Savoury Chicken Braid

Makes: 1 Savoury Chicken Braid Oven: 180 °C / 350 °F
Preparation Time: 1 hour 40 minutes  Baking Time: 20 – 25 minutes

Ingredients

360 g Cake flour (3 x 250 ml / 3 cups)
5 ml Salt (1 tsp)
10 ml Sugar (2 tsp)
60 g Margarine
10 g Anchor Instant Yeast (1 packet)
1 Large egg, beaten
145 ml Lukewarm water (1 x 125 ml + 20 ml / 4 tsp)
15 ml Bovril (3 tsp)
1 Beaten egg, to brush

Filling:

4 Chicken breasts, cooked and cut into bite size pieces
1 Large onion, peeled and sliced
½ of each Green, yellow and red pepper, chopped coarsely
250 g Mushroom, washed and sliced
3 ml Aromat Seasoning (½ tsp)
3 ml Cayenne pepper (½ tsp)
3 ml Garlic and Herb spice (½ tsp)
300 g White Cheddar cheese, grated (1 x 250ml + 50ml)
30 ml Bovril (2 Tbsp)

Method

  1. Mix the flour, salt and sugar together and rub the margarine into the flour with the fingertips.
    Add the Anchor Instant Yeast and mix.
  2. Mix the beaten egg and lukewarm water together and add to the flour mixture to form a soft dough.
    If the dough is too dry and firm, add a little more water, about 5 – 10 ml ( 1 – 2 tsp ).
  3. Knead the dough until smooth and elastic, for about 10 minutes. Cover the bowl with plastic and leave to
    rest, about 10 minutes. Place onto a lightly floured surface and leave to rest for 10 minutes.
    Mix the filling  ingredients together, cover and set aside.
  4. Knock the dough down and roll into a rectangle of 30 cm x 25 cm x 3 mm thick. Spread the surface
    evenly with 15 ml ( 3 tsp ) of Bovril.
  5. Place the filling lengthwise down the centre of the dough. With a dough cutter cut the dough
    diagonally from the filling to the corners of the dough.
  6. Cut 10 – 12 strips on either side of the filling.
  7. Fold the top and bottom of the dough bits over the start of the filling.
  8. Start at the top and place a strip across the filling, criss-crossing the remaining strips left and right,
    forming a criss-cross slated pattern from the top. Continue until all the strips have been used, tucking
    the last strip under the braid to secure it.
  9. Place the braid on a lightly greased baking tray, cover with greased plastic and allow to rise in a warm
    place for about 10-15 minutes.
  10. Brush lightly with the beaten egg and bake in a preheated oven at 200 °C / 400 °F for 30 – 35 minutes,
    until golden brown.

Savoury Chicken Braid Dimensions

Marmite and Cheese Twists

Makes: 48 Marmite and Cheese Twists Oven: 200 °C / 400 °F
Preparation Time: 1 hour 40 minutes  Baking Time: 6 – 8 minutes

Ingredients

500 g Cake flour (4 x 250 ml / 4 cups)
10 ml Salt (2 tsp)
30 ml Sugar (2 Tbsp)
10 g Anchor Instant Yeast (1 Packet)
60 ml Oil (¼ cup)
250 ml Lukewarm water (1 cup)

Filling:

30 ml Marmite (2 Tbsp)
120 g Soft margarine
3 ml Garlic and Herb spice (½ tsp)
2 ml Aromat Seasoning (¼ tsp)
120 g White Cheddar cheese, finely grated (625 ml / 2½ cups)

Method

  1. Mix all the dry ingredients together and rub the margarine into the flour with the fingertips.
    Add the Anchor Instant Yeast and mix.
  2. Mix the oil and lukewarm water together and add to the flour mixture to form a soft dough.
  3. Knead the dough well until smooth and elastic, for about 10 minutes.
  4. Place the dough on a lightly floured surface, cover with greased plastic and leave to rest for 10 minutes.
  5. Mix the Marmite and margarine together until smooth. Add the Garlic and Herb spice, Aromat seasoning
    and 60 g ( 1 ¼ cup ) of the grated cheese. Mix well, cover and set aside.
  6. Knock the dough down and roll into a rectangle of 40 cm x 30 cm x 2 cm. Spread the rectangle evenly
    with the Marmite mixture. Sprinkle with the remaining 60g ( ¼ cup ) cheese.
  7. Cut your rectangle into 1cm strips and divide each strip into 3 equal pieces, about 10 cm long. Twist each
    strip tightly and place on a greased baking tray.
  8. Bake in a preheated oven at 200 °C / 400 °F for 6 – 8 minutes. Allow to cool before removing from the
    baking tray.

Marmite and Cheese Twists Dimensions
 

Munchy Amagwingya

Makes: 24 Small to Medium Munchy Amagwinya Oil Temperature: 160 °C
Preparation Time: 1 hour 30 minutes  Frying Time: 30 minutes

Ingredients

500 g Cake flour (4 x 250 ml / 4 cups)
10 ml Salt (2 tsp)
45 ml Sugar (3 Tbsp)
30 g Margarine
10 g Anchor Instant Yeast (1 Packet)
330 ml Lukewarm water (1 ⅓ cups)
750 ml Oil, to deep fry
2 – 3 ml Bovril (½ tsp), to spread on one side
Cheddar cheese, grated / sliced

Method

  1. Mix all dry ingredients together, rub the margarine into the flour with the fingertips.
    Add the Anchor Instant Yeast and mix.
  2. Add the lukewarm water to the flour mixture to form a soft dough.
  3. Knead the dough until smooth and elastic, for about 10 minutes. Cover with greased plastic and leave to
    rest for 5 minutes.
  4. Knock the dough down and roll into a Swiss roll. Divide into 24 equal pieces.
  5. Roll each piece into a round ball. Place onto a lightly oiled baking tray, cover with greased plastic and
    allow to rise in a warm place until double in volume, about 15 – 20 minutes.
  6. In the meantime, heat the oil in a saucepan. Place the Amagwinya into your oil, top side down. Fry for
    about 3 minutes on the one side, turn over and fry for a further 3 minutes on the other side, until light
    golden brown.
  7. Remove the fried Amagwinya and place onto brown paper / paper towel to drain excess oil and allow
    to cool.
  8. Cut open the Amagwinya and spread lightly with Bovril.  Add Cheddar cheese and serve.

 

Scrumptious Mini Pizza

Makes: 24 Scrumptious Mini Pizzas Oven: 200 °C / 400 °F
Preparation Time: 1 hour 20 minutes  Baking Time: 8 – 10 minutes

Ingredients

500 g Cake flour ( 2 x 250 ml / 2 cups )
5 ml Salt ( 1 tsp )
30 ml Sugar ( 2 Tbsp )
60 ml Oil ( ¼ cup )
10 g Anchor Instant Yeast (1 packet)
250 ml Lukewarm water ( 1 cup )

Topping:

48 ml Bovril (± 2 ml per mini pizza / 3 ½ Tbsp)
125 ml Tomato sauce (½ cup)
20 ml Sugar (1 Tbsp)
3 ml Garlic and Herb spice (½ tsp)
1 Green, yellow and red pepper, chopped (½ of each colour)
250 g Mushroom, washed and sliced
250 g Grated White Cheddar cheese (310 ml / 1 ¼ cup)

Method

  1. Mix all dry ingredients together. Add the Anchor Instant Dry Yeast and mix.
  2. Mix the oil and lukewarm water together.
  3. Add the oil mixture to the flour mixture to form a soft dough.
  4. Knead the dough until smooth and elastic, for about 10 minutes. Cover with greased plastic and leave
    to rest for 5 minutes.
  5. Knock the dough down, roll out to about 3 mm thick. Using a 9 cm cutter, cut out 24 rounds.
    (Until all the dough is used).
  6. Place each round onto a greased baking sheet and spread each round lightly with Bovril.
  7. Mix the tomato sauce, sugar, Garlic and Herb spice together and spread about 5 ml ( 1 tsp )
    on top of the Bovril. Sprinkle with peppers, and top with sliced mushrooms and grated cheese.
  8. Bake in a preheated oven at 200 °C / 400 °F for 8 – 10 minutes, or until golden brown.

 

Mini Sweet Corn Loaves

Makes: 12 Mini Sweetcorn Loaves Oven: 180 °C / 350 °F
Preparation Time: 1 hour 20 minutes  Baking Time: 15 minutes

Ingredients

400 g Cake flour ( 830 ml / ± 7 cups )
5 ml Salt ( 1 tsp )
30 ml Sugar ( 2 Tbsp )
2 ml Cayenne pepper ( ¼ tsp )
30 g Margarine
10 g Anchor Instant Yeast ( 1 packet )
125 ml Milk ( ½ cup )
100 g White Cheddar cheese, grated ( 200 ml / ± ¾ cup )
1 Large egg, beaten
10 g Whole kernel corn ( 1 tin ), drained and top the drained liquid with lukewarm water to measure 250 ml

Topping:

45 ml Marmite ( 3 Tbsp )
90 g Margarine
10 ml Milk ( 2 tsp )

Method

  1. Mix the flour, salt, sugar and cayenne pepper together and rub the margarine into the flour with the
    fingertips. Add the Anchor Instant Yeast and mix.
  2. Mix the beaten egg and the kernel liquid together. Add the egg mixture and the whole kernel corn to the
    flour mixture and mix until well distributed and resembles a sticky batter. Cover with greased plastic and
    rest for 5 minutes.
  3. Knock the batter down, add the grated cheese and mix through.
  4. Divide the batter into 12 greased mini bread pans. Sprinkle lightly with flour, cover with a greased plastic
    and allow to rise in a warm place until double in volume, about 10 – 15 minutes.
  5. Bake in a preheated oven at 180 °C / 350 °F for 12 – 15 minutes.
  6. In the meantime, warm the Marmite, margarine and milk over low heat and mix well.
  7. Allow to stand for 5 minutes, loosen the sides of the mini loaves and prick the top of the mini loaves with a
    toothpick. Pour 15 ml ( 1 Tbsp ) of the Marmite mixture over the top of each mini loaf, while still warm.
    Allow to cool down before removing to serve.

 

Bovril Swirl

Makes: 12 Savoury Cheese Swirls Oven: 180 °C / 350 °F
Preparation Time: 1 hour 30 minutes  Baking Time: 30 – 35 minutes

Ingredients

420 g Cake flour ( 3 x 250 ml / 3 ½ cups )
5 ml Salt ( 1 tsp )
60 ml Sugar ( 4 Tbsp )
60 g Margarine
10 g Anchor Instant Yeast ( 1 packet )
1 Large egg, beaten
1 Beaten egg, to brush

Filling:

60 ml Soft margarine ( 4 Tbsp )
10 ml Bovril ( 2 tsp )
30 ml Biltong powder, to sprinkle ( 2 Tbsp )
75 g Grated Cheddar cheese ( 200 ml / ± ¾ cup )

Method

  1. Mix all dry ingredients together and rub the margarine into the flour with the fingertips. Add the Anchor Instant Yeast and mix.
  2. Mix water and beaten egg together and add to the dry ingredients to form a soft dough. Knead the dough well until smooth and elastic, for about 10 minutes.
  3. Place the dough on a lightly floured surface, cover with greased plastic and leave to rest for 10 minutes.
  4. Knock the dough down and roll into a rectangle of 30 x 25 mm, about 5 mm thick.
  5. Spread the margarine over the surface of the dough and spread lightly with Bovril. Sprinkle the biltong powder and about ⅔ of the grated cheese over the surface (reserve about ⅓ of grated cheese, to sprinkle on the top of the swirls).
  6. Roll the dough up into a Swiss roll, seal the end with the fingertips and cut the roll into 12 equal slices.
  7. Place each spiral onto a greased baking tray, cover with greased plastic and leave to rise in a warm place until double in volume,
    about 20 – 25 minutes.
  8. Brush with beaten egg and bake in a preheated oven at 180 °C / 350 °F for 25 minutes.
  9. Remove the swirls from the oven and sprinkle the remaining cheese over the top of the swirls. Bake for a further 5 minutes.
    Allow to cool and serve.

 

Family Sunday Bread

Makes: 1 Family Sunday Bread Oven: 180 °C / 350 °F
Preparation Time: 2 hours Baking Time: 45 minutes

Ingredients

500 g Cake flour ( 4 x 250 ml / 4 cups )
5 ml Salt ( 1 tsp )
45 ml Brown sugar ( 3 Tbsp )
10 g Anchor Instant Yeast ( 1 packet )
30 ml Olive oil, to grease
5 ml Crushed garlic ( 1 tsp )
10 Cherry tomatoes, cut in half
Handful of mixed seed
45 ml Butter ( 3 Tbsp )
125 ml Melted Grated cheese ( ½ cup )

Method

  1. Combine flour, salt and sugar in a large bowl. Add the Anchor Instant Yeast and mix.
  2. Add the lukewarm water and mix the dough until it comes together in a ball.
  3. Grease another bowl with 1 tablespoon of olive oil and place the kneaded dough into the bowl.
  4. Cover with greased plastic and leave in a warm place to rest for 10 minutes.
  5. Knock the dough down and press into a greased rectangular baking dish.
  6. Spread the surface of the dough with the crushed garlic. Make a cut in the middle of the dough, lengthwise, with a sharp knife.
  7. Place the cherry tomatoes around the side on top of the dough and sprinkle with mixed seeds.
  8. Cover with greased plastic and allow to rise in a warm place until double the volume, about 25 – 30 minutes.
  9. Bake in a preheated oven at 180 °C / 350 °F for 45 minutes.
  10. Take out the bread and pour melted butter over it. Sprinkle with grated cheese. Place it back in the oven for
    5 minutes. Once done, remove and serve with your favourite curry or sides.

Savoury Spirals

Makes: 8 Savoury Spirals Oven: 200 °C / 400 °F
Preparation Time: 1 hour 15 minutes Baking Time: 20 – 25 minutes

Ingredients

360 g Cake flour (3 x 250 ml) (3 cups)
5 ml Salt (1 tsp)
5 ml Sugar (1 tsp)
60 g Margarine (4 tbsp)
1 Large egg, beaten
10 g Anchor Instant Yeast (1 packet)
150 ml Lukewarm Water (½ cup + 2tbsp)
Beaten egg to brush

Fillings

100 g Polony, grated (250 ml / 1 cup)
500 ml Cheddar cheese (2 cups)
5 ml Cayenne Pepper (1 tsp)
1 Large egg, beaten

Method

  1. Mix all the dry ingredients together and rub the margarine into the dry ingredients with the fingertips. Add the
    Anchor Instant Yeast and mix.
  2. Add the beaten egg and enough lukewarm water to form a soft dough. Knead the dough well until smooth and elastic, about
    5 minutes.
  3. Place the dough on a lightly floured surface, cover with greased plastic and leave to rest for 5 minutes.
  4. Mix the ingredients for the filling together. Set aside.
  5. Roll the dough out into a rectangle, about 5 mm (¼ inch) thick. Spread the filling evenly over the dough and roll the dough up, lengthwise. Using a sharp knife, cut the roll into 8 equal slices.
  6. Place the slices, cut side down, onto a greased baking tray, placing 2 alongside each other but slightly apart.
  7. Cover with greased plastic and allow to rise in a warm place until double in volume, about 20 – 25 minutes.
  8. Brush lightly with beaten egg and bake in a preheated oven 200 °C / 400 °F for 20 – 25 minutes until golden brown. Serve warm or cold.

 

Savoury Ring

Makes: 1 Savoury Ring    Oven: 200 °C / 400 °F
Preparation Time: 1 hour 30 minutes    Baking Time: 20 – 25 minutes

Ingredients

360 g Cake flour ( 3 x 250 ml / 3 cups )
5 ml Salt ( 1 tsp )
5 ml Sugar ( 1 tsp )
60 g Margarine
10 g Anchor Instant Yeast ( 1 packet )
150 ml Lukewarm water ( ½ cup + 2 tbsp ) ( ⅓ warm water + ⅔ cold water )
1 Large egg, beaten
Beaten egg, to brush
Flour, to dust

Filling

230 g Cold meat, chopped
100 g Cheddar cheese ( 200 ml ), grated
45 ml Tomato puree ( 3 tbsp )
30 ml Onion, chopped ( 2 tbsp )
60 ml Green and red pepper ( 4 tbsp of each ), chopped Salt and pepper, to taste

Method

  1. Mix flour, salt and sugar together. Rub the margarine into the dry ingredients with the fingertips.
    Add the Anchor Instant Yeast and mix.
  2. Add the lukewarm water and beaten egg to the flour mixture to form a soft dough and knead the dough until smooth and elastic.
  3. Place the dough on a lightly floured surface, cover with greased plastic and rest for 10 minutes.
  4. Line the bottom of a 23 cm-round-cake tin with greaseproof paper and grease the sides.
  5. Mix the ingredients for the filling together and season to taste.
  6. Knock the dough down and roll the dough out into a rectangle, about 5 mm (¼ inch) thick.
  7. Spread the filling evenly over the surface of the dough and roll the dough up into a roll. Pinch the seam closed to seal and turn the seam towards the bottom and to the incer side of the ring.
  8. Place the roll, fold side down, onto a greased baking tray and shape into a ring. Join the ends by opening the one end and placing the other into the opening, then seal well.
  9. Using a scissors, cut the ring from the outside side of the ring towards the
    inner circle – about ¾ way in. Slices are about 2.5 cm (1 inch) apart.
  10. Cover with greased plastic and rise in a
    warm place for 20 – 25 minutes.
  11. Dust the inner edge with flour and
    bake in a preheated oven
    200 °C / 400 °F for
    20 – 25 minutes until
    golden brown.

Savoury Braid

Makes: 1 Savoury Braid    Oven: 180 °C / 350 °F
Preparation Time: 1 hour 40 minutes    Baking Time: 30 – 35 minutes

Ingredients

500 g Cake flour ( 4 x 250 ml / 4 cups )
260 g Whole-wheat flour ( 2 x 250 ml / 2 cups )
5 ml Salt ( 1 tsp )
5 ml Sugar ( 1 tsp )
1 ml Cayenne pepper ( ¼ tsp )
125 g Margarine
10 g Anchor Instant Yeast ( 1 packet )
100 g Cheddar cheese ( 200 ml ), grated
250 ml Lukewarm water ( 1 cup )
2 Large eggs, beaten
1 Beaten egg, to brush

Method

  1. Mix the cake flour, whole-wheat flour, salt, sugar and cayenne pepper together. Rub the margarine into the dry ingredients with the fingertips.
  2. Add the Anchor Instant Yeast and mix. Add the grated cheese and mix through.
  3. Add the lukewarm water and beaten egg to the flour mixture to form a soft dough and knead the dough until smooth and elastic.
  4. Place the dough on a lightly floured surface, cover with greased plastic and rest for 10 minutes.
  5. Knock the dough down and roll the dough out into a
    40 cm square.
  6. Mix the filling together and place the savoury filling lengthwise down the centre of the dough. Cut the dough from the filling to the corners of the dough.
  7. Cut the dough on the sides into 10 – 12 slanted strips, down both sides of the filling – using a sharp knife.
  8. Fold the top and the bottom of the dough over the filling so that the ends meet in the middle. Seal together. Start at the bottom and place a strip across the filling to meet at the beginning of a strip on the other side – place slanted.
  9. Then take a strip from the other side and repeat the process.
  10. Continue until all the strips have been braided across the filling – one left, one right over the filling.
  11. Braid from the bottom up and secure the last strip, by tucking it into the bottom of the braid.
  12. Place the braid on a lightly greased baking tray, cover with greased plastic and allow to rise in a warm place for 10 – 15 minutes.
  13. Brush lightly with beaten egg and bake in a preheated oven
    180 °C / 350 °F for 30 – 35 minutes until golden brown.
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