Catherine’s Potbroodjie

Recipe by: Catherine Groenewald
See more of Catherine’s creations:

Catherine's Potbroodjie


4 cups (560g) cake flour
2 sachets (20g) instant dried yeast
1 tsp (5ml) sugar
1 tsp (5ml) salt
2T (30ml) vegetable oil
2 cups (500ml) warm water

  1. Sift the flour.
  2. In a separate bowl, put yeast into warm water and mix with a fork to activate it.
  3. Add the oil.
  4. Add the wet ingredients into the dry ingredients and also add the sugar.
  5. Mix in your mixer to form a dough.
  6. Add more flour if needed.
  7. Let it rise for 40 minutes in a warm environment.
  8. Cook in the oven for 40-50 min on 180 degrees.

Onion Jam

6 red or white onions
4 garlic cloves
140g butter
140g brown sugar
3 tbsp balsamic vinegar

  1. Finely chop onions.
  2. Add them to a pot and brown in the butter.
  3. Add garlic cloves, sugar and balsamic vinegar.
  4. Keep cooking on a medium heat until they caramelise and become sticky.
  5. Add water if needed.


2 large onions
2 tbsp olive oil
4 tsp curry powder
1 tsp ground cumin
1/2 tsp ground turmeric
2 garlic cloves
1kg ground beef
1/2 cup apricot jam
dried apricots
Handful of almond flakes

  1. Brown mince, onions and garlic in olive oil.
  2. Add your spices, apricot jam, dried apricots and almond flakes.
  3. Cook on a low heat for a long time to get maximum flavor.

See more traditional bread recipes: