Ingredients

Method

For the dough:

10 g sachet active dry yeast
4 T sugar
2 T salt
3 cups flour
1 ½ cups lukewarm water
4 T milk

For the filling:

250 ml sundried tomato pesto
120 g cheddar cheese
80 g feta cheese
180 g Woolworths beef biltong, finely chopped

For the chilli-biltong butter, mix together:

50 g butter, softened
10 g chili flakes
25 g Woolworths biltong powder

Method

Ingredients

1. Mix the yeast and 1 T of sugar into a small bowl and then add some of the water allowing the yeast to activate for 5 minutes or until bubbling.

2. Mix all the dry ingredients together, making sure that it is mixed properly.

3. Slowly start pouring in the wet ingredients whilst mixing with a wooden spoon, once the dough has come together. Turn it out onto a lightly floured surface and knead for 10 minutes. Place in a lightly oiled bowl and allow to prove for 1 hour.

4. Once it has proved, place onto a lightly floured surface and knock it down. Roll it out into a rectangle.

5. Spread the WW sundried tomato pesto, cheddar cheese, feta cheese and then top with the finely chopped biltong.

6. Roll the dough into a cylinder and then cut it into half, length wise and then knot/braid the two halves. Place into a loaf tin and allow to rise until doubles in size. Once doubled, place into the oven and bake at 180ºC for 25 – 30 minutes.

7. Serve with chili biltong butter.

Photographs and video: Sadiqah Assur-Ismail
Recipes and production: Brita du Plessis
Food assistant: Josh van Zyl

Woolworths' sliced beef biltong is made using a traditional recipe, mildly spiced with coriander, cloves and chilli, and even smoked. All Woolies' beef biltong is halaal. You're spoilt for choice with the options available in store or online.