Stuffed Bread Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 pound ground beef
1, 1pound round loaf Hawaiian bread
2 teaspoons olive oil (optional)
1 bell pepper any color, small diced
½ cup small diced celery
(½ chopped onion , not in original recipe but I sometimes add it)
1 teaspoon salt
¼ teaspoon pepper
1 tablespoon Worcestershire Sauce
1 (10¾ ounce) can Cheddar Cheese Soup
2 sandwich slices cheddar cheese cut in half from corner to corner, making 2 triangles per slice, or grated cheese to cover top.
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Directions: |
Directions:Leaving the loaf of bread in it's pan, cut off top of bread loaf to make a lid for the bread bowl. Take a small steak knife and gently go around the edge of the bread bowl leaving at least a 1 inch bread wall on sides. Be careful how far down you go. You do not want to cut through the bottom of the loaf. Remove the bread in the center and gently remove bread from bottom to leave about one inch of the loaf for the floor of the bowl. Take the bread you took from the center of the loaf and tare about half of it into small crumbs.
Brown meat , add oil if it's really dry. Add diced vegetables and cook until tender. Add Worcestershire Sauce, salt & pepper. Mix, then add soup. Simmer for 5 minutes. Add enough bread crumbs into the mixture to soak up any juices. Stir them in good so they become part of the stuffing. You don't want big hunks of bread in your filing so make sure they are almost crumb state and well incorporated into the meat mixture.
Spoon the stuffing mixture into the bread bowl. Top with the triangle slices of cheese putting the wide end towards the edge of the bowl and the point towards the center, or cover with shredded cheese. Bake in it's pan placed on a baking sheet, without the bread lid. Bake at 350º 5-8 minutes or until cheese melts.
Replace the bread lid and return to the oven just long enough to warm and slightly crisp the top. About another 5 minutes. Cut with a bread knife with a gentle sawing motion in pie wedges and serve. |
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Number Of
Servings: |
Number Of
Servings:6-8 |
Personal
Notes: |
Personal
Notes: This is a recipe I found in a magazine when my girls were small. They loved the stuff bread and I served it at several birthday parties. We serve it with corn on the cob and green salad.
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