Barbecued Bread on a Stick 

With a Melted Brie and Fig Dip

Ingredients:
  • 1 bag of Barrett’s Ridge Beer Bread Flour Mix of your choice
  • 30g cold butter, cubed
  • 2 cups of double thick plain yoghurt
  • 250g Brie round
  • 50g dried, cured meat of your choice (we have used biltong, a South African staple)
  • 1 fresh fig, quartered
  • Syrup from fig preserve
Method:
  1. Place the beer bread mix in a bowl and rub in the butter using your fingertips to form a breadcrumb mixture.
  2. Gradually add in the yoghurt a drop at a time until a dough forms. Divide the dough into tennis ball size portions and roll into long strips and twist around skewers or sticks.
  3. Place the brie into a heat proof pan and top with fresh figs and biltong (or other dried, cured meat) and then drizzle with the fig syrup.
  4. Place breads on a stick and the brie pan onto a barbecue or into an oven and leave until the cheese has melted.  
  5. Serve the bread by dipping it into the melted brie and fig dip.

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