Biltong pull apart bread wreath with a creamed cheese and peppadew spread. 

Recipe by ElmarieCourse: Dinner, Lunch

Biltong pull-apart bread is a perfect addition to your festive spread, its robust flavours complemented by the rich notes of Stellenzicht Cabernet Sauvignon, creating a harmonious and indulgent pairing that elevates your celebration. You can buy there wine here.


  • Bread
  • 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


  • Bread
  • 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.
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