Potbrood (aka Pot Bread) is a traditional South African classic way of baking bread. It’s origins belongs to the Boer settlers, and is traditionally baked in a Dutch oven, in a pit with hot coals.
These days, many like myself still use that idea, but now opt to use a thick flat based pot, and the baking done in an oven. With it still being Heritage month in South Africa, I simply had to bake us this Heritage bread.
Potbrood dough is like any basic yeast dough, that requires all the same steps as you would when baking a regular bread.
Potbrood makes for a delicious accompaniment to a South African Braai, or even a steaming pot of Potjiekos. Slather a slice of freshly baked potbrood, with butter and/or jam, when you can’t resist waiting until dinner time. Potbrood also pairs fantastically with soup, or as a rustic side dinner bread.
Let’s Get Kneading Lovelies
Happy ‘Potbrood’ Baking
Here is another Yeast dough version worth trying too…
Do You Enjoy Making Your Own Bread?
Potbrood, A South African Classic
Author: Foodeva Marsay (@foodeva_marsay)
~ Mix together the following, and let stand for 5 minutes:
2 cups warm water
1 Tablespoon Sugar
1 Tablespoon Yeast (instant)
~ After 5 minutes, Add in 2 Tablespoon Oil to liquid mix above.
~ In a separate bowl add:
4 cups Flour (Bread Flour or All- Purpose Flour/Cake Flour)
2 teaspoon salt
~ Combine wet and dry ingredients, knead for 5-8 minutes
~ Grease bowl with oil, and add kneaded dough, Leave to rise in a warm spot for 1 hour or more
~ After 1 hour, knock down dough and knead lightly until dough is smooth.
~ Transfer to a Greased, oven safe Pot and allow dough to rise again for 20 minutes.
~ Bake in 180 degrees celsius oven for +/- 40 minutes or until done.
~ After removing from oven, Brush top of potbrood with 1 Tablespoon melted butter and herbs (herbs optional).
~ Allow to cool slightly, before Turning out onto a cooling rack.
NOTES BY FOODEVA MARSAY
~ Here I have Used Brown Bread Flour, You may use any flour you prefer, and any brands.
~ Ensure the dough has risen to double it’s initial volume, during the 1st Rising Stage.
~ Add Nuts or Seeds to the dough, for a different take to a regular potbrood.
*Kindly Share as Posted, ©www.marriamsayed.com*
Other Bread Options on Foodeva Marsay to try…