Dinner

LANCEWOOD® CHEESY POTBROOD

6

Serves / Makes

Cooking Time

< 60 min

Cooking Style

Braai

Ingredients

10 g Instant dried yeast

1 kg SASKO Bread Flour

10 ml Sugar

10 ml Salt

65 g Butter

650 ml Lukewarm water

LANCWOOD® Cheddar

LANCEWOOD® Edam 

LANCEWOOD® Mozzarella 

Chopped spinach 

Fresh Rosemary 

Salt and pepper  

1 egg

To finish:

Butter

Method

Add yeast to lukewarm water. Mix the dry ingredients and rub with butter till crumbly in texture. Slowly add the yeast/water liquid and mix to form a soft dough. Work the dough for about 10minutes to activate the gluten. Roll out flat and sprinkle generously with cheese, spinach, rosemary salt and pepper. Roll up and cut into thick disks and place in buttered cast iron pot, paint whisked egg mixture on the top of the dough disks and place the lid on the pot. Bake at a medium to low heat. Check on the pot every 30-45 mins, till the dough is golden brown.  

To finish:

Brush the top of the bread with butter before serving  

Note:

Tap loaf with knuckles, if it sounds hollow, it’s done

Recipe adapted from the Pretty Griddy Team, contestants of 2017 Ultimate Braai Master

Edam

Edam

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Mozzarella

Mozzarella

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Cheddar

Cheddar

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Edam Bulk

Edam Bulk

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Mozzarella Bulk

Mozzarella Bulk

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Cheddar Bulk

Cheddar Bulk

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