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Savoury Picnic Bread

A tear-and-share bread, rolled up with chorizo, sun-dried tomatoes, pine nuts and Gruyère (or pesto and Parmesan), sliced and baked in a round tin.

Serves6
Prep20 minutes + rising time
Cook35 - 40 minutes
Oven200°C, gas 6
SourceWaitrose
  • bread
  • chorizo
  • picnic

Ingredients

6
Serves 6

Dough

Filling

Method

  1. Tip all of the dough ingredients (, , , , , and ) into the breadmaker and set to ‘dough mode’. Alternatively mix them all together by hand, knead for 10 minutes and then leave for 1 hour to rise.
  2. Remove the skin and slice the .
  3. Heat the in a pan and fry it along with the and for about 3 minutes. Leave to cool.
  4. Knock the dough back to size then roll out into a 30cm square.
  5. Sprinkle the chorizo mixture, the , the and the evenly over the surface.
  6. Roll up so that the filling is enclosed then gently squeeze the dough to elongate it until it measures about 50cm in length.
  7. Or, for a pesto filling: knock the dough back to size then roll out into a 30cm square. Spread the evenly over the surface. Roll up and elongate to about 50cm as above.
  8. Slice the dough roll into 8 equal pieces. Arrange in a 23cm loose-bottomed cake tin, cut ends facing up.
  9. Cover with clingfilm and leave to rise in a warm place for 45 minutes.
  10. If following the recipe, sprinkle the over the top now.
  11. Bake for 35-40 minutes until golden brown. Remove from the tin and cool on a wire rack.