Potbrood

Step 1: Mix 1 ⅔ lb white bread flour, ⅓ oz instant dried yeast, 1 tbsp sugar and 2 tsp salt in a large bowl. Add 2 cups lukewarm water and 1 oz butter and mix to a rough, soft dough.

Step 2: Knead on a floured surface until smooth and elastic and it springs back when poked.

Step 3: Cover the dough in a greased bowl and leave in a warm place until doubled.

Step 4: Brush the inside of a size 10 flat-bottomed cast-iron pot (or a 26 cm lidded cast-iron casserole) with the rest of ⅓ oz butter and dust with flour.

Step 5: Knock the dough back, shape it into a tight round and set it in the pot. Cover with the lid and leave until it has risen by half again and fills most of the pot.

Step 6: Meanwhile, make a fire and let it burn down to glowing coals with a light coating of ash. For the oven method, heat the oven to 400°F (350°F fan) instead.

Step 7: Over coals: rake a thin, even bed of about 8 coals and set the pot on it, then shovel a thicker layer of about 16 coals onto the lid. Bake, turning the pot a quarter turn every 15 minutes and replacing the lid coals as they fade.

Step 8: In the oven: put the lidded pot on the middle shelf and bake for 35 minutes, then take off the lid and bake until the crust is deep brown.

Step 9: Check the loaf: it is ready when it is deep brown, sounds hollow when tapped underneath, and a thermometer pushed into the centre reads about 203°F. Give it 10 more minutes if not.

Step 10: Turn the bread out onto a rack and let it cool for at least 20 minutes before slicing, so the crumb sets.