Picnicbreadfromsouthafrica Recipes

PICNIC BREAD (FROM SOUTH AFRICA)

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

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.