Stuffed Lemon Bread Recipe

This incredibly fresh tasting bread is made from a simple bread dough with lemon mixed in. Great for picnics and an absolute must for buffets and any other large gatherings. It's great for everything!



  • 15 slices aged cheddar
  • 5 slices ham of any variety (optional)
  • 3 whole pickled peppers, cut into pieces
  • ½ cup (100 ml) chopped fresh tarragon and rosemary
  • 2 tbsp olive oil

  • 5 1/3 oz (150 g) blue cheese
  • ⅔ cup (150 ml) coarsely chopped mixed nuts (e.g., walnuts or almonds)
  • ½ cup (100 ml) raisins


1. Preheat the oven to 450ºF (230ºC).

2. Dissolve the yeast in a little cold water. Pour in the rest of the water and add the lemon zest and flour. Work the dough in a food processor or by hand for about 10-15 minutes. Add the salt and knead the dough for another couple of minutes. Let the dough rise covered for 2 hours (or in the refrigerator overnight).

3. Divide the dough in half and roll each half into a ball. Let them rest for 5 minutes.

4. Roll each ball of dough into a flat cake. Arrange the slices of aged cheese on top of one of the pasta "cakes". Cover with the ham, peppers and herbs and sprinkle with a little olive oil. On the second "cake", crumble the gorgonzola and spread the walnuts and raisins on top.

5. Roll both and pinch the edges to prevent the cheese from falling out during cooking. Arrange the rolls on a baking sheet lined with parchment paper. Sprinkle them with a little flour or polenta and let them rise for another hour under a damp oven cloth or cling film.

6. Place the pan in the center of the oven and reduce the heat to 200ºC (400ºF). For a crisper crust, add 3 to 4 tablespoons (50 ml) of water to the bottom of the oven, then quickly close the oven door. The steam from the water will make the bread crisp and delicious. Cook for about 35 minutes and let it rest and cool before serving.

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