Dishes served with a loaf of bread are always unusual and beautiful. The easiest option is bread as a plate or pot. It is good for serving a wide variety of soups, goulash, vegetable and meat stews. Stuffed loaves of bread look very original. Almost any product can be used as a filling.
Stuffed bread
This appetizer is perfect for any occasion. It looks original and will please everyone. The amount of food can be adjusted according to the size of the loaf of bread.
Ingredients:
- White bread - 1 loaf;
- Eggs - 4 pcs;
- Feta cheese - 200 g;
- Sour cream - 4 tbsp. l;
- Bulgarian pepper - 1 pc;
- Canned olives - 1 jar;
- Fresh dill - 50g;
- Fresh parsley - 50 g;
- Gelatin - 20 g;
- Cream cheese - 200 g.
Boil and peel the eggs. Dilute gelatin with warm water, according to the instructions on the package.
Wash and dry the pepper and herbs. Cut the pepper into small pieces. Finely chop the greens. Cut the feta cheese into cubes. Cut the olives into slices.
In a deep bowl, combine feta cheese, sour cream, olives and pepper. Add some chopped greens, about ¼. Mix.
Pour gelatin and mix everything well again.
Gently cut the top off a loaf of bread and remove all the pulp. Only a crust should remain.
Pour half of the prepared filling into the loaf. Then lay in the whole chicken eggs and pour over the remaining filling.
Cover the bread with the previously cut crust.
Mix the cream cheese with the remaining herbs and coat the bread well on all sides with this cheese-green paste.
Remove the stuffed bread in the refrigerator for at least 3 hours so that the gelatin thickens. It is best to prepare it ahead of time and leave it in the refrigerator overnight.
Cut the loaf into portions and serve.
Filled baked bread
Baked bread stuffed with cheese, hot pepper and salami, with mayonnaise and aromatic herbs sauce - satisfying for a large company at home or outdoors.
Ingredients:
- White bread - 1 loaf;
- Mayonnaise - 150 ml;
- Parsley - 100 g;
- Bulb onions - 1 pc;
- Pickled hot peppers - 3-4 pcs;
- Mozzarella - 150 g;
- Hard cheese - 100 g;
- Smoked sausage - 150 g;
- Basil, thyme and oregano - pinch each;
- Garlic - 2 cloves;
- Ground salt and pepper - to taste.
Cut the sausage and both types of cheese into thin slices. Cut each pepper into 3-4 slices. Finely chop the onion. Squeeze the garlic through a press.
In a deep bowl, mix mayonnaise with dry herbs. Add onion and garlic. Season with salt and pepper, mix well.
Make deep transverse cuts on the loaf. The main condition is not to cut the loaf completely and not make the cuts so deep that the bread breaks into pieces.
Spread the outside and in the cuts with the spiced mayonnaise sauce.
Place the slices of sausage and cheese into the incisions. A slice of cheese should be in each cut, either hard or mozzarella. And the sausage with hot pepper should be alternated.
Wrap the stuffed bread in foil and send to the preheated oven. Bake for 20-25 minutes at 80 degrees.
Serve hot, cut into pieces.
Cheese soup in bread
Fragrant, incredibly tasty and easy to prepare cheese soup in bread. If you replace the chicken broth with water, then this soup will also be enjoyed by fans of vegetarian cuisine.
Ingredients:
- Small round loaves of bread - 6 pcs;
- Chicken broth - 2 l;
- Cheese - 400 g;
- Garlic - 2-3 cloves;
- Butter - 20 g;
- Flour - 30 g;
- Carrots - 1 pc;
- Dry white wine - 250 ml;
- Onions - 2-3 pcs;
- Salt, black pepper, fresh herbs to taste.
Put a saucepan with broth on high heat, it is necessary for it to boil.
At this time, in butter, fry finely chopped garlic and onions, as well as carrots, cut into small cubes. Add flour to vegetables, stir and fry until flour turns light brown.
Add the fried dressing to the broth and stir. Cook until vegetables are soft.
Reduce heat to medium. Pour in wine. Darken for about 10 minutes to evaporate the wine.
Send grated cheese to the broth. Cook, stirring, until the cheese is completely dissolved.
Season with salt and pepper. Remove from heat.
Cut off the tops of the loaves, carefully remove the crumb so that the bread does not fall apart.
Pour hot soup into "bowls". Sprinkle with fresh herbs. Serve immediately.
Borscht in a loaf of bread
The classic recipe will make prunes and smoked meats original.
Ingredients:
- Borodino bread - 1 loaf;
- Chicken broth - 2.5 l;
- Beets - 2 pcs;
- White cabbage - ¼ of a small head of cabbage;
- Carrots - 2 pcs;
- Tomato paste - 2 tbsp l;
- Butter - 60 g;
- Vegetable oil - 1 tbsp. l;
- Wine vinegar - 1 tsp;
- Smoked meats - 150 g;
- Prunes - 20 g;
- Bulgarian pepper - 1/4 pcs;
- Garlic - 3 cloves;
- Stems of green dill - a bunch;
- Sour cream - 60 g;
- Salt, sugar, ground pepper.
Prepare bread plates in advance. To do this, cut off the top crust from a loaf of bread and remove the crumb, grease the loaf with sunflower oil from the inside. Bake in the oven until crisp. After the oven, it is good to leave the loaf to cool and dry. An hour at 4. Then it will definitely not leak.
Chop the beets into thin strips. Heat butter in a frying pan, send beets there. After 5 minutes add tomato paste and stir. After another 5 minutes add vinegar, a pinch of sugar and salt. Warm up over low heat for about 20 minutes. Add water if necessary.
Cut onions and carrots into strips, sauté separately in butter.
In a saucepan, bring the broth to a boil. Throw in the shredded cabbage. Cook over medium heat for 10 minutes. Add sautéed onions and carrots.
Bring to a boil again, add the stewed beets with the sauce formed in the pan.
Bring to a boil again, add salt, pepper and one chopped garlic clove to taste. Remove from heat.
Wrap the bell pepper pieces, dill stalks and the remaining garlic in cheesecloth. Dip in a saucepan and let it brew for about 20 minutes. Remove the cheesecloth with vegetables.
Put smoked meats and prunes cut into thin strips into the baked bread. Pour borscht. Sprinkle with fresh herbs.
Serve sour cream separately.
Stew in brown sugar bread
Not the easiest to prepare, but a bright and interesting dish. Those at home will appreciate the efforts expended.
Ingredients:
- Pork - 350 g;
- Dark beer - 200 ml;
- Meat broth - 200 ml;
- Onions - 1 pc;
- Apples - 1-2 pcs;
- Brown sugar - 2-3 tbsp l;
- Mustard - 1/2 tsp;
- Flour - 1 tbsp. l;
- Butter - 20 g;
- Rye bread - 1 loaf;
- Vegetable oil - for frying;
- Salt, ground black pepper - to taste.
Cut off the top of the loaf, cut out the crumb, leaving about 1 cm at the edges.
Cut the onion into half rings, the apples into medium-sized slices.
In a small saucepan, bring the broth to a boil. In a saucepan or skillet, melt the butter and add the flour. Shake the pan, stir the flour from time to time until it acquires a slightly creamy hue. Remove the pan from the stove, wait for the flour to cool slightly. Pour the broth in a thin stream, stirring occasionally, then the beer and return the saucepan to the stove. Add mustard and cook, stirring over low heat for about 5 minutes.
Heat vegetable oil in a frying pan. Cut the meat into thin strips, fry quickly, stirring constantly. Season with salt, pepper and brown sugar. Stir and transfer to a saucepan with sauce. Mix everything again and simmer over low heat for 15-20 minutes.
Put the onion in a warm frying pan, add vegetable oil, warm up a little, pour in 100 ml of water. Season with salt to taste and simmer over low heat for about 5 minutes. Add apples, sprinkle with brown sugar and continue simmering until all liquid has evaporated.
Before serving, preheat the oven to 170 C. Put the meat in the bread, alternating with the onion-apple mixture. Cover with the top and place in the oven for 10 minutes.
Get out the finished loaf. Divide the meat into portions by placing on plates. Cut the bread into pieces. Serve all hot.
