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Trending Recipe: Gourmet Stuffed Braai Loaf

Trending Recipe: Gourmet Stuffed Braai Loaf



500g cake flour

2 tsp salt

1 tsp sugar

2 tsp instant yeast

3 tbsp olive oil

300ml tepid water

Olive oil, sea salt and rosemary for topping


150g mature cheddar, grated

200g mozzarella cheese, sliced into about 10 slices

8 Char grilled sweet pepper slices

 Roasted Tomatoes:

250g baby tomatoes

Few cloves of garlic

Sea salt

Olive oil for roasting

Caramelised Onions:

1 large onion, thinly sliced

½ tsp salt

Olive oil for frying

1 tbsp balsamic vinegar

1 tbsp 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 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


Source: Sunday Times Food Weekly




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