How To Make Homemade Bread

Posted on Leave a comment

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!

Ingredients:
4 cups bread flour
1 tsp salt
1 tbsp sugar
2 tsps yeast
3 tbsp oil
1½ – 2 cups lukewarm water

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: http://www.instagram.com/capemalaycooking
FACEBOOK: https://www.facebook.com/capemalaycooking

subscribe to my website: http://www.capemalaycookingdelights.com

SHOP ONLINE:
Buy me cookbooks, Ebooks and spices here: http://www.capemalaycookingdelights.com

Homemade Bread
Advertisements

Spiced Fruit Loaf

Posted on Leave a comment

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

Posted on Leave a comment

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

Homemade Bread

Posted on Leave a comment

Homemade Baked Bread

Salwaa Smith – Cape Malay Cooking & Other Delights

From My Kitchen To Yours – keeping our traditions alive!

IMG_0601.JPG

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.

IMG_5039
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.

 

 

Cocktail Bread Rolls 

Posted on Leave a comment

Cocktail Bread Rolls
From My Kitchen To Yours – keeping our heritage alive

 

Cocktail Bread Rolls
Cocktail Bread Rolls

 

Ingredients:
1 kg cake flour

1 tsp salt

1 (7g) packet instant yeast

4 tablespoons oil

4 tablespoons plain yoghurt

2 tablespoons sugar

2 large eggs

1 – 1 ½ cups lukewarm (tepid) milk

#capemalaycooking

 

Method:

In a large bowl add the flour, salt, sugar and yeast.

In a separate bowl mix the egg, oil and yoghurt. Add to the flour.

Add the milk and mix thoroughly. You may add more milk if the dough feels to stiff.

Knead the dough until smooth and the dough no longer stick to your hands.

Cover the bowl with plastic and leave to rise in a warm place until double in size.

Knock the dough down to let the air come out.

Break off small pieces of the dough and form into round shapes.

Place in a baking tray dusted with flour. Leave to rise for 10 minutes.

Brush with beaten egg, sprinkle with sesame seeds (optional).

Bake in a preheated oven at 190° Celsius until light brown approximately 25 – 30 minutes.

Makes about 40 cocktail rolls.

© Cape Malay Cooking & Other Delights

Egg Loaf

Posted on Leave a comment

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

Wholemeal Bread 

Posted on Leave a comment

Wholemeal Bread

Salwaa Smith – Cape Malay Cooking & Other Delights

From My Kitchen To Yours – keeping our traditions alive!

Nothing beats homemade bread straight from the oven. I remember my mom kneading bread every Sunday morning so it can be ready for supper. We’ll have it with polony, cheese, spiced beef or left over roast chicken from lunch. Fond memories of the good old days!

Wholemeal Bread

Ingredients:

4 1/2 cups wholemeal bread flour

1 & 1/2 tspsalt

2 tsps light brown sugar

1 packet instant yeast (7g)

About 1 & 1/2 – 2 cups of lukewarm water

Method:

Tip the flour into a large mixing bowl and all you do is simply sprinkle on the salt, sugar and yeast, mix these together  thoroughly, make a well in the center and pour in the lukewarm water.

Mix the warm liquid into the flour gradually to form a dough (the exact amount of water you’ll need will depend on the flour) You can use you hands or a wooden spoon. I prefer using my hands. it is better to have too much water than too little.

Finish off by mixing with your hands until you have a smooth dough that leaves the bowl clean – there should be no bits of flour or dough remaining on the sides of the bowl.

Cover the mixing bowl with a clean plastic bag or cling film and leave to rest in a warm place until double in size.

Knock the dough down, now transfer the dough to a flat surface and stretch it out into an oblong.
Now fit the dough into the tin, pressing it firmly all round the edges so that the top will already be slightly rounded.

Next, sprinkle the surface with a generous dusting of flour, then cover the tin with a damp, clean tea cloth and leave to rise in a warm place for 30-40 minutes or at room temperature for about an hour.

If you’re making 2 loaves, divide the dough in half before following the steps above and folding it into the tins.

Meanwhile, pre-heat the oven to 200°C. When the dough has risen to the top of the bread tin or tins, bake the bread for 40 minutes for the big loaf tin or 30 minutes if you using 2 small loaf tins.

When the bread is cooked, turn it out on to a cloth to protect your hands – it will sound hollow when rapped underneath with your knuckles.

Cool the bread on a wire rack and enjoy with toppings of your choice 🙂
Or serve with your favourite bowl of soup

Cook’s Tip:

Makes 1 large loaf or 2 small loaves

I made one round loaf using a round cake tin and made bread rolls with the left over dough.

Raisin Buns

Posted on Leave a comment

Raisin Buns – Cape Malay Cooking & Other Delights​ – Salwaa Smith

Freshly Bakes Raisin Buns
Freshly Bakes Raisin Buns

This time of the year brings back fond memories of many years ago. My late mom (may Allah/God grant her nur/light in her kubr/grave, ameen) used to make these buns to gift to our neighbours. She would knead and bake up to 5kg at a time. Imagine all those buns and all the people who enjoyed it. Here I’m sharing her recipe to make 24 buns but if your feel adventurous and generous make extra to share with your neighbours 😉

Makes 24
1 kg cake flour, extra for dusting
1 & 1/2 tsp salt
100 g soft butter
2 packets instant yeast (7 g packets)
2 Tbsp sugar
3 tsp mixed spice
2 tsp cinnamon powder
4 tsp ground aniseed
250g raisins or dried mixed fruit
2 – 3 cups warm water & milk mixture (half & half)

Raisin Buns - Before Baking
  Raisin Buns – Before Baking

 

Raisin Buns Before Baking
Raisin Buns Before Baking

 

Freshly Baked Spread With Lots Of Butter
Freshly Baked Spread With Lots Of Butter

Glaze:
2 Tbsp sugar
2 Tsp boiling hot water

In a large mixing bowl, mix together the flour and salt, rub in the butter. Stir in the yeast, sugar, spices and raisins. Mix in the water/milk to form a dough. Start with 2 cups first, gradually add the rest as needed. Certain flour needs a little more or less liquid so feel free to adjust. Mix until all the ingredients are fully incorporated.

Turn the dough out onto a lightly floured surface and knead for 10 minutes or so until the dough is soft and smooth.

Return the dough to the mixing bowl, cover with plastic wrap and leave to rise in a warm spot until double is size, about 2 hours.

Gently knock the dough down for the air to escape. Divide the dough into 24 pieces and shape into buns.

Place on a floured baking sheet cover with plastic and leave in a warm place to rise until double in size.
Bake for about 15 – 20 minutes in a preheated oven at 200 degrees Celsius.

To make the glaze, mix together the sugar and hot water until sugar has dissolved. Brush over the baked buns immediately after taking from the oven.

Suggestion:

Instead of making buns divide the dough into two, bake in loaf tins for raisin bread / loaves. Brush with glaze after baking.

 

Raisin Loaf
Raisin Loaf

 

Raisin Loaf
Raisin Loaf

© Cape Malay Cooking & Other Delights

Tear & Share Bread

Posted on 1 Comment

Cheese & onion tear and share bread

Simple tear and share bread recipe to make at your next braai (BBQ).

Tear & Share Bread
Tear & Share Bread

 

Ingredients:

1 unsliced loaf bread (400g – 500g loaf)

100g Mature Cheddar Cheese , thinly sliced

100g Mozzarella Cheese, thinly sliced

⅓ cup butter, melted

5 spring onions, chopped

4 cloves of garlic, crushed

 

Method:

Preheat the oven to 200 degrees Celsius.

Cut the bread lengthwise and widthwise without cutting all the way through the bottom crust. Place it on a foil lined baking tray.

Combine the chopped spring onion with the butter and the garlic.

Arrange the cheese slices between the bread cuts.

Pour the butter mixture into the bread cuts.

Cover with foil and bake for 15 minutes. Unwrap and bake for another 10 minutes until the cheese is melted and the bread is lightly browned.

© Cape Malay Cooking & Other Delights

 

Cape Malay Cooking’s Raisin Buns / Bread

Posted on 3 Comments
Raisin Buns / Loaf
Raisin Buns / Loaf

 

Ingredients:

To make 12 buns. The ingredients can easily be doubled to make 24 buns or 12 buns and a loaf.
450g cake flour (about 3 1/2 cups)
½ teaspoon salt
50g butter
1 packet instant yeast
50g sugar
1 teaspoon mixed spice
1 teaspoon ground cinnamon
2 teaspoons ground aniseed
125g raisins
250 – 300ml lukewarm water & milk mixture (half & half)

Glaze:
1 tablespoon sugar
1 tablespoon boiling hot water

 

Raisin 2

Method:
In a large mixing bowl, mix together the flour and salt.  

Rub in the butter.

Stir in the yeast, sugar spices and raisins.

Stir in the lukewarm water to form a sticky soft dough.

Knead on a lightly floured surface for 10 minutes or until the dough is smooth and doesn’t stick to the work top.

Cover the bowl with Clingfilm and leave to rise until double in size in a warm area.

Knock the dough down.

Divide into 12 pieces and shape into buns.

Place on a floured baking sheet cover with plastic and leave in a warm place to rise until double in size.

Bake for about 15 – 20 minutes in a preheated oven at 200C.

To make the glaze, mix together the sugar and hot water until sugar has dissolved.

Brush over the baked buns immediately once removed and leave to cool on a cooling tray.
© Cape Malay Cooking

raisin7 raisin 6

Raisin buns

Bread Rolls

Posted on Leave a comment

Rolls

Makes about 10, depending on the size. This recipe can easily be doubled if you require more rolls.

 

Ingredients:

500g cake flour

½ teaspoon salt

1 packet (7g) instant yeast

2 tablespoons oil

2 tablespoons plain yoghurt

25g sugar

1 egg

½ – ¾ cup warm milk

Method:

In a large bowl add the flour, salt, sugar and yeast.

In a separate bowl mix the egg, oil and yoghurt. Add to the flour.

Add the milk and mix thoroughly.

Knead the dough until smooth and the dough no longer stick to your hands.

Cover the bowl with plastic and leave to rise in a warm place until double in size.

Knock the dough down to let the air come out.

Divide the dough into 10 and form into shapes.

Place in a baking tray dusted with flour. Leave to rise for 10 minutes.

Brush with beaten egg, sprinkle with sesame seeds (optional).

Bake in a preheated oven at 190C until light brown approx 25 – 30 minutes.

Tear & Share

I’ve used my basic rolls recipe for this, use small pieces of dough roll into a ball between your palms. Arrange in a round baking tray couple of centimetres apart to allow rising. Bake as usual and enjoy!

Plaited Rolls

Again I’ve used the basic recipe. Divide the dough into three equal pieces and roll to form three even ‘sausage’ shapes. Plait the three dough ‘sausages’ together to form a large loaf and place onto a lightly floured baking tray.

BREAD ROLLS

Posted on 1 Comment

Rolls

Makes about 10, depending on the size.

Ingredients:

500g plain flour

½ teaspoon salt

1 packet instant yeast

2 tablespoons oil

2 tablespoons plain yoghurt

25g sugar

1 egg

½ – ¾ cup warm milk

Method:

In a large bowl add the flour, salt, sugar and yeast.

In a separate bowl mix the egg, oil and yoghurt. Add to the flour.

Add the milk and mix thoroughly.

Knead the dough until smooth and the dough no longer stick to your hands.

Cover the bowl with plastic and leave to rise in a warm place until double in size.

Knock the dough down to let the air come out.

Divide the dough into 10 and form into shapes.

Place in a baking tray dusted with flour. Leave to rise for 10 minutes.

Brush with beaten egg, sprinkle with sesame seeds (optional).

Bake in a preheated oven at 190C until light brown approx 25 – 30 minutes.

Tear & Share

I’ve used my basic rolls recipe for this, use small pieces of dough roll into a ball between your palms. Arrange in a round baking tray couple of centimetres apart to allow rising. Bake as usual and enjoy!

Plaited Rolls

Again I’ve used the basic recipe. Divide the dough into three equal pieces and roll to form three even ‘sausage’ shapes. Plait the three dough ‘sausages’ together to form a large loaf and place onto a lightly floured baking tray.

VETBROODTJIES FILLED WITH MINCE CURRY

Posted on 2 Comments

VETBROODTJIES
VETBROODTJIES FILLED WITH MINCE CURRY

VETBROODTJIES WITH YEAST

Yield:  20

Ingredients:

4 cups cake flour

¼ cup oil

¼ teaspoon salt

1 dessert spoon sugar

1 packet instant yeast

Mix with lukewarm water, approx 200ml, more if needed.

Oil for frying

Method:

Combine flour, salt, sugar and yeast in a large mixing bowl. Make a well in the middle; add the oil and the lukewarm water. Mix to a soft dough. Knead for 5-10 minutes. Cover the boil with cling wrap, set aside in a warm place until double in size. Knock down and form little balls. Heat the oil in a deep saucepan. Fry the balls in moderate to hot oil, taking care not to cook too quickly. Drain on absorbent paper and serve with mince curry or dhal.

MINCE CURRY

500g lean steak mince
15ml oil
2 large onions, finely chopped
1 large tomato, finely chopped
5ml crushed ginger
10ml crushed garlic
2 pieces stick cinnamon
5 cardamom seeds
3 cloves
10ml leaf masala
5ml turmeric
5ml ground jeera
5ml ground koljander
2 large potatoes, peeled and cut into quartered
250ml 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.

BREAD ROLLS

Posted on Leave a comment

This slideshow requires JavaScript.

Rolls

Makes about 10, depending on the size.

Ingredients:

500g plain flour

½ teaspoon salt

1 packet instant yeast

2 tablespoons oil

2 tablespoons plain yoghurt

25g sugar

1 egg

½ – ¾ cup warm milk

Method:

In a large bowl add the flour, salt, sugar and yeast.

In a separate bowl mix the egg, oil and yoghurt. Add to the flour.

Add the milk and mix thoroughly.

Knead the dough until smooth and the dough no longer stick to your hands.

Cover the bowl with plastic and leave to rise in a warm place until double in size.

Knock the dough down to let the air come out.

Divide the dough into 10 and form into shapes.

Place in a baking tray dusted with flour. Leave to rise for 10 minutes.

Brush with beaten egg, sprinkle with sesame seeds (optional).

Bake in a preheated oven at 190C until light brown approx 25 – 30 minutes.

Tear & Share

I’ve used my basic rolls recipe for this, use small pieces of dough roll into a ball between your palms. Arrange in a round baking tray couple of centimetres apart to allow rising. Bake as usual and enjoy!

Plaited Rolls

Again I’ve used the basic recipe. Divide the dough into three equal pieces and roll to form three even ‘sausage’ shapes. Plait the three dough ‘sausages’ together to form a large loaf and place onto a lightly floured baking tray.