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Thread: Rambo Beer Bread

  1. #1
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    Default Beer Bread

    This is useful for a day trip where you intend eating next to a stream after walking in. you'll need some type of lightweight braai grid but alternatives are also possible such as twisting the dough onto a green twig and suspending over the coals.

    Do this in the morning before setting out. Takes about 10 minutes.

    1kg White flour (cake or bread flour)

    1-2 teaspoons salt

    1 pack Anchor dry yeast

    1 330ml bottle Gilroys Lager (or an inferior brand for the unfortunates who can't get it)

    The same amount of lukewarm water

    Place the flour in a bowl and mix in the salt and dry yeast with a fork. Make a small hollow in the centre and add the bottle of beer. Mix in with the fork and fill the empty bottle with lukewarm water which is also added to the mix. Continue mixing until it's all pretty much together then put aside the fork after scraping off the bits clinging to it. Knead the mix into a pliable ball of dough for around five minutes, then separate into two halves and place into plastic bags into which a handful of flour has been put to prevent it sticking. Shake them around to coat well then shove them into your backpack with your grid and you're set. When you get to lunchtime the packs should have expanded as the dough rises so take out the dough and flatten to a thickness of around 1cm using your hand and place on the grid over hot coals. The flour stuck to it helps protect it and prevents sticking but you can use some oil if you wish. Turn after a few minutes once the bottom has been baked golden brown and bake the other side. Rip apart and scoff with whatever you want to put on it.

    Rather than using a handful of flour in the packs you can do this: Peel and crush five cloves of garlic, some chopped parsley, pinch of rock salt and some fresh crushed rosemary. Add to 1/3 cup of olive oil then pour half into each bag before putting in the dough. Flatten and bake the same way for a garlic bread type thing, making sure you pour any excess over the bread as it bakes. Drop any fish you want to grill into the bags as well to get the last bits of oil and flavour before placing on the braai.

    Edited to add a short note: The coals should be too hot to place your boerewors on the braai, ie, HOT! It's a good in betweener while waiting for your coals to get to braai temperature.
    Last edited by Lardbeast; 10-05-08 at 10:00 PM.
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  2. #2
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    Default

    Quote Originally Posted by Lardbeast View Post
    This is useful for a day trip where you intend eating next to a stream after walking in. you'll need some type of lightweight braai grid but alternatives are also possible such as twisting the dough onto a green twig and suspending over the coals.

    Do this in the morning before setting out. Takes about 10 minutes.

    1kg White flour (cake or bread flour)

    1-2 teaspoons salt

    1 pack Anchor dry yeast

    1 330ml bottle Gilroys Lager (or an inferior brand for the unfortunates who can't get it)

    The same amount of lukewarm water

    Place the flour in a bowl and mix in the salt and dry yeast with a fork. Make a small hollow in the centre and add the bottle of beer. Mix in with the fork and fill the empty bottle with lukewarm water which is also added to the mix. Continue mixing until it's all pretty much together then put aside the fork after scraping off the bits clinging to it. Knead the mix into a pliable ball of dough for around five minutes, then separate into two halves and place into plastic bags into which a handful of flour has been put to prevent it sticking. Shake them around to coat well then shove them into your backpack with your grid and you're set. When you get to lunchtime the packs should have expanded as the dough rises so take out the dough and flatten to a thickness of around 1cm using your hand and place on the grid over hot coals. The flour stuck to it helps protect it and prevents sticking but you can use some oil if you wish. Turn after a few minutes once the bottom has been baked golden brown and bake the other side. Rip apart and scoff with whatever you want to put on it.

    Rather than using a handful of flour in the packs you can do this: Peel and crush five cloves of garlic, some chopped parsley, pinch of rock salt and some fresh crushed rosemary. Add to 1/3 cup of olive oil then pour half into each bag before putting in the dough. Flatten and bake the same way for a garlic bread type thing, making sure you pour any excess over the bread as it bakes. Drop any fish you want to grill into the bags as well to get the last bits of oil and flavour before placing on the braai.

    Edited to add a short note: The coals should be too hot to place your boerewors on the braai, ie, HOT! It's a good in betweener while waiting for your coals to get to braai temperature.
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  3. #3
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    What you can also try is chucking in a handful of black olives and sun dried tomatoes when you make the dough. Allow to prove and wrap bite size chunks of cooked boerewors with a spoonful of tomato and onion gravy and a smear of hot mustard in the dough. Let it prove for 10 minutes on a greased tray then bake in a hot oven (220C) for 15-20 minutes. Allow to cool and chuck into your lunch tin. Good one handed scoff while sluiping around backwaters and sneaking up on fish with a rod in the other hand.


    Edited to add: You can also just fry them in hot oil like a vetkoek. Good for winter when you require the extra calories.
    Last edited by Lardbeast; 10-05-08 at 05:26 PM.
    Every normal man must be tempted at times to spit on his hands, hoist the black flag, and begin to slit throats. H. L. Mencken

    Every decent man is ashamed of his government.

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