Clean-the-fridge-out stuffed bread
This easy bread is a delish way to use up packet-ends and other odds and sods in your fridge. You know, the ones that are teetering on the cusp of their BBD but that you can’t bear to chuck out. And yes, we deliberately used the word ‘easy’ here; if you’ve read our happy warblings before you’ll know that we are waging a full-on propaganda campaign on behalf of active dried yeast everywhere. It’s beyond simple to use. Making bread is not hard and it is fun. True, a loaf like this won’t have the marvellous depth of flavour, amazingly chewy crust or the incredible texture of sourdough, because sourdough is a whole other can of worms. With sourdough you’re harnessing the power of wild yeasts and just keeping a sourdough starter alive is a mission. And sourdough doesn’t contain butter or egg, which give this dough a wonderful squidgy softness. What you will get is a kitchen filled with irresistible baking aromas, and a stuffed bread that’s practically pizza-adjacent, that everyone at yours will l-o-v-e you for. Fully l-o-v-e.
MAKES 1 x 30cm WREATH
175ml warm milk
2 tsp instant dried yeast
2 tsp caster sugar
2 large eggs, beaten
225g (1½ cups) wholemeal flour
225g (1½ cups) plain flour
1 tsp salt
75g softened unsalted butter
1 egg yolk
thyme sprigs, to scatter
Filling
50g (⅓ cup) pine nuts, lightly toasted
1 packed cup tender greens (spinach, basil and flat-leaf parsley leaves, for example)
100g (1 cup) finely grated parmesan, cheddar, aged gruyere or other hard cheese
2 clove crushed garlic
2½ tbsp extra virgin olive oil
100g thinly sliced prosciutto, ham, salami or mortadella
Combine the milk, yeast and sugar in a large bowl, then stand for about 6-7 minutes until foamy. Whisk in the egg, add the flours and salt, then mix to form a rough dough; using a stand mixer fitted with a dough hook makes this a breeze. Add the butter, then mix until incorporated; if you are making the dough by hand you will need to knead the dough at this point to incorporate the butter. Otherwise, mix in using the dough hook. Knead the dough on a lightly floured surface for 8-10 minutes (or in the mixer on a medium-low speed) until it is smooth and elastic. Place the dough in a large lightly oiled bowl, cover with a damp cloth, then leave it to rise in a draft-free place for 1 hour or until doubled in size.
While the dough is rising, prepare the filling by mixing everything except the prosciutto in a bowl.
Once the dough has risen, gently punch it down to deflate. Turn it out onto a lightly floured surface and roll into a rectangle measuring approximately 50 x 25 cm. With a long side facing you, evenly scatter the filling over the dough, leaving a 1.5cm border around the edge. Lay the slices of prosciutto evenly over the filling. Starting with the long side facing you, roll the dough into a log, then gently stretch the log to about 60 cm in length. Form the log into a ring and seal the ends together. Transfer the ring to a baking sheet lined with baking paper. Using kitchen scissors or a sharp knife, make slashes through the dough on the top of the ring.
Cover the bread with a damp cloth and let it rest for 30-40 minutes until it is puffy; it won’t double in size. Meanwhile, preheat the oven to 200°C. In a small bowl combine the egg yolk with 1-2 tsp cold water, then use a pastry brush to brush the ring with the mixture. Sprinkle with fresh thyme stalks. Bake in the preheated oven for 30-35 minutes, or until golden brown and cooked through. Allow the bread to cool slightly on a wire rack before slicing and serving; the bread is best served on the day it is made although it will keep in an airtight container in the refrigerator for 2-3 days.
