Picnic Loaf

With the weather being as nice as it has been this week I thought my recipe for this picnic loaf was the perfect choice. This is the perfect sandwich for taking on a picnic – its full of different fillings that combined together creates a perfect flavour combination that is both filling and easily transported for them summer lunches in the park. You can use anything you have in your fridge really – the possibilities are endless! If you don’t want to make our own bread or don’t have time then you can buy a cobb/bloomer from a supermarket and continue from step 6.


Picnic Loaf

Serves 8

Oven – 180c



·         500g Strong white bread flour

·         7g Easy bake yeast

·         1½tsp Unrefined golden caster sugar

·         1tbsp Butter (unsalted) softened

·         1½tsp Salt

·         300ml Warm water


·         Mixed salad (rocket, spinach or mixed leaves)

·         Cheese (cheddar or mozzarella)

·         1 onion

·         2 tomatoes

·         A selection of continental meats (you can use any you like) – roughly 100g



1.       Mix flout, yeast, sugar and salt in a big bowl (or standing mixer bowl). Rub in the butter until fine breadcrumbs. Then start to mix the water in using a blunt knife.

2.       Knead the dough using the dough hook for 5-10 mins until smooth and elastic. (you can also do it by hand)

3.       Grease a large bowl with oil then put the dough back in, cover with a clean tea towel and leave to rise for 1 and ½ to 2 hours until doubled in size.

4.       Knock back the dough then shape into a circular bloomer and place onto a baking sheet. Cover with the tea towel again and leave to prove for an hour to 1 and ½ hours until doubled in size.

5.       Bake in the oven for 30-35 mins – the base should sound hollow once topped. Leave to cool.

6.       Slice the top off the loaf carefully and set aside. Using a sharp knife and a spoon scoop out the centre of the bread being careful not to cut through the base.

7.       Drizzle some olive oil over the base of the bread and start to layer the fillings – meats, cheese, salad, tomato, onion. Press don firmly then repeat the layering again. Continue until its full then drizzle with olive oil and place the top of the bread back on.

8.       Wrap the whole loaf in cling film then place in the fridge to chill.

9.     To prepare cut into the wedges to serve or to prepare for your picnic.


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