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    You are in: Home / Recipes / Picnic Bread (From South Africa) Recipe
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    Picnic Bread (From South Africa)

    Picnic Bread (From South Africa). Photo by Zurie

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 25 mins

    25 mins

    1 hr

    Zurie's Note:

    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.

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    Units: US | Metric


    1. 1
      Set oven on 350 deg F.
    2. 2
      Grease well 2 fairly small bread tins.
    3. 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. 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. 5
      Divide batter between the 2 tins.
    6. 6
      Bake about 1 hour in the preheated oven, or until a skewer comes out clean. Turn out and cool on a rack.
    7. 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. 8
      It freezes well.

    Browse Our Top Quick Breads Recipes

    Ratings & Reviews:

    • on June 09, 2007


      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.

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    • on July 24, 2008


      I wish I could give it 10 stars! This is now my favorite bread. I did everything as directed except I didn't add any pepper. Like others I needed much less buttermilk than called for (I used about 3/4 cup). One word of warning, for the first set of loafs I used glass loaf pans and the results were not good. They stuck to the pans even though they were well greased, and the texture was just off. The next set I made with metal loaf pans and the results were perfect. I will be making many, many more of these. A hundred thanks for the great recipe.

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    • on July 30, 2009


      I loved this bread, but I agree with other reviewers that the buttermilk doesn't seem to be needed at all. I added in a small splash of it, but really, the dough was quite wet already and didn't even need it. I can see a lot of possibilities for this bread, using a variety of meats and cheeses for different outcomes. I'm guessing that my kiddos would love this made with pepperoni and mozzarella cheese as well. I will keep this recipe around for the kids' school lunches and for quick breakfasts on the go.

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    Read All Reviews (36)


    Nutritional Facts for Picnic Bread (From South Africa)

    Serving Size: 1 (160 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 701.9
    Calories from Fat 444
    Total Fat 49.3 g
    Saturated Fat 21.9 g
    Cholesterol 281.7 mg
    Sodium 1089.4 mg
    Total Carbohydrate 34.4 g
    Dietary Fiber 1.5 g
    Sugars 2.5 g
    Protein 28.7 g

    The following items or measurements are not included:

    seasoning salt

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