How to make: Hot breads

A trio of loaves to bake while you braai

PERI-PERI BREAD

Makes 1 large loaf

Ingredients:

500g (4 cups) cake flour

1 sachet instant yeast

20ml (4 tsp) salt

1 large tomato, chopped into cubes

2 chillies, 1 red and 1 green, seeded and chopped

750ml (3 cups) warm water

30ml (2 tbsp) oil

1 onion, sliced and separated into rings

Olive oil

Method:

In a large mixing bowl combine the flour, yeast, salt, tomato and chillies. In a separate bowl combine the water and oil. Add the liquid to the dry ingredients a little at a time, mixing to bring the dough together. You may not need all the water.

Tip out onto a lightly floured surface and knead for 5-10 minutes until smooth and silky.

Cover and leave to rise in a warm place for about 45 minutes. Knock back gently and then shape into a round loaf. Place on a greased baking tray. Press the onion rings into the top of the loaf and brush lightly with the oil. Cover and rest for 15 minutes before baking in a preheated oven at 190°C for 30-45 minutes or over indirect heat in a kettle braai.

CORN BREAD

Makes 1 large loaf

Ingredients:

250g (2 cups) cake flour

120g (1cup) mielie meal or polenta

15ml (1 tbsp) baking powder

5ml (1 tsp) salt

5ml (1 tsp) cayenne pepper

1 extra-large egg

100ml oil

375ml (1 cups) buttermilk

250ml (1 cup) corn kernels, cooked (fresh, canned or frozen)

200g (2 cups) mature cheddar, grated

Method:

In a large mixing bowl, combine the flour, mielie meal, baking powder, salt and pepper. In a separate bowl combine the egg, oil and buttermilk. Add the wet ingredients to the dry ingredients, stirring until mixed. Mix in the corn and cheese and pour into a greased 22cm square baking tin. Bake in a preheated oven at 200°C for 25 minutes or until golden brown.

BILTONG BREAD

Makes 1 large loaf or 8 mini loaves

Ingredients:

360g (3 cups) cake flour

10ml (2 tsp) sugar

5ml (1 tsp) bicarbonate of soda

5ml (1 tsp) salt

60g biltong, finely sliced

6 spring onions, finely chopped, including some of the green

1 clove garlic, crushed

500ml (2 cups) buttermilk

Method:

Combine the flour, sugar, bicarbonate of soda, salt, biltong, spring onions and garlic in a large bowl. Add the buttermilk gradually, mixing until you have a soft but not sticky dough. Turn out onto a lightly floured surface and knead lightly. Either shape into a round loaf or spoon into a greased large loaf pan or mini loaf pans. Bake in a preheated oven at 200°C for 30-40 minutes for a large loaf or 20 minutes for mini loaves. Serve the same day.