Stuffed Cottage Bread Loaf Food

STUFFED BREAD APPETIZERS

Steps:

• Combine first six ingredients. Hollow out top and bottom of bread, leaving a 1/2-in. shell (discard removed bread or save for another use). Spread thin layer of mayonnaise over bread; sprinkle with parsley. , Fill each half with cheese mixture. Wrap pickle spears in ham; place lengthwise over cheese mixture on bottom half of loaf. Replace top; press to seal. Wrap in foil; refrigerate overnight. Just before serving, cut into 1-in. slices.

TRADITIONAL COTTAGE LOAF - OLD FASHIONED RUSTIC ENGLISH BREAD

Steps:

• Sift flour and salt into a bowl, stir in sugar and yeast. Make a well in the centre, stir in the tepid milk and water to make the dough. (If using fresh yeast - put the yeast in a jug with a little of the milk and water mixture, and allow it to dissolve and become frothy - mixing thoroughly, then add it to the flour.).
• Tip the dough onto a lightly floured surface and knead for 10 to 15 minutes until smooth and elastic.
• Put the dough in a large, clean, oiled bowl. Cover with oiled clingfilm and leave in a warm place until it has doubled in size.Then knead the dough for 1 minute and divide it into two-thirds and a third. Shape the pieces into rounds. Cover them and leave for 5 minutes.
• Put the smaller round on top of the larger one. Push a floured wooden spoon (or your fingers) through the centre of both rounds, to join them together. Take a very sharp knife and make cuts all around the top round and the bottom round - see my photos. Put the cottage loaf on a lightly floured baking tray, cover and leave for about 45 minutes, or until it has doubled in size. Meanwhile preheat the oven to 220C/440F/Gas 7.
• Beat the egg with a tablespoon of water and a pinch of salt. Brush the glaze over the cottage loaf and bake for about 35 to 45 minutes, until dark golden brown and hollow sounding when tapped beneath.
• Cool before slicing. Delicious served with butter, jam, cheese, cold meats or make sandwiches or toast for picnics and breakfast!

BRITISH COTTAGE LOAF

Steps:

• Add the flour into a large bowl and add the yeast on one side and the salt on the other. Add the softened butter pieces and pour in about 1 cup of lukewarm water. Mix using one hand, then add a further 1/3 of water (you may not need it all, or you may need a little more), a little at a time, until all the flour is incorporated and the dough is soft but not soggy.
• Pour the dough onto a lightly floured work surface and knead for 5-10 minutes, until it is smooth and silky.
• Place the dough in a lightly oiled bowl, cover with a clean tea towel and leave to rise until doubled in size. This will take at least 1 hour and can take 2-3 hours, or longer, depending on the room temperature.
• Remove the dough onto a lightly floured surface and fold it inwards repeatedly to knock out the air and ensure that it rises upwards, rather than outwards. This is especially important in a freestanding loaf without a tin to support it.
• Tear off one third of the dough and set aside. Shape the larger piece into a ball by first flattening the dough into a rough rectangle, then rolling it into a thick oblong. Turn the dough so that the longer edge is running away from you and flatten it slightly. Now fold in the two ends to the centre and press them down, so you end up with a chunky, squarish shape. Turn the dough over, so that the join is underneath.
• With your palms turned upwards, put your hands on each side, slightly under the dough. Move the cob around, tucking the dough neatly under itself as it turns. You are gently forcing the sides of the dough down and underneath, to create a smooth, taut top and a rough underside. Avoid using too much extra flour during shaping. Place the ball of dough on the prepared baking tray.
• Repeat the rolling and shaping for the smaller piece of dough, then place the smaller ball on top of the larger ball. Flatten the top slightly, then dust your middle finger and forefinger with flour and push them through the centre of the loaf all the way to the bottom. Use a sharp knife to make 8 slashes in the surface of both the top and larger lower part of the loaf.
• Place the tray inside a large, clean plastic bag and leave to prove for 1 hour, or until well risen, and springy when prodded. Meanwhile, heat the oven to 415°F and put a roasting tray in the bottom of the oven to heat up.
• Remove the risen loaf from the bag and dust with flour. Fill the roasting tray with cold water to create steam and put the bread in the oven. Bake for 15 minutes, then lower the oven to 375°F and bake for a further 20-25 minutes, until crusty, golden brown and the base sounds hollow when tapped. (If not, put it back into the oven for another 5 minutes.)
• Transfer the baked loaf to a wire rack to cool.

STUFFED COTTAGE BREAD LOAF

Steps:

• Brush eggplant with oil and grill both sides of eggplant until lightly browned.
• Heat extra oil in a pan, add onion, garlic and mushrooms; cook 2 minutes.
• Add mince and cayenne and stir over heat until mince is browned.
• Stir in undrained tomatoes and sugar; bring to boil and simmer uncovered for about 10 minutes, until liquid is evaporated and mixture is thick.
• Slice top from loaf of bread, hollow out base of loaf leaving a 2cm shell.
• Press mince mixture into base of loaf, top with mozzarella cheese, olives, sun-dried tomatoes basil and eggplant.
• Sprinkle with Parmesan cheese and top with ricotta cheese. Replace top of loaf.
• Wrap loaf firmly in aluminum foil; place on an oven tray and bake in a moderate oven (180d) for about 45 minutes until heated through.

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!

STUFFED GARLIC-BROCCOLI BREAD LOAF

Steps:

• Set oven to 350°F.
• Cut the loaf in half lengthwise; tear out the soft center of bread in chunks, don't throw away the chunks of bread, (leaving the crust intact).
• Lay the crust SHELLS on a lightly greased cookie sheet.
• In a large skillet, melt butter, stir in the garlic and sesame seeds; cook for 1-2 minutes.
• Stir in the torn bread chunks, and cook until golden brown, and the butter has been absorbed; remove from heat.
• In a very large bowl, combine the sour cream, Jack cheese, Parmesan cheese, parsley and the lemon pepper (if using).
• Stir in the steamed broccoli, and the buttered toasted bread chunks (add in the garlic bits in the frypan too!).
• Toss all together well, and spoon into bread shells.
• Cover loosely with foil, bake for 20 minutes.
• Remove the foil, and continue to bake for another 10 minutes.
• Serve warm-- delicious!

HAM, POTATO & CHEESE STUFFED LOAF

Steps:

• Tip the bread mix into a large bowl and stir in the mustard powder, then make up following pack instructions. Cover with oiled cling film and leave to rise in a warm spot for 45 mins-1 hr until doubled in size.
• Meanwhile, bring a large pan of salted water to the boil, add potatoes and cook for 10-12 mins until tender. Drain, leave in a colander until cool enough to handle, then peel off skins and chunkily dice.
• Mix the crème fraîche, cheddar and parsley, then season really well.
• Roll out just under half the dough on a floured surface to a 25cm circle - it's easier to use a rolling pin and stretch it with your hands at the same time. Lift onto a floured baking sheet that will fit into the freezer. Evenly pile the potatoes on top, leaving a good 2-3cm border. Dot half the crème fraîche mixture on. Follow with the spring onions, then the ham, then dot remaining crème fraîche mixture all over the top. Roll out remaining dough as you did the first, to a little bit bigger than 25cm. Brush the border of the bottom of the pie with water, then lift the top onto the pie. Trim if you need, then press and roll up the border edge to seal. Do this all the way around, then press with the prongs of a fork to really seal it well. The pie is now ready to freeze, brush some cling film with a little oil and wrap it up well. Freeze for up to 2 months or, if cooking immediately, bake the stuffed loaf for 1 hr at 180C/ 160C fan /gas 4 until golden
• Cooking from frozen: Bring the pie out of the freezer in the morning and leave at room temperature for about 3 hrs.
• Heat oven to 160C/140C fan/gas 3. Brush the frozen pie with beaten egg, scatter with a little more cheese if you like, and cover with foil. Bake for 1 hr, then remove the foil and bake for 1 hr more until golden and crisp - poke a skewer into the middle and check it's piping hot all the way through.

STUFFED FRENCH BREAD

Steps:

• Cut the top third off the loaf of bread; carefully hollow out top and bottom, leaving a 1-in. shell. (Discard removed bread or save for another use.) Set loaf aside., In a large skillet, cook the sausage, mushrooms, onion and green pepper over medium heat until meat is no longer pink; drain. In a large bowl, beat the cream cheese, Parmesan cheese, garlic powder and oregano. Stir in the sausage mixture., Line the bottom bread shell with mozzarella slices; top with sausage mixture. Replace bread top; wrap in foil. Place on a baking sheet. Bake at 350° for 15-20 minutes or until heated through. Cool for 5 minutes before slicing.

SEED & GRAIN COTTAGE LOAF

Steps:

• Heat the butter, honey and 300ml water in a saucepan. Set aside to cool to hand temperature.
• Mix the flours, yeast and 1½ tsp salt in a bowl. Pour in the warm liquid and mix with a wooden spoon, then with your hands. Tip onto your work surface and knead for 10 mins or until springy. Place in a lightly oiled bowl, cover with oiled cling film and leave somewhere warm to rise for 2 hrs or until doubled in size.
• Flour a large baking tray. Tip the dough onto your work surface and knead to knock out the air bubbles. Remove ¼ of the dough so that you have 2 pieces. Shape both pieces of dough into smooth balls, put the large one on the baking tray then sit the smaller ball on top. Using a well-floured handle of a wooden spoon, push through the centre of the 2 balls of dough to stick them together. Cover with oiled cling film and leave to rise for about 45 mins or until doubled in size. Heat oven to 220C/200C fan/gas 7 and put a cake tin on the bottom shelf, with an empty shelf directly above for the bread.
• Remove the cling film from the bread. Brush all over with the egg, then sprinkle generously with seeds. Slash the edges of the loaf a few times with a sharp knife to create a pattern. Open the oven and pour a cup full of water into the cake tin - this will create steam and give the loaf a crisp crust. Put the bread on the empty shelf and bake for 20 mins, then turn the oven down to 180C/160C fan/gas 4 and bake for another 30 mins until crisp and hollow-sounding when tapped on the base. Remove from the oven and cool on a wire rack for at least 30 mins before eating.