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Making Beer Bread Outdoors in South Africa

Hybrid Learning Solutions · e-book

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About this book

A practical, South African guide to baking bread on the fire: beer bread in a cast-iron pot on the coals, the easiest bread there is (self-raising flour, a little sugar and salt and a can of beer, no kneading and no rising), and the roosterkoek, stick bread, foil loaves and potbrood that go with it. Twelve chapters follow a braai-stand owner in Rustenburg who wants a fresh loaf with every plate, a couple who run a small riverside campsite in Clanwilliam and bake for their guests, and a youth camp leader in Pietermaritzburg who bakes the alcohol-free versions with teenagers, with advice from a retired camp cook in the Magaliesberg: flour, raising agents and beer, and why the dough must go straight into the pot; building a fire for coals, the hand test and heat zones; the bread pot, seasoning and rescuing a rusty one, and the two-thirds rule for coals on the lid; the basic loaf, step by step, and three ways to tell when it is done; roosterkoek on the grid, stick bread and foil loaves; savoury loaves with cheese and onion, mealies and herbs; sweet loaves with raisins, honey and banana; traditional yeast potbrood and roosterkoek; baking at altitude, in wind and cold, and a chart for fixing burnt bottoms, raw middles and sunken loaves; safety with fire, food and alcohol; and costing, selling and a baking plan. Every sum is worked, from planning back from mealtime and scaling a recipe to your pot, the briquettes a pot needs and the beer to hold back for wet extras, to rolls for a camp of 24, the alcohol in a slice, the cost of a loaf with coals and time included and a braai stand's real hourly earnings. Alcohol is taught honestly: about a quarter stays in the bread after an hour, so there is an alcohol-free version of every loaf for children, pregnant women and anyone who avoids alcohol, and bread for sale is labelled "made with beer". The rules for fires and for selling food are taught in general terms, dated, so you always check with your municipality. 26 diagrams and photographs, worked examples, practice exercises with answers, and a baking file: a baker's profile and equipment list, a flour and beer record, fire, pot and bake logs, an outdoor bakes record, savoury and sweet recipe cards, a yeast dough log, a problem checker, a safety checklist, a costing sheet and baking plan, a glossary, where to get help, and 144 Exam prep questions. A Skills Series title. No beer, flour, yeast, charcoal or pot brands are named or recommended. Lecturers: a free Facilitator Guide (session plans for a 25-hour course or a one-day beer bread course and a camp leaders' course, class alcohol and fire rules, teaching notes and every answer) is available to colleges registered with HybridE. To register your college, contact Thandeka on 073 431 6763.

What is inside

1. Chapter 1: Getting Started
2. Chapter 2: Flour, Raising Agents and Beer
3. Chapter 3: Fire and Coals
4. Chapter 4: Pots and Equipment
5. Chapter 5: The Basic Beer Bread
6. Chapter 6: On the Grid, on a Stick and in Foil
7. Chapter 7: Savoury Beer Breads
8. Chapter 8: Sweet Beer Breads
9. Chapter 9: Yeast Potbrood and Roosterkoek
10. Chapter 10: Altitude, Wind and Weather, and Fixing Problems
11. Chapter 11: Safety: Fire, Food and Alcohol
12. Chapter 12: Selling Beer Bread and Your Baking Plan
13. Appendix