Potato Bread

Flat-bottomed Potjie No: 4
Cooking Time: 1 hour
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1 large potato, peeled and cubed
6 x 250 ml cake flour or white bread flour
5 ml salt
1 packet instant yeast
10 ml sugar
30 ml butter or lard

Cover potato with 375 ml water and boil until tender.
Remove potato from water and set water aside.
Quickly mash potato finely with a fork.
If you wait for it to cool down the potato is inclined to become slimy and form lumps.
Add lukewarm water to the potato water to make up 500 ml and add to the mashed potato.
Stir well.
Sift flour and salt and add to potato mixture together with yeast and sugar.
Stir carefully to form an easily manageable dough.
Knead in the butter or lard.
Turn dough out onto a lightly floured surface and knead for about 5 minutes until the dough becomes elastic and comes away easily from the floured surface.
Place dough in well greased potjie.
Brush dough and lid with melted butter.
Cover with lid and put into a warm place (not near the fire) and allow to rise for 30-40 minutes or until dough has doubled in size.
Place over low heat.
Put a few small coals on top of the lid and bake for 50-60 minutes or until the bread is golden brown and sounds hollow when tapped.

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