Potbrood

Potbrood, or pot bread, is a traditional South African white bread baked in a cast iron pot, perfect for pairing with potjiekos as it soaks up the rich gravy beautifully.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Mix yeast, sugar, and warm water; let stand 5 minutes until frothy. Combine flour and salt in a bowl, add oil or butter, then pour in yeast mixture. Stir to form a soft, wet dough—no kneading needed. Grease a cast iron pot (2-3 liter flat-bottomed), add dough, cover, and let rise in a warm spot for 1-2 hours until doubled

Step 2

Bake covered at 180-190°C for 40-60 minutes (oven or over coals with coals on lid), until golden and hollow-sounding when tapped. Brush hot bread with melted butter for softness.

Step 3

Use lukewarm water for faster rise or cold for slow flavor development. Pairs ideally with your oxtail potjiekos