STUFFED BRAIDED BREAD RECIPES

Steps:

• Proof yeast by mixing the yeast in 1/2 cup water and a tsp of sugar. Once it gets frothy (about 5 mins) you can proceed with the rest of the recipe.
• In a bowl mix flour and salt followed by the wet ingredients: olive oil, the yeast we proofed and milk and egg. Knead by hand for about 15 mins or 6-7 in the standing mixer until the dough becomes really soft and pliable and does not stick. If sticky, you can add more flour.
• Let the dough rise in a bowl (lightly greased with olive oil) for an hour or so until doubled (or even tripled) in size.
• While the dough is rising, mix all the meat filling ingredients really well and fry in a few tbsp of oil for 15 mins or until cooked through. Set aside.
• Once, the dough has risen, punch it down and roll it 1/4 inch thick and transfer to a baking sheet lightly greased with olive oil. Cut 13-14 strips on both sides for the braiding, leaving the center to be filled.
• At this point, preheat your oven to 425F.
• Smear chipotle mayo, followed by the filling and heaps of cheese to your liking and braid the bread by bringing each strip to the other side at an angle. Make sure the filling is not exposed.
• Brush the bread with milk and top with kalonji seeds, gently pressing them in so they stick.
• Bake at 425F for 20-25 min. The top will be lovely and golden brown at about 20 mins and tapping the underside will produce a hollow sound. Note that as the bread cools, the bread will no longer sound hollow because the filling will weigh it down. This is normal.
• Once the bread has baked, immediately run a small cube of butter over the top. The butter will add shine and also make the bread a bit soft. Let the bread rest for 5-10 mins, then slice up and ENJOY!

Steps:

• 1. Combine the yeast, flours and 2 teaspoons of sea salt in a bowl and make a well in the centre. Pour in the honey, 2 tablespoons of oil and 400ml of tepid water. Mix the liquid around with your fingers, drawing the flour in and gradually combining the ingredients to form a soft dough.
  2. Turn onto a lightly floured surface and knead for 10 minutes, until elastic. Place in a lightly oiled bowl, cover with oiled clingfilm and leave to rise in a warm place for 45 minutes to 1 hour.
  3. Meanwhile, prepare the fillings. For the walnut and parsley filling, chop the nuts and parsley, and peel and crush the garlic. Combine with 1 tablespoon of oil in a bowl and set aside.
  4. For the second filling, warm 2 tablespoons of olive oil in a small pan over a medium heat, then finely chop and stir in the oregano. Set aside to infuse. Finely chop the tomatoes.
  5. Halve the dough and, on a floured surface, roll it out to make two rectangles roughly 21cm x 30cm.
  6. Stir the tomatoes into the oregano oil and spread it over the surface of one rectangle, then finely grate over the Parmesan. Cover the surface of the other rectangle with the walnut and parsley filling.
  7. Starting with a long edge, tightly roll one of the rectangles into a log and lay it seam-side down. Repeat with the second rectangle. Trim the ends of both logs so they're the same length. Cut each log in two lengthways, giving you four long pieces of filled dough.
  8. Place a walnut and parsley piece, cut-side up, alongside a piece of the tomato and oregano. Pinch the top of both lengths together, then lift the left over the right, repeating until intertwined, with the filling visible on top.
  9. Pinch the other ends together to seal. Shape the plait into a tight ‘S’ shape, then tuck both ends under the middle to form a figure of eight. Make the other plait the same way.
  10. Place on a greased baking sheet, with plenty of space between them. Cover with a clean tea towel and leave to rise for 1 hour.
  11. Preheat the oven to 180ºC/350ºF/gas 4.
  12. Brush the loaves with olive oil, scatter with sea salt and bake for 35 to 40 minutes, or until golden and the base of the loaves sound hollow when tapped.
  13. Cool on a wire rack and enjoy warm or cold.