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How To Make Cheese and Onion Potjie Pot Breadby Dalene Ingham-Brown

When you’re out camping, there is simply nothing more delicious than freshly baked cheese and onion potjie pot bread off the fire. So when it’s your turn to make a campfire meal, whip out that flat potjie pot, give yourself 1 hour and 30 minutes before the herd has to be fed and rustle up this scrumptious cheese and onion potjie bread. This recipes serves 8 hungry bellies, so if you’re making for 16, simply double up your quantity of ingredients, halve the dough when its ready and pop it into two separate potjie pots on the fire.



What you’ll need: 500 g white bread flour 500 g wholewheat flour 25 ml white sugar 12 ml salt 10 g instant yeast 1 cup grated cheese 1/2 large onion 500 ml water 500 ml milk 40 ml butter or margarine Cooking instructions for cheese and onion potjie pot bread: Start making a fire a bit bigger than the circumference of the potjie pot. This will allow the pot to comfortably fit on top of the coals so that it gets even heat distribution. Also, you will need to take coals from the fire and place it on the lid of the pot.

Take all the dry ingredients, yeast, cheese and onion, and mix it all together in a large mixing bowl. In a separate pot, take the milk, water and butter, and heat until lukewarm. Slowly add the lukewarm mixture to the dry ingredients to form a soft dough. Knead the mixture until it takes on an elastic stretch. Place the dough in a bowl, cover it with plastic and leave it in a warm place for 15 minutes to rise. After dough has risen, knead lightly and shape into a ball. Grease your medium-sized, flat-bottomed potjie pot* with butter or margarine and place the dough inside. Also grease the top of the dough and the inside of the lid with butter. Place the lid on and leave it in a warm place for about 30 minutes until the dough has doubled in size. When camping, a warm vehicle is a great place for this exercise.

After the dough has risen, place the closed pot on the medium heat campfire coals. Place approximately 7 hot coals on the lid of the potjie pot. Bake for 45 minutes or until cooked and the bread sounds hollow when you tap it. Remove the pot from the fire and leave it to cool slightly, then remove the bread from the pot. Voila! So the next time that carbohydrate craving kicks in and you’re landscapes away from a bakery, you know how to make a simply delicious pot bread on the campfire.

*A flat potjie pot is a black, heavy, cast-iron casserole pot with a lid, called a ‘dutch oven’. This pot is perfect for preparing food on safaris.

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