Tag Archives: vegetarian

I have been lazy!

25 Jun

My in-laws were staying with us for a week last week and I chose that as my excuse for not spending time on my businesses. I haven’t posted on here in over a week and I feel bad. Even though I have reminders on my phone and computer, I have just ignored the reminders to post something.

So loyal readers – I apologise!

Since lazy is the theme for today I thought I would share my recipe for pot bread. It’s lazy because there is no need for kneading, and it’s pretty tasty! You can play around with the fresh herbs and the cheeses that you use for this.

I recommend baking it in a traditional Cast Iron bread pot like this one:

number 10 potjie

Cheese and Herb Potbread

★★★★

Prep Time: 1 hr | Cook Time: 1 hr | Makes: 4 | Difficulty: Easy

Ingredients:

  • 1 Cup Lukewarm Water
  • 2 tsp Sugar
  • 1kg Whole-wheat or Bread Flour (or a mixture of both)
  • 2 Cups lukewarm Milk
  • 3 tsp Salt
  • 1 Tbsp Dry Yeast
  • 3 Tbsp Cooking Oil
  • 2 tsp Mixed Herbs
  • 1 Clove Garlic, Chopped
  • 4 Tbsp Chopped Chives or Parsley
  • 1 Cup Grated Cheddar Cheese
  • 1 tsp Paprika

Directions:

1. Dissolve the sugar in 1 cup of lukewarm water, then sprinkle the yeast on top and set aside for 15 minutes to react
2. Place flour and salt in a bowl; add oil, herbs, garlic, chives and cheese, keeping 1/2 cup of cheese for the topping
3. Mix well and stir in yeast mixture, adding milk to make a sloppy dough, adding extra water if necessary
4. Spoon mixture into a well-greased, flat bottomed pot, remembering to grease the lid of the pot
5. Cover with the lid and stand in a warm place for 45 minutes, for the dough to double in size
6. Sprinkle the paprika and remaining cheese on top of the dough and cover with the lid
7. When the coals have burned down completely, make a hollow in the middle and stand the pot in the centre
8. To brown the top, place a few coals on the lid
9. Bake for about 1 hour, or until the bread makes a hollow sound when tapped

On line 8 when they say  a few coals on the lid, they literally mean 3 or 4. Also when you take the lid off the pot to check the bread, make sure to not let the ash fall onto the bread. I have done this more times than I care to remember.

This bread is particularly good with a nice tomatoey potjie or stew, but is brilliant with any sort of braai!

I hope you enjoy this recipe from my own arsenal!

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