A freshly made loaf of bread is one of those small pleasures in life. Try these different speciality bread recipes from Serendipity restaurant in Wilderness.
Serendipity has been a long time in the making, starting when Lizelle Stolze was just five years old. It was then that she started her remarkable gastronomic journey, travelling around the world with her parents. Central and South America, Asia, Australia and Europe – each played its part in stirring an early passion for food. Try these speciality bread recipes to pair with a curried sweet potato soup or add to a breadboard full of spreads and pâtés like this biltong one.
Speciality Bread Recipes
Knead some mixed seeds into the dough, roll out and cut into 1cm strips. Paint with eggwash and sprinkle with some more seeds and coarse salt. Bake in a preheated (200°C) oven until golden and sounding hollow when knocked.
Knead some chopped olives into the dough. Leave to rise until doubled in size, then knock back and spread on a baking sheet. Rub with some olive oil, sprinkle with rosemary and coarse salt. Bake in a preheated (200°C) oven until golden and sounding hollow when knocked.
Roll out and cut out shapes. Leave to rise and then fry in hot oil. Drain on absorbent paper.
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Open Mondays to Saturdays for dinner only, from 7pm. Closed on Sundays.
Serendipity, Freesia Ave, Wilderness
+27 (0) 44 877 0433;+27 (0) 82 449 9701; [email protected]
Main image photography Maria Perez
Photography and styling Anthony Johnson