Malaysian-style Potbrood

Ingredients

In the original South African Potbrood, the bread is typically baked plain without any spices. However, in this Malaysian adaptation, we incorporate traditional Malaysian spices like lemongrass, turmeric, and ginger to infuse the bread with a unique and aromatic flavor profile. This adds a delightful twist to the traditional Potbrood, giving it a Malaysian flair. We alse have the original recipe for Potbrood, so you can check it out.

• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 10g (2 teaspoons) instant yeast 10g (2 teaspoons) instant yeast
• 10g (2 teaspoons) sugar 10g (2 teaspoons) sugar
• 10g (2 teaspoons) salt 10g (2 teaspoons) salt
• 2 stalks lemongrass, finely chopped 2 stalks lemongrass, finely chopped
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground ginger 1 teaspoon ground ginger
• 300ml (1 ¼ cups) warm water 300ml (1 ¼ cups) warm water
• Cooking oil, for greasing Cooking oil, for greasing

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 1g, 0g
• Carbohydrates (total, sugars): 52g, 1g
• Protein: 8g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, instant yeast, sugar, salt, lemongrass, turmeric, and ginger.
2. 2.
   Gradually add warm water to the dry ingredients while mixing with a wooden spoon until a sticky dough forms.
3. 3.
   Transfer the dough onto a floured surface and knead for about 10 minutes until smooth and elastic.
4. 4.
   Place the dough back into the mixing bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour or until doubled in size.
5. 5.
   Preheat the oven to 180°C (350°F).
6. 6.
   Grease a cast-iron pot or baking dish with cooking oil.
7. 7.
   Punch down the risen dough and shape it into a round loaf.
8. 8.
   Place the shaped dough into the greased pot or baking dish.
9. 9.
   Cover the pot or dish with a lid or aluminum foil and bake for 30 minutes.
10. 10.
    Remove the lid or foil and bake for an additional 10-15 minutes until the bread is golden brown and sounds hollow when tapped on the bottom.
11. 11.
    Remove from the oven and let it cool for a few minutes before slicing and serving.

Treat your ingredients with care...

• Lemongrass — To release its flavor, bruise the lemongrass stalks with the back of a knife before finely chopping them.
• Turmeric — Be cautious as turmeric can stain surfaces and clothing. Use gloves or wash your hands immediately after handling.

Tips & Tricks

• For a spicier version, add a pinch of chili powder or finely chopped chili peppers to the dough.
• Serve the Malaysian-style Potbrood with traditional Malaysian curries or as a side dish to complement spicy dishes.
• Experiment with different Malaysian spices like cinnamon or cardamom to customize the flavor of the bread.
• Leftover Potbrood can be toasted and enjoyed with butter or jam for breakfast.

Serving advice

Serve the Malaysian-style Potbrood warm or at room temperature. It pairs well with curries, stews, or can be enjoyed on its own as a snack.

Presentation advice

Present the Malaysian-style Potbrood on a wooden cutting board or a traditional Malaysian woven mat for an authentic touch. Slice the bread and arrange it in a rustic manner to showcase its golden crust.