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Sour Cream and Chive Pot Bread

2016-12-14

Recipe Info

  • Servings : 4
  • Prep Time : 60m
  • Cook Time : 50m
  • Ready In : 1:50 h

Ingredients

  • 500g white bread flour
  • 1 x sachet KNORR Sour Cream & Chives Potato Bake
  • 10ml white sugar
  • 1 x sachet instant yeast (10 g)
  • 150ml milk
  • 150ml water
  • 40g margarine

Method

Step 1

Place the flour, contents of the sachet of KNORR Sour Cream & Chives Potato Bake, sugar and yeast in a bowl and mix to combine.

Step 2

Lightly heat the milk, water and margarine until the margarine is just melted – the liquid should be luke warm.

Step 3

Make a well in the centre of the flour mix and slowly add the milk mixture, using a wooden spoon to combine until a soft dough has formed. You may not require all the liquid or you may have to add in a little extra flour.

Step 4

Begin to knead the dough with your hands on a lightly floured surface until it is smooth and pliable then cover with a dish towel and leave to rise in a warm, dry place until doubled in size. This should take approximately 30 minutes.

Step 5

Once doubled in size punch down the dough and place into a well-oiled cast iron pot with the lid on. Place the pot onto braai grid on top of a bed of cool, sturdy coals – you can also add a few coals on top of the lid. Allow to bake until golden brown and done - the loaf should make a hollow sound when tapped.

Step 6

Alternatively bake in the oven at 180 C for approximately 60 minutes

Step 7

Tip – add some chopped fired bacon or grated cheddar cheese into the dough

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