Ingredients

• 500 g 1 pound flour;
• 150 ml 5 fl. oz warm milk;
• 150 ml 5 fl. oz warm water;
• 1 tsp salt;
• 2 tbsp dry yeast;
• 3 tbsp olive oil;
• chopped parsley
• chili flakes

Instructions

1. Mix yeast and salt into flour with a whisk.
2. Add the warm milk and water and knead just until the liquids are absorbed.
3. Mix in the olive oil and knead until the dough is smooth (around 10 minutes).
4. Make a ball out of the dough, cover it with vegetable oil, and set it aside in a warm place for an hour, or until it has doubled in size.
5. When the dough has risen enough, divide it into six pieces and roll each one into a ball.
6. Each flatbread should be rolled out and put on a pan with medium-high heat.
7. Take 5–6 minutes to cook (2.5-3 minutes on each side).
8. Each flatbread should make a pocket in the middle when you flip it over.
9. Spread oil on each hot flatbread, then sprinkle parsley and chili flakes on top.

• 1/2 cup warm water
• 2 cups of warm milk
• 2 Tbsp melted UNSALTED butter
• 1-3 tablespoons of sugar (add more if you like sweeter bread)
• 3 tablespoons of active dry yeast (conservative side)
• 6 cups of whole wheat flour (or 3 cups whole wheat & 3 cups all-purpose flour)
• 2 teaspoons of salt
• 1 teaspoon of baking powder

1. Grab a big bowl, and stir the 1/2 cup of warm water, 1 (or more) tablespoons of sugar, 3 tablespoons of yeast.
2. Wait for 5 minutes (no longer – mine went all over the place the first time!) – it should be frothy on the top.
3. While your waiting warm 2 cups of milk and 2 Tbsp of butter in microwave.
4. Next, add milk and butter to yeast mixture.
5. Using a standing mixer slowly add the 6 cups of flour, 2 teaspoons of salt, and 1 teaspoon of baking powder.
6. Mix and knead the dough.
   (I used dough hook once I had incorporated most of the flour for about 5 minutes then kneaded by hand for another 5-7 minutes.)
7. Line your slow cooker with cooking (baking) paper and place in your round ball of dough.
8. I will rise in the slow cooker as it heats through.
9. Cook on High power for 2- 2.5 hours.
10. Start checking at every 7-10 minutes until top is sponge-y but springs back and no moisture on the top.
11. The bottom should be a nice brown colour as well as sides. I put mine (just the loaf) in the oven on broil/grill for less than 5 minutes to get a nice crusty top too!

NOTE: You can use a tea towel on top if you want to avoid condensation dripping in down on the loaf. I haven’t tried this myself -let me know how you go!

• Use UNSALTED butter or adjust extra salt added!
• Add MORE sugar if you want a sweet bread like in the shops.
• If you can’t or are not skilled/practiced at kneading try the 50:50 ratio with whole wheat flour and all purpose flour, otherwise you will end up with a very dense loaf.
• Make sure it is completely cooked through – my loaf took 2 1/2 hours!!
• Slice and enjoy as whole grain toast or sandwich bread!

• 8 snye brood in blokkies gesny
• Gooi jou brood in oondvaste bak
• 3 Eiers geklits
• 2 koppies melk
• 1 t vanilla
• Halwe koppie suiker

1. Klits goed saam en gooi oor brood
2. Stip met botter en appelkooskonfyt
3. Bak in warm oond teen 180 grade tot goudbruin

Translation

Bread Pudding

• 8 slices of bread cut into cubes
• Pour your bread into an ovenproof dish
• 3 Eggs beaten
• 2 cups of milk
• 1 t vanilla
• Half a cup of sugar

1. Mix well and pour over bread
2. Dot with butter and apricot jam
3. Bake in a hot oven at 180 degrees until golden brown

Cook Time: 3 hours 5 minutes
Course: Bread
Cuisine: American, Australian, English
Servings: 12

Ingredients

Dry Ingredients

• 3 ½ cups of gluten-free self-raising flour I use the Orgran brand
• 1 tablespoon of xanthan gum
• 2 tablespoons of sugar
• 1 teaspoon of salt
• 1 sachet 7 grams of dried yeast

Wet Ingredients

• 1 ½ cups of almond milk or milk of your choice
• ¼ cup of olive oil
• 3 eggs – medium
• 1 teaspoon of white vinegar

Instructions

1. Mix all the dry ingredients together in a bowl.
2. In another bowl, mix all the wet ingredients until blended.
3. Place the wet ingredients into the pan of the bread machine.
4. Spoon in the dry ingredients on top of the wet ones.
5. Mix the dry and wet together slightly in the bread pan.
6. Turn on the bread machine and bake on the basic setting. (My machine takes 3 hours and 5 minutes.)
7. When the bread has finished cooking leave the bread in the bread pan for 15 mins and then turn out and let it cool.

Prep Time: 10 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 40 minutes
Servings: 12 slices
Calories: 212kcal
US Customary – Metric

Ingredients

• 1 ½ cups warm milk (,dairy-free use cashew, almond or coconut milk)
• ¼ cup unsalted butter (,dairy-free use Earth Balance or Smart Balance)
• 2 eggs (,beaten)
• 1 teaspoon apple cider vinegar
• ½ cup honey
• 3 cups all-purpose gluten-free flour
  (Preferred Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose. Bob’s Red Mill 1 for 1 and King Arthur Measure for Measure state on their website and/or package that their blends are not recommended for yeast baking.)
• 1 teaspoon salt
• 1 ½ teaspoons xanthan gum (,leave out if your flour already has it in it)
• 1 ¾ teaspoons rapid yeast/instant yeast (Preferred Fleischmann’s Bread Machine Instant Yeast)

Instructions

1. The first step in making bread in your bread machine is to add all the wet ingredients first to the bread baking pan.
2. Warm the milk and melt butter.
   You can combine this step and add the milk and butter to a large glass measuring cup and heat in the microwave.
3. Pour warm milk and melted butter in the bread baking pan.
4. Pour the honey into the bread baking pan.
5. Pour the beaten eggs into the bread baking pan.
6. Add the apple cider vinegar to the bread baking pan.
7. Now it’s time to add your dry ingredients.
8. Add the flour, salt, and xanthan gum (leave out if your flour already has it) to the bread baking pan.
9. The last step is to add your yeast.
10. First, make a little hole with your finger in the flour.
11. Pour the yeast into the hole.
12. Start the bread machine and set to the gluten-free setting.
13. As your bread machine is mixing, you may need to go in and scrape the sides down into the batter with a spatula.
14. The dough will be similar in texture to cake batter.
15. Your bread machine may be different and you may not need this step.
16. Cool before slicing. Enjoy!

Pro Tip

The best way to measure gluten-free flour is the “spoon & level” method. Using a spoon, scoop the flour into the measuring cup.  After you’ve spooned the flour into the measuring cup, use the back of a knife to level off the top of the measuring cup. Friends, please do not scoop the flour out of the bag with your measuring cup.

Bestandele:

• 4 koppies of 8 snye brood in blokkies
• ½ koppie rosyne
• 2 koppies melk
• ¼ koppie botter
• ½ koppie suiker
• 2 eiers bietjie geklits
• 2 teelepels vanilla
• ½ teelepel ground nutmeg (as jy het)

Sous:

• (In plaas van die sous, kan jy net lekker vla bymaak of net room by bedien)
• ½ kop botter
• ½ kop suiker
• ½ kop bruin suiker
• ½ koppie room
• 2 teelepels vanilla

Metode:

1. Sit oond aan op 180 gr C.
2. Meng brood en rosyntjies in groot bak.
3. Meng melk en ¼ kop botter en sit in pot op stoof en kook medium hitte tot botter gesmelt het.
4. Gooi nou die melk en botter oor die brood mengsel.
5. Laat staan vir 10 min.
6. Gooi die res van die poeding bestanddele by, meng en sit in bakskottel in die oond en bak vir 40 tot 50 min of totdat dit in die middel geset het.

Sous:

1. Gooi al die sous bestanddele in ‘n pot behalwe die vanilla.
2. Kook als medium hitte en roer so af en toe, hou dop dat dit nie oorkook nie.
3. Sodra dit dikkerig word, roer vanilla by.
4. Om te bedien, sit warm poeding voor in bakkies en gooi sous bo oor.

Translation

Grandma’s Bread Pudding

Ingredients:

• 4 cups or 8 slices of cubed bread
• ½ cup raisins
• 2 cups of milk
• ¼ cup butter
• ½ cup of sugar
• 2 eggs slightly beaten
• 2 teaspoons of vanilla
• ½ teaspoon ground nutmeg (if you have it)

Sauce:

• (Instead of the sauce, you can just add nice custard or just serve with cream)
• ½ cup butter
• ½ cup of sugar
• ½ cup brown sugar
• ½ cup cream
• 2 teaspoons of vanilla

Method:

1. Turn on the oven at 180 degrees C.
2. Mix bread and raisins in large bowl.
3. Mix milk and ¼ cup butter and put in pot on stove and cook on medium heat until butter has melted.
4. Now pour the milk and butter over the bread mixture.
5. Let stand for 10 min.
6. Add the rest of the pudding ingredients, mix and put in a baking dish in the oven and bake for 40 to 50 min or until it has set in the middle.

Sauce:

1. Pour all the sauce ingredients into a pot except the vanilla.
2. Cook over medium heat and stir occasionally, making sure it doesn’t overcook.
3. Once it thickens, stir in vanilla.
4. To serve, serve hot pudding in bowls and pour sauce over top.

Ingredients:

3 cups all-purpose flour
1 cup warm water
2 teaspoons salt
1 teaspoon sugar
2 1/4 teaspoons instant yeast
2 tablespoons olive oil

Directions:

In a large mixing bowl, combine the flour, salt, and sugar.
In a separate bowl, dissolve the yeast in warm water and let it sit for 5 minutes until frothy.
Add the yeast mixture and olive oil to the dry ingredients and mix until a sticky dough forms.
Turn the dough out onto a floured surface and knead for about 10 minutes, or until it’s smooth and elastic.
Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for 1 hour, or until it has doubled in size.
Punch down the dough and shape it into a loaf. Place it on a baking sheet lined with parchment paper.
Cover the loaf and let it rise again for 30 minutes.
Preheat your oven to 400°F (200°C). Bake the bread for 25-30 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.
Let the bread cool on a wire rack before slicing.

Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 1 hour 50 minutes
Kcal: 183 kcal per serving | Servings: 8 servings

Ingredients:

• 10 slices of white bread, crusts removed
• 1 cup milk
• 2 tablespoons custard powder
• 1/4 cup sugar
• 1/2 teaspoon vanilla extract
• 1 tablespoon butter
• 1/2 cup water
• Powdered sugar for dusting

Directions:

1. In a small saucepan, mix the custard powder, sugar, and water until smooth.
2. Heat over medium heat, stirring constantly, until the mixture thickens.
3. Remove from heat and stir in vanilla extract.
4. Set aside to cool.
5. Flatten bread slices with a rolling pin.
6. Spread a thin layer of the custard on each slice, then roll up tightly.
7. In another pan, heat milk and butter until butter melts and the mixture is hot but not boiling.
8. Dip each bread roll in the milk mixture quickly, then place on a greased baking sheet.
9. Bake at 350°F (175°C) for 15-20 minutes, or until golden brown.
10. Let cool slightly, then dust with powdered sugar before serving.

Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes
Kcal: 180 kcal | Servings: 10 servings

Ingredients:

• 4 1/2 cups all-purpose flour
• 2 teaspoons salt
• 1/4 cup sugar
• 2 teaspoons active dry yeast
• 1/2 cup warm water
• 2 large eggs, plus 1 for glazing
• 1/4 cup vegetable oil
• 1/4 cup honey

Directions:

1. In a small bowl, dissolve yeast in warm water with a teaspoon of sugar.
2. Let it sit for 5-10 minutes until frothy.
3. In a large bowl, combine flour, salt, and remaining sugar.
4. Make a well in the center and add the yeast mixture, 2 eggs, oil, and honey.
5. Mix to form a soft dough, then turn out onto a floured surface and knead for about 10 minutes, until smooth and elastic.
6. Place dough in a greased bowl, cover with a cloth, and let rise in a warm place for 1-1.5 hours or until doubled in size.
7. Punch down the dough and divide into sections to braid.
8. After braiding, place the challah on a baking sheet, cover, and let rise again for 30 minutes.
9. Preheat oven to 375°F (190°C).
10. Beat the remaining egg and brush over the challah.
11. Bake for 25-30 minutes or until golden brown and hollow-sounding when tapped.
12. Cool on a wire rack.

Prep Time: 2 hours 20 minutes (including rising time) | Cooking Time: 30 minutes | Total Time: 2 hours 50 minutes
Kcal: Approx. 260 kcal per serving | Servings: 1 loaf

Ingredients:

For the Dough:

• 4 to 4 1/2 cups all-purpose flour
• 1/2 cup sugar
• 2 packets active dry yeast (about 4 1/2 teaspoons)
• 1 teaspoon salt
• 2/3 cup warm milk (120°F to 130°F)
• 5 tablespoons unsalted butter, melted
• 2 large eggs, at room temperature
• 1/2 teaspoon lemon zest
• 1/2 teaspoon orange zest

For the Egg Wash:

• 1 large egg, beaten
• 1 tablespoon water

For Decoration:

• 5 raw eggs, dyed if desired
• Sprinkles or colored sugar for garnish

Directions:

1. In a large bowl, combine 2 cups flour, sugar, yeast, and salt.
2. Add warm milk, melted butter, eggs, lemon zest, and orange zest.
3. Beat until smooth.
4. Gradually add enough remaining flour to form a soft dough.
5. Knead on a floured surface until smooth and elastic, about 6-8 minutes.
6. Place in a greased bowl, turning once to grease the top.
7. Cover and let rise in a warm place until doubled, about 1 hour.
8. Punch down dough.
9. Divide into thirds.
10. Roll each portion into a 24-inch rope.
11. Braid ropes; form a circle, pinching ends to seal.
12. Place a greased baking sheet.
13. Tuck dyed eggs into braid, evenly spaced.
14. Cover and let rise until doubled, about 30 minutes.
15. Preheat oven to 350°F (175°C).
16. Brush dough with egg wash.
17. Sprinkle with colored sugar or sprinkles if desired.
18. Bake for 30-35 minutes or until golden brown.
19. Remove from pan to wire rack to cool.

Prep Time: 2 hours 20 minutes | Cooking Time: 35 minutes | Total Time: 2 hours 55 minutes | Kcal: 350 kcal per serving | Servings: 1 loaf (about 12 slices)