Best Picnic Bread From South Africa Recipes

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PICNIC BREAD (FROM SOUTH AFRICA)



Picnic Bread (From South Africa) image

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

2 1/2 cups flour
4 teaspoons baking powder (not soda)
1 cup chopped spring onion
3 cups coarsely grated cheddar cheese
1 lb fairly lean bacon, chopped into smallish pieces (2 packets)
8 large eggs, beaten
2 teaspoons seasoning salt, such as aromat
fresh coarse ground black pepper
1 tablespoon chili sauce
3 tablespoons melted butter
1 cup buttermilk

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.

PICNIC BASKET BREAD



Picnic Basket Bread image

My aunt has been making this wonderful bread for years. You can make it ahead and serve it cold. It makes a great appetizer, and is wonderful left over. It also travels well, and is a hit at pot-lucks!

Provided by bungalowten

Categories     Yeast Breads

Time 1h

Yield 1 loaf

Number Of Ingredients 11

1 (1/4 ounce) package active dry yeast
2 1/2-3 cups flour
1 tablespoon sugar
2 cups chopped cooked chicken
1 1/2 cups shredded swiss cheese
1 (10 ounce) box frozen chopped spinach, thawed and drained
1/4 cup grated parmesan cheese
1/4 cup finely chopped onion
1 beaten egg white
2 tablespoons sesame seeds (optional)
1 1/4 teaspoons salt

Steps:

  • Preheat oven to 375°.
  • Mix cheese, spinach, chicken, onion, and 1/4 teaspoon salt for filling.
  • Set aside.
  • Dissolve yeast in 1 cup warm water.
  • Mix yeast mixture, sugar, 1 teaspoon salt, and 1 cup flour in a mixing bowl.
  • Gradually add 1 1/2 cups flour to dough.
  • Knead dough until smooth, using other 1/2 cup flour if dough is sticky.
  • Roll dough into a 16 x 10-inch rectangle.
  • Spread filling down the middle of dough.
  • Bring dough edges together and seal.
  • Place seam-side down on lightly greased cookie sheet.
  • Brush bread with egg white and sprinkle with sesame seeds.
  • Bake at 375° for 40 minutes.
  • Serve warm, or cool and refrigerate.

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