Everyday meals
Potbrood
A rustic South African bread baked in a cast-iron pot set over embers, with coals piled on the lid. It has a thick, golden crust and a soft crumb, and is ideal with stews and butter.
Ingredients
Ingredients
Optional extras
On the side
Nutrition facts
265 kcal per serving
- Protein
- 8.8 g
- Carbohydrates
- 42.9 g
- of which sugars
- 1.5 g
- Fat
- 5.6 g
- Fiber
- 2.3 g
Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.
Instructions
- In a bowl, mix the flour, sugar, salt and yeast. Add the oil, then gradually pour in the lukewarm water until you have a soft, sticky dough.
- Knead for 8 to 10 minutes until smooth and elastic, then cover and leave to rise for 1 hour in a warm spot, until doubled in size.
- Knock back the dough, shape it into a round ball and place it in a greased cast-iron pot (or a round tin with high sides).
- Leave to rise for another 30 minutes, covered.
- Preheat the oven to 200 °C. Brush the top with melted butter, sprinkle with sesame seeds if using, and make a cross-shaped cut.
- Bake covered for 35 to 40 minutes, then remove the lid and let it brown for 5 to 10 minutes. The bread should sound hollow when tapped underneath. Let it cool on a rack.
Variations and tips
Old-fashioned version. Over a wood fire, set the covered pot on embers and pile coals on the lid, baking for about 45 minutes.
More ideas
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South Africa
South Africa
South Africa
South Africa
South Africa
South Africa
South Africa
South Africa
Original Ecomely recipe.