Best 4 Picnic Bread From South Africa Recipes
Picnic bread derives its name from the tradition of picnicking in South Africa and is popularly associated with the country's braai culture. Traditionally baked in a three-legged pot over an open fire with coals placed on the lid, this bread has become a staple at gatherings, holidays, and even everyday meals. With its distinctively crispy crust and soft, chewy interior, picnic bread has a unique flavor profile that has made it a beloved treat across South Africa. In this article, we will explore the history, variations, and cultural significance of this iconic bread, providing you with insights into its role in South African cuisine and offering a recipe to help you create your very own picnic bread at home.
Here are our top 4 tried and tested recipes!
PICNIC BREAD (FROM SOUTH AFRICA)
This is the perfect road food, fisherman's lunch, school lunch bread, breakfast ... I can't be without this recipe, given to me long ago by a friend. It definitely does not need butter -- just slice and eat. Please note that this does not pretend to be a low-fat recipe! It is meant for long days away from home, when one slice means sustenance.
Provided by Zurie
Categories Quick Breads
Time 1h25m
Yield 8-12 serving(s)
Number Of Ingredients 11
Steps:
- Set oven on 350 deg F.
- Grease well 2 fairly small bread tins.
- Mix all the ingredients except the buttermilk. DO NOT fry the bacon: it goes in raw, chopped: it cooks in the baking process and adds to the flavour.
- Add JUST enough buttermilk to make a soft, almost sticky dough, as for scones. You may not even need the buttermilk, as the consistency will also depend on the size of the eggs used.
- Divide batter between the 2 tins.
- Bake about 1 hour in the preheated oven, or until a skewer comes out clean. Turn out and cool on a rack.
- It's going to be difficult to guess the servings, as the bread is rich and filling. When cool, wrap in foil and keep at room temperature or in fridge overnight (assuming you're going to use it on a trip of for school the next day).
- It freezes well.
ZURI'S SOUTH AFRICAN PICNIC BREAD
A very cheesy quick bread that also has spring onions, bacon and chilli sauce in it; this recipe makes one large loaf and it's so moist and full of flavour. The recipe comes from my friend Zuri, who is South African, and is an old South African recipe that was favoured by fishermen for their packed lunch, as well as school children, and of course it makes perfect picnic fare.
Categories Bread, Breakfast, Lunch, Side Dish, Snack, Starter
Time 55m
Yield 12 slices
Number Of Ingredients 11
Steps:
- Pre-heat the oven to 180C/160C Fan/375F/Gas 5
- Grease a 2lb bread/loaf tin.
- Mix all of the ingredients together in a large bowl until amalgamated. DO NOT pre-cook the bacon, as it cooks in the bread and provides moisture and adds to the flavour.
- Pour or spoon the bread batter into the prepared tin and bake in the pre-heated oven for about 40 to 45 minutes, or until a skewer comes out clean when inserted in the middle of the bread.
- Allow to cool for 5 minutes and then turn out on to a wire rack to cool completely.
- Makes 12 slices, and is just as good 2 or 3 days after baking. Store wrapped in aluminium foil in a cool place, but preferably not the fridge.
- Freezes very well.
SOUTH AFRICAN TRADITIONAL VETKOEK (FRIED BREAD)
These tasty vetkoek (fat cakes) make for a lovely dinner or snack. You can make these vetkoek any size you prefer. They're a great party snack if they are made small and filled with various processed meats, tuna and mayo, syrup, curried minced meat, cheese, or basically anything you feel like. They're fast, easy, and very tasty.
Provided by gerhardp
Categories Bread Yeast Bread Recipes
Time 1h16m
Yield 12
Number Of Ingredients 6
Steps:
- Mix lukewarm water, sugar, and yeast in a small bowl. Let stand until yeast softens and begins to bubble slightly, about 5 minutes.
- Sift flour and salt together in a large bowl.
- Pour water mixture over flour mixture and knead until dough is smooth and elastic, 5 to 7 minutes. Cover bowl with clean cloth and let dough rise until until doubled in volume, about 45 minutes.
- Pinch off a piece of dough about the size of a tennis ball; roll until smooth. Flatten ball of dough until it is the size of palm; set aside on a floured work surface. Repeat with remaining dough.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Fry flattened pieces of dough in the hot oil, 2 to 3 pieces at a time, until golden brown, about 3 minutes per side.
Nutrition Facts : Calories 331.9 calories, Carbohydrate 60 g, Fat 6.2 g, Fiber 2.1 g, Protein 7.8 g, SaturatedFat 0.8 g, Sodium 390.5 mg, Sugar 4.4 g
PIZZA PICNIC BREAD
Grab a wedge for a snack or packed lunch or take this tasty loaf to your next picnic
Provided by Good Food team
Categories Lunch, Main course, Snack
Time 45m
Number Of Ingredients 7
Steps:
- Make up the bread dough following pack instructions. Roll out on a lightly floured surface to a rectangle approximately 20 x 45cm.
- Scatter the cheese, ham and onion over, then fold up the edges so the filling is enclosed. Roll into a long sausage so it looks like a baguette. Transfer to a lightly oiled tray and leave in a warm place, loosely covered with oiled cling film to puff up a little. It will take about 30 mins.
- Heat oven to 200C/180C fan/gas 6. Brush with some oil and cook for 20-30 mins, until puffed up and golden. Allow to cool a little. Heat the pasta sauce in a small pan until hot. Slice the picnic bread. Eat warm or cold, with the tomato sauce for dipping.
Nutrition Facts : Calories 545 calories, Fat 17 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 4 grams sugar, Fiber 7 grams fiber, Protein 29 grams protein, Sodium 4.5 milligram of sodium
Tips:
- Using fresh ingredients: Always use fresh, high-quality ingredients for the best results. Fresh milk, eggs, and butter will give your bread a richer flavor and texture.
- Proper measuring: Be precise when measuring your ingredients. Use a kitchen scale for accurate measurements to ensure the correct proportions.
- Kneading the dough: Kneading the dough properly is essential for developing the gluten and giving the bread its structure. Knead the dough for at least 5-7 minutes, or until it becomes smooth and elastic.
- Rising the dough: Allow the dough to rise in a warm place until it doubles in size. This will help the bread to develop its flavor and texture.
- Baking the bread: Bake the bread at the correct temperature and for the recommended amount of time. Underbaking or overbaking can result in a dense or dry loaf of bread.
Conclusion:
Picnic bread is a delicious and versatile bread that can be enjoyed in various ways. Whether you prefer it toasted with butter, filled with your favorite sandwich fillings, or simply enjoyed on its own, this bread is sure to be a hit. With its soft and fluffy texture, slightly sweet flavor, and beautiful golden crust, picnic bread is a perfect addition to any picnic, braai, or potluck. So next time you're looking for a tasty and easy-to-make bread recipe, give this South African picnic bread a try - you won't be disappointed!
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