Everybody loves a good loaf of fresh bread, what could be better than adding Biltong?
This is more of a suggestion than a recipe. Make bread, add biltong!
Depending on your enthusiasm and skill you may choose to make a more artisan bread than this, or you might choose to use a bread mix pack. Either way, you can add biltong for a new dimension to the loaf! Try Chilli Biltong if you like a bit of spice with your loaf.
500g strong white flour, plus extra for dusting
100 - 150g Biltong
2 tsp salt
7g sachet fast-action yeast
3 tbsp olive oil
Mix the flour, salt and yeast in a large bowl.
Add the olive oil and water and then mix well. If the dough is a bit stiff, add another 1-2 tbsp water and mix.
Tip onto a floured work surface and knead for around 10 mins.
Grate or blend the biltong to a powder, add to the dough and knead through for a couple of minutes
Once the dough is smooth, place it in a lightly oiled bowl and cover. Leave to rise for 1 hour until doubled in size or place in the fridge overnight.
Knock back the dough (punch the air out and pull the dough in on itself) then gently mould the dough into a ball.
Place it on a lined baking tray to prove for another hour until doubled in size.
Heat oven to 200C(fan)/gas mark 7.
Dust the loaf with some extra flour and cut a cross into the top of the loaf with a knife.
Bake for 25-30 mins until golden brown and the loaf sounds hollow when tapped underneath.
Cool on a rack for as long as you can bear to wait!
Enjoy another meaty (and doughy) Monday!