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Welcome to Buckets of Blessings

Home Baked Goodness Made Easy

Premix Instructions

Ciabatta
Pizza Base
Vetkoek
Roosterkoek
Pot Bread

Whether you’re making ciabatta, pizza, vetkoek, roosterkoek, or pot bread, each recipe is easy to follow and designed to help you get the best results every time.

Choose your recipe and let the baking begin!

baked ciabatta
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Ciabatta

Easy-to-follow Instructions for Baking your own delicious Ciabatta Bread using Buckets of Blessings Premix.
Prep Time10 minutes
Active Time20 minutes
Resting Time1 hour 30 minutes
Total Time2 hours
Course: Appetizer, Main Course, Side Dish, Snack, Soup
Cuisine: Italian
Keyword: bread
Yield: 1 800g loaf
Cost: R50

Equipment

  • 1 Bucket of Pizza Dough Premix
  • 1 Baking Tray / Bread Tin

Materials

  • 1 Bucket Premix
  • 450 ml Warm Water

Instructions

  • Add yeast (included) and 400 ml of lukewarm tap water (±45°C) to the premix inside the bucket.
  • Mix vigorously with a wooden spoon until you have a smooth dough.
  • Remove the lid and use a spatula to gently fold the dough over ±12 times in the bucket.
  • Close the bucket.
  • When the dough rises to the top of the bucket for a second time, open it and fold the dough over again ±12 times in the bucket.
  • When the dough rises to the top of the bucket a 3rd time, turn the bucket on its side and remove the dough onto a dusted work surface/ baking tray.
  • Dust the dough with plenty of flour and use a scraper to shape the dough into an oval shape. Optional - Leave resting under tea towel for ±15 min.
  • Stretch both ends of the dough into a longer French loaf shape.
  • If desired, cut the dough with the scraper into 2 smaller loaves or into about 6-8 panini rolls.
  • Bake at 220°C for ± 25 min, (pre-heated) or longer depending on how well-baked you like your bread.

Notes

Remember to pre-heat your oven and allow bread dough to rise in a warm place. Rising times may vary. Use some flower or oil to make dough less sticky.  Bake on baking tray or bread pan. 
pizza with toppings
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Pizza Bases

Easy-to-follow Instructions for Baking your own delicious Pizzas using Buckets of Blessings Premix.
Prep Time30 minutes
Active Time20 minutes
Resting Time15 minutes
Total Time45 minutes
Course: Main Course, Snack
Cuisine: Italian
Keyword: pizza, pizza bases
Yield: 3 pizza bases

Equipment

  • 1 Bucket
  • 1 Wooden Spoon
  • 1 Rolling Pin

Materials

  • 350 ml Water Lukewarm
  • 39 ml Cooking Oil Sunflower or Olive
  • a Little Bit of Flour

Instructions

  • Add the yeast (included) to the pre-mix. Add 350 ml of lukewarm tap water (±40°C) and 30 ml of Oil (Olive/Sunflower) to the premix inside the bucket.
  • Mix vigorously with a wooden spoon until you have a smooth but stiff dough.
  • Leave for at least 30 minutes to rest in closed bucket.
  • Preheat oven to 220°C.
  • Remove the lid and use a wooden spoon to mix the dough in the bucket
  • Close lid and rest for 15min.
  • Separate the dough and divide into 3 equal size balls. ±300gr (or 4 smaller.)
  • Roll each ball individually on a generously flowered surface with a rolling pin to form a pizza base. (±300 mm)
  • Prick each base with a fork several times.
  • Place on greased baking tray which is generously dusted with flour.
  • Bakef or ±10 minutes to form a firm base depending on thickness. 
  • Add toppings of choice.
  • Bake Pizza @ 220°C for 10 minutes until cheese bubbles.

Notes

Cooked bases (without toppings) can be frozen in airtight containers/bags for up to 3 months.
Vetkoek with curry mince filling
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Vetkoek

Easy-to-follow Instructions for making your own delicious Vetkoek using Buckets of Blessings Premix
Resting Time1 hour 29 minutes
Course: Main Course, Snack
Cuisine: South African
Keyword: vetkoek

Equipment

  • 1 Bucket of Premix
  • 1 Wooden Spoon
  • 1 Large Pot
  • 1 Slotted Spoon
  • 1 Measuring Jug

Materials

  • 375 ml Luke Warm Water
  • 500 ml Cooking Oil

Instructions

  • Add yeast (included) and 375 ml of lukewarm tap water (±45°C) to the premix inside the bucket.
  • Mix vigorously with wooden spoon until you have a smooth dough.
  • Leave the dough to rise to the top of bucket. (±50 min)
  • Pinch off a piece of dough  ± the size of a golf ball.  With little oil on your hands, roll until smooth.  Set aside on a floured work surface. Repeat with the remaining dough.
  • Leave the dough to rise a second time until doubled in size.
  • Heat oil in a large saucepan (±190°C) and fry 2 – 3 pieces at a time until golden brown on each side.  Make sure not to over crowd the pot.
  • Drain on paper towels. 
  • Enjoywith a filling of your choice.
Rooster Koek
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Roosterkoek

Easy-to-follow Instructions for making your own delicious Rooster Koek using Buckets of Blessings Premix
Resting Time1 hour 30 minutes
Course: Main Course, Side Dish, Snack
Cuisine: South African
Keyword: rooster koek

Equipment

  • 1 Bucket of Premix
  • a Fire
  • 1 Measuring Jug

Materials

  • 350 ml Luke warm water

Instructions

  • Add yeast (included) and 350 ml of lukewarm tap water (±45°C) to the premix inside the bucket.
  • Mix vigorously with wooden spoon until you have a smooth dough.
  • Leave the dough to rise to the top of the bucket. (±50 min)
  • Remove from the bucket and shape into a square or rectangular piece of dough (on a lightly floured surface.)   Your aim is to create 6 equal pieces (±1.5cm thick.) 
  • Let it rise one final time until double in size. (at least 30 min)
  • Bake on the Braai/Grill over gentle coals for ±18 - 22min.  Turning often.  
  • Alternatively:  Bake at 200°C for 20 min, (pre-heated)  AF 200°C for 20 min, turning halfway through.
  • A roosterkoek is ready when you tap on it and it sounds hollow. Alternatively insert a sharp knife whichs hould come out clean.
  • Best enjoyed fresh with butter!
Pot Brood
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PotBread

Easy-to-follow Instructions for Baking your own delicious Pot Bread using Buckets of Blessings Premix.
Course: Appetizer, Main Course, Snack
Cuisine: South African
Keyword: bread, pot bread

Equipment

  • 1 Bucket of Premix
  • 1 Oven Proof Pot & Lid
  • 1 Wooden Spoon
  • Hot Coals or Oven
  • 1 Tea Towel

Materials

  • 400 ml Luke Warm Water
  • a pinch of Flour

Instructions

  • Add yeast (included) and 400 ml of lukewarm tap water (±45°C) to the premix inside the bucket.
  • Mix vigorously with a wooden spoon until you have a smooth dough.
  • Leave the dough to rise to the top of bucket.
  • When the dough has risen to the top of the bucket, gently pour into well-greased Dutch oven pot or a suitable ovenproof pot with a lid. (remember to grease the lid).
  • Leave the dough to rise in the pot with lid, to roughly double the size.   Optional - Lightly dust with flour.
  • You will need to bake the “potbrood” on even heat for ± 1 hour.  Place the pot on coals and add coals on the lid.  Never add too much heat, or it will burn.  Replace coals if needed.  It might be ready after ± 40 min, you wil lhave to check it regularly.
  • Insert a sharp object which should come out clean when ready.
  • Alternatively: Bake at 200°C for ± 40 min, (pre-heated) or longer depending on how well-bakedyou like your bread.
  • Once baked remove from pot and place on cooling grid whilst covering with a teatowel.
  • Best enjoyed fresh with butter!