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Annette’s potbrood (pot bread)

  • 1,5 kg brown bread flour
  • 15 ml brown sugar
  • 15 ml salt
  • 25 ml oil/lard
  • 1 sachet (10 g) instant yeast
  • 1 litre lukewarm water

Preheat your oven to 180 ºC. Mix the flour, sugar and salt. Cut the lard/oil into the flour mixture and rub it in with your fingers. Sprinkle the yeast over the mixture. Make a well in the centre and add the liquid gradually. Knead for 6 minutes. Allow the dough to rise for 1 and a half hours in a warm place. Place the dough in a greased cast iron pot (also grease the inside of the lid). Fill the pot two-thirds up with the dough. Bake for 1 hour. If the bread is not golden brown, the lid can be lifted for a further 10 minutes. The bread can also be baked over a fire.