Saturday tasty treat: Chakalaka pull-apart bread

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

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

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Instructions

1. Place the warm water into a bowl.
2. Add the yeast, salt and sugar and stir well.
3. Leave to stand until the yeast blooms.
4. Place the cake flour into a large bowl and rub in the butter.
5. Add the yeast mixture and form into a soft dough.
6. Knead for about 10 minutes, until smooth and elastic.
7. Place the dough into a lightly floured bowl, cover with a damp cloth and prove until doubled in size.
8. Knock the dough down and roll into a long roll.
9. Cut the roll into equal size slices and roll each slice into a ball.
10. Place half of the balls into a loaf pan that has been sprayed with non-stick spray and lined with baking paper.
11. Cover the balls with a layer of Rhodes Quality Chakalaka Mild & Spicy.
12. Sprinkle half of the cheese over the Chakalaka.
13. Repeat with a second layer of dough balls, Chakalaka and cheese.
14. Leave the bread to rise in a warm place for 30 minutes.
15. 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.
16. Remove from the oven and allow to cool for a few minutes before turning out.
17. Serve warm.

This recipe was found on www.rhodesquality.co.za