Pot Bread

Name: Pot Bread
Ingredients: 10 g instant yeast; 10 ml (2 teaspoons) sugar; 1 kg cake flour; 5 ml (1 teaspoon) salt; 30 ml (2 tablespoons) sunflower oil; approximately 750 ml (3 cups) luke warm water; 10 ml (2 teaspoons) butter, melted

We South Africans love a braai and why not produce a golden brown pot bread to enjoy with the sizzling meat the next time you spend time round the fire.

Published 5 January 2020

Method

Dig a hole in the ground and make a fire in the hole. Grease a medium size black cast iron pot with a lid, generously with butter.
Whisk the yeast, sugar, flour and salt in a large mixing bowl. Add the water and oil and work with floured hands to a manageable dough that does not stick to your hands.
Knead the dough until soft and elastic, about 15 minutes. Place the dough into a large plastic bag and leave to prove until double in size in a warm place. Knock the dough back and shape into a ball to fit into the cast iron pot. Brush with the melted butter, place the lid on and leave to prove to double in size in a warm place.
Once the fire has burnt down and made hot coals, move the coals to one side and place the cast iron pot into the hole. Pile the hot coals around and on top of the cast iron pot. Leave to cook for about 50 to 60 minutes. It is ready when it makes a hollow sound when you tap on the bread. Turn the bread out and enjoy!
The pot bread can also be baked without the lid in an oven set to 180 º (350 ºF) for 45 to 50 minutes.