| Potbrood | |
| Country: | South Africa |
| Type: | Bread |
Potbrood ("pot bread") is bread first made by the Boer settlers of what is now South Africa. Potbrood was traditionally baked in a cast-iron pot (also known as a Dutch oven) in a pit made in the ground and lined with hot coals.
Potbrood Recipe
PREP TIME30minutes minsCOOK TIME2hours hrsSERVINGS4
EQUIPMENTPotjie Pot (or a Dutch oven as an alternative)Mixing BowlWooden spoonMeasuring spoons and cups
INGREDIENTS 500 g Self-Raising Flour1 tsp Salt2 Tbsp Sugar500 ml Buttermilk100 g Butter melted
INSTRUCTIONS In a large mixing bowl, combine the self-raising flour, salt, and sugar. Stir well to combine these dry ingredients.Pour the buttermilk into the bowl and add the melted butter. Mix these ingredients together until a dough forms. If the dough is a bit sticky, no worries, that's perfectly alright!Lightly dust a clean surface with a bit of flour. Knead the dough for a couple of minutes until it becomes smooth.Grease your potjie pot (or Dutch oven) with a bit of the leftover melted butter to prevent the bread from sticking.Place the dough in your pot and cover it with the lid.You'll want to bake this bread on a medium to low heat. If you're using a potjie pot, place it over a few hot coals and place a few coals on the lid as well. If you're using a Dutch oven, preheat your oven to 180°C and place your pot inside.Bake the bread for about 2 hours, or until a skewer inserted into the middle comes out clean.Once done, remove the pot from the heat (or oven) and let it cool for a bit.Turn the pot upside down to remove your potbrood. It should have a beautiful golden crust and a soft, fluffy interior.Slice it up and serve warm with lashings of butter or your favourite South African jam.[1]
Today potbrood is often made at a braai by packing charcoal or wood coals around a cooking pot.[2]