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.
Preheat oven to190°C
Pace all the Beer Bread mix in a bowl and rub in the butter using your fingertips.
Once the mixture resembles breadcrumbs, gradually cut in the yoghurt using a butter knife until a dough starts to come together.
Turn out the dough onto a lightly floured surface and gently kneed until smooth.
Roll the dough out into a 40 x 60 cm rectangle.
Spread The Larder Ketchup over the surface of the dough.
Then sprinkle with crumbed feta.
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.
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.
Cross one end of the twist over the other, and tuck the ends under, forming a knot. Transfer to your prepared baking sheet.
Brush the dough with melted butter.
Bake for 35-45 minutes, until golden brown and baked throughout.
Tent with foil in the last 10 minutes if necessary.
Decorate with a ribbon and some sage leaves
Stokbrood is a South African staple. Take it to the next level using Barrett’s Ridge Italian Cheese mix and adding these surprisingly complementary flavours.
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.
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