Preparation instructions


  • Thoroughly blend the premix and contents of yeast sachet together in a mixing bowl.
  • Add 260ml of luke-warm water and mix to a doughy consistency.
  • Knead dough for 10 minutes.

Decide what you would like to make and follow the instructions below:


  • Braai Brood / Bread Loaf on open coals or gas braai with cover:
  • Place dough on a greased fire proof surface (e.g. cast iron pan or tin foil). Cover with a cloth and allow to double in size in a warm place. (Approximately 40 minutes).
  • Cover with a lid (e.g. tin foil, cast iron or gas braai lid). Braai for approximately 45 minutes over medium coals. Time may vary depending on coals.
  • Braai Broodjies / Bread Rolls on open coals or gas braai with cover:
  • Divide dough into 12 pieces. Cover with a cloth and allow to double in size in a warm place. (Approximately 40 minutes).
  • Place dough pieces directly on grid. Braai for approximately 6 minutes over medium coals, turning after 3 minutes. Time may vary depending on coals.
  • Braai Brood / Bread Loaf in oven:
  • Place dough in a greased loaf pan. Cover with a cloth and allow to double in size in a warm place. (Approximately 40 minutes).
  • Bake in a preheated oven (180°C) for 45 minutes.
 
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