Okay stay with me on this one…Dairy Free Stuffed Bread sounds a bit weird but it’s a great snack or lunch. We stuff the bread with a mix of potatoes, spinach, cheese and bacon – you can leave the bacon out if you want a meat free version. Its a bit faffy to make, but honestly it’s worth it. These are great to pop into a lunch bag, or with a salad for a light supper.
We use Violife cheese to keep these dairy free – some in the bread dough and then a good whack of cheese into the filling. The baking time is pretty short – 20 minutes, it more the bread making that takes the time. According to my fit bit – kneading dough is a cardio workout – so that’s one positive of kneading dough for ten minutes!
Dairy Free Stuffed Bread
Ingredients
- 360 grms White Bread Flour
- 1 tsp Salt
- 3 tbsp Grated Violife Cheese (we like the Parmesan)
- 230 ml Dairy Free Milk
- 2 tbsp Olive Oil
- 2 tsp Instant yeast
- 1 tbsp caster sugar
Filling
- 3 Medium White Potatoes - cubed and boiled til firm but cooked
- 1 Cup Grated Violife Cheese
- 1/2 Onion - diced
- 6 Rashers Bacon, chopped up (I cut it with scissors as it's easier)
- 3/4 Cup Spinach - Chopped
Instructions
- Start by making the bread
- Sift the flour and mix it with the Violife parmesan, and salt.
- Warm the milk on the hob until just tepid add the sugar. Pour into a bowl and add the yeast. Whisk to combine and leave the mixture for 5-10 minutes until nice and frothy.
- Add the olive oil to the milk mixture and mix with the flour. Bring the dough together with your hands until you've a ball of slightly sticky dough.
- On a lightly floured surface knead the dough for about 10 minutes until smooth and stretchy.
- Form the dough into a ball, place in a large bowl which you've greased with olive oil, lightly grease the dough as well and put a bit of olive oil on a piece of clingfilm and over the bowl. Cover again with a tea towel and place away from a draft and allow to rise for an hour.
- After an hour the dough should have doubled in size.
- Tip the dough onto a lightly floured surface and cut it into 8 even pieces. Roll each piece in your hands lightly to create a ball, and place on a baking sheet.
- Cover again with greased cling film and a towel and allow to prove for another 30 minutes.
The filling
- While the bread is proving the first time make the filling.
- Fry the onion and bacon in a bit of oil until the bacon is crisp and has rendered the fat.
- Turn the heat down low, gently add the potatoes and the spinach. Stir to cover the potatoes in onions and bacon and to wilt the spinach. Then tip in the cheese and briefly mix. Take off the heat and leave to one side to cool.
Putting it all together
- Preheat your oven to 200°C 400°F
- Once the second prove is done, and the filling is cooled you are ready to go.
- Take one of the balls and gently stretch it to flatten it out. I do this on the palm of my hands but you could do it on a floured board if you prefer. Using a dessert spoon place a portion of the filling in the middle of the flattened ball and pull the sides up and pinch together to seal. Placed sealed side down on the baking dish. Continue until all 8 balls of bread have been stuffed.
- Put a bit of grated cheese on top, and brush with dairy free milk and bake for 20 minutes until golden. Serve hot, or allow to cool for a lunch time snack.
If you fancy a Tear and Share Dairy Free cheese loaf here’s our recipe:
Or if you like the idea of flatbreads (less proving time so simpler)…here you go!
