Stuffed loaf: recipes and cooking secrets

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Stuffed loaf is an elementary snack in preparation, characterized by satiety and pleasant taste. Great option for a quick snack. And now we will talk about how to make this dish correctly.

Classic

So, in order to make this snack option, the following products are needed:

• one fresh loaf;
• boiled chicken fillet - 200 g;
• ham, preferably smoked - 200 g;
• one big firm tomato;
• cheese - 200 g;
• a little butter.

The hardest part of cooking is making the base. To do this, you need to cut the whole loaf lengthwise. The bottom part should be about 4/5 the height of the loaf. Carefully remove the crumb from it with a knife. You will get a deep "boat".

Ee must be filled with stuffing. Chop the tomato, chicken and ham into medium-sized cubes. Combine in a separate plate and add 2/3 of the cheese, which must first be grated. Tamp the resulting mixture into a loaf. Place it on a baking sheet, which should be lightly oiled, put the remaining cheese on top andsend to an oven preheated to 200 ° C.

It should take 10-15 minutes. The readiness of the stuffed loaf is determined by the melted cheese.

With added fish

One of the most popular types of snacks includes herring. There is one unusual recipe for stuffed loaf, which involves the addition of fish, which does not even require baking. Required:

• one loaf;
• herring fillet - 1 piece;
• fresh butter - 200g;
• boiled carrots - 1 piece of medium size;
• green onions and dill - 30 g each;
• hard-boiled chicken eggs - 2 pieces;
• s alt optional.

According to this recipe, stuffed loaf is made a little differently. First you need to cut off the edge of the loaf and with a long sharp knife cut out the whole crumb without damaging the crust.

You can't throw it away! The crumb must be crushed and combined with finely chopped greens. Pour the melted butter into the resulting mass. Add grated eggs and carrots, diced herring, a little s alt.

Put the resulting minced meat into a loaf, ramming with a spoon. Wrap in foil and refrigerate for several hours. Then, when the oil hardens, you can serve. The stuffed loaf is cut into portions - about 25 hearty sandwiches are obtained.

Mushroom snack

This variant of a stuffed loaf in the oven will especially appeal to connoisseurs of high-calorie, hearty and fragrant dishes. We need suchproducts:

• one loaf;
• fresh champignons - 300 g;
• cheese - 200 g;
• vegetable oil - 4 tbsp. l.;
• large onion;
• pepper, s alt and herbs to taste.

First of all, you need to prepare the base of the loaf according to the standards of the first recipe. Then wash the mushrooms, chop and fry in vegetable oil, along with chopped fresh onions, sprinkled with a little pepper, s alt and herbs.

Mix the resulting mass with half the cheese. Put the minced meat in a loaf and sprinkle with the rest. Keep 10 minutes in the oven at 200 °C.

By the way, you can stuff a loaf as in the second recipe. Just need less cheese.

With minced meat

Now we will talk about a more complex recipe for a stuffed loaf in the oven. You will need the following components:

• one loaf;
• sunflower oil - 2 tbsp. l.;
• one bulb;
• s alt - 0.5 tsp;
• minced meat - 300g;
• one carrot;
• rice flakes - approximately 50g;
• ground black pepper - ¼ tsp;
• boiling water - 130 ml;
• one chicken egg;
• garlic - 2 cloves;
• dried ground ginger - 1 tsp;
• hard cheese - 35g

Chop the onion finely and fry for 3 minutes. Then add finely grated carrots to it and leave for another 5 minutes. Then mix the roast with lightly s alted minced meat.

In a separate container, pour boiling water over the flakes, cover with something and leave to5 minutes. After the time has elapsed, put them in minced meat with frying, then break an egg into it, pour in ginger, add crushed garlic and mix everything well.

Then you can do the loaf. Cut off both edges and take out the crumb. Fill the loaf with stuffing - it will not fall out, as it has a dense consistency.

It remains only to sprinkle the loaf with cheese and put it in the oven at 200 °C for 20 minutes. Serve well warm, cut into portions.

Spicy cheese snack

The dish we are talking about is prepared a little differently. To make a loaf stuffed with cheese, you will need:

• sour cream 15% - 130 g;
• tomato paste - 2 tbsp. l.;
• dill - 1 bunch;
• baton - 1 pc.;
• cheese - 200 g;
• garlic - 4 cloves;
• mustard - 1 tsp;
• pepper and s alt optional.

With a sharp knife, you need to “slash” the loaf, making 3 cuts along and 7 across. They should be deep, but not touching the bottom of the loaf.

The next step is the sauce. Mix tomato paste with sour cream, chopped dill, crushed garlic, mustard, pepper and s alt. Grate the cheese, and mix about 3/4 of its part with the sauce.

Put the loaf into the form. Distribute the resulting sauce over the cuts and at the end sprinkle the loaf with the remaining cheese. Ha 15 minutes send to the oven heated to 180 ° C. It turns out a tender and fragrant loaf with a crispy crust. Perfect with sweet tea.

Cooking tips

Heresome tips to make it easier for first time cooks:

• The crumb comes out most easily from a slightly stale loaf. When working with fresh, you will have to show maximum accuracy.
• It is better to leave some crumb around the edges so that the crusts do not fall apart during the filling process.
• It is better to season minced meat with some kind of sauce. So the snack will be tastier. It can be made sweet, spicy, spicy, based on sour cream, mayonnaise or tomato paste. The latter, by the way, is better to do it yourself. It's not difficult - you just need to beat a few peeled tomatoes in a blender and add spices.
• You can try using a long baguette. You will get a lot of small sandwiches, although the process of taking out the pulp will take longer.
• Too many juicy ingredients should not be put in, otherwise the loaf will turn out wet and not baked.

The best part is that the snack itself is a great field for experimentation. Anything can be added to a loaf - from cauliflower to mayonnaise. Only one thing is important - the components from which it was decided to make minced meat should be liked by the person involved in the process, and successfully harmonize with each other. Everything else is a matter of taste, which is individual for people.