Let’s travel and Cook - Potbrood

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Choc Chip Pannekoeke

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.
 
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