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Recipes

Potbrood

Whether made on the fire or in the oven, this traditional South African bread is always a winner.

Serves: Makes 1 loaf

Ingredients

4 cups (560g) cake flour
2 sachets (20g) instant dried yeast
1 tsp (5ml) sugar
1 tsp (5ml) salt
2T (30ml) vegetable oil
2 cups (500ml) warm water
1T (15ml) chopped fresh rosemary

Method

Sift flour into a large mixing bowl. Add yeast, sugar and salt. Make a well in the centre of the flour mixture. Pour in oil and water. Mix to form a dough, adding more water if needed. Knead for a few minute until smooth and elastic. Place in a lightly oiled bowl. Cover with oiled plastic wrap and leave to rise until doubled in size. Punch down dough, add rosemary and place in a well-buttered pot (with lid). Place pot in cooled-down coals. Ladle coals over the lid (to ensure a crisp crust) and leave to cook for about 1 ½ hours. Test dough with a metal skewer or tap the bread – the loaf should sound hollow. You can also bake this bread in a preheated 180°C oven for 50–60 minutes or until cooked through.

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