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Picnic bread
ingredients
2 packets dried yeast
2 teaspoons sugar
450g wholemeal plain flour
2 teaspoons salt
120g butter
250ml warm milk
4 eggs, beaten
220g strong cheddar cheese, grated
125g pepperoni, cut into strips
150g sundried tomatoes, cut into strips
200g pitted olives, sliced
200g fetta, crumbled
½ teaspoon ground oregano
1 ½ teaspoon sesame seeds
½ teaspoon sea salt
method
1 Mix the yeast, sugar and ¼ cup warm milk together. Leave for 15 minutes until frothy.
2 Sift the flour with the salt into a warm bowl, then melt the butter in the remaining milk . Mix the yeast, milk mixture and beaten eggs together. Pour this liquid into the flour and mix to a soft dough. Cover and leave to rise in a warm place for about 30 minutes.
3
Set the oven to 200°C.
4 Mix three quarters of the cheese into the dough, then divide the mixture in half. Put half into a greased 24cm cake tin.
5 Place the salami, sundried tomatoes, pitted olives and fetta on top of the dough. Press the other half of the bread dough out so that it fits neatly on top of the filling. Cover and put back in the warm place for about 10-15 minutes to rise again.
6 Mix together the oregano, sesame seeds and salt. Sprinkle the remaining cheese and sesame seed mixture on the top.
7 Bake in a hot oven (approximately 220°C) for 35-40 minutes.
Makes 8 portions
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