Multi purpose bread dough 2 kg brown bread flour or white bread flour 10 g (15 ml) instant yeast 15 ml sugar 15 ml salt 1 liter lukewarm water Mix all the dry ingredients, add the water and knead to form a soft dough. Cover and leave to rise for about 1 hour, to double in volume: knead again. Half fill a greased bread pan and leave to rise until the dough has risen to the brim. Bake in a pre-heated oven at 180 C for +- 40 minutes, depending on the size of the loaf. * A round bread: Use a well-greased golden syrup or coffee tin, half-fill with dough and leave to rise, to the brim of the tin. * Roosterkoek or stokbrood: Roll the dough into a long roll, about 6 cm in diameter. Cut into 2 cm slices. Flatten these slightly and shape into squares. (Or wrap a thinner strip of dough around a stick) Grill over slow coals. * Coals normally reach a suitable temperature 30 - 45 minutes after a fire has been lit *Potbrood Make a fire in a hole in the ground. Grease a black cast-iron pot with oil or butter. Cover the base with foil and rub with oil again. Prepare the dough and leave to rise and double in volume in the pot. Remove the coals from the hole and place the pot with the lid on, into the hole. Rake some of the coals around the pot, if necessary. Leave until baked through.