5 Ingredients and no kneading! What could be better than Potjie Beer Bread?
- 750g self raising flour
- 660ml beer of your choice
- 6 Tsp sugar
- 1 Tsp salt
- 30 ml melted butter
Let the 2 cans of beer heat up in the sun for a bit. This will help to activate the yeast.
Fix everything, excluding the butter, in a bowl. The mixture will be quite sticky.
Smear some butter on the inside of your flat-bottomed Potjie Pot. We used a no 10 flat-bottomed pot for this.
Sprinkle some flour inside your Potjie pot to lightly cover the bottom and sides.
Turn the dough out into your Potjie pot and use the melted butter to coat the top so that you get a nice crispy crust.
Pack 16 briquettes onto the coal grid inside your Potjie and place a couple firelighters in the bottom section and get that going. Once the briquettes have turned grey / whitish, use braai tongs to remove 10 briquettes and pack them evenly around the top of the Potjie Pot lid. Space the remaining 6 briquettes evenly on the coal grid inside your Potjie. Carefully place your Potjie pot onto the Potjie and bake for an hour. When your time is up carefully remove the left over briquettes from the Potjie pot lid and put them back into the Potjie. Blow the ash off the lid before opening. Turn your bread onto a cooling rack, once cooled spread liberally with butter and enjoy!