Perfect for dining al fresco on a sunny day, this super-sized, colourful sandwich alternative is a meal in itself made for sharing
Ploughman’s picnic loaf
Serves 4
For the bread
600g strong flour, plus extra for dusting
7g fast action dried yeast
30g unsalted butter, softened, plus extra for spreading
375ml warm water
For the filling
150g iceberg lettuce, sliced
3 large tomatoes, sliced
140g extra mature Cheddar, sliced
1 apple, cored and thinly sliced
100g sliced ham
70g pickle
5 pickled onions, sliced
sea salt
airtight wrap
large, flat oven tray
baking paper
Place the flour in a large bowl and make a well in the middle. Fill the well with the yeast, a pinch of sea salt, the softened butter and warm water. Mix together in a figure of eight motion until a dough forms. Knead the dough with one hand in the bowl for 10 mins. Transfer to a clean, large bowl and cover with an airtight wrap. Leave in a warm place for 1 hr until doubled in size.
Preheat the oven to 200°C/180°C fan/gas mark 6 and line the baking tray with baking paper. Knock the air out of the dough by pushing your fist into it. Dust a clean kitchen surface with flour and knead the dough on the surface for 2 mins.
Shape the dough into an oval, approximately 20cm long, and place on the prepared tray. Cover with a clean tea towel
