Hope's Pot Bread 3-Ways

Basic Pot Bread:

1. Sift flour into a bowl. Add yeast and sugar to the flour and mix gently to spread the yeast, then add the salt.

2. Pour the oil mixture a bit at a time while mixing by hand until all is well incorporated.

3. Place in a bowl, cover and set aside for 40 minutes or until doubled in size.

4. Preheat your braai coals by allowing them to burn until the flames die out.

5. Punch out the air from the dough and knead for 2 minutes. Mould into a ball and place in a cast iron pot lined with baking paper.

6. Score the top of the dough with a sharp knife. Brush with oil and cover the pot with a heavy lid.

7. Place the pot in the middle of the dying coals and place some of the coals on top of the lid.

8. Cook for 1 hour, remove from the heat and then gently remove the bread from the pot using the edges of the baking paper.

Herbed Pot Bread:

1. As part of step 1 of the Basic Pot Bread recipe, add the remaining ingredients for the Herbed Pot Bread.

2. Follow the rest of steps 2 – 8 according to the Basic Pot Bread recipe.

Strawberries and Cream Pot Bread Toast

1. Follow the Basic Pot Bread recipe to completion, then allow it to cool. Top tip: this toast recipe is perfect for the day after you’ve made a fresh pot bread.

2. Add strawberries, sugar, and sherry if using, in a bowl and mix well. Set aside for 5 minutes for strawberries to create juices.

3. Whip cream, essence and sugar until thick and fluffy.

4. Spoon the fluffy cream in a bowl. Add strawberries and juice over the cream.

5. Scoop up a generous amount of cream and strawberries, and serve on a toasted slice of pot bread.

Bonus recipe! Braai Leftover Pot Bread Toastie:

1. The day after your braai, use thinly sliced pieces of meat and coleslaw between two toasted slices of pot bread – for a delicious leftover toastie