Garlic, Biltong and Blue Cheese Bread

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Argilla bread recipe

Garlic, Biltong and Blue Cheese Bread in an argilla large oval roaster

500 g brown or white bread dough

Olive oil

120 g sliced biltong

70 g blue cheese, crumbled

1 sachet creamy garlic sauce

Salt and coarsely ground pepper

Roll out the bread dough, with a rolling pin on a floured surface until the size and shape of the Argilla Large Oval Roaster. Grease the bow! with a little oil and line the bottom of the bowl with bread dough. Drizzle generously with olive oil then top with blue cheese and biltong. Leave to rise 20 — 30 minutes. Prepare the sachet of creamy garlic sauce as per on-pack instructions — pour-over. Season with salt and coarsely ground pepper and bake at 160 °C for 20 minutes until golden brown and crispy around the edges. Slice the bread into finger size portions and enjoy with a mixture of olive oil and balsamic vinegar.

Hint: Standard ration is three parts oil and 1 part vinegar (balsamic vinegar) but it’s flexible. You can add garlic, grain mustard and herbs for extra flavour as well.

Argilla pots that can be used to make the Garlic, Biltong and Blue Cheese Bread