I know it's not Friday, nor is this a Cake'n'Bake Wednesday recipe, but I couldn't let the day slip by without sharing my Christmas leftover loaf with you all. You see, Boxing Day means many things to many people - for some it's about relaxing after zooming around on Christmas day visiting all their loved ones, for others it's about crowding around the telly to watch the football, but for us, it's about leftover turkey sandwiches.
So this is my take on a left-over turkey sandwich - the perfect Boxing Day recipe. This is also my last Christmas recipe of the year! (Sad face)
For the dough:
300ml warm water
1 tbsp brown sugar
2 tbsp olive oil
7g sachet of dried yeast
500g strong white bread flour
Pinch of salt
A little beaten egg, to glaze
For the filling:
Any Christmas leftovers you need to use up! I used turkey, stuffing and cranberry sauce, but you could also use chopped up bits of leftover veg, pigs in blankets, whatever you fancy!
Prep time: 1 hour 45 minutes
Cook time: 35-40 minutes
Makes 1 loaf
- Place the water, sugar, olive oil and yeast into a jug and stir well. Leave this to one side for a few minutes.
- Meanwhile, sift the flour and salt into a large mixing bowl and create a well in the centre. Tip the yeast mixture into the centre of the well, then work the flour into the liquid mixture using a fork.
- Once the ingredients have combined to form a rough dough, tip the contents of the bowl out onto a clean, dry work surface. Knead by hand for 7-10 minutes, until all of the flour is incorporated and you have a soft, springy dough.
- Place the dough into a large oiled bowl, cover with clingfilm and leave in a warm place for one hour, until doubled in size.
- Whilst the dough is proving, prepare your filling. Chop the turkey into small chunks, and soften the stuffing with a little warm water if desired.
- Tip the dough out onto a lightly flour surface and knock back. Knead lightly for 3-5 minutes, then roll out to around 1 inch thick. Spread or sprinkle your filling ingredients over the dough (like a pizza) then roll the bread up like a swiss roll. Tuck the ends underneath the loaf and pop it into a well-greased loaf tin. Leave to rise, uncovered, for a further 30 minutes. The dough should double in size again.
- Pre-heat the oven to gas mark 5, then brush the top of the loaf with a little beaten egg. Bake for 35-40 minutes until golden brown all over. Slip the bread out of tin and tap on the bottom - if it sounds hollow then it's done, if not pop it back in the oven for a further 5-10 minutes to finish off.
- Leave the loaf to cool, then cut into thick slices and enjoy!