Biltong and Cheese Bread
A crowd pleaser at any braai and a definite hit inside a lunchbox!
750 ml (3 cups) flour
15 ml (3 tsp) baking powder
5 ml (1 tsp) salt
330 ml (1 can) beer
125 ml (1/2 cup) cheddar cheese, grated
125 ml (1/2 cup) biltong, roughly chopped
1 egg, beaten
Preheat the oven to 180°C and grease a baking sheet.
Combine the flour, baking powder, salt and beer in a large mixing bowl and mix until a dough forms. Lightly knead the cheddar cheese and biltong into the dough.
Lightly dust the work surface with flour and divide the dough into 3 equal pieces, roll each piece on the work surface to create a roll of about 20cm – 30cm. Place all 3 rolls next to each other and on one end pinch together all 3 pieces. Plat the rest of the dough and pinch again on the other end to avoid the bread breaking open in the oven.
Before baking, brush the bread with beaten egg and sprinkle with flaked salt.
Place the bread on the prepared baking sheet and bake for about 45-50 minutes or until golden brown. You know the bread is cooked through when you tap the bottom and it sounds hollow.
Enjoy with fresh farm butter.