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Stuffed picnic loaf


Serves: 8 or more
timePrep time: 30 mins
timeTotal time:
Stuffed picnic loaf
Recipe photograph by Dan Jones

Serves: 8 or more
timePrep time: 30 mins
timeTotal time:

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Nutritional information (per serving)
Calories
523Kcal
Fat
25gr
Saturates
6gr
Carbs
56gr
Sugars
6gr
Fibre
5gr
Protein
17gr
Salt
0.8gr

Tamsin Burnett-Hall

Tamsin Burnett-Hall

Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall

Tamsin Burnett-Hall

Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes

Ingredients

  • 500g Wright’s Parmesan and sundried tomato bread mix or 500g white bread mix
  • 500g frozen chargrilled Mediterranean vegetables
  • 2 tbsp olive oil, plus extra for greasing
  • 250g ricotta
  • 50g Parmesan, finely grated, plus 1-2 tbsp extra for sprinkling
  • 125g fresh green pesto
  • plain flour, to dust
  • 150g sunsoaked tomatoes, drained
  • 50g toasted pine nuts
  • 35g wild rocket

Step by step

Get ahead
The loaf can be made and baked a day ahead. Store wrapped in foil.
  1. Make up the bread mix according to the pack instructions.
  2. While the dough is resting, pan-fry the Mediterranean vegetables in 1 tablespoon olive oil, following the pack instructions, then spread out on a large plate to cool.
  3. Mix the ricotta with 50g Parmesan and the green pesto, plus some seasoning to taste.
  4. Roll out the bread dough on a lightly floured surface, to a rectangle measuring 25 x 40cm. Spread with the pesto-flavoured ricotta, leaving a 2.5cm border along both of the short sides. Scatter the Mediterranean vegetables, sunsoaked tomatoes, pine nuts and rocket evenly over the top.
  5. Roll up tightly like a Swiss roll, starting from one of the short sides of the rectangle. Pinch the seam closed, but leave the ends of the roll open, and place the rolled dough on a greased baking tray, seam-side down. Brush the top of the loaf with 1 tbsp oil, cover with clingfilm and leave to prove for 30 minutes. Preheat the oven to 200°C, fan 180°C, gas 6.
  6. Remove the clingfilm and sprinkle the extra Parmesan on top of the loaf. Bake in the oven for 50 minutes or until the loaf sounds hollow when you tap the base with your knuckles. Cool on a wire rack before slicing.
Chef quote
Forget sandwiches, this stuffed loaf is a fabulous get-ahead choice for a picnic.

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