Looking for a great recipe to do with the kids? Our Xhosa pot bread is soft-centred with a delicious outer crust. Xhosa pot bread also known as “Umbhako” is traditionally made in a heavy pot with a lid over an open fire but you can just as easily bake it in an oven.
Great with our spicy tomato soup, Egyptian lentils or Ethiopian IAB.
Recipes by: GOLD Restaurant
Serve: 8 (starter)
Difficulty: Easy / moderate
Preparation: 10 minutes
Cooking: 45 minutes
T = tablespoon
t = teaspoon
Ingredients
- 450 g cake flour
- 7g instant dry yeast
- 3 t white sugar
- 2 t salt
- 355 ml warm water
Optional:
- ½ cup frozen corn, defrosted
Method
- Pre-heat the oven to 180 °C and generously grease a loaf tin.
- Sift the flour, salt, sugar and dry yeast into a mixing bowl. Ensure the ingredients are evenly distributed. Add the defrosted corn.
- Make a hollow in the centre and add the warm water.
- Using a wooden spoon, mix the liquid into the flour and finish off by mixing with your hands until the dough is smooth and the inside of the mixing bowl is clean.
- Transfer the dough to the loaf tin, cover with a tea towel and put in a warm place (warm spot in the sun, cabinet or drawer) to double in size.
- When the dough has doubled in size, place it in the oven and bake for 45 minutes.
- Cool the bread on a wire rack.
Tip: Dough will double and even triple in size so ensure that your receptacle is large enough.
