Makes 1 loaf
Hands-on time: 90 minutes
Hands-off time: 120 minutes
INGREDIENTS
4½ cups (487g) self-raising flour, plus extra for rolling
2 tsp salt
3 cups plain yoghurt
1 tin (400g) Lucky Star Pilchards In Tomato Sauce
3 tbsp (45g) tangy mayonnaise
⅓ tin (136g) Lucky Star Chakalaka Mild & Spicy
2 cups grated cheddar cheese
½ tsp ground pepper
METHOD
1. Grease a 24cm round shaped cast iron pot suitable for open fire cooking with non-stick spray. To preheat the pot, place the pot over the coals on a braai tripod. *Chef’s Tip: Alternatively, this bread can be baked in the oven for 35-45 minutes with the lid on and for a further 20 minutes with the lid off, at 180°C.
2. In a mixing bowl, sieve the self-raising flour and 1 tsp of salt and gently fold in the yoghurt with a spatula until the mixture forms a dough.
3. On a floured surface, knead the dough by hand for 8-10 minutes. If too sticky, add more flour, a little at a time, while kneading. Cover the dough with a clean, damp cloth and set aside until you’re ready to use your dough.
4. Remove the pilchards from the Lucky Star Pilchards In Tomato Sauce tin and place them into a medium-sized bowl. Freeze the sauce to add to your next bolognaise. Break the pilchards up into small pieces using a fork.
5. Add the mayonnaise, Lucky Star Chakalaka Mild & Spicy, cheddar cheese, 1 tsp of salt and the pepper and mix until combined.
6. On a floured surface, carefully roll the dough out into a long even rectangle about 3cm thick. Spread the pilchard filling evenly onto the dough.
7. Carefully roll the dough up, horizontally creating a stuffed roll. Once rolled, lightly flour a freezer-safe plate and place the loaf into the freezer to chill for 1 hour, until firm to the touch.
8. Using a bread knife cut vertically, down the length of the roll. Twist the two dough halves around each other to form a rope.
9. Carefully place the dough in the pre-heated pot. Cover with the lid and bake over medium-low coals on the tripod for about 90 - 120 minutes with some coals on top of the lid to ensure for even cooking. Turn the pot 90 degrees after every 10 -15 minutes to ensure all sides face the flame. Then remove the lid and coals and bake for a further 10 minutes.*Chef’s Tip: Baked bread should have a hollow sound when tapped with a knife.
10. Allow the loaf to cool in the pot for 20 minutes before transferring to a cutting board and serving. Serve with dinner and ENJOY!
Planning to try this?
If yes, please share your pictures with us on the Foodies Of SA Group on Facebook. We'd LOVE to see it! 😍
