Description:
Great for braai's (bbq)

Ingredients:
180ml milk
60g butter
15ml sugar
450g flour
10g instant dry yeast
5ml salt
1 egg, beaten

Garlic filling:
1 egg, beaten
20g butter, softened
100ml chopped parsley
4 cloves garlic, crushed

Directions:
Place the milk, butter and sugar into a pan. Heat, stirring continuously, until the milk is lukewarm and the butter is melted. Remove from heat.
Sift flour into mixing bowl. Add yeast and salt. Pour in milk mixture and egg. Using dough hooks, knead until smooth and elastic, about 5 minutes.
Cover with plastic wrap. Allow to prove in a warm place until double in size.

In the meantime, combine parsley and garlic in a blender until finely chopped. Add the butter and three quarters of the egg. Blend until smooth.
When the dough has proven, place it on a floured board and knock the dough back. Roll out dough into a 20 x 20cm rectangle.
Brush with a little beaten egg reserved from filling. Spread the filling over the dough and roll up like a swiss roll.
Place into a 25 x 10cm greased loaf dish with the join facing down. Cover with plastic wrap.
Prove until the dough reaches the top of the dish. Brush with a little melted butter.
Bake at 200°C for 20 - 30 minutes.

Ingredients:
2 cups lukewarm water
1 tblsp olive oil
1 tblsp sugar
1 tblsp salt
2 packages dry yeast
1 tblsp origanum
5.5 - 6 cups flour

Directions:
Dissolve yeast in water. Stir in olive oil, salt, sugar, origanum. Gradually stir in flour. Dough should be medium stiffness. Knead for 5 minutes. Add more flour if dough sticks. Place in greased pan. Let rise until double. Punch down and divide into 3 long, flat loaves. Place on a biscuit tin and slash tops of loaves. Let rise again until double. Brush with water and bake at 204°C for 40 minutes.

Description:
Tried and tested. My personal recipe

Ingredients:
1kg flour
12.5ml salt
25ml sugar
50ml oil
10g instant dry yeast
500ml warm water

Directions:
Mix all ingredients in a large bowl to form a rough dough. Knead thorougly until smooth. Grease bowl with oil and place ball of dough in bowl. Brush top of dough with oil. Cover and leave to rise. Knead again to even out texture. Divide dough into 2 pieces. Roll each piece out with a rolling pin to the length of the bread tin and twice its width. Use 23cm tins. Roll dough up tightly and place into greased 23cm tins, placing the seam at the bottom. Brush surface with oil and leave to rise in a warm place. The dough must rise over the top of the tins. Sprinkle the tops of the loaves with flour or glaze with beaten egg and bake at 210°C for 45 minutes. When baked, the loaf should sound hollow when tapped.

Variations:

1) Pizza: Use half the dough and roll out into pizza. Prepare as usual and bake at 210°C for 10 minutes

2) Farmhouse loaf: Cut a slit in the top of the crust lengthways, sprinkle flour over top of loaf and bake.

3) Crown loaf: Divide dough into 7 equal pieces. Mould into balls and arrange in a 20cm round baking tin. After proving, egg wash and sprinkle sesame seeds over. Bake.

4) Cottage loaf: Divide dough in 3/4 and 1/4. Mould each into a ball. Push the handle of a wooden spoon in to make a hole. Make a mushroom shape of the smaller ball and anchor the stem into the hole made in the base. Press the wooden spoon handle through the center of both to join and remove spoon immediately. Prove, glaze and bake.

5) Plaited loaf: Divide dough into 4 equal pieces. Roll each into a long sausage. Join in the center and fold each piece over exactly opposite each other or divide dough into 3 pieces and plait in the traditional way. Prove, glaze, sprinkle with sesame seeds and bake.

Description:
Cooks note: Family favourite (Ouma's recipe) - no flop

Flavour will improve if stored in a tin for a few days. Unsifted meal or whole wheat meal may be substituted for flour. This recipe works well for muffins too. Just fill each muffin pan until 2/3 full.


Ingredients:
1/2 cup butter
1 cup sugar
2 eggs
2 cups flour
2 tsp baking powder
4 - 6 bananas
1 tsp vanilla essence
1/2 tsp salt

Directions:
Beat butter and sugar until creamy. Add vanilla. Add eggs one by one. Beat well after each addition. Sift dry ingredients and add. Mash bananas and add. Blend well and place in greased ring tin or bread pan. Bake at 180°C (360°F) for 1 hour. Slice, butter and serve.