Just because you’ve volunteered to host your family’s Easter lunch celebrations doesn’t mean you have to panic. Luckily for nervous new hosts, celebrity chef, Jenny Morris has teamed up with Sasko to prove that there are loads of quick and easy ways to impress your guests these holidays. This recipe for Mediterranean-style Braai Bread is sure to be a firm favourite when entertaining over the Easter weekend.
Jenny Morris’ Mediterranean Braai Bread
Basic Bread Dough
4 cups SASKO Cake Wheat Flour
2 tsp salt
4 tsp sugar
10 g instant yeast
1 Tbs olive oil (sunflower will do)
400 ml lukewarm water
8 tbls sun-dried tomato pesto
8 tbls basil pesto
8 tbls crumbled feta
8 tbls grated mozzarella cheese
1. Place all the dry ingredients into a bowl and make a well in the center.
2. Add the oil and three-quarters of the water, and mix to form a soft dough.
3. Add a little more water if need be; if it is too wet, add a small amount of flour.
4. Knead the dough until it is smooth and elastic to the touch; about 15 minutes.
5. Place the dough back into the bowl and oil the top; cover with a clean cloth and place it in a warm place to rise to twice its size.
6. Once the bread dough has proved, punch it down and divide into 8 portions.
7. Push or roll each portion into a thin circle.
8. Spread the sun-dried tomato pesto into the base, top with feta and grated mozzarella cheese, dot with basil pesto and roll up.
9. Sprinkle a little flour onto them.
10. Place the prepared dough into a braai grid and cook turning till golden and cooked through.
Note: You can also bake them in the oven.
11. Preheat your oven to 200C
12. Place onto a baking sheet, let them rise to twice their size.
13. Bake in an oven for 25 minutes.
You can find more great Easter recipes on the Sasko website.