STUFFED BRAAI LOAF
Bread:
500 g cake flour
2 teaspoon salt
1 teaspoon sugar
2 tsp instant yeast
3 tablespoon olive oil
300 ml tepid water
Olive oil, sea salt and rosemary for topping
Filling:
150 g mature cheddar, grated
200 g mozzarella cheese, sliced into about 10 slices
8 char grilled sweet pepper slices
Roasted tomatoes:
250 g baby tomatoes
garlic to taste, chopped
sea salt
olive oil for roasting
Caramelized onions:
1 large onion, thinly sliced
½ teaspoon salt
olive oil for frying
1 tablespoon balsamic vinegar
1 tablespoon brown sugar
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 into a lightly oiled bowl. Turn the ball of dough in the bowl to oil all sides of the ball 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 200ºC.
Place the tomatoes in an oven proof dish with the garlic, drizzle with the olive oil and a sprinkle of salt.
Roast for 30 minutes until blistered, drain any liquid and set aside.
Place the onions, salt and olive oil in a 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 caramelized and thickened, set aside.
Grease a 22 cm springform cake tin.
Once the dough has risen, punch it down and divide into two.
Roll out one piece of dough slightly larger than the tin and place it on the bottom of 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 1 cm of the edges without filling.
Roll out the remaining piece of the dough, dab the edges with water and place it on top of the filling.
Press the edges of the two pieces of dough together to seal.
Press your fingers over the dough, drizzle with olive oil and sprinkle with rosemary leaves and salt.
Let the dough rise for another 10 minutes, in meantime preheat the oven to 220ºC.
Bake the loaf for 20 – 30 minutes until well risen and golden brown. Knock the top of the bread and if it sounds hollow it’s done.
Let the bread rest for 10 minutes in the tin, then remove from the tin and let it cool further on a wire rack.
Cut into wedges and enjoy while still warm.
Nota:
Zurita Barnard – Dit was heerlik en daar was maar net 3 stukkies oor aan die einde van die aand. Ek het redelik die resep gevolg, behalwe dat ek so 3 eetlepels pesto onder op die bodem gesmeer het, voor ek begin pak het. Ek dink ook droog gebraaide sampioene sal heerlik hierin werk. Ek het, as gevolg van tyd, die brood alreeds die middag gebak en net voor opdien in die warm oond laat staan om bietjie op te warm. Het heel goed gewerk, maar die broodjie is lekker koud ook, as mens dit dalk wil inpak vir ‘n piekniek.
Recipe tested and photo: Zurita Barnard
Done