Gourmet stuffed braai loaf

Heinstirred
8 servings Prep: 20 mins, Cooking: 1 hr

By Food24 September 28 2015
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Ingredients (18)

BREAD:
500 g cake flour
2 tsp salt
1 tsp sugar
1 tsp Superbake Instant Yeast
3 tbsp olive oil
300 ml water — tepid
FILLING:
150 g mature cheddar cheese — grated
200 g mozzarella cheese — sliced
8 red peppers — grilled, sliced
ROASTED TOMATOES:
250 g baby tomatoes
garlic — cloves
sea salt
olive oil — for roasting
CARAMELISED ONIONS:
1 onion — large, thinly sliced
1/2 tsp salt
olive oil — for frying
1 vinegar — balsamic
1 brown sugar
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Method:

Make the dough by mixing the flour, salt, sugar and yeast into a bowl, add the olive oil and water and mix well to bring all the ingredients into a ball of dough.

Turn the dough onto a lightly floured surface and knead it by pulling, stretching and folding the dough for about 10 minutes until it is a soft dough that bounces back to the touch and feels elastic, if the dough is too sticky during kneading, add a bit more flour.

Roll the dough into a ball and place in a lightly oiled bowl, turn the ball of dough in the bowl so it gets the oiled as well and cover with clingfilm.

Place in a warm spot for about an hour to hour and a half until it has doubled in size.

While the dough rises, prepare the tomatoes and onions:
Preheat the oven to 200 degrees C.

Place the tomatoes in an oven proof dish with the garlic, drizzle with some oil and a sprinkle of salt, roast for 30 minutes until blistered, pour off any liquid and set aside.

Place the onions, salt and olive oil in small pan and fry over a gentle heat for 15 minutes until soft and golden, add the vinegar and sugar and cook for another 5 minutes until caramelised and thickened and set aside.

Grease a 22cm loose bottomed cake tin.

Once the dough has risen, punch it down and divide into two, roll out the one piece of dough slightly larger than the tin and place in the tin with the edges slightly up the side of the tin.

Place the filling on top of the dough, starting with the cheddar then peppers, tomatoes, onions and ending with the mozzarella, leaving 1cm of the edges without filling.

Roll out the remaining piece of the dough, dab the edges with some water and place over the filling, press the edges of the two pieces of dough together to seal it.Press your fingers over the dough and drizzle with some oil and sprinkle with rosemary leaves and salt.

Let is rise for another 10 minutes and preheat the oven to 220 degrees C. Bake for 20 – 30 minutes until well risen and golden brown.

Knock the top of the bread and if it sounds hollow it is done, let the bread rest for 10 minutes, remove from the tin and let it cool a bit on a wire rack.

Cut into wedges and eat while still warm.

Recipe reprinted with permission of Hein Stirred. To see more recipes, please click here.

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