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Roosterkoek

Bread, but braaied — crisp outside, steamy inside, torn open and buttered while too hot to hold. Shop rolls are for emergencies.

Gentle coals · 10-second hand test Makes 8 2 hours (incl. proving)

Bread, but braaied — crisp outside, steamy inside, torn open and buttered while too hot to hold. Shop rolls are for emergencies.

Ingredients

  • 500 g white bread flour
  • 1 sachet (10 g) instant yeast
  • 1 tsp salt
  • 1 tbsp sugar
  • ±300 ml lukewarm water
  • 2 tbsp oil
  • Butter, jam or cheese, to serve

Method

  1. Mix the dry ingredients, add the water and oil, and knead for a good 10 minutes until smooth and elastic.
  2. Cover and prove somewhere warm until doubled — about an hour.
  3. Knock down gently, divide into 8, shape into rough squares and rest another 15 minutes.
  4. Braai on the cooler side of the grid over gentle coals, turning every few minutes, for 15–20 minutes. They're done when they sound hollow when tapped.
  5. Break open, butter, and accept the compliments with humility you don't feel.
Engineer's view

Read left to right: ingredients merge into steps, steps merge into supper.

IngredientProcess →
Bread flour 500 gMix · knead 10 min → smooth & elasticProve 1 h → knock down → 8 squares → rest 15 minCool side of the grid · gentle coals · 15–20 min, turning · hollow tap = done
Instant yeast 10 g
Salt 1 tsp
Sugar 1 tbsp
Lukewarm water ±300 ml
Oil 2 tbsp
Which fire? Hold your palm at grid height and count: 4 seconds is hot, 6–8 medium, 10+ gentle. The full fire-craft lives in the Fire & Wood guide.

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