How To Make Homemade Bread

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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

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Homemade Bread
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Camembert Tear and Share

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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.

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Homemade Bread

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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.

 

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Raisin Buns

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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

Cape Malay Cooking’s Raisin Buns / Bread

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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

COMPETITION TIME!

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WIN WIN WIN!!!

COMPETITION TIME!
COMPETITION TIME!

Cape Malay Cooking & Other Delights is celebrating 80 000 likes, and as part of our celebrations we giving away lots of prizes sponsored by the following businesses.

6 family tickets, value R720, to Voice of the Cape Radio family funday at Ratanga Junction 25/01/15
A recipe book sponsored by Katriens Cakes
Party for 10 children to the value of R1000 kindly sponsored by Playtime Parties
15% discount from Special Gifts on all orders
Oil and a beanbag from Aeysha Gabriels Physiotherapy
PLUS THE FIRST 100 PEOPLE WHO BUYS MY EBOOK, “SUMMER SIZZLERS” WILL RECEIVE “TEA TIME TREATS” FREE!!!

THE RULES OF THE COMPETITION ARE SIMPLE:
1. LIKE AND SHARE THE ABOVE PAGES
2. LIKE AND SHARE MY PAGE www.facebook.com/capemalaycooking
3. UPLOAD, INBOX or EMAIL (enquiries@capemalaycooking.me) A PHOTO OF ANY RECIPE TRIED AND TESTED FROM MY PAGE (recipes attached on my photos) Competition closes 07/01/15

You may enter as many times as you like but for each entry you MUST send us a photo of a recipe you tried and tested. Happy baking and cooking 🙂

SPONSORSHIP OPPORTUNITIES

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Sponsor

In order for us here at Cape Malay Cooking to continue our FREE service of providing authentic Cape Malay recipes, advise, etc to the community we have decided to offer sponsorship opportunities to home industries, small businesses and selected companies. We all know there is no better way to get the word out about your product than with the help of a trusted source. We are here to help you do that.

 
By being a sponsor on Cape Malay Cooking’s website, your product will be exposed to the hundreds of thousands of visitors, readers, and followers my blog and other social media platforms receives each month. This equates to more traffic for you, and that in turn can mean a higher income for your business or more product sales.
Let me tell you why you should take advantage of this great new opportunity.

 

Statistics and Exposure

  • Cape Malay Cooking has existed for almost 4 years and has built up a huge readership and following in that time.
  • Every week I post 3-4 new recipes and/or articles. This consistent updating means your product or business is guaranteed to receive ongoing exposure.
  • 99% of those updates are accepted to multiple food sharing websites (i.e. My Taste South Africa & My Taste South Africa) Visitors from those sites are exposed to your products or business.
  • We have thousands of RSS feed readers and email newsletter subscribers.
  • Over 100,000+ visitors per week
  • An average of 50% organic search engine referrals, which means you’ll also be exposed to a non-food world-wide audience.
  • A total of 78,000 + social media followers, friends, fans, and subscribers
  • 69,000 blog subscribers.
    (The numbers are as of 7th October 2014 and increase every day, plus traffic is on a steady upswing.)

 

Options & Pricing
The following are the available options for your Facebook, website, product, or company’s advert. All ads are featured on left side according to selected option.
Extra Large Ad

  • Only one available each month!
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  • The “Sponsor Spotlight” post is broadcasted to all my readers, social media followers, RSS feed and email subscribers
  • You will also be included in the monthly “Meet Our Sponsors” post
  • Three Cape Malay Cooking recipes posts will link to your page or website. (seen by visitors, readers, email & feed subscribers)
  • One month of repeated social media promotion (Google+, Twitter, Facebook, Instagram & Pinterest)
  • All for the price of ZAR250 for one month

 

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  • 2 social media promotional mentions per month (Google+, Twitter, Facebook, Instagram & Pinterest)
  • All for the price of ZAR100 for one month

 

Small Ad

  • Ad positions are first come – first serve
  • Your Ad is displayed on every page
  • Included on the “Meet Our Sponsors” post by me (this will link to all of your social media sites.)
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  • 1 social media promotional mention per month (Google+, Twitter, Facebook, Instagram & Pinterest)
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(Please notice that I reserve the right to decline adverts I feel do not fit in with the Cape Malay Cooking’s business ethics.)

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Bread Rolls

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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

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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

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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

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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.