This recipe makes the ultimate picnic loaf for your alfresco lunches in the sun. A soft bloomer, filled with layer upon layer of italian meats, cheese, salad, basil, tomato and onion, wrapped in cling film and ready to serve at your picnics.
Mix the flour, yeast, sugar and salt in a big bowl, using your fingertips to rub in the butter until only fine crumbs are left. Mix the water in with a cutlery knife.
Tip onto a lightly flour dusted surface and knead for 10 minutes (or use the dough hook attachment on your mixed for 5 minutes)
Lightly grease the mixing bowl with some oil.Put the dough back in, cover the bowl with a clean tea towel and leave to rise until doubled in size.
Knock back the dough by gently kneading, shape the dough into a circular bloomer, cover and leave to prove again.
Preheat the oven to 200°C (fan 180°C, gas mark 6) and once the dough has doubled in size bake for 30-35 minutes. When you tap the base of the loaf it should sound hollow. Cool on a wire rack.
Slice the top of the loaf off carefully and set aside. Using a sharp knife carve out the centre of the bread. Do not cut out the base.
Lightly drizzle the centre with some olive oil and begin to layer the fillings; meats, cheese, rocket, basil, tomato and onion. Gently pressing down each layer. Fill the centre right to the top and drizzle lightly with oil before placing the loaf top back in place.
Tightly wrap the whole loaf in cling film and chill in the fridge. Place a weighty object on top of the loaf to keep the fillings tightly packed together.
When you are ready to serve or head off on your picnic, unwrap and cut into wedges.
The easiest way to follow a recipe
Marilyn Anita Southwood
04 July 2018
I have the recipe and instructions of how to make this picnic bread and am inspired to make a veggy version for my neighbour for her next trip up North with her and her family!
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