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Rustic Stuffed Bread

February 19, 2014 · 8 Comments

IMG_3431

The dreary snow, has us seeking warmth and comfort indoors. Comforting smells that take me back to our tiny town in Portugal, where cloudy brisk days meant the smell of cracking wood ovens, and freshly baked bread. Traditionally, we save enough dough to make a few stuffed loaves, either with chorizo and presunto, codfish and onions, and sautĂ©ed tuna and red peppers, which I’ve made over this snowy weekend.

This dough is so wonderfully easy, because the Portuguese like things simple and don’t have the patient to wait for bread to rise. This is a pile ingredients into a bowl, stir with your hands, fill and bake situation.IMG_3436The dough may be on the drier side but allowing it to rest while you make the filling, will help infuse the moisture back in and create a smoother dough. It will be alive and bubbly ready to bake into a crisp, doughy and salted rustic loaf of bread. IMG_3404 IMG_3405 IMG_3411 IMG_3412IMG_3419 IMG_3421IMG_3429 IMG_3430 IMG_3441 Rustic Stuffed Bread


Stuffed Bread with Sautéed Tuna & Red Peppers

Ingredients

Dough

2 3/4 cups – Bread Flour

1 cup – Whole Wheat Flour

2 1/2 teaspoons {1 small pouch} – Active Dry Yeast

3/4 teaspoon – Salt

3/4 teaspoon granulated sugar

1 1/2 to 1 3/4 cups – Warm Water

Tuna Filling

2 tablespoons – Extra Virgin Olive Oil

1 medium – Onion {chopped}

1 medium – Red Pepper

2 cloves – Garlic {minced}

1/4 cup – Tomato Paste

2 large cans {15 oz each} – Tuna {solid white, in water – use an organic brand}

Salt, Ground Pepper, Red Pepper Flakes – To taste

Handful Fresh Parsley, chopped

Recipe

To make the dough, whisk the flour, yeast, salt, and sugar in a medium bowl  Add warm water all at once, stirring with a fork until the mixture comes together. I found it easier to finish mixing the dough with my hands, which will be slightly sticky, and not smooth. Cover the dough with plastic wrap and a clean kitchen towel, allow to rise at room temperature for at least 2 hours.

Place the rack in the upper third level of the oven and pre-heat oven to 500 degrees.

To make the filling, heat a medium saute pan over medium-high heat, add the olive oil, red pepper and onions. Saute  until onions become slightly transparent {about 6 to 7 minutes}, then saute the garlic for about a minute and stir in the tomato paste. Stirring for a minute, add in the tuna, seasoning to taste. Allow tuna to cook through, and sauce to thicken slightly {about 8 to 10 minutes}.

After resting, place the dough out onto a lightly floured baking sheet. With your hands and knuckles press the dough into a rectangle almost the size of the baking sheet, making sure to not rip the dough. Place the filling in the center, then bring the outside edges of the dough and pinch together in the center, again making sure that the filling is tightly secured.

Bake until dark golden brown, and crust is baked through, rotating halfway {about 45 to 50 minutes}. Check the bottom of the loaf after 40 minutes to make sure it’s not burning. Allow to rest for a minute or two, and serve.

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Filed In: Food, Healthy Eating, Inspiration, Recipes, Vegetarian / Tagged: bola de atum, bread, bread stuffed with tuna, food, freshly baked bread, homemade bread, portuguese stuffed bread, recipes, stuffed bread

Comments

  1. Charisma says

    February 20, 2014 at 3:03 pm

    This bread looks awesome! I love the shape!

    Reply
  2. Cath at Lizzie Rose Jewellery says

    February 25, 2014 at 8:42 am

    I shall be making this bread to remind my family of our time in Portugal – thanks for making it look so easy and giving me a push! I will probably add chorico as my kids love pao com chourico (sorry don’t know how to add accents to my letters!).

    Reply
    • Diana says

      February 25, 2014 at 8:45 am

      I’m glad that I gave you the push, I hope that you and your kids enjoy it very much!

      Reply
      • Cath at Lizzie Rose Jewellery says

        February 25, 2014 at 8:52 am

        Thanks! Now I just have to buy the bread flour…. 🙂

        Reply

Trackbacks

  1. Friday Favorites | The Dreamery says:
    February 21, 2014 at 6:02 am

    […] things snow days bring, time to plan my garden and extra time to make pizza after already baking this bread Through the ups and downs, I couldn’t be more proud of myself for being the kind of person […]

    Reply
  2. Caramelized Mushroom and Onion Pizza with Blistered Cherry Tomatoes and Basil | The Dreamery says:
    February 25, 2014 at 6:00 am

    […] know you’re in need of serious comfort, when after pulling a hefty Portuguese stuffed rustic bread from the oven, you quickly flatten another piece of dough and craft a simple pizza. There are […]

    Reply
  3. Favorite Recipes of 2014 | The Dreamery says:
    December 29, 2014 at 2:33 pm

    […] Rustic Stuffed Bread […]

    Reply
  4. A Portuguese Garden + Traditional Bread Baking | The Dreamery says:
    August 12, 2015 at 7:01 am

    […] with onions, or tuna cooked with fresh tomatoes. I love this simple meal so much, I recreated it here, and even received approval from my grandmother. . When my dear aunts, my grandmother’s […]

    Reply

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