Pub Grub Essentials Beef Stuffed Bread Loaf Recipes

Steps:

• Preheat your oven to ......
• Prepare your ingredients by dicing your onion into small cubes, weighing out your flour and water and the sugar. This will make the steps easier and less confusing throughout the recipe.
• Taking a medium sized mixing bowl, add the strong bread flour to the bowl, along with the yeast and the sunflower oil.
• Using a fork, dig out a whole in the middle of the mixture and fill it with the lukewarm water.
• Again using the fork, stir all of the ingredients that are currently in the mixing bowl, until a sticky solid dough is formed.
• Empty the dough onto a clean & slightly floured surface and with your hands, gather all the dough together and kneed by stretching it until elasticated. You should be able to feel the muscles in your arms working.
• After about 15 minutes, place your dough back into the mixing bowl and with a nice slice a cross on the surface of the dough. Set a timer for the dough to prove for (at least) 1 hour.
• Whilst the dough is proving, take your four sausages and with a knife, gently slice the skin on the top so that you are able to peel off the skin. Once you have done so to all four sausaged, put them in another mixing bowl and with a fork, mash them into a paste.
• Using a food blender, blend the 2 slices of bread untill you are left with small crumbs. Add the breadcrums to the sausage meat with the chopped onion and also the sage and salt and pepper.
• Mix thoroughly with a wooden spoon until it combined, then using your hands, gather all the meat from around the bowl and form into a ball.
• Once your bread has been left to prove for 1 hour, empty it back onto your clean surface and using a rolling pin, shape into a long rectangle of about 30x25cm and using your hands, form a long cuboid of sausage meat up the middle of the dough and pull either sides of the dough over the top until you can no longer see the meat.
• Glaze with Caramelized onions and cook for 20 to 30 minutes (20 recommended). Leave to cool for 15 minutes then eat and enjoy!

Steps:

• Preheat oven to 350°F (180°C).
• Sprinkle the salt and pepper evenly over both sides of the beef.
• Cut the beef into 1-inch (2 ½ cm) strips.
• Dredge the beef in the egg, then roll it in the bread crumbs, pressing as many bread crumbs into the beef as possible. Repeat with the remaining strips of beef.
• Heat oil in a pan over medium-high heat.
• Pan fry the breaded beef strips until golden brown on both sides. Remove and drain.
• Cut the baguette into 4-inch (10 cm) long pieces.
• Hollow out the insides of each baguette piece.
• Spread the beans evenly inside the baguette pieces (optional).
• Place one mozzarella slice on top of the other with a 1-inch (2 ½ cm) overlap.
• Put the breaded beef strip in the middle, then top with a slice of avocado.
• Wrap the cheese tightly around the beef and avocado, then push it inside the hollowed out baguette piece.
• Slice the stuffed baguette piece into 1-inch (2 ½ cm) slices.
• Place the baguette slices side by side on a baking sheet lined with foil.
• Mix the butter with the garlic, parsley, and parmesan.
• Brush the garlic butter mixture evenly on top of the baguette slices.
• Wrap the foil around the bread, then bake for 20 minutes, until cheese is melted and the garlic on top is golden brown.
• Nutrition Calories: 2567 Fat: 223 grams Carbs: 103 grams Fiber: 8 grams Sugars: 9 grams Protein: 44 grams
• Enjoy!

Steps:

• Cut a thin slice off the top of bread; set top aside. Hollow out the loaf, leaving a 1/4-in. shell. Dice removed bread and set aside. , In a nonstick skillet, cook beef over medium heat until no longer pink; drain. Add the onion, green pepper, spinach and tomato; cook 3-4 minutes longer or until vegetables are crisp-tender. Stir in the oregano, salt, pepper, and diced bread. , Spoon into bread shell; replace top. Wrap tightly in heavy-duty foil. Bake at 400° for 20 minutes or until heated through. Cut into slices.

Steps:

• 1. Cut up the bread into small squares. Put onto a cookie tray. Toast at 350 till lightly crunchy.
• 2. In a skillet brown chopped celery and chopped onion in 1/4 cup of butter.
• 3. In a large bowl mix together the bread cubes, water, beaten eggs,and salt. Mix lightly but wel.
• 4. Mix together in another bowl the ground beef with the ground pork.
• 5. In to a 9x5x3 inch bread pan, pat half of the meat mixture.
• 6. Cover this layer of meat with the mixed dressing. .
• 7. Then add the other half of the meat mixture on top of the dressing.
• 8. Baste lightly with the mixed catsup glaze. Bake in a pre-heated 350 oven, for 1-1/4 hours. Glazing the top every 1/2 hour. Slice and serve.
• 9. This is my revised meatloaf recipe. "MEATLOAF w/a STUFFIN STUFFED CENTER" #2. Sept. 2013. #1 is a ..STUFFING "STUFFED" MEATLOAF.. posted on JAP in Oct. 2011.

Steps:

• Cut off top of bread. Carefully hollow out bottom of loaf, leaving a 1/2-in. shell. Cut removed bread into small cubes; set aside. In a skillet, brown beef; drain. Add soup, green pepper, celery, Worcestershire sauce, salt and pepper. Cook and stir 3-4 minutes. Stir in the reserved bread cubes. Spread into bread shell; top with cheese. Replace bread top. Place on an ungreased baking sheet. Bake at 350° for 6-8 minutes or until cheese is melted.

Steps:

• 1. PREP/PREPARE
• 2. Gather your ingredients (mise en place).
• 3. Place the olive oil, and butter in a sauté pan over medium heat.
• 4. Add the mushrooms, garlic, and onions.
• 5. Chef's Tip: Add a pinch or two of salt to the pan, to get the process started.
• 6. Cook until the onions soften, and the mushrooms begin to release their moisture, about 8 - 10 minutes, and then deglaze the pan with the beef stock.
• 7. Continue to sauté until most of the liquid is evaporated, about 6 - 8 additional minutes, and then remove from the heat and reserve.
• 8. Chef's Note: While the mixture is cooking, add a bit of pepper and salt, to taste.
• 9. Use a sharp knife and cut the top off the bread loaf, or bowl.
• 10. Hollow out the inside of the bread, and leave about a 1/2-inch (1.2cm) thick wall.
• 11. Chef's Note: Save the breadcrumbs for another recipe.
• 12. Take three tablespoons of the creamy horseradish sauce, and paint the bottom and inside walls of the bread.
• 13. Take the remaining tablespoon and brush on the cut side of the top piece.
• 14. Add half the sliced beef to the bottom of the bread.
• 15. Add the mushroom/onion mixture.
• 16. Add the reminder of the sliced beef, and press down.
• 17. Drizzle 2 tablespoons of beef stock over the top of the beef, and allow it to be absorbed.
• 18. Place the cut piece of the bread on the top.
• 19. Cover with a piece of parchment paper, and weigh down with something heavy.
• 20. Chef's Tip: You could use a heavy pan, or a couple of clean bricks, etc.
• 21. Place in the refrigerator, for several hours or, better yet, overnight.
• 22. PLATE/PRESENT
• 23. Remove from the fridge, and cut into wedges.
• 24. Serve with some chips, or a nice bowl of soup. Enjoy.
• 25. Keep the faith, and keep cooking.
• 26. ADDITIONAL RECIPES
• 27. The perfect medium-rare beef top loin https://www.justapinch.com/recipes/main-course/beef/beef-essentials-the-perfect-medium-rare-top.html?p=1
• 28. Homemade bread bowls https://www.justapinch.com/recipes/bread/savory-bread/homemade-bread-bowls.html?p=1
• 29. Creamy horseradish sauce https://www.justapinch.com/recipes/sauce-spread/dressing/a-kinder-gentler-horseradish-sauce.html?p=1