We used a wonderfully tender jerky and plenty of cheese to make a bread that’s packed full of smoky and sweet flavours - perfect for sharing with friends while watching something great - or maybe just saving it all for yourself! Who could blame you, when there’s a creamy, garlic mayo filled to the brim with jerky flavours to smother the bread in… Just delicious!

Ingredients

500g strong plain bread flour

1 ½ tsp salt

50g sugar

60g butter - melted

20g dried yeast

200ml lukewarm milk

100ml lukewarm water

Filling

75g finely chopped jerky

100g grated cheddar cheese

2 - 3 tbsp olive oil

To serve

1 tbsp butter melted

½  tsp dried parsley

Method

1. Put the flour into a large bowl, add the salt and mix together. Add the remaining ingredients and combine everything together using your hand. When all the ingredients are fully combined tip the dough onto a lightly floured work surface and knead for 5 minutes until smooth. 

2. Place the dough into a lightly oiled bowl and cover with cling film and then set aside in a warm place to rise until the dough is doubled in size. 

3. Lightly oil a straight sided 10 inch bundt tin (or cake tin) and sprinkle about ⅓ of the jerky and cheese on the bottom. 

4. Tip the dough onto a lightly floured work surface and lightly pinch it to release the air. Roll the dough into a long log shape and cut into 30-34 small pieces. 

5. Take 1 dough piece at a time and gently roll into a bowl shape and dip it into the olive oil and then into the grated cheese - place into the base of the tin.

6. Repeat with the remaining dough, making sure to alternate with half of the remaining jerky. When all of the dough balls have been evenly placed in the bundt tin,  sprinkle the remaining cheese and jerky on top. Cover loosely with a tea towel and set aside to rise for 20 minutes. 

7. Preheat the oven to 180°c 

8. Cover the top of the tin loosely with tin foil (to prevent the cheese and jerky from burning).  Place the bread into the oven and bake for 25 minutes and then remove the foil and bake for a further 5 to 10 minutes, until the bread is golden. 

9. Let cool for about 10 minutes before turning out of the tin. 

10. Melt the butter and mix in the dried parsley and brush the top of bread with the mixture before serving. 

Garlic Mayo Jerky Dip

Method

1. Finely grate 15g of the jerky and then finely chop the remaining 10g and place in a small bowl. 

2. Add the remaining ingredients and mix well, ensuring all ingredients are well combined. 

3. Chill slightly before serving.

Ingredients

6 tbsp mayonnaise 

2 tbsp plain Greek yoghurt

3 cloves of garlic - minced

25g jerky

½ tsp cracked black pepper 

½ tsp smoked paprika