I’ve been busy with cake orders recently. I do have so many recipes to share with you but have had no time to write them. I hope I will be able to get to them soon.
Today I want to share with you a combination of two recipes that I have already shared with you earlier. I make this meat stuffed pleated bread when I have guests coming over. Because it looks lovely. Also, I sometimes make it just for us for dinner.
Here’s what you’ll need
- One recipe – Turkey filling ( I use my croquettes recipe)
- Half recipe – Cloverleaf bread or dinner rolls recipe
- One beaten egg
Make your turkey filling and let it cool completely. Once cooled, add a beaten egg and stir to combine.
Half recipe of my cloverleaf rolls – I made the full recipe and used half to make garlic knots.
If you make the full recipe like me, divide the dough in half.
And use half for this pleated loaf.
Use a rolling pin and roll the dough out into a rectangle.
Then cut the edges to make a nice neat shaped rectangle.
Place it on a baking tray before you continue.
Place your meat filling in the center of the rectangle like so. Don’t put too much or the bread will burst when you cut it. So, spread it evenly.
Next, cut such lines, at an angle about 1/2 inch away from the filling, so you do not distort the filling.
I usually like to cut off the first flaps so I can flip the center over the filling. But if you don’t do it, don’t worry about it.
Start placing the side strips at an angle over the filling. Pull the strips firmly but not so much that they stretch. You want a nice tight loaf but you don’t want the strips to hang.
Almost towards the end. Here you can see what I meant about the top two flaps.
Roll them and voila! You have a beautiful pleated loaf.
Let rise for about 20 minutes.
After 20 minutes – egg wash and bake in a preheated oven at 180C/360 F for about 25 to 30 minutes.
Remember, the meat is cooked so you are only baking the bread.
And that’s how it looks when you cut it.
Pretty, isn’t it! I think it makes for a nice loaf to have on the dinner table.
That’s what I did with the second half of my bread recipe.
Well, that’s it from me for today, I hope you enjoy this recipe.
Thanks for stopping by.