Gourmet Stuffed Braai Loaf

Ingredients

• 500 gcake flour
• 2 tspsalt
• 1 tspsugar
• 2 tspinstant yeast
• 3 tbspolive oil
• 300 mltepid water
• al gustoolive oil, sea salt and rosemary for topping
• 150 gmature cheddar, grated
• 200 gmozzarella cheese, sliced into about 10 slices
• 8char-grilled sweet pepper slices
• 250 gbaby tomatoes
• a few clovesgarlic
• al gustosea salt
• al gustoolive oil for roasting
• 1 largeonion, thinly sliced
• 1/2 tspsalt
• al gustoolive oil for frying
• 1 tbspbalsamic vinegar
• 1 tbspbrown sugar

Instructions

1. 1

   Mix dry ingredients

   Combine the flour, salt, sugar and yeast in a bowl.

2. 2

   Form the dough

   Add the olive oil and water, then mix until the ingredients come together into a ball of dough.

3. 3

   Knead the dough

   Turn the dough onto a lightly floured surface. Pull, stretch and fold it for about 10 minutes, until soft, elastic and springy to the touch.

4. 4

   Adjust sticky dough

   If the dough is too sticky as you knead, work in a little more flour.

5. 5

   Shape the dough

   Shape the dough into a ball and put it in a lightly oiled bowl.

6. 6

   Oil the dough

   Turn the ball in the bowl so it is coated with oil, then cover the bowl with clingfilm.

7. 7

   Let it rise

   Leave the dough in a warm spot for about 1 to 1 1/2 hours, until it has doubled in size.

8. 8

   Prepare the toppings

   While the dough rises, prepare the tomatoes and onions.

9. 9

   Preheat the oven

   Heat the oven to 200°C.

10. 10

    Season the tomatoes

    Put the tomatoes and garlic in an ovenproof dish, drizzle with olive oil and add a sprinkle of salt.

11. 11

    Roast the tomatoes

    Roast for 30 minutes, until blistered. Pour off any liquid and set the tomatoes aside.

12. 12

    Cook the onions

    Put the onion, salt and olive oil in a small pan. Fry gently for 15 minutes, until soft and golden.

13. 13

    Caramelise the onions

    Stir in the vinegar and sugar and cook for another 5 minutes, until thickened and caramelised. Set aside.

14. 14

    Grease the tin

    Grease a 22 cm loose-bottomed cake tin.

15. 15

    Divide the dough

    Once the dough has risen, punch it down and divide it into two pieces.

16. 16

    Line the tin

    Roll out one piece slightly larger than the tin. Lay it in the tin with the edges reaching slightly up the sides.

17. 17

    Layer the filling

    Add the cheddar, peppers, tomatoes, onions and mozzarella in that order, leaving 1 cm clear around the edge.

18. 18

    Cover the filling

    Roll out the remaining dough. Dab the edges of the base with water, then lay the dough over the filling.

19. 19

    Seal the loaf

    Press the edges of the two dough pieces together to seal them.

20. 20

    Season the top

    Press your fingers over the dough, drizzle it with olive oil and sprinkle with rosemary leaves and salt.

21. 21

    Rest and preheat

    Let the loaf rise for another 10 minutes and heat the oven to 220°C.

22. 22

    Bake until golden

    Bake for 20–30 minutes, until well risen and golden brown.

23. 23

    Check for doneness

    Tap the top of the bread; it is done if it sounds hollow.

24. 24

    Cool the loaf

    Leave the loaf to rest for 10 minutes, then remove it from the tin and let it cool a little on a wire rack.

25. 25

    Cut into wedges

    Slice into wedges and eat while still warm.

What is a braai loaf?

A braai loaf is bread made to share alongside a braai, or South African barbecue. This version turns the bread into a filled, oven-baked centrepiece, with a soft yeasted crust around savoury vegetables and cheese.

Layering the filling inside the dough keeps the flavours together as it bakes. The cheddar brings a savoury bite, mozzarella melts into the vegetables, and the tomatoes and onions add sweetness and acidity.

Nutrition and macros by portion

The nutrition label shows one serving as written: 800 calories, 29g protein, 92g carbs, 34g fat.

The flour provides most of the carbohydrates, while the cheddar, mozzarella and olive oil contribute much of the fat; the cheeses also supply most of the protein. Tomatoes, peppers and onion add vegetables, so serve a wedge with a generous green salad or other vegetables to round out the plate.

Building the dough

Kneading: Work the dough for about 10 minutes, stretching and folding it until it feels elastic and springs back when touched. Add extra flour only a little at a time if it is unmanageably sticky.

First rise: Keep the covered bowl somewhere warm and wait for the dough to double. The time can vary, so use its size as the cue rather than relying only on the clock.

Preparing the filling

Roasted tomatoes: Roasting concentrates their flavour, while pouring off the liquid helps avoid a soggy centre. Let them drain well before adding them to the loaf.

Caramelised onions: Cook them gently until soft and golden before adding the vinegar and sugar. The final few minutes thicken the mixture and give it a sweet, tangy finish.

Layering and sealing

Order: Put the cheddar down first, followed by peppers, tomatoes, onions and mozzarella. Keep the 1 cm border clear so the top layer of dough can adhere to the base.

Seal: Dabbing the edge with water helps the two layers join. Press them together firmly all the way round so the filling stays enclosed during baking.

Getting the bake right

Oven temperature: The tomatoes roast at 200°C, while the filled loaf bakes at 220°C. The second rise is only 10 minutes, so have the oven heating while the assembled loaf rests.

Doneness: Look for a well-risen, golden-brown crust and tap the top for a hollow sound. Allow the loaf to rest for 10 minutes before removing it from the tin.

Serving the loaf

Warm wedges make this a substantial sharing dish, whether served with food from the braai or as the centre of a casual meal. A crisp green salad or simply dressed vegetables make a fresh contrast to the bread and melted cheese.

Give the loaf a short rest before cutting so the filling is less likely to spill out. It is best served warm, while the mozzarella is still soft.

Recipe notes & tips

• Drain the roasted tomatoes well so excess moisture does not soften the centre of the loaf.
• Keep the dough covered during its rise to prevent the surface from drying out.
• Roll the base just wider than the tin so there is enough dough to form a seal.
• Leave the border clear of filling to make sealing the loaf easier.
• Use the hollow sound of the crust as well as its colour to check that the loaf is baked through.
• Rest the loaf before slicing to help the filling settle.

Variations

• Add herbs: Scatter chopped fresh herbs over the filling for extra savoury flavour.
• Swap the peppers: Use another roasted pepper variety while keeping the same filling order.
• Change the cheese: Replace some of the cheddar with another firm, grated cheese.
• Add chilli: Sprinkle chilli flakes over the vegetables for a little heat.
• Make it meatier: Add cooked, cooled braai meat in a thin layer, without overfilling the loaf.

Common mistakes to avoid

• Wet tomato filling: Pour off the roasting liquid and drain the tomatoes before layering them.
• Too much extra flour: Add only a little at a time if the dough is sticky, so it does not become dry and stiff.
• Filling at the edge: Keep a 1 cm border clear so the dough can seal properly.
• Loose seal: Dab the edges with water and press the top and bottom dough together all the way round.
• Cutting too soon: Rest the loaf for 10 minutes before removing it and slicing.
• Guessing doneness by colour alone: Check for a hollow sound when you tap the top.

How to store

Cool leftovers, wrap or place them in an airtight container, and refrigerate for up to 3 days. Reheat wedges in an oven until warmed through; the crust may soften slightly after storage.

Frequently asked questions