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Lancewood Cheesy Potbrood
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Lancewood Cheesy Potbrood

Ingredients

10 g instant dry yeast
1 kg bread flour
10 ml sugar
10 ml salt
65 g butter
650 ml lukewarm water
100 g LANCEWOOD® Cheddar
100 g LANCEWOOD® Edam
100 g LANCEWOOD® Mozzarella
spinach , chopped
fresh rosemary
salt & freshly ground black 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 10 minutes 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 minutes, till the dough is golden brown.  

To finish:
Brush the top of the bread with butter before serving.

HINTS & TIPS: 
Tap loaf with knuckles, if it sounds hollow, it’s done.

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

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