Picnic Bread from South Africa
Experience the flavors of South Africa with this irresistible Picnic Bread, a savory loaf packed with authentic ingredients and vibrant textures. Made with a homemade yeast dough, this bread is rolled and filled with slices of smoky boerewors sausage, tangy sundried tomatoes, briny olives, melted cheddar cheese, and aromatic rosemary. The result is a golden-brown crust and hearty filling that’s as satisfying as it is flavorful. Perfect as a centerpiece for alfresco dining, this bread is ideal for picnics, brunch spreads, or as a crowd-pleasing snack. With its rich combination of ingredients and impressive presentation, this South African Picnic Bread is sure to become a firm favorite.
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Recipe Information
Ingredients
- 500 g Strong white bread flour
- 7 g Dry yeast
- 10 g Caster sugar
- 10 g Salt
- 300 ml Warm water
- 30 ml Olive oil
- 200 g Cooked boerewors (South African sausage), sliced
- 150 g Grated cheddar cheese
- 100 g Sundried tomatoes, chopped
- 75 g Pitted olives, sliced
- 1 tbsp Fresh rosemary, chopped
- 1 pc Egg, beaten (for egg wash)
Instructions
In a large mixing bowl, combine the flour, dry yeast, caster sugar, and salt.
Make a well in the center and gradually pour in the warm water and olive oil. Mix with a spoon until the dough starts to come together.
Turn the dough out onto a floured surface and knead for about 8–10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm spot for 1 hour or until doubled in size.
Preheat your oven to 200°C (392°F) and line a baking sheet with parchment paper.
Punch down the dough and turn it out onto a floured surface. Flatten it slightly with your hands into a rough rectangle.
Scatter the sliced boerewors, grated cheddar, sundried tomatoes, sliced olives, and chopped rosemary evenly over the surface of the dough.
Roll the dough up tightly like a Swiss roll and tuck the ends underneath. Place it seam-side down on the prepared baking sheet.
Brush the loaf with the beaten egg to give it a golden finish during baking.
Use a sharp knife to make a few shallow slashes on top of the loaf to allow it to expand as it bakes.
Bake in the preheated oven for 25–30 minutes or until golden brown and the loaf sounds hollow when tapped underneath.
Let the bread cool on a wire rack for at least 20 minutes before slicing.
Serve warm or at room temperature, perfect as a hearty snack or picnic centerpiece.
Nutrition Facts
Calories |
465 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.8 g | 24% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 58 mg | 19% | |
| Sodium | 1083 mg | 47% | |
| Total Carbohydrate | 57.1 g | 21% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 7.0 g | ||
| Protein | 18.7 g | 37% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 167 mg | 13% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 403 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
