27 Reviews of Picnic Bread (From South Africa)

From: Kathy228

On Sep 14, 2008

This was wonderful! Very dense and moist. It's a sandwich all by itself. I was doubtful about using raw bacon in the recipe, but it just baked in and sort of disappeared and left a wonderful flavor. Thanks for this keeper. **** I made it again, but this time I browned the bacon. Not crisp, but still limp, just slightly brown. That really changes the taste of the bread. Though it was good after browning the bacon, it is much, much better using the bacon raw. I won't brown it anymore when I make this recipe, which will be often. I love this recipe. Thanks Zurie.

From: Nana Lee

On Oct 14, 2005

Since I live alone I decided to halve the recipe. It worked just fine. I even tested it on my shopping pals. We all take the same van for shopping. Their comments were "delicious", "wow, don't need butter on this", "good without having to make it into a sandwich". They echo my comments. This was indeed a delicious bread without having to slather it with butter or something else. I liked the texture, it reminds me of some of the "Old World" breads I was brought up on. And very filling on its own. Thanks for the taste treat, this goes into my Bread and Rolls file. Thanks also for the green bean stew!

From: SolightlyUK

On Aug 31, 2006

Made this for a boat trip and it was so tasty! I substituted 2 cups milk plus 2 teaspoons vinegar for the buttermilk and it worked fine. (And, like other reviewers I did not need all the milk — only about 1 cup.) I also used Tabasco for the chili sauce. I wasn't sure if I was supposed to cook the bacon first but I did — just browned it in the oven before chopping it up. I have already shared the recipe with a colleague — it is definitely worth sharing! Thanks Chef Zee!

From: Liara

On Jun 14, 2006

I love this bread!! I made it into 12 muffins and 1 loaf. I think i used more cheese than was required, close to about a pound, and only needed 1 cup of buttermilk and the consistency was "wetter" than scone dough, but it worked out well. I actually prefer it as muffins. Thanks so much.

From: Syrinx

On Sep 23, 2006

An excellent recipe, which I shall be making again. Would make a good breakfast for active children - full of eggs and bacon. The texture was very dense and eggy - I think perhaps my eggs were a bit too large. Certainly my mixture was so soft that I didn't really need to add any buttermilk (although I added a little, in case it was needed for the rising process). But the recipe works very well, and I can think of many occasions for which it would be ideal. I have frozen one loaf.

From: greenlove00

On Jan 26, 2007

This is sooooo tasty! I am trying to watch what I eat, but I don't believe in food short cuts either. But hey it's Friday night and I ate a salad for lunch! I didn't have any buttermilk and thought I'd have to run to the store, but then I remembered seeing a recipe for a substitute. I should have read the reviews before starting. I only used between 1/2 to 2/3 cup of buttermilk as the batter was pretty moist already. I did not have spring onions so I used a plain yellow onion, which turned out beautifully. I also used Lawry's seasoned salt and baked the loaves for exactly 60 minutes. They are still cooling on the rack, but I couldn't resist cutting a piece. It's wonderful. I will try using a package of center cut bacon next time, to cut back a little on the grease. I'm sure it will taste just as good tomorrow. This is going into my collection. Thanks, Zurie!

From: muffin207

On Sep 30, 2006

This bread is truly wonderful and as syrinx said I too can think of many occasions to make this. It can be very versatile. It's like a complete sandwich without the hassle of actually making one. We had this bread for breakfast I halved this recipe as it is only DH, baby and I. I made one change in place of bacon I used a paprika salami. DH bit into this and said mmmmhhh this is really nice. Thats quite a compliment coming from the strong silent type . Thanks chef Zee for a great recipe

From: Jen T

On Jun 10, 2006

I wasn't too sure about this when I first made it but on cooling it was a great blend of flavours. I halved the recipe as there is just the two of us. I did find that I didn't need to use all the buttermilk though....probably 1/2cup was enough for my mixture. The finished loaf has the texture and taste of a muffin to me. I served this sliced, at room temp. with some lightly fried tomatoes to which I had added some freshly ground black peeper, some dried basil, some seasoned salt & a little sugar. They went together well. Thanks for a different 'keeper' for me.

From: Akikobay

On Jun 9, 2007

Wow. These were astonishingly yummy. I had to make a few changes because I didn't plan well to make this recipe. The only major change I made was to use egg beaters (not because I was worried about the cholesterol with all the bacon) since I ran out of eggs. I also cut the salt to 1 tsp, omitted the butter (I forgot it) and the chili sauce. I baked them in muffin cups to help control portion size and they baked in about 30 minutes to a perfect golden brown. My yield was 30 standard sized muffins. Thank you so much for posting this Zurie. We'll be making this often.

From: DEEP

On Oct 24, 2007

I had eaten an early light dinner tonight, but thought about these when I looked in my refridge and said "hey, there was a recipe I bought these spring onions especially to make". It didn't take me long to find it! This was/is just SUPER! The only thing I altered was to use 1 lb. country ham...HEY! Ya'll from the South!....The ham was purchased from a "local" grocer, and was just ends and pieces, but it was EXTRA lean. The only regrets I have with that choice, is that this particular package was saltier than the usual, and I forgot to soak in milk before using. The second thing, as I think Syrinx(?) pointed out that it was just a bit "eggy". I can't blame you for that, because I too think my eggs were a bit large. These things are easily remedied, and I certainly would not use them to give this recipe anything less than the 5 stars it deserves. I was really going to wait to rate it until tomorrow....after I'd tried a piece toasted in a skillet, but then I noticed someone else had already done that and the result was perfection. This recipe made five mini-loaves for me...about 5 1/2x 3 1/2...1 1/2 deep. Perfect. I ate an entire loaf as they came out of the oven....great alone and with roasted red peppers on top(jarred), and some fruit on the side. Can't wait til breakfast now! I'll still have 3 to wrap and toss into the freezer! This will be a regular around here!