Caramel pot bread
Makes 1 big pot bread Preparation time 30 minutes, plus rising time
Baking time 50 minutes
You need
• 6 cups cake flour, plus a little extra
• 20 g (2 sachets) instant yeast • ¼ cup brown sugar
• 1 tablespoon salt
• about 2 cups lukewarm water • ½ cup oil
• 1 egg
• about 1 cup caramel sugar
• ½ cup melted butter
Here’s how
1 Mix the flour, yeast, brown sugar and salt together in a big bowl. Make a hole in the middle and add the water, oil and egg. Mix the dry ingredients into the wet ingredients by making circular movements with your hand until the mixture is too thick to stir. Then knead the dough until it’s smooth and elastic, and no longer sticky. Dust with extra flour if needed.
2 Shape the dough into a ball. Put the dough in a greased bowl and cover with a clean, damp cloth. Set aside in a warm spot to rest until the dough has doubled in volume.
3 Grease a big flat-bottomed pot with the melted butter. Break off golf-ball-sized pieces of dough. Roll each piece in the caramel sugar before putting it in the pot. The dough will still rise so don’t fill more than two-thirds of the pot.
4 Cover the pot with the damp cloth and set aside to allow the dough to rise.
5 Close the lid of the pot and bake the bread for about 50 minutes (or until cooked) over medium-hot coals. Also put a few coals on the lid. Pour the leftover butter over the bread and serve.
For more decadence, pour 1½ cups cream into the greased pot before you add the bread rolls. The sugar and cream will create a deep, rich caramel.