Cheese and Onion Potbrood

By Foodies of South Africa · 120 min

Ingredients

Instructions

1. Pour 1 cup of lukewarm water into a bowl, stir in the instant yeast, and set aside.
2. In another bowl, mix the flour with the salt, then pour the yeast mixture into the middle.
3. Mix with a wooden spoon, adding the second cup of lukewarm water, until the dough is moist and workable.
4. Knead for a few minutes, cover with a dish towel, and let rise for about 30 minutes.
5. Heat oil in a pan and brown the onions with the brown sugar and balsamic vinegar until caramelised.
6. Grease a small pot with butter.
7. Once the dough has doubled, press it down into a flat disc.
8. Stack the camembert wheels in the centre, spoon the onion mixture between them, then gather the dough around the cheese into a pouch.
9. Pinch the seams closed so the cheese does not leak out.
10. Place the dough in the pot seam side down and let it rise for about 20 minutes.
11. Bake over hot coals with a few embers on the lid for 45 minutes.
12. Take the bread out of the pot, let it cool slightly, then slice.

Summarized from Foodies of South Africa's video. Watch it for the details.

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