Herby Potbrood

Flat-bottomed Potjie No: 4
Cooking Time: 1.25 hours
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1 kg cake or whole-wheat flour (or a mixture of both)
50 ml sugar
25 ml salt
50 ml cooking oil
125 ml chopped fresh parsley
125 ml chopped celery
30 ml chopped fresh mixed herbs or 10 ml dried
250 g grated Cheddar cheese
200 g chopped walnuts (optional)
1 packet instant yeast
875 ml lukewarm water

Mix all ingredients together, except lukewarm water, in a large mixing bowl.
Add water and mix to a soft batter-like consistency.
Pour into greased potjie and cover with greased lid.
Place near the fire and leave to rise for approximately 1 hour until doubled in size.
Sprinkle a little extra cheese over the bread and place over the coals.
Place a few coals on top of the lid and bake for 1.25 hours or until the bread gives a hollow sound when tapped.
Turn out as quickly as possible otherwise the crust might fall off.

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