1 quantity basic white bread dough
1tbsp rolled oats
150ml sour cream
3 tbsp snipped chives
1 clove crushed garlic
salt and pepper
selection of vegetables such as celery,
cherry tomatoes, radishes, carrots,
peppers and cucumber, cut into pieces
2 hard boiled eggs
Make up the bread dough as directed. Leave covered in an oiled bowl, to rise until doubled in size. Knock back the dough and lightly knead. Shape into a ball and place in the base of a 18 x 9cm loaf tin. Press out to cover the base of the tin.
Brush with water and sprinkle the oats on top. Cover loosely and leave until doubled in size. Bake in a preheated oven 200°C/gas mark 6 for 30 mins until the base of the loaf sounds hollow when tapped. Turn out of the tin and cool on a wire rack.
To make the dip, combine the soured cream, chives and garlic. Season to taste with salt and pepper. Spoon into a sterilised jar or small airtight container.
When the bread is cold, cut the top off the loaf and set aside. Scoop out the soft bread to form a hollowed out container. Place the dip inside and fill the loaf with the vegetables and hard boiled eggs. Place the lid on top and wrap in greaseproof paper, or secure the lid with string.
The breadcrumbs can be frozen and used as fresh crumbs in another recipe. Alternatively dry in a warm oven, store in an airtight container and use dried.
Other picnic loaf recipes from our Jul/Aug 2014 issue:
• Chicken and roast vegetable loaf
• Cheese, leek and bacon ring
• Basic white loaf
• Smoked salmon, cucumber and dill bun loaf