Monday, September 12, 2011

Stuffed Loaf

Every now and then I make a meal that my 5 year old daughter deems "delicious" - this is one of those meals! You can stuff your loaf with a variety of things - pizza toppings, grilled chicken and vegetables, smoked ham and cheddar, tender chicken breast with alfredo sauce, even taco meat. Just make sure that your fillings are already cooked and your loaf will come out perfect every time. These are even pretty enough to serve company!

For the Dough:
(shortcut: use a tube of refrigerated pizza dough)

3c Thrive Flour (white, whole wheat, or a combination of both)
1/2t Salt
1T Thrive Whole Egg Powder
1-1/2c Warm Water
1T Honey or Sugar
1 Packet Instant Yeast

In a large bowl, combine flour, salt and whole egg powder. Dissolve yeast in warm water with honey and add to flour mixture. Stir until dough begins to come together, then knead by hand for 5 minutes. Cover with a damp towel and let rise for 30 minutes.

For the Filling:

1c Thrive Ground Beef
1/4c Thrive Mixed Bell Peppers
2T Thrive Tomato Powder
2T Thrive Chopped Onions
1T Thrive Celery
1/2t Thrive Beef Bouillon
1-1/2c Water

Preheat oven to 350. Combine all ingredients in a saucepan. Bring to a boil, reduce heat and simmer for 5 minutes or until all liquid is absorbed. Set aside.

To assemble loaf, roll dough out to 9x13 rectangle. Pour the sauce down the middle of dough, leaving 1" of dough at bottom and top. Fold the sides of the loaf over the filling, then pinch around the edges to seal. Bake, seam side down, for 30-35 minutes or until golden brown. Allow to cool for 10 minutes before slicing.

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