Picnicbreadfromsouthafrica Recipes

CHAPATI (EAST AFRICAN BREAD)

Steps:

• All ingredients should be allowed to come to room temperature if they have been in the refrigerator.
• Mix flour and salt in a bowl.
• Slowly mix in enough water to make a thick dough.
• Mix in one spoonful oil.
• Knead dough on a cool surface for a few minutes, adding a few spoonfuls of dry flour.
• Return dough to the bowl, cover with a clean cloth, and let it rest for thirty minutes.
• Lightly grease (with cooking oil) and pre-heat a skillet or griddle.
• Divide the dough into orange-sized balls. Flatten them into six-inch circles. Fry them in the skillet or griddle, turning once, until each side is golden brown and spotted.
• Place in warm oven as they are done and serve with butter and any curry, stew or soup dish.

PICNIC BASKET BREAD

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.