Picnic Bread (From South Africa)

READY IN: 1hr 25mins
Recipe by Zurie

This is the perfect road food, fisherman's lunch, school lunch bread, breakfast ... I can't be without this recipe, given to me long ago by a friend. It definitely does not need butter -- just slice and eat. Please note that this does not pretend to be a low-fat recipe! It is meant for long days away from home, when one slice means sustenance.

Top Review by Akikobay

Wow. These were astonishingly yummy. I had to make a few changes because I didn't plan well to make this recipe. The only major change I made was to use egg beaters (not because I was worried about the cholesterol with all the bacon) since I ran out of eggs. I also cut the salt to 1 tsp, omitted the butter (I forgot it) and the chili sauce. I baked them in muffin cups to help control portion size and they baked in about 30 minutes to a perfect golden brown. My yield was 30 standard sized muffins. Thank you so much for posting this Zurie. We'll be making this often.

Ingredients Nutrition


  1. Set oven on 350 deg F.
  2. Grease well 2 fairly small bread tins.
  3. Mix all the ingredients except the buttermilk. DO NOT fry the bacon: it goes in raw, chopped: it cooks in the baking process and adds to the flavour.
  4. Add JUST enough buttermilk to make a soft, almost sticky dough, as for scones. You may not even need the buttermilk, as the consistency will also depend on the size of the eggs used.
  5. Divide batter between the 2 tins.
  6. Bake about 1 hour in the preheated oven, or until a skewer comes out clean. Turn out and cool on a rack.
  7. It's going to be difficult to guess the servings, as the bread is rich and filling. When cool, wrap in foil and keep at room temperature or in fridge overnight (assuming you're going to use it on a trip of for school the next day).
  8. It freezes well.

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