Ester’s Potbrood

Flat-bottomed Potjie No: 4
Cooking Time: 1 hour
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15 ml dried yeast
10 ml sugar
375 ml lukewarm water
500 ml lukewarm milk
45 ml golden syrup, warmed
30 ml melted butter
7 x 250 ml cake flour
2 x 250 ml white bread flour
15 ml salt
250 ml whole-wheat flour

Mix yeast, sugar and lukewarm water together and allow to stand in a warm place for about 10 minutes until foamy.
Add lukewarm milk, golden syrup and butter to the yeast mixture.
Sift cake flour, bread flour and salt together.
Add wholewheat flour and stir lightly.
Add milk mixture to dry mixture and stir to a soft dough.
Knead dough until it becomes elastic and comes away cleanly from the sides of the bowl.
Place dough directly into well-greased flat -bottomed potjie.
Brush lid with butter or oil and cover potjie.
Allow to stand in a warm place, not too close to the fire, for about 1 hour until doubled in size.
Place potjie onto a few well burnt down coals.
Push some coals around potjie and place a few on the lid.
Make sure that the coals are not too hot as the cast iron holds the heat for a long time and you might burn the bread.
If necessary, add more coals during the baking process.
When done, serve bread with butter, golden syrup, honey or jam.

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