125 ml (½ c) milk 30 ml (2 T) butter
660 g cake flour
5 ml (1 t) salt
10 g instant yeast
100 g Cheddar cheese,
grated 2 spring onions, finely
30 ml (2 T) fresh parsley, finely chopped 375 ml (1½ c)
lukewarm water milk for brushing
Preheat the oven to 180 °C and grease a flat
24 cm cast-iron pot.
1 Heat the milk and butter until the butter has melted. Set aside to cool.
2 Sift together the flour, salt and yeast. Add the cheese, spring onions and parsley. Pour in the milk mixture and water. Mix and knead into a smooth dough, about 10 minutes.
3 Cover with a moist tea towel and leave to rise for 40 minutes.
4 Knead lightly, divide into balls and pack tightly in the pot. Leave to rise for 20 minutes.
5 Brush the buns with milk and bake for 25-30 minutes until done – the bread will sound hollow when you knock on it.
• See the box opposite on how to bake bread on the coals.
WILMA NORTJE, KRUGERSDORP, GAUTENG