Summary Of A Pretty Talent's Bread Recipes 51-100

I have shared a number of lovely bread recipes with you over the course of the past couple of months. Included in these are sweet and savory varieties, some rusks and even some tea cakes. While most of the recipes make use of yeast or sourdough, some use baking powder or baking soda as raising agent. These recipes have been conveniently collected in this one summarizing blog so you could have a quick and ready access to these blogs. Happy baking!
Bread Blogs 1-50
Bread Blogs 51-100

Blog 51 - Baking A Herb Loaf With A Sourdough Starter
"When visiting a friend recently, I took my bottle of sourdough starter along. To be completely honest, I tend to always do this when going away for an lengthy time. My friend was happy to turn her kitchen over to me and I rummaged through her cupboards to see what I had to work with. I found a great selection of dried herbs in this kitchen and promptly decided to bake a Herb Loaf. Unfortunately the oven was somewhat less than reliable. However, my friend had a handy tabletop convection oven and I decided to try this out. It would be my first time baking a loaf in an oven like this and I was curious to see how well it performed. I share this, as well as conventional oven methods in the blog today."

Blog 52 - Baking Chili & Tomato Flatbread With A Sourdough Starter
"Today's loaf is a wonderful accompaniment to any meat dish and especially with a braai (barbecue). The delectable flavors that go both into and on top of the bread makes this a popular one with most of the family. Adding the chili sauce could be considered optional, but I highly recommend it. The fact that it is a flatbread hastens the time it takes for the bread to rise and it could very well be ready under two hours on a hot day."

Blog 53 - Baking A Honeymoon Loaf With A Sourdough Starter
"Today's Loaf is a very interesting one. We actually prepare both a white bread and a brown bread dough, seasoned with some sweet spices. The dough is then rolled into two 'strings', which are twisted into each other, before being rolled up in a pan.. It is exactly this intertwining of two individual components, combined with the sweet spices, that led to the name of the loaf."

Blog 54 - Bake A Wholegrain Curry Loaf With A Sourdough Starter
"We are busy with all sorts of flavoured breads and I am having a great time, as I like my food a little hot and spicy. Today's loaf is filled with flavour. It has a combination of three flours, sour milk, and the sourdough starter at its heart. And then, as if that is not enough, we add a dash of curry powder to boot! The flavours in this bread will actually increase with time, although it may prove a challenge to keep any for the next day!"

Blog 55 - Bake A Coconut Wheel
"Today's bread is a delicious blend of all the flavours I love in my favourite crunchy cookies. The bread is semi-sweet and filled with coconut. A hint of peanuts adds a whole new dimension to the taste experience. This bread wheel is delicious on the tea table, or as an accompaniment with a meal."

Blog 56 - Baking A Pepper Ring Using A Sourdough Starter
"Today's bread is so filled with flavour that it is hard to summarize it in a few short sentences. We add three different peppers to the dough, and add beef stock as a liquid. Then pack it with green-peppers, onion and tomato to boot. This is indeed a must-have loaf!"

Blog 57 - Baking Split Rolls With A Sourdough Starter
"Today we are baking very simple rolls. There isn't much to the ingredients, as they are very plain in taste, but we dandy them up a little by giving them a double split on top. These very neutral tasting rolls are a guaranteed hit with everyone and very easy to include in a lunchbox. I sprinkle some flour on before baking them, but if you are baking these for smaller kids, you may prefer to leave this off, as it could become a little messy when they eat it."

Blog 58 - Baking An Aniseed Rye Loaf Using A Sourdough Starter
"I arrived home after an extended trip to find my mom in agony with her digestive system acting up. With me being absent, they had reverted back to eating store-bought bread and it was telling on her. I fed my sourdough starter and set about baking a flavorful bread for everyday use. I decided on a light rye loaf with my mom's favorite aniseed added for extra flavor. I share this lovely recipe in today's blog. Relief was not instantaneous for my mom, but in a few days, we had her digestive track in a much healthier state once again."

Blog 59 - Baking A Banana Loaf Using A Sourdough Starter
"Visiting my sister-in-law, I saw a couple of overly ripe bananas in her kitchen and suggested she baked a banana bread. She admitted that she had intended to do so, only to discover that her oven wasn't working. I opted to take the bananas with me and return with a banana bread for a second visit. Arriving home, I thought it would be a great opportunity to experiment with using my sourdough starter to bake a banana bread. I did exactly that and was so impressed with the results, that I simply had to share the recipe."

Blog 60 - Baking A White Durum Wheat Loaf
"I am always looking for ways to spruce up the everyday bread that we use in the house. For today's bread I decided to use a third Durum Wheat, also called Semolina. Being always curious to know what one of my experiments taste like, I cut a slice of the still warm bread to taste ... and loved it. Just at that moment, a whole troop of teenagers came through the kitchen. They finished the loaf in less time than it took to cool down! Fortunately, I had baked two loaves, but it was a good testament to the success of the recipe."

Blog 61 - Baking Cardamom Rolls Using A Sourdough Starter
"We had a large get-together as a family and my mom volunteered to make two large pots of curry. One would be very hot and made with mutton, while the other would be mild and made with chicken. I volunteered to make us a couple of rolls to accompany the curry. Cardamom is one of those spices that goes brilliantly with curries and I added a hint of this to today's recipe, along with some cinnamon. The combination was so popular that a number of people ignored the rice and opted to eat their curry on bread!"

Blog 62 - Baking Ciabatta Using A Sourdough Starter
"Ever feel like you longed for a specific kind of bread? I felt that way today, and the bread I wanted was an authentic Italian Ciabatta (pronounced Cha-BAH-tah). I decided to bake one that was truer to the real thing than the previous recipe I've shared with you. I actually dislike making this version of the bread as the dough is very runny and tends to make a huge mess. But sometimes a girl has to bake what a girl wants to eat and no mediocre version would satisfy this craving. I show you how to deal with the pitfalls of authentic Ciabatta in today's blog."

Blog 63 - Baking A Sorghum Loaf Using A Sourdough Starter
"I bought some Sorghum Meal to make Maltabella with. This is an old childhood favorite of mine. However, making the porridge made me wonder how this tasty flour would work if I turned it into a bread. I simply had to try it. I am delighted to report that this is one of the tastiest loafs I have ever baked, considering I did not add any extra flavours or herbs. You simply have to try this to believe how filled with flavour it is."

Blog 64 - Baking Vetkoek Using A Sourdough Starter
"Vetkoek is such an ingrained part of our culture that we sometimes neglect to give it much thought. Just so with me! I was shocked to discover I have never shared a recipe for baking vetkoek before. I have shared some ideas for making vetkoek with store-bought dough, but it is not quite the same as homemade vetkoek dough. As always, I eliminated the use of yeast and replaced this with my own sourdough starter to mix today's dough. Prepare to enjoy some of the most flavourful vetkoek ever!"

Blog 65 - Baking A Wholewheat Sorghum Loaf Using A Sourdough Starter
"A couple of blogs ago I told you how I experimented with using Sorghum flour in a loaf I baked. Sorghum flour is what is used to make Maltabella Porridge. I fell completely in love with the taste that this flavoursome flour brought to the bread. Initially I thought the flour would be too heavy to use with bread flour, but I decided to try it anyway. I went all out and tested it with Brown Bread Flour, enriched with Wheat Bran. I loved the resulting bread so much that I decided to publish a blog about it. If you like wholewheat bread, you are going to enjoy this one!"

Blog 66 - Baking Carta Di Musica Using A Sourdough Starter
"Today's bread is a paper thin flatbread that originates from Sardinia. This bread looks like musical parchment and derives its name from there. I told you in the past two blogs about some meals I learned about during my travel in the Netherlands, and today I show you what I served it with when I was back in South Africa. With this bread having Italian roots, we almost covered the globe with this interesting combination of dishes; Chili Con Carne, from Mexico, Kapucijners, with a strong Indonesian backbone, and both of these with a Dutch twist. All I can say is: Enjoy an international feast!"

Blog 67 - Baking A Pizza Roll Using A Sourdough Starter
"Today's loaf makes absolutely the best sandwiches you can ever dream of. What makes this ideal, is that the flavour is baked into the bread, freeing your time up in the morning when rushing to get everyone out of the house.  All you need do is to slap on a slice of ham and cheese and the sarmie is ready to go. It tastes like pizza and the rolled layers makes it very pretty to look at as well. I bake this with brown bread flour to make it that little bit more healthy. Your kids are gonna love this!"

Blog 68 - Baking Curry Seed Knots Using A Sourdough Starter
"There is a recipe I have for making buns that has people returning to the bread table time and again. That is my recipe for curry seed knots. In essence this is a very typical brown bread bun that I have upgraded a bit. I add some delicious curry seeds to the dough and then tie the dough into adorable little knots before baking it. As always, I will be using my sourdough starter, but I also give hints for using alternative raising agents in the blog."

Blog 69 - Baking Fruit Roll-Up's Using A Sourdough Starter
"Having made the date balls in the previous blog, I was inspired to make a few more things with dates in them. I love both Chelsea Buns as well as Cinnamon Rolls and these two traditional recipes inspired me to come up with my own version of a semi-sweet delight that reminds one of these delectable treats. I call these rolls my Fruit Roll-Up's and use my sourdough starter as raising agent. You will love these! I baked them with teatime in mind, and ended up having them for breakfast the next morning. They are that good."

Blog 70 - Baking Quick Pizza Using A Sourdough Starter
"I love pizza, but I seldom order mine from the shops. Sometimes, though, I simply do not have the time to wait for dough to rise. That is when today's recipe is absolutely wonderful. I show you how to mix your own pizza base in no time at all and then give you some ideas for toppings, although I hate being pedantic about this, as everyone has their own likes and dislikes. With not needing any time to rise, this pizza base is sure to be a favorite with the whole family."

Blog 71 - Baking Seeded Durum Wheat Loaves Using A Sourdough Starter
"Are you looking for a delicious recipe for sandwiches that has the power to sustain the kids while away from home until late in the afternoons? Today's blog offers you a brilliant solution. We bake a loaf where we combine three flours, of which one is low GI durum wheat, or semolina. We then add three seeds to increase both flavour and stamina, and add our sourdough starter to ensure the addition of natural pro-biotics. It doesn't get much better than this."

Blog 72 - Baking A Potato & Mustard Seed Loaf Using A Sourdough Starter
"I have promised you more bread recipes that incorporate veggies and almost forgot about this promise. I make true on my word in today's blog when I show you how to turn potatoes into wholesome bread. To make it a little more interesting, I add mustard seeds and a little turmeric to the dough to add both flavour and colour to this very tasty loaf."

Blog 73 - Bake A Rye & Dill Loaf Using A Sourdough Starter
"I love Rye flour and every so often I bake yet another rye loaf. Today's loaf has white bread flour added to make it slightly lighter, resulting in approximately 33 % Rye flour. I then add a couple of dill seeds to the dough for flavour. Dill and rye complements each other wonderfully. If you love rye, you are going to love this recipe!"

Blog 74 - Baking A Carrot & Poppy Seed Ring
"I was experimenting with healthier variations for breads when it suddenly dawned on me that I was attempting to reinvent the wheel. Cakes had already paved the way! There are few cakes as delicious as a carrot cake. Why not take from this, leave out the sweets, swap the flours and bake a bread. I experimented a little with this idea and the recipe I share today is the result. I added some poppy seeds for subtle flavour, but mostly for visual appeal. Those black seeds against the golden backdrop makes one salivate!"

Blog 75 - Baking Breakfast Buns Using A Sourdough Starter
"Today's buns are packed with all the goodies we normally find on the breakfast table. This is a slightly heavier bun that is packed with nutrients and roughage. The incorporation of oats is also beneficial to diabetics. You will love the flavours and crunch that these buns pack. As normal, I use a sourdough starter to make the buns rise, but discuss the use of alternative raising agents in the text."

Blog 76 - Baking A Cereal Loaf Using A Sourdough Starter
"Today's loaf is very similar to the Breakfast buns we baked a couple of blogs ago. It is a very crusty loaf, that is filled with flavour and nutrients as a result of all the grains that go into it. This loaf is very filling and will last you a long while. I love this for breakfast in the mornings and it goes brilliantly with egg."

Blog 77 - Baking Calzone Using A Sourdough Starter
"Calzone is basically a pizza that has been folded over to take the shape of a traditional pie. In today's blog we mix the dough, using our sourdough starter to add flavour. I give you some ideas for a filling and then I show you how to fold it so that the goodness is trapped inside the calzone. Your family will love this one. What I like about this, is that you can hold the calzone in your hand and eat it on the go. That is, if you can wait for it to cool down first!"

Blog 78 - Baking Sour-milk Buns Using a Sourdough Starter
"My mom had made us some hamburger patties and chicken fillets and talked about getting some buns in town. I stopped her and told her that I would quickly bake us some fresh buns. I knew the sour-milk buns would go wonderfully with both meats, especially the chicken and started mixing the dough. As I had not shared this recipe with you before, I grabbed the camera to record the steps as I went along."

Blog 79 - Baking A Ginger Beer Bread Using A Sourdough Starter
"Today's loaf is a truly interesting one, and not what you would imagine it to be at first glance. It has absolutely nothing in common with ginger bread cookies, but is an actual loaf of 'everyday' bread. What I have done, is to add actual ginger beer, not ginger ale, to the dough as added raising agent, along with the sourdough starter. You can always swap out the ginger beer for actual beer in this recipe, but that feint whiff of ginger in the background, gives this loaf extra flavour in my opinion."

Blog 80 - Baking Peach Pudding Using A Sourdough Starter
"It is summer and the trees are ripe with peaches. Sadly, one of the branches of the tree with cling peaches, gave way under the weight of the fruit. We recovered the fruit was ripe and near ripe to eat or bottle, but I had another idea for at least some of these. As I was already busy baking bread, I decided to make us a 'bread pudding' by mixing up a special dough and then wrapping it around some peaches. A thin custard to pour over the bread after it is baked, and we had a delicious 'fresh' pudding."

Blog 81 - Baking A Triple C Loaf Using A Sourdough Starter
"Today's loaf uses three words starting with C to derive its taste from. We add Cocoa, Coffee and Chilies to the dough! None of theses flavours will dominate the loaf, but each is added in moderation, resulting in mildly flavoured loaf that is good for your normal everyday loaf, but will impress your guests at a dinner party as well. The rich brown colour adds visual interest and will have everyone guessing as to how you achieved it."

Blog 82 - Baking Two-Toned Garlic Braids Using A Sourdough Starter
"These buns are absolutely delicious with a braai. I mix two kinds of dough, a wholewheat and a white one, and then I braid the dough together to make these buns that are both packed with flavour, as well as being visually appealing. Your guests will admire the beauty of the bakes and when they get to the taste, they will be in awe."

Blog 83 - Bake A Fruit & Seed Beer Bread Using A Sourdough Starter
"I was looking for a delicious new bread to accompany a braai we were going to have when I was reminded of the Christmas pudding I had baked in December. Everyone seemed to love the fruit, so why not add that to a brand new bread recipe? I added some seeds and used beer (actually well fermented ginger beer) to assist in the raising process. This free-form bread was such a hit that people went for seconds on the bread. This is normally unheard of when there is still meat left on the table. I decided to share the recipe so you can enjoy it too."

Blog 84 - Bake A Sweetcorn & Onion Loaf Using A Sourdough Starter
"Today's loaf should not be confused with traditional corn bread. Rather, it is a normal everyday loaf that has been flavoured with sweetcorn and fried onions to make it a tad more interesting. We also add a bit of fresh paprika on top of using our sourdough starter to make it rise. As always, alternative raising agents are discussed in the recipe. This is a wonderful alternative to your normal bread that will have everyone coming back for seconds."

Blog 85 - Preparing Pizza Bases To Freeze For Later Use
"I recently went on a rather extended trip that would keep me away from home for a few weeks. My mom was very upset as she and my dad had become quite hooked on the homemade pizzas I had blogged about earlier. I had a substantial amount of sourdough starter to use and decided to make her some pizza bases that she could keep in the freezer until ready for use. I show you how easy this is to do in today's blog."

Blog 86 - Baking An Half & Half Italian Herb Loaf
"I did not have any sourdough starter when I baked today's loaf and was forced to make use of yeast as raising agent. That aside, this delicious loaf of bread is simply irresistible with its half white and half brown bread flour, flavored with traditional Italian herbs."

Blog 87 - Baking A Namaqualand Seed Loaf Using A Sourdough Starter
"Being invited to spend three months in Hondeklipbaai in breathtaking Namaqualand during the wildflower season, is a dream come true. I figured it would leave me plenty of time to write, paint and bake, while not neglecting exploring the surrounds either. With this in mind, I set out to get a sourdough starter going. You can read all about this in a blog I published previously: Making a Sourdough Starter. In today's blog I wish t share a recipe I developed here in my friend's kitchen while she was traveling Europe. I call it my Namaqualand Seed Loaf. I used the sourdough starter as a raising agent."

Blog 88 - Baking A Cranberry & Almond Loaf Using A Sourdough Starter
"I am still staying in Hondeklipbaai on lovely Namaqualand and having a ball discovering what is available in my friend's kitchen. She gave me free reign over items which would only grow old while she's away and among these I found some almond flakes and dried cranberries. These would be prefect to add to a loaf and it was high time I baked something again. In today's blog, I share the steps for baking this delicious Cranberry & Almond Flake Loaf."

Blog 89 - Baking Roosterkoek Over The Coals
"Spending time in Hondeklipbaai in beautiful Namaqualand is bringing back memories of long forgotten favourites. I have made friends with the woman cleaning the house I am staying at and she is an absolute gem of a person. Her daughter also stays on the premises and the other day Hetta called me to go see what Kyna was doing. I arrived in time to see Kyna baking roosterkoek (buns) on the coals. I immediately knew that this would be the topic of my next blog. Today we use our sourdough starter to bake roosterkoeke."

Blog 90 - Baking A Poppy Seed Wheel Using A Sourdough Starter
"Some of my new friends here in Namaqualand called up to invite me to spend the day with them in Namaqua National Park. They then suggested we pack a light picnic to take along for the day. Who am I to refuse such an offer? Not this girl! I immediately accepted the invite and then started planning what I could take along for the picnic. Home-baked bread seemed like just the thing. As I did not want us to struggle with slicing bread, I decided the best idea would be to bake several buns in the form of a wheel, making it easy to carry with us. To make it a little more interesting, I added poppy seeds and buttermilk. I use a sourdough starter as raising agent and to add flavour. You can read all about this in a blog I published previously: Making a Sourdough Starter. In today's blog I show you how to bake a Poppy Seed Wheel."

Blog 92 - Baking A Chocolate & Chili Loaf Using A Sourdough Starter
"It is old news that chocolates and chilies go well together, so I do not claim to have developed any new and fab taste combination. What inspired this bread was a friend who simply mentioned that she would like to try this combo in a bread 'someday'. I thought it was a brilliant idea and this is how it came about that I developed today's recipe.  (I use a sourdough starter as raising agent as well as to add flavour. You can read all about this in a blog I published previously: Making a Sourdough Starter)."

Blog 93 - Baking A Breakfast Loaf Using A Sourdough Starter
"Searching through the kitchen cabinets of the house I'm staying in for something interesting to add to my next loaf, I came across some oats. I recalled the fruit and nuts that was available and very quickly settled on the idea of baking a delicious breakfast loaf. I once again used my sourdough starter as a raising agent. You can read all about this in a blog I published previously: Making a Sourdough Starter). I give instructions for using alternatives as well."

Blog 94 - Baking A Garden Herb Loaf Using A Sourdough Starter
"It is always interesting to discover what other people keep in their pantries, and to then try to cook or bake with their ingredients. I find it even more fun when they keep vegetable and/or herb gardens. I am on an extended stay in Hondeklipbaai in Namaqualand at a friend's house while she is gallivanting overseas. As I am already in the habit of baking my own bread, I simply continued to do during my stay, having grown my own sourdough starter. You can read more about this in an earlier blog: Making a Sourdough Starter). In today's blog I show you how I incorporated the fresh garden herbs in my loaf."

Blog 95 - Baking A Blue Rock & Onion Braid Using A Sourdough Starter
"I discovered a small piece of Blue Rock cheese in the fridge and immediately knew that I wanted to use this in the bread that I intended to bake. Adding some chopped onion, seemed the most natural thing in the world to do, and so I did. I added a couple more interesting ingredients to enhance the flavour, which had me waiting impatiently at the oven door for the bread to be ready, as the whole house was filled with wafts of deliciousness. I once again used a sourdough starter as raising agent. (You can read more about this in an earlier blog: Making a Sourdough Starter). In today's blog, I share ideas for baking a delicious savoury braid with you."

Blog 96 - Baking A Wholegrain Goji Loaf Using A Sourdough Starter
"I was nearing the end of my stay in Hondeklipbaai and knew I had to wrap things up. There was still time left before I had to go to bake another loaf, though. This time I wanted to add a lot of roughage and grains to the loaf, as well as some berries to give it more taste and make it a healthier alternative to the usual breads. When I was done, I gave the remaining sourdough starter to Hetta, the lady cleaning the house, who have been an enthralled observer ever since I started baking. If you've missed the blog on making your own sourdough starter, you can find it by clicking on the title here: Making a Sourdough Starter."

Blog 97 - Build A Port Edward Special
"When I was small, we would often visit the coastal town of Port Edward during the winter holidays. I remember one of Mom's treats on these holidays, was to buy some kind of special bread, which she would slice open and fill with all kinds of goodies. It would then be wrapped in foil and placed in the oven for those flavours to blend and bake through. This treat became known as the 'Port Edward Special' in the family and the tradition still prevails. In today's blog I share some ideas for building your own Port Edward Special."

Blog 98 - Making Roosterkoeke On The Braai
"The family was all going to come over for a braai, and as per our custom, we went all out with the preparations. I decided to make us some roosterkoeke for the occasion, but this time I borrowed a recipe from the trusted Kook en Geniet recipe book. I show you how to bake the ordinary noenmaalrolle on the kettle braai in today's blog. These turned out so good, that my carnivorous family went back for seconds on the bread!"

Marietjie Uys (Miekie) is a published author. You can buy the books here:
You can purchase Designs By Miekie 1 here.

Jy kan Kom Ons Teken en Verf Tuinstories hier koop.
Jy kan Kom Ons Kleur Tuinstories In hier koop.
Jy kan Tuinstories hier koop.
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