Guyanese Pot Bake

Pot Bake is bread cooked in a pot on the stovetop. It has a golden brown crust with a soft, delicious center. It's often the same recipe used to make bakes but cooked in a pot over low heat, instead of deep fried. My recipe uses yeast, but you can also use baking powder if you prefer.

Course Bread

Cuisine Guyanese / Caribbean

Keyword best dutch oven bread recipe, bread in a pot, dutch oven bread, dutch oven bread recipe, how to cook bread on the stove, how to make pot bread, one pot bread, pot bread, pot bread on stove, pot bread recipe

Prep Time 2

Cook Time 45

Total Time 2 45

Servings servings

Calories 274kcal

Author Althea Brown

Equipment

Dutch Oven

Ingredients

4 cups all purpose flour (plus extra for dusting)
1/4 tsp salt
1/4 cup brown sugar
1 tablespoon Instant/Rapid rising yeast (1 packet)
1 tablespoon butter (or dairy free alternatives)
1 1/14 cup Warm water (about 110 °F)
2 tablespoon oil (for the pot)

Instructions

In a large mixing bowl, combine the flour, salt, brown sugar and yeast, brown sugar. Mix well, then add the butter. Rub the butter into the dry ingredients either using your finger tips or a fork.
Then make a well in the center of the dry ingredients and add in the warm water. Use a whisky to bring together the water and the dry ingredients until it forms a thick batter.
Next use your hands or a spatula to continue to combine the dry ingredients with the thick batter, to make a dough.
Turn the dough onto a floured surface and knead until smooth (about 10 minutes). Then shape into a ball, add to a greased bowl, cover and let proof for an hour or until it doubles in size.
Once the dough doubles in size punch down and knead again into a smooth ball. Then sprinkle a light dusting of flour on your work surface, place the dough on top of the flour, cover with a kitchen towel and let it proof for another hour.
When ready to cook the pot bake, press down the risen bread until the top flatten a little, then shape it into a circle that would fit your pot.
Then grease the inside of a dutch pot and transfer the pot bake to the dutch oven, cover and add to medium heat until the pot warms up (about 5 minutes). Then reduce the heat to medium low and continue to cook for 30 minutes.
Then flip the bread over in the pot. Hold the two handles of the pot and give it a good up and down toss. The bread should flip over. Alternatively you can use a spatula or turn the pot on the side and then flip the bread over.
Continue to cook for another 15 minutes then remove from the pot and brush with butter on both sides. Cover and allow to cool for a few minutes before slicing up and enjoying with butter, jam or cheese.

Notes

You can make the dough in the stand mixer. Just add all of the ingredients to the stand mixer and mix with a dough hook attachment until it forms a soft and smooth dough.
You can use baking powder in this recipe. Swap the instant yeast for the same amount of baking powder. Follow the instructions exactly as written, but after the first knead of the dough, rest the dough for 45 minutes. Then reshape and press to flatten then rest for 15 minutes before adding to the greased pot. Continue with the rest of the instructions as written.
Use a deep cast iron pot with a heavy lid.

Nutrition