Potbrood

Ingredients

• 4 cups (560g) cake flour
• 2 sachets (20g) instant dried yeast
• 1 tsp (5ml) sugar
• 1 tsp (5ml) salt
• 2T (30ml) vegetable oil
• 2 cups (500ml) warm water
• 1T (15ml) chopped fresh rosemary

Method

• 
  Sift flour into a large mixing bowl.
• Add yeast, sugar and salt.
• Make a well in the centre of the flour mixture.
• Pour in oil and water.
• Mix to form a dough, adding more water if needed.
• Knead for a minimum of five minute until smooth and elastic. Add Rosemary
• Place in a lightly oiled bowl.
• Cover with plastic wrap and leave to rise until doubled in size.
• Punch down dough, add rosemary and place in a well-buttered pot (with lid). Place pot in cooled-down coals.
• Ladle coals over the lid (to ensure a crisp crust) and leave to cook for about 1 ½ hours.
• Test dough with a metal skewer or tap the bread – the loaf should sound hollow.
• Remove the bread from the pot and serve warm.