Potjiekos World » Bread

Potjie Bread

potjie — Wed, 26 May 2010 21:45:52 +0000

Potjie No: Flat
Serves: 8
Cooking Time: 1 hr 15 min
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Ingredients
500 g white bread flour
500 g wholewheat flour
12 ml salt
25 ml white sugar
10 g instant yeast
500 ml milk
500 ml water
40 ml butter or margarine

Method
Mix the dry ingredients and yeast in a big mixing bowl.
Heat the milk, water and butter until lukewarm.
Add enough of the lukewarm mixture to the dry ingredients to form a soft dough. Knead until elastic and leave in a warm place to rise.
Knead lightly and shape into a ball.
Preheat the oven to 200 ºC.
Grease a medium-sized, flat-bottomed, cast-iron pot with butter or margarine and place the dough inside.
Also grease the top of the dough and the inside of the lid with butter.
Put the lid on and leave in a warm place until the dough has doubled in volume.
Bake at 200 ºC for 15 minutes, then lower the oven temperature to 180 ºC.
Bake for another hour or until cooked and the bread sounds hollow when tapped. Leave in the pot to cool slightly, then remove.
Makes 1 large loaf.

Potjie Dumplings

potjie — Wed, 26 May 2010 13:25:40 +0000

Potjie No: 2
Serves: 10
Cooking Time: 10 minutes
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Ingredients
250 ml cake flour
Pinch of salt
5 ml baking powder
1 large egg, beaten
50-75 ml milk, or milk and water
100 ml melted butter
Cinnamon sugar

Method
Sift flour, salt and baking powder together.
Beat egg, milk or milk and water and half the melted butter together and add to flour. Mix well to a soft dough that will drop easily off the spoon.
Half fill potjie with water and bring to the boil.
As soon as large bubbles appear in the water, drop teaspoonfuls of batter into the water.
Cover with lid and simmer over a medium heat for 10 minutes.
If the water boils too vigorously the mixture will boil over.
Resist the temptation to peep into the potjie during this time as the dumplings will flop.
After 10 minutes, if the dumplings have not yet floated to the top of the water, they are still not cooked.
Replace lid and simmer for another 5 minutes.
Remove dumplings from the water with a slotted spoon and place into a warm serving dish.
Sprinkle with cinnamon sugar and the remaining butter.
Serve and eat immediately.

Onion Bread

potjie — Wed, 26 May 2010 13:23:22 +0000

Potjie No: 1 and Flat-bottomed Potjie No: 4
Cooking Time: 1 hour
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Ingredients
6 x 250 ml white bread flour
5 ml salt
1 packet instant yeast
1 packet onion soup
30 ml sugar
2 medium onions, thinly sliced
30 ml butter or lard
550 ml lukewarm water
1 egg white, lightly beaten cornflour
125 ml grated Cheddar cheese

Method
Sift flour and salt together.
Add yeast, soup powder and sugar.
Sauté onion in heated butter or lard in smaller potjie.
Remove onion and allow to cool.
When cool, add to flour mixture and stir lightly.
Make a hollow in the flour mixture and add the water.
Mix until it forms a soft dough.
Turn dough out onto a floured surface and knead for 5 minutes or until the dough is smooth. Divide dough into two pieces.
Grease flat-bottomed potjie with butter and place two pieces of dough into pot.
Brush dough with egg white and sprinkle a thick layer of cornflour over the top of one half of the dough and sprinkle the other half with cheese.
Brush inside of lid with butter and cover potjie.
Place potjie in a warm, draughtless place and allow dough to rise until doubled in size.
Place the potjie on a small fire for 45-60 minutes or until bread sounds hollow when tapped.

Mealie Meal Bread

potjie — Wed, 26 May 2010 13:23:01 +0000

Flat-bottomed Potjie No: 3 or 4
Cooking Time: 1 hour
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Ingredients
375 ml milk
500 ml mealie meal
5 ml salt
50 ml butter 3 eggs
10 ml baking powder

Method
Heat 250 ml of the milk.
Mix the remaining milk with the mealie meal.
Add mealie meal and milk mixture, salt and butter to the hot milk and simmer for a few minutes. Allow to cool slightly.
Beat eggs well.
Stir the mealie meal mixture gradually into the eggs.
Stir in baking powder.
Spoon the mixture into a well greased potjie and cover with lid.
Bake over a slow fire for 30-40 minutes or until the bread is done.
Serve with butter or cream cheese.

Steamed Milk Bread

potjie — Wed, 26 May 2010 13:22:42 +0000

Flat-bottomed Potjie No: 3
Serves: 6
Cooking Time: 1.25 hours
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Ingredients
500 g self-raising flour
1 ml baking powder
1 ml salt
310 ml milk

Method
Sift dry ingredients.
Add milk.
Mix well with spatula, then knead lightly.
Place in a greased pudding bowl and allow to rise slightly.
Place in a potjie and pour in enough boiling water to come halfway up sides of bowl.
Steam for 1.25 hours, then turn out onto a plate and cut bread into slices while still warm.

Stir Bread

potjie — Wed, 26 May 2010 13:22:25 +0000

Flat-bottomed Potjie No: 3
Cooking Time: 1 hour
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Ingredients
3 x 250 ml bread flour
10 ml salt
30 ml white sugar
1 packet instant yeast
30 ml melted butter or lard
350 ml lukewarm water coarse salt

Method
Sift flour and salt together in a warmed mixing bowl.
Add sugar and yeast and mix lightly.
Stir in butter or lard.
Make a hollow in the flour mixture, add water and stir until all the ingredients are mixed, stirring thoroughly for 2 minutes.
Turn dough out into greased potjie.
Brush dough with melted butter and sprinkle coarse salt over.
Grease inside of lid and cover the potjie.
Place in a warm, draughtless place for 1 hour or until the dough has doubled in size.
Place the potjie on bricks or a stand over a small fire.
Put a few small coals on top of the lid.
Bake for 45-60 minutes or until the bread sounds hollow when tapped.

Buttermilk Vetkoek

potjie — Wed, 26 May 2010 13:22:09 +0000

Potjie No: 3/4 or 1
Makes: 18 – 20
Cooking Time: 10 minutes
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Ingredients
500 ml cake flour
20 ml baking powder
3 ml salt
15-30 ml melted butter or cooking oil
1 egg
250 ml buttermilk
Cooking oil for deep-frying

Method
Sift flour, baking powder and salt together.
Beat butter, egg and buttermilk together and stir into flour.
The dough should have a spongy texture that drips easily off the spoon.
Half fill potjie with cooking oil and heat until oil bubbles.
Place spoonfuls of dough into the hot oil.
Deep-fry for a few minutes.
Turn and fry until golden brown.
Remove when cooked and drain on paper towelling.
Serve with butter and/or golden syrup or honey.

Potato Bread

potjie — Wed, 26 May 2010 13:21:53 +0000

Flat-bottomed Potjie No: 4
Cooking Time: 1 hour
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Ingredients
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

Method
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.

Herby Potbrood

potjie — Wed, 26 May 2010 13:21:18 +0000

Flat-bottomed Potjie No: 4
Cooking Time: 1.25 hours
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Ingredients
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

Method
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.

Ester’s Potbrood

potjie — Wed, 26 May 2010 13:21:02 +0000

Flat-bottomed Potjie No: 4
Cooking Time: 1 hour
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Ingredients
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

Method
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.