Potjie No: 1 and Flat-bottomed Potjie No: 4
Cooking Time: 1 hour
Ingredients
6 x 250 ml white bread flour
5 ml salt
1 packet instant yeast
1 packet onion soup
30 ml sugar
2 medium onions, thinly sliced
30 ml butter or lard
550 ml lukewarm water
1 egg white, lightly beaten cornflour
125 ml grated Cheddar cheese
Method
Sift flour and salt together.
Add yeast, soup powder and sugar.
Sauté onion in heated butter or lard in smaller potjie.
Remove onion and allow to cool.
When cool, add to flour mixture and stir lightly.
Make a hollow in the flour mixture and add the water.
Mix until it forms a soft dough.
Turn dough out onto a floured surface and knead for 5 minutes or until the dough is smooth. Divide dough into two pieces.
Grease flat-bottomed potjie with butter and place two pieces of dough into pot.
Brush dough with egg white and sprinkle a thick layer of cornflour over the top of one half of the dough and sprinkle the other half with cheese.
Brush inside of lid with butter and cover potjie.
Place potjie in a warm, draughtless place and allow dough to rise until doubled in size.
Place the potjie on a small fire for 45-60 minutes or until bread sounds hollow when tapped.