OK, breadski, I really need to unwind after life happened, so we're gonna make some meat-stuffed bread.
- Half a cup of corn starch
- Three cups of all-purpose flour
- A cup of warm water
- 2 teaspoons of sugar
- 2 teaspoons of salt
- 1 packet of yeast
- 1 tablespoon of butter
- 1 tablespoon of oil
Mix yeast and sugar with water, leave it until you'll see it froth. Add it to other ingredients, but add flour incrementally. Knead it until it's springy, if it sticks to your fingers it means you need a tad more flour.
Here's how it looked initially. Cover it with a bit of olive oil to prevent excessive drying.
Here's how it looked after an hour. Now it's ready to be put in the fridge for about 12 hours.
Here's how it looked afterwards:
- A pound of ground beef
- Half a pound of mozzarella (grated)
- Half a pound of some other cheese (also grated). I used Tylżycki, which is a rather mild and soft type of Polish cheese. Substitute with whatever you like.
- 2 Onions
- Cube of beef stock
- Half a cup of water
- Tablespoon of barbecue sauce
- Tablespoon of teriyaki sauce (perhaps the most optional ingredient, I just love it on everything)
- Oregano, basil, garlic cloves and pepper - to your taste and preference.
Chop onions into thin slices, drop them on hot oil and keep on low heat for a couple of minutes. Dissolve beef stock in water and add it to onions after they'll get soft and clear. Simmer, add beef, sauces and spices. Sprinkle about half of each cheese into the mix and keep it on low-medium heat until the meat is cooked.
Let it sit and cool a bit while we're dealing with the dough. If there's too much grease afterwards, dispose of it for later. You can use it to cover the thing
Form it into a rectangle.
Put on a layer of cheese and olives. Leave enough room at the edges, because we're gonna close it over the filling.
(Good god, this thing supposedly stabilises picture. Do I have Parkinson's or something?!)
Layer meat filling and remaining cheese, make sure there's a bit to cover it at the top.
Put the 'loaf' into a pre-heated oven at around 175 C and leave it there until it's brown. Mine burnt slightly because of reasons.
Here's how it looked fresh out of the oven.
Wait about an hour before making your first incision, otherwise, you'll see all the cheesy guts spilling out everywhere.