:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/OFVOhOMZ79-JcJtAyFJg/68460e0ae195480e371b16ce230dfa.jpeg "Pot bread")
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Pot bread
This recipe is special to me because it was passed down to me from my Grandmother, who has been making this bread for our family for many years. It uses the traditional method of baking bread in a pot, which gives it a unique flavor and texture. The recipe requires some time and patience, but the result is worth every minute invested.
Ingredients
- 500 g Bread wheat flour
- 10 g Salts
- 5 g yeast
- 375 ml hot water
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Directions
In a large bowl, mix flour, salt and yeast. Add warm water and knead the dough until it is smooth and elastic. This may take about 10 minutes. Remember that pot bread comes out best when the dough is well kneaded.
Cover the bowl with a cloth and leave it in a warm place for 2 hours so that the dough doubles in volume.
After this time, transfer the dough to a well-oiled cast iron pot. Again cover with a cloth and let it rest for another 2 hours.
Preheat the oven to 230 degrees C. Once it is well preheated, put the pot with the dough in the oven and bake for about 30 minutes.
After this time, remove the lid of the pot and bake for another 15-20 minutes, until the bread is golden.
Remove the bread from the oven and leave it on the griddle to cool. Remember not to cut it until it has cooled - otherwise it will lose its softness.
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