Potbrood or "Pot Bread" (We make this when we have potjiekos) Ingredients: 1 tsp dry yeast 2 tsp sugar or honey 1 cup milk 3 tbs melted butter 1 kg bread flour 2 eggs 2 tsp salt Mix sugar and yeast together and add lukewarm milk, butter and 2 ½ tbs flour. Allow to stand for 10 minutes until foamy. Sieve flour and salt together, add the yeast mixture and knead well for 5 to 10 minutes. Cover the container with a blanket (or plastic wrap in modern times), and allow to rise. Knead well and place into a cast-iron pot with heavy base. Cover as before and allow to rise again for 20 minutes. Meanwhile, prepare a hole in the ground, or the clay banks of a river, or a hollowed-out termite mound – slightly bigger than the pot. Line the interior with a solid bed of glowing coals. Nestle pot onto the bed of coals. Spread extra coals across the lid of the pot. Allow to bake for 35 to 40 minutes, depending on the heat of the coals. The hole should be warm enough to burn the hand if held inside for a few seconds. The bread will be ready when golden brown on top, and drawing away from the sides. Another test is to tap the top of the bread with a form and listen for a hollow sound. Serve steaming hot with fresh butter.