A long standing South African tradition on weekends is an afternoon braai (barbeque) with family and friends. It is a past time that has been passed down from generation to generation where family recipes become braai time favourites. You have not experienced a true South African braai if one of the favourite sides missing is freshly baked roosterbrood (braai bread).

It invokes memories of sitting next to the fire when I was young listening to my grandfathers stories of an era passed. Roosterbrood was originally made in the more rural communities as there was only two ways to bake bread; in a cast iron pot in a clay oven or over the coals on a “braai grid”.

Most people I know enjoy their roosterbrood with jam and cheese, others with cheese and tomato, whichever way roosterbrood it is an essential for any braai!

Ingredients:
• 500g White bread flour
• 10g Instant yeast
• Pinch of salt
• 2 Tablespoons Sugar
• 2 Tablespoons Sunflower oil
• 250-300ml Luke warm water
• Extra flour for dusting

Method:
1. In a small bowl mix 50ml of the warm water with the sugar, oil and yeast, set aside for 5 minutes.
2. In a larger mixing bowl add the salt and the flour then pour in the yeast mixture along with half of the warm water. Knead the mixture together until a smooth dough forms, add more water if the dough is too dry, alternatively if the mixture is too wet add a little flour and knead.
3. Once your dough has formed cover with either a damp cloth or cling wrap and set aside. When the dough has doubled in size, turn out onto a floured surface. Roll the dough out into a long roll and slice into medallions about an inch in width.
4. Place the dough portions on the braai grid over warm coals. (Not too hot or the bread will burn on the outside and not cook through).
5. After approximately five minutes on the heat turn them over and keep turning them over every few minutes until you hear a hollow sound when you tap on them. They are ready!! Enjoy.