Pot Bread


  • 4 cups Cake Flour 
  • 40 grams Instant Dried Yeast 
  • 1 tsp Sugar 
  • 1 tsp Salt
  • 30 ml  Vegetable Oil
  • 2 cups Warm Water
  • 1 tbsp Chopped Fresh Rosemary


  • Sift flour into a large mixing bowl. 
  • Add yeast, sugar and salt. 
  • Make a well in the centre of the flour mixture. 
  • Pour in oil and water. Mix to form a dough, adding more water if needed.
  • Knead for a few minute until smooth and elastic. Place in a lightly oiled bowl. 
  • Cover with oiled plastic wrap and leave to rise until doubled in size. 
  • Punch down dough, add rosemary and place in a well-buttered pot (with lid). 
  • Cook in a preheated oven at 180°C for 50–60 minutes or until cooked through.
  • Test dough with a metal skewer or tap the bread – the loaf should sound hollow.