Plum, 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
- 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
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 the 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 14 cms 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