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Roosterbrood Recipe

Courtesy Carole Paxton
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South African farm roosterbrood is a quick bread to make and uses instant yeast, not leaven. See the photos of the long roll of dough and the wedges being cooked over a fire. Photos and recipe courtesy Carole Paxton.


  • 2 kilograms (4.4 pounds) brown or white bread flour
  • 10 grams (1/3 ounce) instant yeast
  • 15 milliliters (3 teaspoons) sugar
  • 15 milliliters (3 teaspoons) salt
  • 1 litre (4 cups) lukewarm water


Mix all the dry ingredients and the water and knead to form a soft dough. Cover and leave to rise for about 1 hour to double in volume, then knead again. Roll the dough into a long roll about 2 inches in diameter. Cut into 2 inch slices. Flatten these slightly and shape into squares. Grill over slow coals. Delicious!

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