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Recipe

A stuffed loaf filled with Italian flavors. Good with salads as part of a buffet table.

Yield : Makes 1 loaf
Prep Time : 30 mins, plus rising
Cooking Time : 40–45 mins

Ingredients

  • 3 2/3 cups bread flour, as needed
  • 1 tbsp sugar
  • 1½ tsp salt
  • One ¼ oz (7g) envelope instant yeast
  • 2 tbsp olive oil
  • 1¾ cups shredded mozzarella
  • 8 scallions, white and green parts, thinly sliced
  • 4 garlic cloves, chopped
  • ¼ cup loosely packed shredded basil
  • 1 tbsp butter, melted

Directions

1. Combine the flour, sugar, salt, and yeast in a large bowl. Make a well in the center and add 1 cup tepid water and the oil. Stir to make a soft dough. Knead on a lightly floured work surface, adding more flour as needed, about 8 minutes, until smooth and elastic. Place in an oiled bowl and turn to coat. Cover with plastic wrap. Let stand in a warm place until doubled, about 1 hour.

2. Lightly oil a baking sheet. Punch down the dough. Transfer to a lightly oiled work surface and roll into a 14 × 9in (35 × 23cm) rectangle. Combine the mozzarella, scallions, basil, and garlic. Spread the mixture over the dough, leaving a 1in (2.5cm) border along all sides.

3. Starting from a short end, roll up tightly. Pinch the seams closed. Place the loaf, seam side down, on the baking sheet. Cover loosely with oiled plastic wrap. Let stand in a warm place about 45 minutes, until doubled.

4. Preheat the oven to 400°F (200°C). Bake for about 40 minutes, or until golden and the loaf sounds hollow when tapped on the underside. Transfer to a wire rack, brush the top with melted butter, and let cool completely.


© 2008 Dorling Kindersley

Note from Cookstr's Editors

Nutritional information is based on 14 servings.

 

Nutritional Information

Nutrients per serving (% daily value)

205kcal (10%)
86mg (9%)
2mg (3%)
38mcg RAE (1%)
81mg
14mg
8g
1g
1g
28g
13mg (4%)
340mg (14%)
3g (14%)
7g (10%)
2mg (10%)
 

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