A Sunday afternoon braai (barbeque) is a long standing South African tradition and is so much more than just a meal. It is a past time that has been passed down from generation to generation where family recipes become braai time favourites.
There is nothing quite like breaking open a freshly baked roosterbrood and inhaling the fragrant smokey aromas. It invokes memories of social gatherings around a fire with friends and family. Roosterbrood was originally made out of necessity in the more rural communities where there was only two ways to bake bread; in a cast iron pot in a clay oven or directly over the coals on a “braai grid”.
Some enjoy their roosterbrood with a bit of chunky homemade jam and cheese, others with sous en wors (sauce and sausage), whichever way you enjoy your roosterbrood it is an essential for any braai!
- 500g White bread flour
- 10g Instant yeast
- Pinch of salt
- 2 Tablespoons Sugar
- 2 Tablespoons Sunflower oil
- 250-300ml Luke warm water
- Extra flour for dusting
1. In a small bowl mix 50ml of the warm water with the sugar, oil and yeast, set aside for 5 minutes.
2. In a larger mixing bowl add the salt and the flour then pour in the yeast mixture along with half of the warm water. Knead the mixture together until a smooth dough forms, add more water if the dough is too dry, alternatively if the mixture is too wet add a little flour and knead.
3. Once your dough has formed cover with either a damp cloth or cling wrap and set aside. When the dough has doubled in size, turn out onto a floured surface. Roll the dough out into a long roll and slice into medallions about an inch in width.
4. Place the dough portions on the braai grid over warm coals. (The coals must not be too hot as the bread will burn on the outside and not cook to the centre).
5. After approximately five minutes on the heat turn them over and keep turning them over every few minutes until you hear a hollow sound when you tap on them.
6. Once you hear that hollow sound, the bread is ready. Serve and eat while they are hot!