Hartford House

The Home of Good Conversation, Fine Wine and Classic Horses.

Award-winning hotel and restaurant situated at Summerhill Stud on the picturesque KwaZulu-Natal Midlands Meander, South Africa.

Filtering by Tag: Bread

Beer Bread Recipe

Beer Bread / Karen E Photography (p)

Beer Bread / Karen E Photography (p)

Beer Bread

We should all be serving beer bread in our homes. South Africa is a beer-drinking nation so this perfectly crusted; fine crumbed; slightly sweet bread, served with thick lashings of butter, compliments any meal time.

Ingredients : 

  • 700ml Cake Flour
  • 15ml Baking Powder
  • 50ml White Sugar
  • 5ml Fine Salt
  • 1 can (330ml) Beer

Method : 

  1. Pre-heat the oven to 180°C.
  2. Place a tray in the oven, before starting to bake the bread to get this nice and hot.
  3. Mix the flour, baking powder, sugar ad salt together.
  4. Make a well in the centre of the flour mixture and pour in the beer, cut this to incorporate.
  5. Knead this well together.
  6. Take the hot tray out the oven and spray and cook and dust with flour.
  7. Scoop the bread out onto the hot tray and bake for 30 minutes.

Please post your comments and any food-related questions below. I look forward to hearing from you.

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

Jackie Cameron
Hartford House, KwaZulu-Natal, South Africa
+27 33 263 2713
jackie@hartford.co.za
www.hartford.co.za
www.jackiecameron.co.za

 

Sun-dried Tomato Bread Recipe

Sun-dried Tomato Bread Photo : Jackie Cameron

Sun-dried Tomato Bread
Photo : Jackie Cameron

Sun-dried Tomato Bread

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

Red is the colour of love so sundried tomato bread is a must. Topped with lots of Maldon salt and rosemary it can be a meal in itself. Serve out of the oven with lashings of homemade butter.

Makes : 2 Small Loaves

Ingredients :

500gr Cake Flour

4ml fine Salt

4ml White Sugar

20gr Fresh Yeast

160ml Warm Water

60ml Olive Oil

90ml Tomato Paste

125ml (85gr) Sun - Dried Tomatoes, soaked in boiling water, then chopped

1 whole Eggs, lightly whisked

2 sprigs Rosemary

5ml aldon Salt

Method :

1) Mix all the dry ingredients together

2) Combine fresh yeast and warm water, stirring till yeast is dissolved, add to dry ingredients

3) Add the remaining ingredients, forming a dough

4) Cover the bread dough with cling wrap within the bowl and set aside, till the dough has doubled in size

5) Divide the dough in 2, make two loaves, place on an oven tray that’s been spray and cooked and floured

6) Score the top of the breads with a knife or blade, egg wash, then sprinkle with rosemary and Maldon salt

7) Bake in pre-heated oven at 180ºC for about 20 minutes or until cooked.

Please post your comments and any food-related questions below. I look forward to hearing from you.

Jackie Cameron
Hartford House, KwaZulu-Natal, South Africa
+27 33 263 2713
jackie@hartford.co.za
www.hartford.co.za
www.jackiecameron.co.za