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Recipes

Potbrood

Whether made on the fire or in the oven, this traditional South African bread is always a winner.

Serves: Makes 1 loaf

Ingredients

4 cups (560g) cake flour
2 sachets (20g) instant dried yeast
1 tsp (5ml) sugar
1 tsp (5ml) salt
2T (30ml) vegetable oil
2 cups (500ml) warm water
1T (15ml) chopped fresh rosemary

Method

Sift flour into a large mixing bowl. Add yeast, sugar and salt. Make a well in the centre of the flour mixture. Pour in oil and water. Mix to form a dough, adding more water if needed. Knead for a few minute until smooth and elastic. Place in a lightly oiled bowl. Cover with oiled plastic wrap and leave to rise until doubled in size. Punch down dough, add rosemary and place in a well-buttered pot (with lid). Place pot in cooled-down coals. Ladle coals over the lid (to ensure a crisp crust) and leave to cook for about 1 ½ hours. Test dough with a metal skewer or tap the bread – the loaf should sound hollow. You can also bake this bread in a preheated 180°C oven for 50–60 minutes or until cooked through.

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3 Comments

  • Pierre
    July 10, 2017

    After you placed the dough in the pot you should let it rise again for at least 20 minutes in a warm place. I usually put the pot in a bowl or basin with warm water (at the temperature you would make someones bath that does not like hot baths).

    Reply
  • Leann Ruth
    December 31, 2017

    Hi there. Wryer do one passers the backing pan 4 the pot brood?
    Thank you sow much 4 plashing the recipe 4 the pot brood
    my per ins and I love the tasted of the pot brood.
    from Leann Ruth M

    Reply
  • Petronella Venessa Meintjies
    May 15, 2019

    Thank u so much for the pot brood makes it easier to not flop

    Reply

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