Ultimate Savory Oven-Baked Stuffed Bread Loaf

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Imagine a golden, tender loaf of bread bursting with layers of succulent shredded chicken, creamy cheese, savory ham, fresh tomatoes, and sizzling sausage—all baked together into one irresistible “lanchão” or giant sandwich. Popular in Brazilian home cooking, this Oven-Baked Stuffed Bread Loaf transforms pantry staples and leftover ingredients into a show-stopping centerpiece perfect for family dinners, casual gatherings, or game-day feasts. The magic begins with a rich, pourable dough made without a blender—just a whisk and a bowl—followed by simple layering of fillings and a quick bake. In just over 45 minutes from start to finish, you’ll fill your kitchen with mouthwatering aromas and delight loved ones with a hearty, flavor-packed creation that slices and serves beautifully.

Yield & Time

  • Yield: Serves 6–8 generously (or up to 10 for lighter appetites)

  • Preparation Time: 15 minutes (plus 5 minutes resting)

  • Baking Time: 25–30 minutes

  • Total Time: Approximately 50 minutes

Ingredients

For the Dough

  • 1 large egg

  • 200 g (7 oz) heavy cream or crème fraîche

  • 100 ml (3½ fl oz) whole milk

  • 100 ml (3½ fl oz) vegetable oil

  • 1 dessert spoon (5 g) fine salt

  • 300 g (2 cups) all-purpose flour

  • 1 tbsp (12 g) baking powder

For the Sauce & Filling

  • 100 g (⅓ cup) tomato sauce or marinara

  • 300 g (about 2 cups) cooked, shredded chicken (seasoned with paprika, turmeric, or your favorite spice blend)

  • 200 g (7 oz) cream cheese or Brazilian catupiry (or ricotta)

  • 200 g (7 oz) thinly sliced cooked ham or luncheon meat

  • 200 g (7 oz) shredded mozzarella cheese

  • 1 medium tomato, diced

  • 100 g (3½ oz) calabrese or chorizo sausage, thinly sliced

  • 1 tsp dried oregano (optional)

  • Pinch of black pepper

For Finishing & Optional Extras

  • 1 tsp olive oil or melted butter for brushing

  • Fresh basil or parsley leaves for garnish

  • Sriracha or hot pepper sauce, for serving (optional)

Equipment

  • Large mixing bowl

  • Whisk or fork

  • 9×13 in (23×33 cm) rectangular or springform baking pan

  • Spatula

  • Sharp knife for slicing

Directions

1. Prepare the Dough

  1. In a large bowl, crack in the egg. Add 200 g heavy cream, 100 ml milk, and 100 ml vegetable oil.

  2. Sprinkle in 5 g salt. Whisk vigorously until the mixture is smooth and homogenous.

  3. Gradually fold in 300 g flour using a spatula, mixing just until no dry pockets remain.

  4. Stir in 12 g baking powder until evenly distributed. The batter should be thick yet pourable—similar to a pancake batter with body. Let it rest 3–5 minutes to hydrate the flour.

2. Preheat & Prepare Pan

  1. Preheat the oven to 180 °C (355 °F).

  2. Lightly brush or spray your baking pan with oil. If using a springform pan, close the latch to secure.

3. Layer the Base

  1. Pour half of the dough into the prepared pan and spread gently with an oiled spatula to coat the bottom evenly.

  2. Spoon and spread 100 g tomato sauce over the dough, leaving a small border.

4. Build the Filling Layers

  1. Chicken Layer: Scatter the shredded chicken evenly over the sauced dough.

  2. Cream Cheese Layer: Dot 200 g cream cheese or catupiry evenly atop the chicken.

  3. Ham Layer: Arrange sliced ham in a single layer.

  4. Cheese Layer: Sprinkle 100 g of the mozzarella evenly.

  5. Tomato & Sausage Layer: Scatter diced tomato and sliced sausage, then sprinkle a pinch of black pepper and 1 tsp oregano.

  6. Final Cheese Layer: Cover with the remaining 100 g mozzarella, ensuring every bite will have melted cheese.

5. Top with Remaining Dough

  1. Spoon the remaining half of the batter over the assembled fillings, using an oiled spatula or back of a spoon to spread gently and seal the edges. The loaf should look like a giant, uncooked skillet cake.

6. Bake the Loaf

  1. Place the pan on the middle rack of the preheated oven.

  2. Bake 25–30 minutes, until the top is puffed and golden brown and a skewer inserted in the center comes out clean.

7. Rest and Unmold

  1. Remove from oven and let rest in the pan 5 minutes to set.

  2. Brush the top lightly with olive oil or melted butter for shine and extra flavor.

  3. Run a thin knife around the edges, then carefully release the springform or invert onto a cutting board.

8. Serve

  1. Transfer the loaf to a platter. Garnish with fresh basil or parsley.

  2. Slice into thick slabs and serve warm, with Sriracha or hot sauce on the side if you like a spicy kick.

Background & Inspiration

In Brazil, the “lanchão de forno” (literally “big oven snack”) is a beloved comfort food—a hybrid between savory cake and sandwich, ideal for feeding a crowd without fuss. Rather than rolling dough or making yeast breads, this recipe uses a simple, quick-bake batter enriched with cream and oil. Fillings vary by household: shredded chicken, ham, cheeses, vegetables, and sausages come together in stacked layers. The result is a portable, sliceable loaf perfect for picnics, parties, or lazy weekend lunches. Adaptable and forgiving, it embraces leftovers and invites creativity, much like Italian pansotti or French savory clafoutis.

Tips & Variations

  • Flavor Swaps: Replace chicken with shredded beef, pork carnitas, or sautéed mushrooms for a vegetarian version.

  • Cheese Choices: Swap mozzarella for provolone, gouda, or a tangy cheddar to alter the flavor profile. For a creamier mid-layer, use ricotta mixed with herbs.

  • Spice It Up: Stir chopped jalapeños or a teaspoon of smoked paprika into the dough for a smoky, spicy twist.

  • Herb Infusion: Add a tablespoon of chopped fresh rosemary or thyme to the dough for aromatic depth.

  • Veggie Boost: Layer in sliced zucchini, roasted peppers, or sautéed spinach for extra nutrition and color.

  • Gluten-Free Option: Use a 1:1 gluten-free flour blend and add an extra ½ tsp baking powder to help with rise.

  • Make-Ahead Friendly: Assemble the loaf in the pan, cover with plastic wrap, and refrigerate up to 12 hours. Bake straight from the fridge—add 5 minutes to the baking time.

  • Mini Loaves: Divide the batter and filling between two loaf tins for smaller, shareable portions.

Serving Suggestions

  • Accompaniments: Serve with a crisp green salad dressed in lemon vinaigrette to cut through the richness.

  • Dipping Sauces: Offer garlic-herb aioli, pesto, or extra tomato sauce for dunking.

  • Side Bowls: Pair with a bowl of warm soup—tomato basil or vegetable minestrone are excellent matches.

  • Beverage Pairing: A chilled white wine like Sauvignon Blanc or a light lager complements the savory loaf perfectly.

Nutritional Information

Approximate values per slice (1 of 8 servings):

  • Calories: 380 kcal

  • Protein: 16 g

  • Carbohydrates: 32 g

  • Fat: 20 g

  • Saturated Fat: 8 g

  • Fiber: 1.5 g

  • Sodium: 560 mg

Conclusion

This Ultimate Savory Oven-Baked Stuffed Bread Loaf proves that feeding a hungry crowd doesn’t require hours of fuss or countless dishes. With a simple whipped batter, layered fillings of chicken, cheese, ham, and vegetables, and a single 30-minute bake, you’ll create a dramatic centerpiece that slices neatly, travels well, and delights every palate. Whether you stick to the classic chicken-ham combo or experiment with your favorite proteins and vegetables, this “lanchão” is sure to become a go-to recipe whenever you need an easy, crowd-pleasing meal. Enjoy creating, customizing, and most of all, sharing a slice (or two)!

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