Like many of the readers we surveyed for our January 2013 reader’s issue, Stephanie Asquith of Pinelands loves potbrood on camping trips. This version is very easy to make, all you need is a couple of ingredients and a standard sized cast-iron bread pan with a lid.
Ingredients
Makes one loaf
- 500g self raising flour
- 1/2 teaspoon salt
- 20-30ml sugar
- 1 egg
- 340ml beer
Cooking method
Mix all the dry ingredients together, then add the egg and beer and mix thoroughly. Bake for one hour in a cast iron pan, packing warm coals around the pan and some onto the lid. Serve warm with a thick layer of butter and some biltong dust or jam.
Tip:
Some readers, like André Duvenage of Harrismith, love potbrood wrapped in bacon strips and sprinkled with grated cheese. Or you could try Marna Kleynhans from George’s version – she adds sundried tomatoes, olives and crumbled feta.
