South African recipes: from malva pudding to milk tart

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South African recipes

Beef recipes

Smoky BBQ rib-eye with corn and pasta salad

55 minutes

Bread recipes

Amadombolo with umleqwa and creamed spinach

15 minutes

Chicken recipes

Rotisserie chicken amagwinya burgers

30 minutes

Butternut recipes

Bobotie with a crumbed butternut salad dinner

5 to 15 minutes

Cabbage recipes

Sauteed cabbage, boerewors and ushatini

45 minutes

Corn recipes

Bobotie yellow rice and all the trimmings

10 minutes

Chicken recipes

Pot bread

1 hour

Pot bread

Serves Makes 1 loaf

Difficulty Easy

Prep Time 45 minutes, plus 2 hours 40 minutes’ proving time

Cooking Time 1 hour

Ingredients

1 1⁄2 cups warm water
2 T sugar
2 t dry yeast
2 T extra virgin olive oil
1 t salt
450 g flour

Method

1. Pour the water into a large mixing bowl, then stir in the sugar until it’s dissolved.

2. Whisk in the yeast. Cover with a kitchen towel for 10 minutes or until the mixture looks frothy.

3. Stir in the oil, salt and flour until fully incorporated. The dough should be loose enough to be stirred with a spoon. Cover and rest for 15 minutes.

4. Use a wet hand to fold the dough onto itself, pulling from the edges to the centre until a tight ball is formed. Cover and rest for 15 minutes.

5. Repeat the folding step, then rest the dough, covered, for 90 minutes or until doubled in size. The dough is now ready to bake.

6. If you’re not using the dough immediately, you can cover the bowl with plastic wrap and allow it to rise in the fridge overnight or for at least 8 hours.

7. Preheat the oven to 200°C. Place a large casserole dish, with the lid on, in the oven to preheat.

8. Tip the dough out of the mixing bowl onto a floured surface. Pull the edges into the centre to form a ball, then flip the dough, seam-side down, onto a piece of baking paper. Cover with the upside-down mixing bowl and rest for 30 minutes.

9. Use the baking paper to lower the dough into the preheated casserole and leave the paper in place to prevent the bread from sticking once baked. Bake, covered, for 30 minutes, then remove the lid and bake for a further 15 minutes until golden brown on top. To test for doneness, carefully pull the bread out of the casserole using oven gloves, flip it over and use your knuckles to lightly tap the underside – the bread should make a hollow, drum-like sound. If it doesn’t, return it to the casserole and bake for another 10 minutes. Tip out onto a wire rack and allow to cool completely before slicing.

Cook's note: Enjoy this pot bread with Onezwa's pear-and-rooibos jam. Find the recipe here.

Find more bread recipes here

Production: Amy Ebedes-Murray
Videographer: Romy Wilson
Photographer: Toby Murphy

Spinach lasagne

Apple, honey and almond cake

Chicken in tomato sauce

Smoky BBQ rib-eye with corn and pasta salad

Amadombolo with umleqwa and creamed spinach

Rotisserie chicken amagwinya burgers

Bobotie with a crumbed butternut salad dinner

Sauteed cabbage, boerewors and ushatini

Easy samp and beans

Nyekoe

Bobotie yellow rice and all the trimmings

Umleqwa with amagwinya

Durban fish curry

Kitchari

Pot bread

Pot bread

Ingredients

Method