Green & Gold Rugby Pull Bread
Quick & Easy Pull Bread Recipe
With the onset of the rugby season you may be looking for some new snacks and braai sides. I created a few during the Rugby World Cup and will share them over the next few weeks. Starting off with this quick and easy pull bread recipe.
Serve with Hellmann’s mayonnaise, braaied chicken sosaties for an awesome flavour explosion. It is a winner, and that bodes well for our Springboks too as they take on Wales this weekend.
(Post rugby season this recipe is also a good option for a dinosaur-themed birthday party…!) Our kids loved it.
Ingredients to make the Bread Dough
1 tbsp active dry yeast
1 cup warm water (think warm bath water)
1 tbsp sugar
1 tsp salt
2 tbsp olive or vegetable oil (use vegetable for sweet bread recipes)
2 1/2 cups flour
The Roasted Dad Tip: A cheat is to buy the dough ready made from your local Pick n Pay. This is a great option if you don’t have the time (or energy) to make your own bread dough from scratch!
How to Make the Bread Dough
Mix together the warm water, yeast, oil, and sugar. Let rest for about 5 minutes until foamy. Mix the salt into the flour in a stand mixer bowl.
After the yeast has proofed, add the yeast mixture to the flour. Knead with the dough hook until a dough forms, and then continue kneading for an additional 5-6 minutes until dough is elastic and smooth.
Cover and let rise for about 10 minutes
Ingredients to make the Pull Bread
Bread Dough (buy ready-made from Pick n Pay or use the recipe above to make your own bread dough from scratch)
Pesto
Mozzarella (grated)
Spray n Cook
How to Make the Pull Bread
After rising the dough, divide into 8 pieces.
Roll each of the pieces roll into long flat breads
Spread pesto, sprinkle over grated mozzarella and then roll tightly.
Cover a cast iron pan with Spray n Cook
Cut the pesto/mozzarella rolls in half and stack in a cast iron pan.
Cover the rolls with shaven Parmesan and then bake for 45 minutes at 180 degrees or until baked through.
Enjoy with Hellmann’s mayonnaise and braaied chicken sosaties.
About Shawn Godfrey
Photo credit: Niki M Photography
Shawn Godfrey is an entrepreneur based in Cape Town, South Africa. After the Covid-19 lockdown saw his business in financial distress, cooking was the creative outlet that helped to keep him sane. To keep track of his recipes, and encourage friends and families to join him, he starts his instagram account The Roasted Dad.
Fast-forward to late 2021 - on a whim Shawn (encouraged by his wife Lianne) enters MasterChef South Africa. It is a crazy time of life: running a 200 people business and struggling to keep it profitable, two small children with a third on the way, and about to move into a new house. But when Shawn gets selected to be one of the 20 contestants participating in the fourth season of MasterChef South Africa, he decides to go all in. Leaving his 7-month-pregnant wife to look after their then three and one-year-old children, he battles it out and comes back home five weeks later with the trophy and a million rand prize money in his pocket.
It all started with an Instagram account, but The Roasted Dad is so much more now. Shawn has stayed his entrepreneurial self and whilst he hosts Private Dinner Parties and Cook-with-Me Demos, does Restaurant Take-Overs, he still runs the lighting company and several other businesses.
On his blog, Shawn shares Restaurant Reviews and Accommodation Reviews, and gives an insight into the wild and wonderful life he leads together with his wife Lianne, and their three children Aiden (6), Olivia (4) and Harvey (2).
Sign up to the newsletter below to be kept up to date with events, new recipes and reviews, or contact Shawn to chat about recipe creation, restaurant takeovers and public speaking events.
