The Christmas Menu Starter: Biltong pull-apart bread wreath with a creamed cheese and peppadew spread.
Christmas is a time for celebration, family, and of course, delicious food. If you're looking for a show-stopping centerpiece for your holiday feast, look no further than this mouth-watering starter: Biltong pull-apart bread wreath with a creamed cheese and peppadew spread. This festive dish is sure to impress your guests and leave them craving for more. Plus, it's flavours are designed to pair perfectly with the award-winning Stellenzicht Tristone Cabernet Sauvignon, making it the ultimate festive combination.
4 cups flour
1 sachet instant yeast
1 tsp salt
1 tsp sugar
1 cup biltong powder
2 cups milk, lukewarm
250g cream cheese
1 cup chopped peppadews
Preheat the oven to 200C. or light the fire.
Mix the flour, yeast, biltong powder, sugar, and salt in an electric stand mixer.
Knead for 5 – 8 minutes using the bread dough hook.
Oil the dough ball and place cover with plastic wrap to rise in a warm place until doubled in size.
Roll golf ball size balls place in a greased Bundt pan, going all around and place the dough balls on top of each other until the dough are all in there. Cover and proof for 30 minutes.
Bake for 40 – 45 minutes.
Mix the cream cheese, chopped peppadews and serve with the biltong bread.
Now that your Biltong Pull-apart Bread Wreath is ready, it's time to gather your loved ones around the table and enjoy a festive Christmas starter together. The rich biltong, infused with the creamy, smokey pepperdew spread, pairs perfectly with the Stellenzicht Tristone Cabernet Sauvignon, enhancing the flavors and creating a truly memorable dining experience.
So, this Christmas, impress your guests with this delicious recipe and raise a glass of Stellenzicht Tristone Cabernet Sauvignon to toast to the joyous holiday season. Cheers!