Feast-in-a-Loaf

Source: Cindy Renfrew

This filled loaf is quite impressive-looking, and can be served hot or cold.

Bread Dough:
1 cup milk
1/4 cup honey
4 teaspoons salt
6 tablespoons margarine
3 cups warm water
1 package active dry yeast
12 cups unsifted flour

Scald milk, stir in honey, salt, and margarine; cool to lukewarm. Measure warm water into a large bowl. Sprinkle in yeast and stir until dissolved. Add the milk mixture and 3 cups flour; beat until smooth. Add enough additional flour to make a stiff dough. Turn out onto a floured board and knead until smooth and elastic. Place in a greased bowl, turning to grease top. Cover with a damp cloth and place in the refrigerator for 2 to 24 hours. When ready to bake, remove dough from the refrigerator and let sit at room temperature for 30 minutes.

Divide dough in half. On a floured board, roll one half into a 20-inch circle; puncture any air bubbles. Place the dough in a very well-greased 10-inch spring form pan with 2 inches of dough hanging over the edge of the pan.

Add the filling in layers: meat first, then onions, mushrooms, potatoes, and cheese; sprinkle a little parsley over the cheese. Add a dash of salt and pepper between each layer. Roll out the second half of the dough to form a 12-inch circle and cover the loaf. Crimp the edges tightly shut, cut off any excess dough and tuck in the edges. Brush the loaf with milk. Use excess dough to form a dozen 1/2-inch diameter balls, or use a small cookie cutter to form decorative shapes; place them around the edge of the loaf, and brush with milk. Cut a hole in the center of the top crust, and using the handle of a wooden spoon, poke a steam vent through to the meat layer.

Bake at 400 degrees F. for 30 minutes or until the crust is done. Remove from oven and let rest 5 minutes. Remove the collar of the spring pan. Serve hot with beef gravy, or cool completely on a wire rack and serve cold.

Fillings:
Meat mixture:
1/2 lb. lean ground pork
1 lb. lean ground beef
1 teaspoon oregano
1/2 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon marjoram
1/2 teaspoon paprika (optional)
Brown meats in a pan, add spices. Remove pan from heat, drain all grease and cool completely. Set aside.

Potatoes:
Peel and dice 4 medium-sized potatoes. Boil them in salted water until cooked. Drain completely, cool, and set aside.

Mushrooms:
Wash and slice 1 lb. of fresh mushrooms. Fry in 2 tablespoons margarine until cooked. Drain completely, cool, and set aside.

Onions: Peel and chop 2 small onions. Fry in 2 tablespoons margarine until cooked. Drain completely, cool, and set aside.

Cheese: Grate 1/2 lb. mild cheddar cheese and set aside.

Serves 10 to 12.