From the Anchor Yeast Kitchen
Cheese & Corn Pot Bread
Prep 1 hr 40 mins
Baking Time
35–40 mins
Total 2 hr 20 mins
Makes 1 Cheese & Corn Pot Bread
easy
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By
Anchor Yeast Kitchen
Try this savoury Cheese and Corn Pot Bread in a cast iron pot, it will soon become a favourite at braais and social get-togethers.
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Ingredients
500
g
Cake flour
( 4 x 250 ml / 4 cups )
5
ml
Salt
( 1 tsp )
5
ml
Sugar
( 1 tsp )
3
ml
Cayenne pepper
( ½ tsp )
30
ml
Chopped onion
( 2 tbsp )
410
g
Tin whole kernel corn, drained and reserve about 50 ml of kernel water
250
ml
Cheddar cheese ( 1 cup ), grated
10
g
Anchor Instant Yeast
( 1 packet )
60
g
Margarine
( 4 tbsp )
160
ml
Warm water
( ⅔ cup )
2
Large eggs, beaten
Method
Mix the cake flour, salt, sugar and cayenne pepper together. Add the chopped onion, drained kernel corn and grated cheese and mix. Add the Anchor Instant Yeast and mix.
Dissolve the margarine in the warm water and add the reserved kernel water, allow to cool down. The liquid must rather be cooler than too warm.
Add the eggs and beat the mixture together.
Add the liquid to the flour mixture and mix until the ingredients are well distributed.
Cover with greased plastic and allow to rise in a warm place for 20 minutes.
Knock the dough down and place into a well greased cast iron pot. Even the dough neatly into the pot and sprinkle with 50 ml of grated cheese.
Close with the lid and allow to rise in a warm place until double in volume, about 30 - 45 minutes.
Place the pot on a solid cast iron plate and arrange prepared warm coals around the pot and place 3 - 4 coals on the lid. Should the coals be too warm, move coals further away from the pot and remove 1 from the top of lid. Add hot coals, should the coals be too cold.
Check from time to time and bake for about 35 - 40 minutes, until golden brown.
Allow to stand for 10 minutes and turn out. Wrap or cover in a tea towel, until ready for serving.
The yeast you'll need
Anchor Instant Yeast, 10 G Sachets
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