The humble ‘braaibroodjie’ is such an underrated treat! We guarantee these tasty breads — whether you make them over the coals or not — will be a hit at any get-together.
Three-cheese toasties
Serves 6
Preparation time: 15 min
Cooking time: about 10-15 min
- 1 red onion
- 2 tomatoes
- 100 g goat’s milk cheese
- 100 g Cheddar cheese
- 100 g blue cheese
- 12 slices bread
1 Cut the onion in paper-thin slices. Slice the tomatoes and cheese.
2 Arrange the onion and tomato on 6 slices of bread. Top with slices of each type of cheese. Cover with the remaining 6 slices of bread.
3 Braai over slow coals until the bread is toasted and the cheese begins to melt.
Bacon and cheese bread
Bacon and cheese bread
Serves 4-6
Preparation time: 30 min
Standing time: 30 min
Cooking time: about 1 hour
- 1 kg ready-made bread dough
- 1 packet (60 g) white onion soup powder
- 250 g bacon, finely chopped and fried
- 375 ml (1½ c) cream
- 300 ml grated Cheddar cheese
1 Preheat the oven to 180° C. Grease a roasting pan with nonstick spray.
2 Shape the dough into fist- sized balls or a size you prefer and pack tightly together in the pan. Set aside to rise for 30 minutes.
3 Mix the soup powder, bacon and cream, and pour over the dough. Sprinkle the cheese on top.
4 Bake for 30-40 minutes or until cooked and golden brown. Sprinkle a little chopped, fried bacon on top if desired.
Braai rolls with cream sauce
Serves 8
Preparation time: about 30 min
Standing time: 40 min
Cooking time: 40-50 min
- 1 kg ready-made bread dough
- 1 packet Potato Bake (flavour
- of your choice)
- 250 ml (1 c) fresh cream
- 250 ml (1 c) milk
- 1 garlic clove, finely chopped
- 250 ml (1 c) grated Cheddar
- cheese
1 Preheat the oven to 180 °C. Grease a roasting pan with nonstick spray.
2 Set aside the bread dough to rise until doubled in volume.
3 Mix the remaining ingredients except the cheese.
4 Pour half the cream mixture into the prepared pan.
5 Knock down the dough, shape into palm-sized balls or a size of your choice and pack
them in the cream mixture in the pan. Pour the rest of the cream mixture over the dough
balls and sprinkle the cheese on top.
6 Set aside to rise until doubled in volume. Bake for 40-50 minutes or until done.
Can bread
Serves 6-8
Preparation time: 20 min
Cooking time: 40-60 min
- 1 kg ready-made bread dough
- 50 ml tomato purée
- 50 ml mayonnaise
- 60 ml (¼ c) smooth apricot
- jam
- 125 g bacon, cooked and
- chopped
- 200 g feta cheese, crumbled
1. Preheat the oven to 180 °C.
2. Grease 6-8 cans with non-stick spray.
3. Sprinkle flour on a clean work surface and roll out the dough thinly into a rectangle.
4. Mix the tomato purée, mayonnaise, jam, bacon and cheese.
5. Spread the mixture over the dough and roll up carefully, starting at the long side.
6. Cut the roll into lengths of about 10 cm and put carefully into the cans.
7. Leave to rise for 20-30 minutes then bake for 40-60 minutes or until done.
8. Set aside the cans for a few minutes to cool. Turn out the loaves.
9. Slice thickly and serve.
Braai pies
Makes 4 pies
Preparation time: 30 min
Cooking time: 30 min
- 15 ml (1 T) oil
- 1 onion, chopped
- 2 garlic cloves, finely chopped
- 500 g lean beef mince
- 2 ml (½ t) ground cumin
- 2 ml (½ t) ground coriander
- salt and pepper
- 45 ml (3 T) chutney
- 60 ml (¼ c) fresh coriander, chopped
- 400 g puff pastry roll
- 1 egg, whisked
1. Heat the oil in a large saucepan, add the onion and sauté until brown Add the garlic, mince, cumin and ground coriander. Season and add the chutney. Stir-fry for 2 minutes, then lower the heat and simmer for 10 minutes.
2 Add the fresh coriander, remove from the heat and leave to cool.
3 Roll out the pastry and cut into 4 long pieces. Spoon some of the mixture in the middle of each strip. Brush the edges with egg. Fold over the filling to close.
4 Place the pies on a folding grid and braai over hot coals until browned. Raise the grid and continue braaiing over slower coals for about 15 minutes until cooked.
Stuffed French loaf
Makes 1 loaf
Preparation time: 10 min
baking time: 20 min
- 1 French loaf
- 3 strips of bacon, fried and chopped
- 230 g (1 tub) cream cheese, bacon flavour
- 45 ml (3 T) fresh parsley, chopped
- 10 ml (2 t) garlic, crushed
1 Slice the French loaf at 2 cm intervals but don’t cut all the way through.
2 Mix the bacon, cream cheese, parsley and garlic into a paste, and spread thickly between the incisions.
3 Wrap the loaf in aluminium foil and braai for about 20 minutes over moderate coalsuntil crispy and brown.
Cream cheese braaibroodjies
Makes 3 big sandwiches (series 6-8)
Preparation time: 15 min
Cooking time: 6-10 min (3-5 min each side)
- 1 Ouma bread or any other old-fashioned farm-style bread
- 100 g butter, softened
- 250 g sweet chilli cream cheese
- 2 onions, sliced into rings
- 2 tomatoes, sliced
- 250 g mushrooms, sliced
- 100 g Cheddar
- cheese, grated
1. Slice the bread lengthways Spread butter on one side of each slice and cream cheese on the other.
2. On the cream cheese side, arrange some onions, tomatoes and mushrooms. Sprinkle with cheese. Close with a second slice with cream cheese inside and butter on the outside. Repeat with the rest of the bread and ingredients.
3. Braai the bread on a grid over slow coals until toasted and the cheese begins to melt.
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