Saffron pot bread
WITH RAISINS AND APRICOTS.
Bake a fragrant Christmas loaf in a cast iron pot. A covered first bake gives way to an uncovered finish for a crisp crust.
- On the grill
- At least 45 min
- Grill temperature
- 250°C, then 200°C
- Cooking method
- Indirect heat
BEFORE YOU START
Set up your fire.
Heat
Indirect heat
Stabilise the grill before adding the food. Follow the setup described in the method.
Temperature
250°C, then 200°C
Use the vents to control the fire. Times are a guide; check the food before serving.
Equipment
Cast iron pot
Check that accessories fit your grill and leave enough room for air to circulate.
ONE STEP AT A TIME
Let's make it.
Mix the dough
Crumble the yeast into a bowl and dissolve it in the lukewarm water. Stir in the honey. Mix the saffron, salt and flours, then add the dried fruit. Gradually work the dry ingredients into the yeast mixture.
Knead and prove
Knead for a few minutes, adding a little more flour only if needed. Cover the bowl with a clean towel and leave to rise for about 40 minutes.
Prepare the pot
Dust the base of a suitable cast iron pot generously with flour. Place the risen dough inside. Set up indirect heat at 250°C and check that the pot and lid are rated for this temperature.
Bake covered, then uncover
Bake with the pot lid on for around 25 minutes. Remove the lid with heatproof gloves, reduce the grill towards 200°C and bake for at least another 20 minutes, until the loaf is cooked through. Cool before slicing.
GOOD COMPANY FOR THIS COOK
Get ready for the fire.
Useful equipment for this recipe. Check size and compatibility before choosing accessories.
Suggested additions, sold separately. Use the equipment you already have where suitable.