Basic braai bread

1. Mix together flour, salt and sugar. Add yeast and mix. Rub margarine into the flour mixture with your fingertips.
2. Add just enough lukewarm water (about 315 ml) to form a soft dough.
3. Knead dough for about five minutes, until smooth and elastic. Choose one of the variations, using this basic dough.

ROOSTERKOEK WITH FILLING
1. Mix together two chopped onions and 200 g grated cheese.
2. Roll out dough into a rectangle. Sprinkle onion and cheese over half of the dough.
3. Fold over the other half and cut into 10 x 10 cm squares. Press sides firmly to seal edges and brush surface with beaten egg.
4. Allow to rise for about 15 minutes, until doubled in size. Place on a braai grid and braai over medium coals until baked, turning frequently, or bake at 200 ºC for 15 minutes.

POT BREAD
1. Increase margarine quantity to 30 g and add 10 ml extra lukewarm water.
2. Place dough on a lightly floured surface, cover with greased plastic wrap and leave to rest for five minutes. Shape into a round bread.
3. Place in greased pot and allow to rise until doubled in size (30 to 45 minutes).
4. Brush with lightly beaten egg and bake at 200 ºC for 40 to 50 minutes.