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Amasi pot bread

Amasi pot bread


  • 8 cups cake flour
  • 1 tsp salt
  • cup white sugar
  • 20 g 2 packets instant yeast
  • 500 ml (2 cups) amasi
  • 500 ml (2 cups) lukewarm water


  • Preheat oven to 180°C.
  • In a bowl mix the dry ingredients flour, yeast, sugar and salt.
  • Add the luke warm water to the bowl and mix, ensuring that all the ingredients are well combined to create the bread dough.
  • Add the amasi to the dough and continue to knead.
  • Place the dough on a floured surface and continue kneading for 20 - 25 minutes until dough is smooth and elastic.
  • Grease a bowl with oil, place the dough in the bowl and cover with a kitchen towel. Place the bowl with the dough in a warm area and leave to rest for 30 - 40 minutes.
  • Once rested and proofed to about double the size, knock down and transfer the dough into a cast iron pot lined with baking paper.
  • Bake in the oven for 30 minutes with the lid on.
  • Then remove the lid and bake for another 30 minutes to allow the crust to brown and become crispy.
  • Brush with some melted butter when there is 10 minutes of baking left, this will help to give the bread a crispy crust.
  • Once baked through remove from the oven and allow to cool before cutting.

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