RECIPE: Gourmet stuffed picnic loaf
This homemade bread is similar to a giant sandwich except it has the fillings baked right it. It's stuffed with a tasty mix of cheese, roasted tomatoes, char-grilled peppers and caramelised onions
Difficulty: A little effort
Time: 3 hours
500g cake flour
10ml (2 tsp) salt
5ml (1 tsp) sugar
10ml (2 tsp) instant yeast
45ml (3 tbsp) olive oil
300ml tepid water
250g baby tomatoes
2 garlic cloves, chopped
30ml (2 tbsp) olive oil
1 large onion, thinly sliced
2.5ml (½ tsp) salt
15ml (1 tbsp) balsamic vinegar
15ml (1 tbsp) brown sugar
150g mature cheddar cheese, grated
200g mozzarella cheese, cut into about 10 slices
8 char-grilled sweet pepper slices
Olive oil, sea salt and rosemary leaves, for topping
1) For the bread, mix the flour, salt, sugar and yeast in a bowl. Add the olive oil and water and mix to form a ball of dough. Knead on a lightly floured surface for about 10 minutes until soft and elastic.
2) Roll the dough into a ball and place in a lightly oiled bowl, turning to coat well with oil. Cover with cling film and leave in a warm spot for about 90 minutes or until doubled in size.
3) For the tomatoes, preheat the oven to 200°C. Place the tomatoes and garlic in an oven-proof dish. Drizzle lightly with oil and sprinkle with salt. Roast for 30 minutes until blistered, then pour off any liquid and set aside.
4) For the onions, heat the oil in a pan and fry the onions with the salt over a gentle heat for 15 minutes or until soft and golden. Add the vinegar and sugar and cook for another 5 minutes or until caramelised. Set aside.
5) Grease a 22cm loose-bottomed cake pan.
6) Punch down the dough and divide in two. Roll out one piece slightly larger than the pan and use to line the pan with the edges slightly up the sides.
7) Layer the fillings on top of the dough: first cheddar, then peppers, tomatoes, onions and finally the mozzarella. Leave a 1cm border clear.
8) Roll out the second piece of dough, moisten the edges and place over the filling. Press the edges of the dough layers together to seal.
9) Drizzle with oil and sprinkle with salt and rosemary leaves. Set aside to rise for another 10 minutes.
10) Bake in a preheated oven at 220°C for 20-30 minutes until well risen and golden brown. Let the bread cool in the pan for 10 minutes before turning out onto a wire rack. Cut into wedges and eat while still warm.
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