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  • 6 small or 1 large round loaf
  • 40 minutes
  • 1 hour, 25 minutes


  • 1 t yeast
  • 2 sugar
  • 250 ml milk, luke warm
  • 30 ml butter, melted
  • 1 kg flour
  • 2 eggs
  • 1 t salt

Cooking Instructions

Add yeast and sugar to the milk and melted butter. Mix in 15 ml of the flour. Mix flour and salt. Add the yeast mixture.

Knead until it is well formed. Leave to rise for about 20 minutes.


Punch down and place into 6 well oiled and floured small cast iron pots.


Cover and let stand for 20 minutes.


Place over gentle coals with a few hot coals on the lids. Bake for 15 - 25 minutes. The bread can also be baked in a large cast iron pot for 25 - 35 minutes.



Monche Muller Recipe by: Monche Muller
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Monché Muller is the Executive Chef of the international Oddo Vins et Domaines wine label. She previously worked at Cucina Labia and De Kloof Eatery, as well as TASTE magazine. She is the author of Harvest Table.

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