Layered picnic bread

By admin
01 November 2012

Something new and exciting between the slices!

Resting time: 1 hr 30 min

Preparation time: 30 min

Baking time: 25 min

Serves: 6 or more

Bread

500 ml (2 c) bread flour

pinch of salt

7 ml (1 ½ t) yeast

30 ml (2 T) sugar

30 ml (2 T) oil

250 ml (1 c) warm water

Filling

300 g fillet steak

250 g mushrooms

375 ml (1 ½ c) piquant peppers

1 avocado, sliced

4 beetroots, cooked, sliced

BBQ sauce

45 ml (3 T) lemon juice

30 ml (2 T) barbecue spice

2,5 ml (½ t) ground mustard powder

250 ml (1 c) Coca-Cola

45   ml (3 T) Worcester sauce

45 ml (3 T) chutney

5 ml (1 t) garlic

Mix the flour, salt, yeast and sugar in a bowl, then add the oil and water.

Mix well.

If the dough seems a little stiff, add 15 ml (1 T) water.

Then place on a floured surface and knead.

When smooth, place it in an oiled bowl.

Leave to rise for 1 hour until doubled in size.

Grease a baking sheet.

Knock the dough, then mould it into a ball.

Place it on the sheet and in a warm place for 30 minutes or until double in size.

Bake for 25 minutes or until golden and cooked in the middle.

BBQ sauce

Mix all the ingredients in a blender and blitz until thick and smooth.

Marinade the meat in the sauce for 30 minutes.

Cut the top of the bread and hollow out the inside.

Slice the mushrooms and fry in a saucepan until golden.

Pan-fry the marinated meat, then slice thinly.

Layer the inside of the bread with piquant peppers, mushrooms, meat, avocado and beetroot.

Press down the filling and close with the cut-out bread, then slice.

- Hope Malau

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