Potbrood (Pot Bread)
Potbrood (Pot Bread). Follow this simple method to recreate a beloved classic at home.
Ingrédients
- 4 cups all-purpose flour
- 1 sachet (10 g) instant yeast
- 1 tsp salt
- 2 tbsp sugar
- 2 tbsp oil
- 1 ½ cups warm water
Instructions
- In a large bowl, combine the flour, yeast, salt, and sugar.
- Add the oil and gradually mix in the warm water to form a soft dough.
- Knead the dough for 8–10 minutes until smooth and elastic.
- Cover the bowl and let the dough rise in a warm spot until doubled in size, about 1 hour.
- Punch down the dough and shape it into a round loaf.
- Grease a large cast-iron pot or Dutch oven lightly with oil.
- Place the dough in the pot, cover with the lid, and let it rest for 10–15 minutes.
- Preheat a campfire or oven to medium heat (around 180 °C if using an oven).
- Place the pot with the dough over hot coals or in the oven. Cover with the lid and bake/steam for 45–50 minutes.
- Check if the bread is cooked: it should sound hollow when tapped and have a golden crust.
- Remove the bread from the pot and allow it to cool slightly before slicing.
- Serve warm with butter, stews, or braai dishes.
