Sunday
Fresh South African pot bread
A proper South African potbrood — a soft, steamy loaf with a deep golden crust, baked in a cast-iron pot. The only right answer to a bowl of mussels in tomato broth, or a Sunday bredie.
Serve warm, torn rather than sliced, with butter — and use it to mop up every last spoonful of broth.
Method
- 01
Mix the flour, yeast, salt and sugar in a large bowl. Add the olive oil and enough lukewarm water to form a soft dough.
- 02
Knead on a floured surface for 8–10 minutes until smooth and elastic.
- 03
Place in an oiled bowl, cover and leave to rise in a warm spot until doubled, about 1 hour.
- 04
Knock the dough back, shape into a round and place in a well-oiled cast-iron pot with a lid. Cover and leave to rise again for 30 minutes.
- 05
Heat the oven to 200°C. Dust the top of the loaf with flour, put the lid on the pot and bake for 30 minutes.
- 06
Remove the lid and bake for a further 10–15 minutes until the crust is deep golden and the loaf sounds hollow when tapped underneath.
- 07
Turn out onto a rack and let it rest for at least 15 minutes before tearing into it.
Keep cooking
