Giants Beef Bread

Current rating:
3 / 5
Your rating:
Suitable cuts:
Lean beef mince
Gas mark 8, 230°C, 450°F
8 people
Cooking Time:
25 minutes
  • 500g Pack of bread mix
  • Dash Worcestershire sauce
  • 15mlsp (1tbsp) Tomato ketchup
  • 4x15mlsp (4tbsp) Sweetcorn
  • 25g (1oz) Mushrooms, sliced
  • Pinch Chilli powder
  • 15mslp (1tbsp) Tomato ketchup
Pre-heat the oven to Gas mark 8, 230°C, 450°F.

Make the bread according to the pack instructions and leave to prove in a warm place.

Meanwhile dry fry the beef mince in a saucepan. Add either the sweetcorn or mushroom topping ingredients and then leave to cool.

Lightly knead the dough, divide it into eight pieces and then shape the dough in either of the following ways. Roll into a long flat oblong, spoon meat mixture into the centre and fold the dough over/pinch together in several places.

Or, roll into a small round, place 2-3 spoonfuls of mixture into centre, fold over the dough and pinch together - making a pasty/calzone shaped bread.

Place the breads on a greased baking tray and allow to rise for 10 minutes. Then bake for 15-20 minutes until well-risen and golden brown.

Per portion: (117g)

Energy 1013kJ / 242cal
Fat 14g, of which saturates 2g
Carbohydrates 5.5g, of which sugars 3.7g
Salt 3.8g
Protein 6.7g