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Cheese and beer pot bread for the braai

When rainy days come by and you’re stuck indoors, there’s no better time to get baking! Try this savoury cheese and beer pot bread on the braai or grill.

SERVES 6 // COOKING TIME 1 hour 10 min

500 g self-raising flour
400 g tin corn kernels, drained
1 tsp salt
440 ml beer
3 spring onions, halved
60 g grated cheddar

1. Mix the flour, corn and salt in a large bowl. Add just enough beer to form a soft dough (about 340 ml). Cover with a cloth and leave to rest for 20 minutes.
2. Grease a cast-iron pot with butter. Transfer the dough to the pot. Scatter spring onions on top and push down lightly; then sprinkle the cheese over.
3. Place the pot in the hot coals for 30 minutes. Put some coals on the lid of the pot to ensure even heat distribution. Tap the bread and listen for a hollow sound to check if it’s cooked.

Recipe & styling: Brita du Plessis
Photography: Kendall-Leigh Nash //

Ready to take your baking skills a step further? Make these bacon and cheese beer muffins!

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