixer to do all the kneading 😉
I remember my mom turning 2.5kg of flour into stunning bread of all types every Sunday. She would start mid morning after the lunch prep been done and that’s cooking away to on side. By 3pm the afternoon our home will be filled with the lovely smell of baking bread.
Come supper time it will be served with polony, spiced beef, cheese or left over chicken roast of lunch time. Good memories to last a life time and which I’m now trying to recreate with my family.
Here is our recipe for an egg loaf which is a soft and tasty braided loaf of home-made bread. This recipe make one large loaf or 2 small ones.
Ingredients:
4 cups cake flour / plain
2 tsp sugar
1 tsp salt
3 Tbsp butter
2 Tbsp oil
1 cup lukewarm milk
2 large eggs, beaten
1 packet instant yeast (7g)
For the topping:
1 egg, beaten
Sesame or poppy seeds
Method:
Combine the flour, salt, sugar in a large bowl. Add yeast.
Melt the butter, add the oil, stir in the beaten eggs.
Add the milk to the butter and eggs mixture.
Now add the liquid to the dry ingredients. Mix until combined, then turn the dough out onto a lightly floured surface and knead for about 15-20 minutes until soft and elastic. (the dough should not stick to your hands). If you have a large electric mixer you may use it with the dough hooks to help ease the process of kneading.
Grease the mixing bowl slightly and return the dough into the bowl. Cover the bowl with oiled plastic wrap. Leave to rise for about 60 -90 minutes until well risen and at least double in size.
Grease a large baking tin with butter
Gently punch the dough down, form into shape and place into baking tin.
Or braid the dough as follows:
After punching down the dough divide it into 3 equal pieces. Roll each of the 3 pieces of fought between your hands making 3 ropes. Line it side by six on a floured surface.
With the 3 ropes of dough lined up, begin the braid at the centre. Braid loosely from centre to end from both sides. Pinch and tuck in the ends.
Transfer the braided loaf gently into the greased baking tin.
Cover loosely with oiled plastic wrap and leave to rise in a warm, draft free area for 30 minutes or until double in size.
Brush with beaten egg. Sprinkle with sesame seeds (optional)
Bake on middle shelf of oven at 200° Celsius for 35-45 minutes or until the bread is golden brown. Remove loaf from the tin and let it cool on a cooling rack before slicing.
Makes 1 large or 2 smaller loaves.
© Cape Malay Cooking & Other Delights
Shop online at www.capemalaycookingdelights.com/shop
Follow my tutorial below for flop proof egg loaves…
How To Make Homemade Bread
Salwaa’s Homemade Bread Video Tutorial
Here I share with you my homemade bread recipe. Traditionally homemade bread was made every Sunday in most households for a light supper in the evening. I serve my bread with corned beef, polony, cheese or left over Sunday roast.
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive since 2011!
Ingredients:
4 cups bread flour
1 tsp salt
1 tbsp sugar
2 tsp instant yeast (1 packet yeast)
3 tbsp oil
1½ – 2 cups lukewarm water
Follow my tutorial below for flop proof homemade bread
For more Cape Malay Cooking recipes don’t forget to subscribe and press the notification button: https://www.youtube.com/capemalaycooking
Follow me on social media:
INSTAGRAM: www.instagram.com/capemalaycooking
FACEBOOK: https://www.facebook.com/capemalaycooking
SUBSCRIBE: www.capemalaycookingdelights.com
Vetkoek
Vetkoek @Salwaa Smith | Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive for the past 10 years!
Vetkoek literally means “fat cake“, which is a traditional South African fried dough bread. The vetkoek forms part of South African culture and cuisine.
Vetkoek is traditionally served filled with mince curry. My mom also served vetkoek with curry instead of roti or rice. Vetkoek dough can be frozen for later use, thaw and fry as needed. Ready fried vetkoek can also be frozen. My recipe makes 20 vetkoek.
Dutch immigrants who moved from Cape Town to the interior of South Africa in the early 1800s, known as Voortrekkers, or “those who trek ahead,” began making vetkoek because it was quicker and easier to cook than typical breads. The bread is similar to the Dutch oliebollen, a sweet fried bread containing raisins.
Ingredients:
cake flour
oil
salt
sugar
yeast
water as needed
oil for frying
For more Cape Malay Cooking recipes don’t forget to subscribe and press the notification buttons
Follow me on social media:
INSTAGRAM: www.instagram.com/capemalaycooking
FACEBOOK: https://www.facebook.com/capemalaycooking
YOUTUBE: https://www.youtube.com/capemalaycooking
SUBSCRIBE to my website: http://www.capemalaycookingdelights.com
SHOP ONLINE: Buy me cookbooks, Ebooks and spices here: www.capemalaycookingdelights.com
For any queries please email enquiries@capemalaycookingdelights.com
Mince Curry Recipe
500g lean steak mince
1 tablespoon oil
2 large onions, finely chopped
1 large tomato, finely chopped
1 teaspoon crushed ginger
2 teaspoons crushed garlic
2 pieces stick cinnamon
5 cardamom seeds
3 cloves
2 teaspoons leaf masala
1 teaspoon turmeric
1 teaspoon ground jeera/cumin
1 teaspoon ground koljander/coriander
2 large potatoes, peeled and cut into quartered
1 cup frozen peas
Method:
Wash and drain meat. Heat oil, add onions, cardamom and stick cinnamon and cook until onions are transparent. Add all the spices and simmer for 15 minutes. Add mince to sauce, stirring. Cook covered for 10 minutes, then add tomato and potatoes and cook until almost tender, about 15 minutes. Add frozen peas. Cook a further 10 minutes. Serve hot with roti or rice and atchars.
Variation:
Instead of adding frozen peas add 1 aubergine cut into small pieces.
Add chopped green chillies if you like your curry hot.
Spiced Fruit Loaf
Salwaa’s Spiced Fruit Loaf
A treat when freshly baked and spread with butter, served with my Ingelegde Vis (pickled fish)
This absolutely delicious Spiced Fruit Loaf not only tastes amazing but the aroma, gently wafting from the oven, makes the whole house smell incredible. Cinnamon and bread filled with tasty dried fruit, baking together.
Who needs air freshener when you can bake this wonderful Spiced Fruit Loaf.
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive!
Spiced Fruit Loaf Served With Pickled Fish
In a large mixing bowl add the following:
3/4 cup lukewarm milk
2 eggs
3 TBSP of soft butter
1/2 tsp salt
3 TBSP brown sugar
1 TBSP mixed spice
1/2 tsp ground nutmeg
1TBSP finely grated orange peel
1 TBSP finely grated lemon peel
1/2 cup currants
1/2 cup raisins
3 1/2 cups bread flour
1 packet yeast
Spiced Fruit Loaf
Method:
Mix together to form a dough.
Knead for about 10 minutes until dough is smooth and elastic.
Cover the bowl with plastic wrap and leave to rise until double in size.
When it is risen knock down lightly and decide into 10 equal balls.
Grease a large loaf tin with butter.
Put the balls of dough into the baking tin and leave to rise again for about 30 minutes.
Bake in a pre-heated oven at 200°C for about 20 – 25 minutes.
For the glaze
Boil together juice of one orange and 3 TBSP of honey / golden syrup until sticky. Brush over warm loaf as soon as it comes out of the oven.
Enjoy!
Shop online at www.capemalaydelights.store
Spiced Fruit Loaf and Pickled Fish
All media and content are the property of Salwaa Smith and Cape Malay Cooking Delights (PTY) LTD
Camembert Tear and Share
Camembert Tear & Share Rolls
Soft garlic and herb enriched rolls, topped with olive oil, served with a whole Camembert. Tear pieces of rolls, dip in the melted cheese and enjoy.
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive!
Ingredients:
4 cups bread flour
1 tsp salt
1 tbsp sugar
1 packet instant yeast
1 ½ cups lukewarm water
50g butter
1 Camembert
1 large garlic clove
2 green chillies
Few sprigs rosemary
Olive oil
Method:
Combine the flour, salt, sugar and yeast in a large mixing bowl. Add the water and mix until a dough forms. Knead on a clean flour-dusted surface for 10 minutes, or until smooth and springy. Place in a lightly greased bowl, cover with plastic wrap and prove in a warm place for 2 hours.
Grease an oven proof dish or baking tray with the butter. Cut the rind of the top of the Camembert. Peel and finely chop the garlic and chillies. Poke a few holes in the cheese, stuff a little of the garlic and chillies with a sprig of rosemary. Place the cheese in the centre of the tray.
Divide the dough into small balls, arrange the dough balls around the cheese, leaving a bit of a space between in ball. Scatter the remainder of the garlic, chillies and rosemary over the rolls. Brush lightly with olive oil. Cover loosely with plastic and leave for to rise again for about an hour.
Bake in a pre-heated oven at 180°C for about 25 minutes or until the rolls are brown and the Camembert has fully melted. Using a pastry brush, brush the melted butter over the rolls. Serve immediately.
Shop online at www.capemalaycookingdelights.com/shop
All media and content are the property of Salwaa Smith and Cape Malay Cooking Delights (PTY) LTD
Camembert Tear and Share
Camembert Tear & Share Rolls
Soft garlic and herb enriched rolls, topped with olive oil, served with a whole Camembert. Tear pieces of rolls, dip in the melted cheese and enjoy.
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive!
Ingredients:
4 cups bread flour
1 tsp salt
1 tbsp sugar
1 packet instant yeast
1 ½ cups lukewarm water
50g butter
1 Camembert
1 large garlic clove
2 green chillies
Few sprigs rosemary
Olive oil
Method:
Combine the flour, salt, sugar and yeast in a large mixing bowl. Add the water and mix until a dough forms. Knead on a clean flour-dusted surface for 10 minutes, or until smooth and springy. Place in a lightly greased bowl, cover with plastic wrap and prove in a warm place for 2 hours.
Grease an oven proof dish or baking tray with the butter. Cut the rind of the top of the Camembert. Peel and finely chop the garlic and chillies. Poke a few holes in the cheese, stuff a little of the garlic and chillies with a sprig of rosemary. Place the cheese in the centre of the tray.
Divide the dough into small balls, arrange the dough balls around the cheese, leaving a bit of a space between in ball. Scatter the remainder of the garlic, chillies and rosemary over the rolls. Brush lightly with olive oil. Cover loosely with plastic and leave for to rise again for about an hour.
Bake in a pre-heated oven at 180°C for about 25 minutes or until the rolls are brown and the Camembert has fully melted. Using a pastry brush, brush the melted butter over the rolls. Serve immediately.
Shop online at www.capemalaydelights.store
All media and content are the property of Salwaa Smith and Cape Malay Cooking Delights (PTY) LTD
Homemade Bread
Homemade Baked Bread
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our traditions alive!
Fancy making your own bread? Baking homemade bread needn’t be difficult, here’s my easy recipe for a delicious crusty loaf of bread. My recipe makes 2 medium size loaves.
Ingredients:
4 cups bread flour
1 sachet instant yeast (7g)
1 Tbsp sugar
1 tsp salt
1 ½ – 1 ¾ cups lukewarm water
Oil for greasing
1 Tbsp melted butter
Method:
In a large bowl add the flour, salt, sugar and yeast. Stir to mix, make a little well in the centre, add the water. Start with one and half cups first. If the dough is too dry add the remaining quarter cup water little bit at a time. You may not need all the water. A wet dough is better than a dry one which will result in a tough bread texture.
Knead well for 10 – 15 minutes. The dough should be smooth and shouldn’t stick to your hands after kneading.
Grease a bowl with little oil. One to two teaspoons oil should be enough. You just want to prevent the dough from sticking to the bowl. Place dough in the bowl. Cover with plastic wrap and leave to rise in a warm place. Depending on the weather it can take between 1½ to 2 hours.
Punch down. Place in prepared loaf tins, (grease the tins well with oil) and leave to rise until double in volume.
Bake at 190°C for 35-40 minutes.
Turn out and cool on wire rack. To check if the bread is baked through, tap bottom of the loaf, it should sound hollow. Brush melted butter over the loaf whilst still warm.
This bread was made from my basic bread recipe. Shaped in a fluted mould pan, dusted with dry flour before baking. Served with butter and homemade fig jam. Learn how to make my fig jam here.
Dusted with flour before baking
Common bread faults and causes
Lack of volume, heavy and closed texture.
- Dough is too tight due to insufficient liquid.
- Too much salt added.
- Not enough yeast.
- Dough over fermented, causing the gas pockets to break down.
- Low gluten content due to incorrect flour used
- Insufficient kneading or proving
Dough collapsing when placed into the oven
- Over proving
Lack of crust colour
- Dough over fermented
- Lack of salt
- Oven too cool
Uneven texture with holes and crust breaks away
- Oven too hot
- Insufficient proving
- Dough left uncovered during proving and surface dried out
Bread is doughy in the middle
Taken out of the oven too early, not enough baking time.
Visit our online shop www.capemalaydelights.store
All content and media belongs to Salwaa Smith & Cape Malay Delights (PTY) LTD.
Cape Malay Cooking & Other Delights - Salwaa Smith 
You must be logged in to post a comment.