Ethelina's Potbrood

Ingredients

• 1.2 teaspoon dried yeast granules, Anchor brand or equivalent
• 2.2 teaspoon sugar, for activating yeast
• 3.1 cup water, warm (not hot)
• 4.2 cup cake flour, standard white flour
• 5.1.25 teaspoon salt
• 6.Holsum vegetable shortening, for greasing the pot

Method

1. 1.Dissolve yeast and sugar in warm water and leave until frothy (approximately 10 minutes).
2. 2.Sift flour and salt together. Combine with the yeast mixture.
3. 3.Knead with a dough hook or by hand for about 3 minutes until silky and smooth.
4. 4.Grease a heavy pot (cast-iron preferred) with Holsum or Spray and Cook.
5. 5.Place dough in the buttered pot. Cover with a lid and allow to rise until doubled in bulk (about 1 hour).
6. 6.Bake on the hob (stovetop) on low heat (setting 5), turning the pot every ½ hour.

Notes

• Potbrood is a traditional South African pot bread baked in a heavy cast-iron pot on the stovetop or over a braai fire, not in an oven.
• The name of the contributor is Ethelina.
• Cake flour in South Africa = standard white flour (not the low-protein US 'cake flour').
• Holsum is a South African brand of vegetable shortening (similar to Crisco). Butter or spray cooking oil can be substituted.
• Handwritten note: 'Grease pot with porene & spray & cook' — referring to Spray and Cook (South African cooking spray brand).
• This recipe appears twice in the scan (consecutive pages) — digitised once.

Margin notes

• Grease pot with porene & spray & cook (handwritten)