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Step by Step - Savoury Picnic Bread
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This loaf, packed with the intense flavours of chorizo sausage, Gruyère cheese, sun-dried tomatoes, pine nuts and thyme, is made for sharing. It is also an ideal choice for picnics as it is divided into portions. Break up the loaf as needed. There is no need for a bread knife, sandwiches or even plates. The bread is made from scratch, showing how easy it is to create a light, Italian-style loaf from basic ingredients. Add a bottle of Monasterio de Santa Ana Monastrell, Jumilla, Spain, to your picnic - the smooth flavours will temper the spicy chorizo.
Makes: 1 loaf (breaks into 8 portions)
If you are planning a picnic and need to prepare food in advance, make this loaf the day before and chill overnight in the fridge.
The dough is kneaded to develop the gluten. To knead, use the heel of your hand to stretch out the dough then fold it in half and continue. Keep kneading for 5-10 minutes. Once fully kneaded, the dough will become smooth and elastic.
Proving is the time that the dough is left covered either with lightly-oiled clingfilm or a clean, damp tea towel. It is usually left for 1½ to 2 hours in a warm place, until doubled in size. An airing cupboard or warm room is ideal.
Loose-bottom round cake tin, 23cm diameter
Wire cooling rack
This recipe was first published in Wed May 01 01:00:00 BST 2002.