The soft and tasty pull-apart bread that’ll have everyone asking for seconds.
Grease a 25cm foil baking dish.
Add the baby spinach leaves to a pan and cook over warm coals until wilted.
Remove the pan from the braai, allow to cool for 5 minutes and squeeze out the excess liquid.
Chop the spinach and set aside.
Dust a clean surface with flour and knead the dough for 1 minute.
Roll the dough into a rectangle (with a 3cm thickness).
Spread the dough with
Spur Cheddamelt Heat & Pour Sauce (reserving 5 tbsp), followed by the chopped spinach. Season with
Spur Steakhouse Signature Seasoning. Roll up the dough lengthways and slice into 5cm rounds. Place the rounds flat side down into prepared foil dish to create a circular spiral bread.
Season again with
Spur Steakhouse Signature Seasoning. Brush the remaining
Spur Cheddamelt Heat & Pour Sauce over the top of the bread and place over warm coals for 20-25 minutes or until the dough is cooked through and golden.