This month the bread baking babes have a wonderful suggested recipe for Acharuli, which is a boat shaped bread filled with cheese and egg. This looks really delicious and its one I definitely wanted to try out. The boat format, is however, perfect for modifications and variations and I just could not help making a healthified version with roasted butternut squash and gouda cheese as the filling. My version of the dough was made with 50% wholewheat flour but the light airy texture of the milk/egg enriched dough was maintained. I roasted the cubed butternut quash in ample Rapseed oil and salt, added them to the risen dough boats, topped with the gouda, tomato and sage and then baked them. It could not be easier. I added toasted pumpkin seeds to finish off these lovely little Acharuli bread boats.
Ingredients to make 4 large boats
For the Dough:
1 tsp instant yeast
1/2 tsp sugar
2/3 cup milk
1 tbsp. olive oil
1 egg (optional)*
1 cup bread flour, plus more for dusting
1/2 cup whole wheat flour
1 tsp salt
For the Filling;
1 butternut squash, peeled, de-seeded and cubed
3-4 tablespoons rapeseed oil
200g Gouda cheese, grated or cut into chunks
1 tsp dried Sage
handful of roasted pumpkin seeds (to finish)
- Combine all the ingredients for the dough and mix with an electric mixer and dough hook for 5-10 minutes or knead by hand until soft and stretchy. Form the dough into a tight ball and place in an oiled bowl. cover with cling film and leave to rise at room temperature, or until doubled in size.
- While the dough is resting and rising, prepare the squash. For this you just need to cut your squash into cubes, lay it out on a baking tray, cover with oil and salt and bake at 200 degrees C for 35 minutes. Remove from the oven and set aside to cool while you get the dough boats ready
- Once the dough have doubled, deflate it and split into 4 roughly equal pieces. Roll each one out approx into an oval shape, then roll in the longer sides and pinch in at teh top and the bottom to form your boat shapes. Place on a lined baking sheet and leave to rest for 20 or so minutes.
- Divide your roasted squash between the boats and sprinkle cheese over the squash, followed by a sprinkling of dried sage and a slice of tomato.
- Bake in your pre-heated oven at 200 degrees until the boats are well risen and golden brown and the cheese is lovely and melted.
- Enjoy warm with some roasted pumpkin seeds, delicious!