Daleen's "Stirred" Bread

Tranquilpen By Tranquilpen, 19th Feb 2011 | Follow this author | RSS Feed | Short URL http://nut.bz/1ee-73z5/
Posted in Wikinut>Guides>Recipes>African

Although she is an ardent business woman in her own right, her passion is baking and cooking.

Also exellent the next day, toasted!


Instant yeast: 1 tablespoon.
Warm water: 2 & 3/4 cups.
White Bread--flour: 6 cups.
Salt : 1 tablespoon.
Sugar: 1 teaspoon.
Olive oil: 1 tablespoon.


Whisk together, yeast and water until dissolved.
Stir in half of the bread--flower.
Cover, set aside until "sponge" has risen (with lots of bubbles)
Dissolve the salt, sugar and olive oil in 1/2 a cup of warm water.
Add remainder of bread--flower, salt, sugar and olive oil to "sponge" while beating with with (hook attachments) for 1 minute, until firm but still sticking to the bowl.
Increase speed to high and beat for 4 minutes until elastic.
Allow to rise for 1 to 1 & 1/2 hours.
Pour the sticky dough, divided into two equal quantities, into two greased or non-stick baking pans using your flour coated hands, roughly shape a rectangle or circle shape, depending on what shape of bread you want, in the base of the pan.
Allow to rise rise for 1 hour.
Sprinkle dried rosemary, coarse sea salt, grated cheese and onion or drizzled olive oil over the surface or just leave it plain on top. as in the illustration above.
Bake @ 475 degrees Fahrenheit for 10 minutes then for 15 to 20 minutes @400 degrees Fahrenheit.

Turn out the loaves onto cooling racks and allow to cool.

Serving suggestions:

Depending on the "baked on topping" you have used, the bread goes well with any savory toppings, "especially cheddar cheese" or any of your favorite sweet spreads and toppings and off course "real butter" or dry and dipped in light olive.

Andre' Hartslief, website link: http://sucesssecrets951.blogspot.com This recipe as well as other mouth watering recipes are regularly featured here, all visitors may download a free excerpt of recipes taken from "Daleen's South African Traditional recipe book" which contains some unique traditional Boer "Groot Trek" trail recipes dating back to 1833.


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Meet the author

author avatar Tranquilpen
As Andre' Hartslief, I strongly believe, that In life, there are no justified resentments.”We the old legends will become relics and fade away, while new giants emerge in our world of sobering truths.

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author avatar D in The Darling
19th Feb 2011 (#)

Thanks for teasing my taste buds. You're one of the lucky ones. Thanks for sharing all of it.
Keep these coming. I'll read them all!

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author avatar Mark Gordon Brown
19th Feb 2011 (#)

great recipe, and thanks for including the picture. Your wife must be a great cook

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author avatar Tranquilpen
20th Feb 2011 (#)

Thanks Dinthe, your comments are most welcome.

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author avatar Tranquilpen
20th Feb 2011 (#)

Thank you Mark, she sure is a great cook. All of these inspiring comments may just coax her into passing on some more of her South African traditional recipes.

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author avatar Retired
19th Feb 2011 (#)

Looks good...I actually have a bread maker and am thinking about using it more often.

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author avatar Tranquilpen
20th Feb 2011 (#)

Thank you Devoted, home baked does really taste better, doesn't it?

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author avatar richardpeeej
21st Feb 2011 (#)

Thanks for this tranquipen we make bread once a week here at home in the breadmaker. This looks a quicker and easier method. Thanks for sharing.....

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author avatar Tranquilpen
21st Feb 2011 (#)

Hello Richard, nice to hear from you again. The bread is a sure hit around here, especially if you enjoy a crusty, coarse texture in bread. Don't forget, the different toppings, even seeds and raisins sprinkled on top taste great.

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author avatar Denise O
22nd Feb 2011 (#)

Oh please have her do more of her recipes. This bread looks wonderful. It is 5 in the morning and my mouth is watering.LOL
Thank you for sharing.:)

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