Double Cheese and Mixed Peppers Stuffed Bread

Yes, I said double. Yes, it is naughty… and yes, you should! Serve as a side dish at a braai or as the main with a smashing salad.

 Ingredients:

Dough:
150 ml warm milk
3 Tbsp olive oil
1 egg
1/2 tsp salt
1 Tbsp sugar
5 g instant yeast
270 g flour

Filling:
1 green pepper – diced
1 red pepper – diced
120 g feta – crumbled
120 g cheddar – grated
1/2 tsp dill seeds
1/2 tsp black cumin seeds (Nigella Sativa)
2 tsp sesame seeds

1 egg yolk to brush the bread before baking.

Method

• Combine all of the dough ingredients, except for the flour, and mix well.
• Add the flour in and mix until combined. No kneading needed!
• Cover and set aside to rest/rise for 40 min or so.
• While you are waiting, combine the filling ingredients in a bowl and mix together thoroughly.
• Reserve 1/4 of the filling mix and set aside. Using your hands, roll the remaining mixture into a ball.
• Pack 13, or so,  briquettes onto the coal grid inside your PotjieKing. Put a couple of firelighters in the bottom section and get that going.
• Turn the dough out onto a floured surface.
• Sprinkle some flour over the top of the dough as well. It is sticky and it’s meant to be, so keep your fingers well floured.
• Using your hands, shape the dough into a ball.
• Flatten the dough out evenly until you can wrap it around the ball of filling.
• Pull the edges together, making sure to overlap the edges generously – if it bursts open it’ll be a cheesy mess…
• Using the palms of your hands, gently flatten the entire ball out.
• Cut a circle of baking paper, the same size as your pizza stone.
• Place the flattened dough onto the baking paper and slide it onto the stone.
• Make sure to leave space for expansion when you are shaping your dough! Leave a 1cm margin around the edge. It may well swell up inside the Dome and touch the edges anyway.
• Baste the top of the bread with the egg yolk.
• Sprinkle the reserved filling mix over the center of the bread. Any filling near the edge is bound to melt off and end up in the coals.
• Place the pizza stone onto the braai grid of your PotjieKing and cover with the Dome Lid.
• Allow to cook for 25 min. Keep the vents on the dome lid closed and both doors on the PotjieKing closed too.

Note: if you hear the sound of sizzling towards the end, don’t panic! It may well be that some of the topping has found its way off the top. I assure you, you’ll know if the bread has burst! Take a little bit of care while flattening the bread to ensure you do not squish the fillings out or make the dough too thin around the edges.

Enjoy!!

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