INGREDIENTS
500 g pre-prepared bread dough (from your local bakery or supermarket)
125 ml Clover fresh cream
15 ml Clover MooiRiver butter
1 clove garlic, crushed
5 ml rosemary, chopped
Method
Sprinkle work area with flour.
Knead dough for 10 minutes on the work area until smooth and elastic.
Cover and leave in an oiled bowl for 20 minutes or until dough has doubled in size.
Divide into balls and place in a cast-iron pot with 2 cm spaces between balls.
Cover and allow to rise until double in size.
Heat cream, butter, garlic and rosemary over low heat until lukewarm and pour over dough.
Bake for 40 minutes, 15 cm above moderate coals.
Place a few coals on the lid of the pot.
Bread is ready when it sounds hollow when tapped with the knuckles.
Tip
The pot bread can also be baked in a preheated oven at 200ºC for 40 minutes.
CLOVER INGREDIENTS USED IN THIS RECIPE
