1 firm round cob loaf (or Vienna loaf)
Slice the top off the bread loaf. Carefully hollow out the inside of the loaf by pulling out the bread in large chunks. Keep these for serving. The bread shell should be about 2cm thick when completed.
To make the filling, simply combine all of the ingredients from the chosen recipe below in a bowl and mix really well.
Spoon the filling into the hollowed loaf and replace the top. Wrap the loaf tightly with several layers of foil and place in the oven. Bake at 170C (350F) for 1 hour or until filling is heated through. To check, pierce the lid with a knife and test it to see if it is hot.
To serve, unwrap the loaf and transfer to a large platter. Cut the lid into chunks and scatter around the edge. Add the reserved bread pieces and vegetable crudites such as carrot, celery and broccoli. Putting a knife on the side will allow guests to cut up the delicious crust that is left once the filling is finished.
SPINACH AND CHEESE FILLING
1 cup semi-matured cheese, shredded
250g cream cheese, softened
1/2 pkt frozen spinach (thawed)
1 cup mayonnaise
1/4 cup bacon, diced (optional)
1/4 cup onion, diced
HAM AND ONION FILLING
2 cups cheddar cheese, shredded
400g cream cheese, softened
1 1/2 cups sour cream
1 cup ham, diced
1/2 cup spring onion
chopped 1 tsp Worcestershire sauce
TIP: These are fantastic to take to parties and picnics and if only travelling a short distance, can be wrapped in a clean towel and transported hot, straight from the oven. Two smaller loaves can be used so that they can be placed in different sections around the party.