Cheddar cheese biltong bread – A South African bite

Craving a truly South African snack? Try our cheddar cheese biltong bread. This savoury bread contains everything a South African will love as an anytime bite.

This cheddar cheese biltong recipe includes the method to make your own bread dough. It might be a bit of a labour of love but worth every moment. When you bite through the soft, warm, freshly baked bread, you will experience a burst of South African flavour on your palate.

When you are lighting a fire for a braai, what is better than slicing a cheddar cheese biltong bread and serving it with salted butter as a quick snack to those relaxing around the fire?

If you would like to try some other variations and flavours, replace the biltong and cheese with sun-dried tomatoes and olives. This will give a Mediterranean flavour to the bread.

Next time you are paging through your old recipe books looking for a savoury snack recipe, look no further than this cheddar cheese biltong recipe. It will become your latest addiction.

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Cheddar cheese biltong bread recipe

5 from 1 vote

Recipe by Jessica Alberts Course: SidesCuisine: South AfricanDifficulty: Easy

Prep time

1

hour 

Cooking time

40

minutes

Total time

1

hour 

40

minutes

Ingredients

• 
  

  500 grams bread flour

  
  


• 
  

  20 grams instant yeast

  
  


• 
  

  1 tablespoon salt

  
  


• 
  

  1 teaspoon sugar

  
  


• 
  

  400 ml warm water

  
  


• 
  

  75 grams butter, melted and cooled slightly

  
  


• 
  

  1 teaspoon dried herbs

  
  


• 
  

  1 cup biltong

  
  


• 
  

  1 cup grated cheddar cheese

  
  

Method

• Place the yeast, salt and sugar together in a small mixing bowl and add 300ml of the warm water.


• Make a well in the centre of your flour and pour in the yeast mixture.


• Add the butter and herbs and continue to work it in well. Your dough should be wet and sticky. If not add a touch more of the warm water.


• Knead the dough for approximately 10 minutes until the dough starts coming together and appear silky and smooth.


• Place the dough onto a floured surface and roll it into a ball. Grease a mixing bowl, add your dough, cover with clingfilm. Leave to rise until your dough has doubled in size.


• Stretch the dough out into a flat, rectangle shape.


• Sprinkle the biltong and cheese onto the flattened dough.


• Grease a bread loaf tin and add the dough to the pan.


• Rub some oil over the top and leave to rise for another 30 minutes. In the meantime, preheat the oven to 180°C.


• Once the dough has risen, bake in the oven for 40 minutes or until golden in colour.

Notes

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