Cheddamelt & Spinach Bread Spirals

Method

• 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.