Supreme cottage loaf

supreme cottage loaf
1H 50M


Sun-dried tomato puree


1.To make sun-dried tomato puree, blend or process tomatoes, garlic, oregano and mustard until almost smooth. With motor operating, gradually add oil, in a thin stream, until combined.
2.Cut a lid from top of loaf, remove soft bread from inside of loaf, leaving 2cm shell. Brush sun-dried tomato puree inside lid and bread shell.
3.Quarter capsicums, remove seeds and membranes. Roast under grill at 240°C/220°C fan-forced, skin-side up, until skin blisters and blackens. Cover capsicum pieces in plastic or paper 5 minutes, peel away skin.
4.Cut eggplant into 1.5cm slices, sprinkle all over with salt; stand 30 minutes. Rinse eggplant under cold water; drain on absorbent paper.
5.Preheat grill. Cut kumara and zucchini into 5mm slices. Spray eggplant, kumara and zucchini slices with oil; grill, in batches, until browned lightly.
6.Place kumara inside bread shell; top with basil leaves, capsicum, zucchini combined cheeses and eggplant. Replace lid, wrap loaf completely in plastic wrap, place on oven tray, top with another oven tray, weight with heavy cans; refrigerate overnight.
7.Preheat oven to 240°C/220°C fan-forced.
8.Discard plastic wrap; place loaf on oven tray. Bake about 5 minutes or until crisp.

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