Apple Cinnamon Loaf

1/3 cup brown sugar (not packed)
1 teaspoon ground cinnamon
2/3 cup white sugar
1/2 cup butter, softened
2 eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk
1 apple, peeled and chopped

Preheat oven to 350 degrees. Grease and flour a 9 x 5-inch loaf pan. Mix brown sugar and cinnamon together in a bowl and set aside. Beat white sugar and butter together in a bowl using an electric mixer until smooth and creamy. Beat in eggs, 1 at a time, until incorporated; add vanilla extract.

Combine flour and baking powder together in another bowl; stir into creamed butter mixture. Mix milk into batter until smooth. Pour half the batter into the prepared loaf pan. Next add half the apples and half the brown sugar cinnamon mixture. Lightly pat apple mixture into batter.

Pour the remaining batter over apple layer; top with remaining apples and add more brown sugar/cinnamon mixture. Lightly pat apples into batter; swirl brown sugar mixture through apples using a finger or spoon.

Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 30 to 40 minutes.

White buttermilk bread

Ingredients:

4 1/4 cups (19 ounces) unbleached bread flour
1 1/2 tsp. (.38 ounce) salt
3 tablespoons (1.5 ounces) sugar
2 tsp. (.22 ounce) instant yeast
1 large egg, lightly beaten, at room temperature
1/4 cup (2 ounces) butter, at room temperature
1 1/2 cups (12 ounces) buttermilk

1. Mix together the flour, salt, sugar, and yeast in the bowl of an electric mixer. Pour in the egg, butter, and buttermilk, and mix on the low speed of the mixer with the paddle attachment until all the flour is absorbed and the dough forms a ball. (This can also be done by hand).

2. Change to the dough hook, and, adding more flour if necessary, mix on medium speed for six to eight minutes, or until the dough clears the sides of the bowl. Lightly oil a large bowl, roll the dough in oil so that it's all lightly covered, and cover the bowl with plastic wrap.

3. Let rise about 1 1/2 to 2 hours, or until doubled in size.

4. Remove the dough from the bowl, and, on a lightly floured counter, divide into two pieces if you're making bread (18 if you're making rolls, 12 if you're making buns). Cover with a towel and let rest about 20 minutes.

5. Shape into whatever shape you want to use, cover with plastic wrap, and let rise another 60 to 90 minutes, or until doubled. Before the dough is doubled in size, preheat the oven ro 350 (for bread) or 400 (for rolls or buns). Brush with egg wash (one egg, beaten with a bit of water), if desired. You can also top with sesame or poppy seeds if that strikes your fancy. Bake loaves for 35 to 40 minutes, or until golden brown. (A freeform loaf works best if it's baked on a bread stone).

6. Remove the loaves from the oven and transfer to a wire rack. Let cool before eating.

Uiesopbroodjie

UIESOPBROODJIE (nie nodig om te laat rys nie)

500 gram "self raising flour"
500 ml karringmelk
1 pakkie wit uie sop
1 koppie gerasperde kaas

Meng alles saam, sit in pannetjie en bak in oond vir 1 uur by 180º.

Easy moist banana bread

1/4 c. butter or shortening
1/2 c. sugar
1 egg
2 c. flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
3 tbsp. yogurt or buttermilk
3 ripe bananas, mashed

Mix shortening or butter to sugar and egg. Mix dry ingredients together. Mix yogurt and bananas. Add dry mixture and banana mixture to shortening mixture. Pour into greased 5 x 9 pan. Bake at 350 degrees for 1 hour.

Sweet Bread (buttermilk)

Ingredients
1 1/2 cups buttermilk
1/2 cup warm water (110 degrees F/45 degrees C)
1/2 cup margarine
1/4 cup white sugar
1/2 teaspoon baking soda
2 (.25 ounce) packages active dry yeast
2 teaspoons salt
5 1/2 cups bread flour

Directions
Proof yeast in warm water.
Place the butter or margarine and buttermilk in a small saucepan. Heat slowly until butter or margarine has melted. Cool to lukewarm.
Place sugar, salt, baking soda, buttermilk mixture, and yeast in large mixing bowl. Add 3 cups flour one cup at a time, and mix with the dough hook attachment of an electric mixer. Gradually add the remaining flour while continuing to mix. When dough is not sticky, turn out on a lightly floured surface. Knead for several minutes, until the dough is soft and smooth. Place in a greased bowl, and turn once. Allow to rise until doubled in size.
Punch down the dough. Divide, and shape into 2 loaves. Place in two well greased 8 x 4 inch bread pans. Allow to rise until dough has risen one inch above pans.
Bake in a preheated 375 degrees F (190 degrees C) oven for 30 to 35 minutes. Loaves are done when nicely brown and hollow sounding when thumped.

Bati (wholewheat balls)

Ingredients:
600gm wholewheat flour
salt to taste
1/2 teaspoon baking powder
450gm gee

Method:
Sieve the flour wit salt and baking powder. Make a semi-hard dough with water and aside for 10 minutes. Divide in to 16 equal parts and roll to form balls. Put balls on a greased tray and bake in a medium hot oven for 20 - 25 minutes. Remove, press hard to crack open the crust. Dip in melted ghee and serve with dhal.

Croissants

Ingredients

600ml (1 pt) milk or water
30gm (1.2 oz) fresh compressed yeast
1 kg (2lb 4 oz) flour
25gm (1 oz) salt
100 gm (4 oz) sugar
Egg wash

Method

Heat milk to 37 degrees (75 F) and gradually dissolve the yeast.

Sieve flour and add salt, sugar and make a well in the centre.

Add the milk/water mixture into the centre of the flour, mix well. Knead until dough forms a smooth ball.

Rest in the fridge for approximately 10 minutes or until well chilled

Roll out the dough to form a rectangle. Cover with dry butter and fold in 3. Rotate 90 degrees. Repeat the process twice, resting well in between.

Once the folding is complete, rest in the fridge for at least 6 hours before use.

Preheat the oven to 180 degrees C (365F).

Shape and brush with egg wash. Bake about 20 minutes.

Roti (makes 8)

4 cups of whole wheat flour
1 and 1/4 cups of water
Butter

Keep aside a little flour for dusting. In a large mixing bowl, gradually add the water to the flour and mix well until you have stiff dough. The easiest way to do this is by using clean hands. Knead the dough until it yields a smooth texture and consistency. Cover with a slightly damp cloth and let the dough rest for 10-15 minutes.

Knead the dough again and divide into 8 equal portions. Roll the individual portions into round balls (golf ball size). Take 1 round ball at a time and flatten it into a round disk using your palms. Dust your work area and rolling pin with a little bit of flour to prevent sticking. Gently roll the flattened ball into a circle, making sure the roti is even in thickness. Keep rolling until you have created a thin round roti approximately 8 inches in diameter.

Heat a large frying pan on medium heat, add a little butter (or even cooking spray may be used) and carefully place the roti in the pan. After a minute or so, turn the roti. Both sides should be golden brown. Brush with butter and serve hot with traditional Indian vegetables or curries. Enjoy!

Coconut Toast

Ingredients

# 2 sticks butter
# 2 eggs, beaten
# 2 cups sugar
# 2 cups coconut
# 6 slices of white bread

Method

Blend together all ingredients until smooth. Spread mixture on each slice of bread. Bake at 350 degrees for 20 minutes.

Cinnamon Raisin Bread

INGREDIENTS:

* 1 1/2 cups milk
* 1 cup warm water (110 degrees F/45 degrees C)
* 2 (.25 ounce) packages active dry yeast
* 3 eggs
* 1/2 cup white sugar
* 1 teaspoon salt
* 1/2 cup margarine, softened
* 1 cup raisins
* 8 cups all-purpose flour
* 2 tablespoons milk
* 3/4 cup white sugar
* 2 tablespoons ground cinnamon
* 2 tablespoons butter, melted


DIRECTIONS

1. Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm.

2. Dissolve yeast in warm water, and set aside until yeast is frothy. Mix in eggs, sugar, butter or margarine, salt, and raisins. Stir in cooled milk. Add the flour gradually to make a stiff dough.

3. Knead dough on a lightly floured surface for a few minutes. Place in a large, greased, mixing bowl, and turn to grease the surface of the dough. Cover with a damp cloth. Allow to rise until doubled.

4. Roll out on a lightly floured surface into a large rectangle 1/2 inch thick. Moisten dough with 2 tablespoons milk. Mix together 3/4 cup sugar and 2 tablespoons cinnamon, and sprinkle mixture on top of the moistened dough. Roll up tightly; the roll should be about 3 inches in diameter. Cut into thirds, and tuck under ends. Place loaves into well greased 9 x 5 inch pans. Lightly grease tops of loaves. Let rise again for 1 hour.

5. Bake at 350 degrees F (175 degrees C) for 45 minutes, or until loaves are lightly browned and sound hollow when knocked. Remove loaves from pans, and brush with melted butter or margarine. Let cool before slicing.

Bierbrood

1 bottel van jou gusteling bier
1 pakkie bruismeel
½ koppie gerasperde kaas
1 teelepel sout

Meng alles saam en sit dit op ´n gesmeerde plaat. Bak vir 50 minute by 180ºC.

Maklike Brood

125 ml melk, 2 eetlepels margarien kook saam en laat afkoel
4 koppies brood of koekmeel
1 pakkie kitsgis, 1 t sout Meng brood- of koekmeel met kitsgis en sout

Meng die twee mengsels. Maak aan met ongeveer 300 ml lou water. Knie 5 minute. Maak toe en sit op warm plek om te rys vir 30 minute. Knie af, plaas in gesmeerde pan en laat rys nog 30 minute. Bak 1 uur by 180ºC.