First posted: Mar 27, 2017

Potjie Pot Beer Bread



Cooks in:        Serves:4-6

  • 1kg flour
  • 1 heaped Tbsp baking powder
  • 1 tin sweetcorn kernels, drained
  • Handful soaked and chopped sundried tomatoes
  • Handful crumbled feta
  • 1 level tsp dried mixed herbs
  • 2 x 340ml cans beer
  • 1 tsp salt

What to do

1. Preheat oven to 190ºC. In a clean bowl, mix together the flour, baking powder and beer and mix well. Then add the corn, sundried tomatoes, feta etc.

2. Transfer to a lightly greased medium-sized cast iron pot or large loaf tin.

3. Transfer to the oven and bake for about 60 minutes, or until golden and fragrant, and a knife inserted into the centre comes out clean.

4. Remove the bread and serve immediately alongside the Huevos Rancheros.

Photo from 'Sarah Graham's Food Safari Season 2' by Ricardo de Leça.

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