Sour Cream and Chive Pot Bread

Sour Cream and Chive Pot Bread

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There is nothing more rewarding than making your own home-made bread – try out this traditional pot bread to serve with your potjie!

  • Recipe serves1 loaf
  • Preparation time50 minutes
  • Cooking time60 minutes


  • 500 g white bread flour
  • 1 sachet KNORR Sour Cream & Chive Potato Bake
  • 10 ml white sugar
  • 1 sachet (10 g) instant yeast
  • 150 ml milk
  • 150 ml water
  • 40 ml margarine


  • Place the flour, contents of the sachet of KNORR Sour Cream & Chive Potato Bake, sugar and yeast in a bowl and mix to combine
  • Lightly heat the milk, water and margarine until the margarine is just melted – the liquid should be luke warm
  • Make a well in the centre of the flour mix and slowly add the milk mixture, using a wooden spoon to combine until a soft dough has formed. You may not require all the liquid or you may have to add in a little extra flour
  • Begin to knead the dough with your hands on a lightly floured surface until it is smooth and pliable then cover with a dish towel and leave to rise in a warm, dry place until doubled in size. This should take approximately 30 minutes
  • Once doubled in size punch down the dough and place into a well-oiled cast iron pot with the lid on
  • Place the pot onto braai grid on top of a bed of cool, sturdy coals – you can also add a few coals on top of the lid. Allow to bake until golden brown and done - the loaf should make a hollow sound when tapped
  • Alternatively bake in the oven at 180 C for approximately 60 minutes
  • Tip – add some chopped fired bacon or grated cheddar cheese into the dough