Callaloo Loaf - #BreadBakers

One of the original staples at a Jamaican patty shop is the meat loaf. The meat loaf is ground beef stuffed in folded yeast dough. Always sold in a brown paper bag. Eventually, as the patty evolved from only ground beef fillings, the meat loaf evolved as well. Now you can get vegetarian options such as the callaloo loaf. Let me be very very honest - I think I have only tasted a callaloo loaf once. It's delicious but I prefer meat. I don't even order meat loaves that much - give me a patty any time, any day. Oh, I should mention that callaloo is a green leafy vegetable - similar to spinach or collard greens. The word "callaloo" means different things and different plants on different islands. In Jamaica, it is a plant from the amaranth family.

I have made meat loaves already for this blog so for this month's stuffed bread, it was time to try something new. I have made these a couple times already and everyone seems to love them. My brother said they were pretty similar to the patty shop's version. And my nephews gobbled them down. It is pretty versatile because you can throw whatever vegetables and seasonings that you love in there and know that it will be delicious. I hid the last batch that I made - I am not sharing this time! Shh!

Thank you, Renu for hosting this month. If you want to see how the other Bread Bakers stuffed their bread, scroll down!

Callaloo Loaves

Ingredients

360 g flour 

1 tablespoon sugar 

2 1/2 teaspoons active dry yeast

1 teaspoon salt 

130 ml water 

90 ml milk 

14 ml oil

2 cups cooked callaloo

Directions 

Combine all the ingredients and knead until it forms a smooth, soft, and slightly tacky dough. If the dough seems dry, add a tablespoon or so of water. Place the dough in an oiled bowl and allow to rest until doubled. You can also put it in the refrigerator overnight. This is my preferred method for doughs. 

When the dough is ready, divide into 6 equal pieces. Roll each piece into a roughly 6 to 7 inch circle. Add 2 heaped tablespoons of callaloo to the center of the circle ensuring that the edges do not have any filling. Moisten the edges all around with water then fold over and seal the dough well. Place on a baking sheet lined with parchment paper. 

Allow the stuffed doughs to rest about 20 minutes while you preheat the oven. When the oven is ready, bake 20 minutes until golden. 

Notes

Callaloo is cooked just like spinach sauteed with whatever you like - onions, garlic, pepper, salt. You can also add additional vegetables - carrots, tomatoes. It is really good with saltfish. It wilts a ton too.

 Welcome to Bread Bakers! This month, our theme is Stuffed Baked Breads and our host is Renu of Cook with Renu. Final List for Stuffed Baked Breads Welcome to Bread Bakers! This month, our theme is Stuffed Baked Breads and our host is Renu of Cook with Renu.

• Coconut Buns by Magical Ingredients
• Callaloo Loaf by Passion Kneaded
• Double Cheese Fatayers by Ambrosia
• Meatball Stromboli by Palatable Pastime
• Pepperoni Rolls by Culinary Adventures with Camilla
• Ricotta Calzones with Spinach and Sausage by Karen's Kitchen Stories
• Rolled Pepperoni Pizza Loaf by Food Lust People Love
• Sourdough Custard buns by Zesty South Indian Kitchen
• Stuffed Potato Kulcha by Sneha's Recipe
• Sweet Potato and Apple Braid by What Smells So Good?
• Taco Tuesday Calzone by A Day in the Life on the Farm
• Whole Wheat Vegetarian Calzones by Cook with Renu

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient.