Bread lovers, this one is for you. Try this delicious and easy chakalaka pull-apart bread for either lunch or dinner and have it with your favourite protein dish.
This mouthwatering bread recipe can also be enjoyed on its own.
Chakalaka pull-apart bread Chakalaka pull-apart bread. Picture: iStock Ingredients
1 x 400g can Rhodes Quality Chakalaka Mild & Spicy 330 ml (1⅓ cups) water, warm 1 x 10g packet dried yeast 5ml (1 tsp) salt 5ml (1 tsp) sugar 600g (4¾ cups) cake flour 100ml (⅓ cup + 4 teaspoons) butter 250ml (1 cup) grated cheddar cheese 125ml (½ cup) grated mozzarella cheese ALSO READ: Recipe of the day: Garlic butter beef strips and potato wedges
Instructions
Place the warm water into a bowl. Add the yeast, salt and sugar and stir well. Leave to stand until the yeast blooms. Place the cake flour into a large bowl and rub in the butter. Add the yeast mixture and form into a soft dough. Knead for about 10 minutes, until smooth and elastic. Place the dough into a lightly floured bowl, cover with a damp cloth and prove until doubled in size. Knock the dough down and roll into a long roll. Cut the roll into equal size slices and roll each slice into a ball. Place half of the balls into a loaf pan that has been sprayed with non-stick spray and lined with baking paper. Cover the balls with a layer of Rhodes Quality Chakalaka Mild & Spicy. Sprinkle half of the cheese over the Chakalaka. Repeat with a second layer of dough balls, Chakalaka and cheese. Leave the bread to rise in a warm place for 30 minutes. Bake the Chakalaka bread in an oven that has been preheated to 190°C for 30 minutes, or until the dough bounces back and the loaf is golden brown. Remove from the oven and allow to cool for a few minutes before turning out. Serve warm. This recipe was found on www.rhodesquality.co.za
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