Savoury Stuffed Loaf

Ingredients:
Dough
500g Plain flour.
10g instant yeast.
25g sugar.
1 egg.
15g milk powder.
1 tsp salt.
35g margarine.
Water.

Filling
3 big onions.
3 medium sized tomatoes.
3 full boiled eggs.
1 big bell pepper or 3 medium capsicums.
200g spinach leaves or spring onions.
100g Cheddar cheese.
100g mozzarella cheese.
Salt.
Pepper.
Egg to glaze.

Method:
Dough
Mix ½ cup warm water and the sugar and stir for a few minutes. Add the yeast and cover and keep till it becomes a foamy mixture.
Mix flour, milk powder, egg and the yeast mixture and mix well.
Add warm water and make soft dough.
Knead for 10 minutes. The more you knead is the better.
Cover with a damp cloth and leave for 10 minutes.
Add the butter and salt  and knead for 10 more minutes.
Put it to oiled bowl and cover with a damp cloth to rise for 1-2 hours.
Divide the dough into 3 balls and keep for 15 minutes.

Assembling
Take one ball and roll out to a 12 x 8 inch rectangle.

Mark 2½ inches from the long sides.
Cut the onions, tomatoes, egg and capsicums into circles. Cut the spinach into pieces.
Toss the spinach in little oil for 1 minute.
Arrange the onion in the middle part of the rectangle.

On top of it slightly away from the onions arrange the tomatoes.

Scatter some cheddar cheese over it.

And salt and pepper on top.
Top with the eggs.

Arrange the capsicums.

Scatter some spinach leaves or spring onions on top.

Scatter some mozzarella cheese or cheddar cheese on top.

Dampen the edges of each piece of dough. Bring the edges over the filling to the middle. Seal and flute like a pastry with your fingers. 

 
Repeat the rest of the dough.

Beat the egg with a drop of yellow food colouring and brush on top of the loaf.
Scatter some cheese on top (optional) or some sesame seeds.
Leave to rise in a warm place for 15 minutes.
Preheat oven to 200C and bake for 25 minutes till it becomes light brown.

Cut into slices.

I have doubled the quantity.