Homemade Biltong Feta Bread

Name: Homemade Biltong Feta Bread
Prep time: 70 min
Cook time: 30 min
Total time: 100 min
Yield: 2
Cuisine: South African
Ingredients: 10 g sachet instant yeast; 5 ml white sugar; 62.5 ml warm water; 62.5 ml milk; 4 cups cake flour; 125 ml warm water; 125 ml warm milk; 15 ml sunflower oil; 1 sachet Knorr brown onion soup; 250 ml biltong, sliced; 2 rounds feta cheese, crumbled

2 People
100 min.
intermediate

Nothing smells better in the kitchen than the wafting aroma of homemade bread! Try this recipe as a delicious compliment to your weekend braai!

Ingredients

10 g sachet instant yeast
5 ml white sugar
62.5 ml warm water
62.5 ml milk
4 cups cake flour
125 ml warm water
125 ml warm milk
15 ml sunflower oil
1 sachet Knorr brown onion soup
250 ml biltong, sliced
2 rounds feta cheese, crumbled

Cooking Method

Preheat oven to 180°C
Place yeast and sugar together in a bowl. In a measuring jug mix together the warm water and milk and add this to the yeast and sugar
Give it a good stir to ensure the yeast has dissolved
Lightly sprinkle the top of the yeast mixture with some cake flour and place the bowl in a warm place to allow the yeast to activate – a good place would be on top of your stove
In the mean time begin to make you bread dough by placing cake flour into a large bowl and lightly season this with some salt and freshly ground black pepper then stir to combine
In a jug mix together the warm milk and warm water
Once the yeast mixture has become frothy it is now ready to add to the cake flour
Using a spoon make a well in the centre of your flour and alternate between adding some yeast mixture and some of the milk and water mixture until all the liquids have been added and you have a sticky dough
Turn the dough out onto a floured surface and begin to knead it until you have a smooth and well mixed dough
Using the sunflower oil, oil the sides and base of a bowl and place the dough into the bowl - the oil will stop the dough from sticking to the bowl
Cover the bowl with a cloth and place into a warm place for 15 minutes to rise
After 15 minutes test the dough to see if it is sufficiently risen by pressing your finger into the dough – if the dough does not bounce back it is ready
Remove the dough from the bowl and begin to knock it back – this is the process of removing the air from the dough
Then divide the dough in half and flatten each half into a rectangle that is the same length as your loaf tin
Sprinkle each half with half of the contents of the sachet of Knorr Brown Onion Soup and top with half of the biltong and crumbled feta
Using your fingers roll each half up like a swiss roll and place into a floured loaf tin with the side that has the join on the bottom of the tin
Cover the loaf tins with a cloth and leave to rise for 10 – 15 minutes then lightly brush with egg wash
Using scissors snip the top of each loaf to score
Bake in a preheated oven at 180°C for 30 minutes or until the bread has a hollow sound when tapped
When ready turn the loaves out onto a cooling rack to cool before slicing