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Break Apart Braaibroodjie

February 28, 2019


 There's nothing more necessary than adding a braaibroodjie to your coals. Or wood. Or however you prefer to prep your braai.


This version takes a little longer than grabbing your government bread loaf from the cupboard but it is oh so worth it! It's also a lot more social to enjoy as you have to break apart your piece and, more times than none, steal your second stukkie from another hungry guest.


And hopefully it won't "break apart" any friendships.


I have also made this with an Italian twist by using mozzarella cheese, swapping the white onion for red onion and serving with fresh basil pesto.


And finally, you can also make this in an ordinary oven set to 180 degrees C. Bake for 30-40 minutes or until your crust is golden brown and your dough is cooked through. 


P U L L  A P A R T  B R A A I B R O O D J I E 


1/4 cup warm water

1 Tbsp white sugar 

3/4 tsp active dry yeast

1/2 Tbsp unsalted butter

1/4 cup warm milk

1 tsp sea salt 

2 1/4 cups sifted bread flour (plus extra for dusting)


2 Tbsp olive oil

1 clove garlic, minced 

1 tsp dried origanum

1/4 finely chopped white onion

1 large tomato, chopped 

90g grated cheese (cheddar, gouda or mozzarella will do)

Sea salt & ground black pepper, to taste

Chutney, to serve 


1. Place water into a bowl and add sugar and yeast. Stir to mix and allow to sit for 10 minutes.

2. Using a stand mixture with a dough hook attachment, combine the yeast mixture, butter, warm milk, salt and half of the flour. Begin to knead for 1-2 minutes then gradually add the rest of the flour while the mixer is still turning. Add a bit more flour if needed but what you are looking for is a smooth, slightly stick dough. After kneading for 7-10 minutes, your dough should be sticking to the bottom of the bowl but not to the sides of the bowl.

3. In a separate bowl, add olive oil, minced garlic and origanum. Cut dough into 2.5cm pieces and dip into oil mixture. Place into a lightly greased aluminium tin oven tray. Repeat until all of the dough is complete.

4. Cover with a dishcloth and allow to rise for 45 minutes- 1 hour.

5. Prep your braai and in the meantime, stuff the tomatoes and onion into the crevices of the dough. Top with grated cheese and season with salt and pepper.

5. Cover with tinfoil and pop onto the braai for 15 minutes. Remove the foil lid and place back onto the braai for a further 15-20 minutes.

6. Tear a small piece of bread off to make sure it is baked through. Serve hot or cold with chutney.











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