WHAT is a good braai without some homemade bread, to supplement the delicious, juicy sauces that spring from the grid?

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Olive oil can be used to great effect in bread dough to give you a rich, versatile dough to create a Mediterranean-style loaf.

Ingredients

2¾ cups lukewarm water

1½ Tbs granulated yeast (2 packets)

1½ Tbs salt

1 Tbs sugar

¼ cup extra virgin olive oil

6½ cups all-purpose flour

Directions

Mix yeast, salt, sugar, and the olive oil with water in a bowl, or a lidded (not airtight) container.

Mix in flour without kneading, using a spoon, and cover (not airtight), and allow to rest at room temperature until dough rises and collapses (or flattens on top) – approximately 2 hours.

The dough can be used immediately after the initial rise, though it is easier to handle when cold.

Refrigerate in a lidded (not airtight) container and use over the next 12 days.

Chef’s idea:

If a plain old loaf is too boring for your tastes, here is an idea to make a delicious, bread based appetizer that will have your taste buds screaming for more.

Roll out the dough, using flour to stop the dough sticking to the pin. (It will flatten, not as much as pastry).

Cut out circles of approximately 5cm using a knife with some oil on the blade.

Place cooked spinach and feta cheese in the centre before folding it closed. Place in a greased pan and bake in the oven at 180 degrees until golden brown.