The lovely Jeanne has tagged me to take part in Breadline Africa’s Worldwide Blogger Bake-Off. According to Jeanne, Breadline Africa is a:
South African-based charity that is seeking to put a lasting end to poverty South Africa (and further afield in Africa) by breaking the cycle of poverty and helping comunities to achieve long-term self-sustainability. Breadline Africa was founded in 1993 when a group of community and social workers in South Africa (who had first-hand knowledge of the uniquely African problems that they faced) formed an alliance with like-minded colleagues in Europe (who were well-placed to source donations in valuable foreign currency). Armed with this unique combination of skills, Breadline Africa has been able to raise funds in Europe and use their local knowledge to identify which small, ground-level projects in Africa are most likely to succeed with a financial boost.
On Blog Action Day, Breadline Africa launched their Worldwide Blogger Bake-Off campaign. The aim is to raise $1 million in funds for a project to convert shipping containers into locations for food production and distribution in Africa. It is hoped that these sustainable community kitchens will not only provide food such as bread and soup to those in need, but also opportunities for skills development within poor communities.
So how does the Breadline Africa Worldwide Blogger Bake Off Campaign work?
Quite simply: bake bread, give dough. You can sign up for the campaign, make a donation, upload your bread recipes and document your culinary adventures in the media centre to spread the word. Bloggers can go even further by downloading the Blogger Bake-off widget and tagging five other bloggers to do the same – which I have done. My five tagged bloggers are:
1. Alida of Here We Go … Again
2. Helen of A Was Alarmed
3. The Very Wise Mandarine
4. Herschelian of The 3 Rs.
5. Tanya of Just Me
And now, to the bread …
The thing is, though I bake, I don’t make bread. Being good South Africans, we barbeque or braai, all the way through summer. I have a way with salads, and desserts, and Germany’s Top Husband does his thing at the grill, but our repertoire has never included bread. However, two summers ago, I borrowed a South African beer bread recipe from Jeanne because it was just so easy. The original recipe called for thyme and cheddar cheese, but since neither were available to me, I replaced them with rosemary and Emmenthaler, bringing a lovely German twist to a South African recipe. Unfortunately I have never photographed it, but I assure you it looks and smells as delicious as it tastes. There are never any leftovers, because everyone ADORES it. Try it, and preen at your new-found skills!
The Just So Easy Afro-Teutonic Beer Bread Recipe
500g self-raising flour
1/2 teaspoon salt
125g Emmenthaler cubed
1 tablespoon of fresh rosemary chopped
Maldon (or kosher) salt to sprinkle
Preheat oven to 180°.
Grease a small loaf tin.
Sift flour and salt into a mixing bowl.
Stir in beer, cheese, water, rosemary.
Mix until all the flour is moistened the dough forms a consistent mass.
Transfer to loaf tin, sprinkle with salt and place in oven.
Test with skewer after one hour and if it comes clean, remove from the oven.
Eat with large slabs of butter and thank me. Oh, and Jeanne too.
(PS After an hour’s struggling, I am giving up trying to upload the widget. I will return when I have more strength. But in the meanwhile, please click, donate, bake bread, vote for my recipe or do something to help raise people out of poverty. Thank you.)