Sour Cream and Chive Pot Bread2016-12-14
- Servings : 4
- Prep Time : 60m
- Cook Time : 50m
- Ready In : 1:50 h
- 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
Place the flour, contents of the sachet of KNORR Sour Cream & Chives Potato Bake, sugar and yeast in a bowl and mix to combine.
Lightly heat the milk, water and margarine until the margarine is just melted – the liquid should be luke warm.
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.
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.
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.
Alternatively bake in the oven at 180 C for approximately 60 minutes
Tip – add some chopped fired bacon or grated cheddar cheese into the dough