Stuffed Bread Loaf Recipes

ITALIAN STUFFED BREAD

Steps:

• Place dough in a large bowl. Cover with plastic wrap and let rise in a warm place until doubled, 45 minutes to 1 hour.
• Roll dough into a 17x20-inch rectangle about 1/4-inch thick on a large piece of parchment paper. Brush olive oil over dough; sprinkle basil and oregano on top. Layer mortadella, provolone cheese, capicola ham, Genoa salami, tomatoes, and mushrooms over dough.
• Roll dough lengthwise into a log. Brush the top with beaten egg; sprinkle sesame seeds on top. Transfer to a baking sheet. Cover with plastic wrap and let rise until puffy, about 30 minutes.
• Preheat oven to 300 degrees F (150 degrees C).
• Bake in the preheated oven until golden brown, about 45 minutes. Let cool for 5 minutes before slicing.

STUFFED FRENCH LOAF

Steps:

• Preheat oven to 350 degrees.
• Slice the bread in half lengthwise and slightly hollow out each half, leaving a 1/2-inch thick layer of bread.
• Place crumbs in container of blender or food processor and process 15 to 20 seconds or until fine.
• Cook sausage, onion, and garlic in skillet over medium heat until meat is browned; drain.
• In a large bowl, combine bread crumbs, meat mixture, egg, 1 tsp mustard, and parsley; set aside.
• Using a blender or food processor, process the cheeses, olive oil, 2 tsps mustard, and pepper until mixture forms a paste, about 1 minute.
• Spread cheese mixture evenly over the inside of each bread half.
• Spoon meat mixture into the cavity of each bread half.
• Place bread halves together.
• Wrap loaf in foil. Bake for 30 to 35 minutes, or until heated through.
• Cut into 1-inch thick slices.
• • For the vegetarian option:.
• Cook the Garden Burger, pecans and mushrooms with the onion and garlic.
• Follow the rest of the recipe from that point.

SPINACH-STUFFED BREAD

Steps:

• Thaw bread dough according to package directions; let rise until doubled. Meanwhile, in a skillet, saute onion and garlic in oil until tender. Stir in spinach. , On a lightly floured surface, roll dough into a 14x10-in. rectangle. Spread the spinach mixture to within 1/2 in. of edges; sprinkle with cheese. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place seam side down on a baking sheet coated with cooking spray; tuck ends under. , Bake at 350° for 25-30 minutes or until golden brown. Remove from pan to a wire rack; let stand for 10 minutes before slicing. Serve warm.

STUFFED ITALIAN BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix melted butter, parsley, olive oil, and garlic together in a bowl.
• Slice bread diagonally without cutting all the way through; do the same on the opposite diagonal to create cube-shaped sections still attached to the bottom crust.
• Spoon butter mixture carefully between sections; stuff in shredded Italian cheese blend. Wrap loaf in aluminum foil.
• Bake in the preheated oven for 15 minutes; unwrap and bake until cheese is melted, about 10 minutes more.

STUFFED BREAD

Steps:

• Preheat your oven to ......
• Prepare your ingredients by dicing your onion into small cubes, weighing out your flour and water and the sugar. This will make the steps easier and less confusing throughout the recipe.
• Taking a medium sized mixing bowl, add the strong bread flour to the bowl, along with the yeast and the sunflower oil.
• Using a fork, dig out a whole in the middle of the mixture and fill it with the lukewarm water.
• Again using the fork, stir all of the ingredients that are currently in the mixing bowl, until a sticky solid dough is formed.
• Empty the dough onto a clean & slightly floured surface and with your hands, gather all the dough together and kneed by stretching it until elasticated. You should be able to feel the muscles in your arms working.
• After about 15 minutes, place your dough back into the mixing bowl and with a nice slice a cross on the surface of the dough. Set a timer for the dough to prove for (at least) 1 hour.
• Whilst the dough is proving, take your four sausages and with a knife, gently slice the skin on the top so that you are able to peel off the skin. Once you have done so to all four sausaged, put them in another mixing bowl and with a fork, mash them into a paste.
• Using a food blender, blend the 2 slices of bread untill you are left with small crumbs. Add the breadcrums to the sausage meat with the chopped onion and also the sage and salt and pepper.
• Mix thoroughly with a wooden spoon until it combined, then using your hands, gather all the meat from around the bowl and form into a ball.
• Once your bread has been left to prove for 1 hour, empty it back onto your clean surface and using a rolling pin, shape into a long rectangle of about 30x25cm and using your hands, form a long cuboid of sausage meat up the middle of the dough and pull either sides of the dough over the top until you can no longer see the meat.
• Glaze with Caramelized onions and cook for 20 to 30 minutes (20 recommended). Leave to cool for 15 minutes then eat and enjoy!