Taka Tala Monkey Bread

Ingredients

• 500g plain flour, plus extra for dusting
• 1x 7g sachet dried yeast
• 1 teaspoon salt
• Oil spray
• 1 cup grated cheese
• 2 tablespoons chopped parsley
• ½ jar Beerenberg Taka Tala Chutney

Method:

To a large bowl, add the flour, yeast and salt. Mix to combine. Add 375mL warm water. Using your hands mix until a dough is formed. Turn the dough onto a lightly floured workbench and knead vigorously for 6-8 minutes. Spray the large mixing bowl with oil and place the dough back in the bowl. Cover with a damp cloth and place in a warm location until doubled in size; approximately 45 minutes.

Spray a large chopping board with oil. Roll the dough into 20 even-sized balls, and place onto the chopping board with space between each ball. Cover with a damp cloth and again place in a warm location for approximately 45 minutes, until doubled in size again.

Preheat the oven to 200°C and grease a bun or cake tin. Sprinkle the cheese and parsley over the bread balls, and randomly dot with Beerenberg Taka Tala Chutney. Gently pick up the bread balls, along with some topping, and place in the prepared tin. Flatten the surface of the tin slightly, and place in the oven for 25 minutes. Flip onto a serving board to serve.