Potbrood

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 TIME 30minutes mins COOK TIME 2hours hrs SERVINGS 4

EQUIPMENT Potjie Pot (or a Dutch oven as an alternative) Mixing Bowl Wooden spoon Measuring spoons and cups

INGREDIENTS 500 g Self-Raising Flour 1 tsp Salt 2 Tbsp Sugar 500 ml Buttermilk 100 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.

Today potbrood is often made at a braai by packing charcoal or wood coals around a cooking pot.