Herb buns

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

chopped

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