barrett's ridge

Delicious Beer Bread baking mixes

Garlic & Herb

A combination of fresh herbs and garlic brings you the timeless taste of traditional garlic bread.
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Plumb, Chilli & Feta Wreath Bread

Rosemary has always been synonymous with Christmas festivities. But you can be festive all year round using the Olive & Rosemary mix (and a few other tasty ingredients) to dress your day-to-day bread in its party clothes.

A knotted, glazed loaf made with yoghurt and flavoured with The Larder’s famous Plum, Chilli and Ginger ketchup.

  • Prep Time20 min
  • Cook Time45 min
  • Total Time1 hr 5 min
  • Yield1 loaf
  • Cuisine
    • French
    • South African
  • Course
    • Appetizer
    • Main Course
    • Side
  • Cooking Method
    • Baking
  • Barrett's Ridge Beer Bread Mix

Ingredients

  • 1 Bag Barrett’s Ridge Beer Bread mix (for this recipe we used Olive & Rosemary)
  • 2 cups double-thick plain yoghurt 
  • 30 g cold butter, cubed
  • 1/2 Bottle The Larder Plum, Chilli & Ginger Ketchup.
  • 2 Tbsp Feta
  • 2 TBS melted butter

Method

1

Preheat oven to190°C

2

Pace all the Beer Bread mix in a bowl and rub in the butter using your fingertips.

3

Once the mixture resembles breadcrumbs, gradually cut in the yoghurt using a butter knife until a dough starts to come together.

4

Turn out the dough onto a lightly floured surface and gently kneed until smooth.

5

Roll the dough out into a 40 x 60 cm rectangle.

6

Spread The Larder Ketchup over the surface of the dough.

7

Then sprinkle with crumbed feta.

8

Starting with a long side, roll up the dough into a tight sausage. Using a sharp knife, cut the sausage of dough in half lengthwise, leaving a small section (approximately 14cms long) intact at one end.

9

Turn the halves carefully so the filling is exposed. Cross the dough halves over each other until you have a long, twisted piece of dough.

10

Cross one end of the twist over the other, and tuck the ends under, forming a knot. Transfer to your prepared baking sheet.

11

Brush the dough with melted butter.

12

Bake for 35-45 minutes, until golden brown and baked throughout.

13

Tent with foil in the last 10 minutes if necessary. 

14

Decorate with a ribbon and some sage leaves

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