Surprise bread


Surprise bread
This recipe is for a large surprise bread so you can make six layers (48 small sandwiches if you divide each layer in 8), with three different flavours: smoked salmon/lime, smoked ham/butter, mayonnaise/chicken.
615K 8 145 4.6
Grade this recipe:

Last modified on: December 27th 2020

Keywords for this recipe:BreadSurpriseSandwichesLunchBuffet
For 1 Surprise bread, you will need:

Change these quantities to make: 1 Surprise bread 2 Surprises bread 3 Surprises bread
How long does it take?
Time required for this recipe:
PreparationRestingCookingStart to finish
1 hour 34 min.4 hours50 min.6 hours 24 min.
At what time:
  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

Step by step recipe


Stage 1 - 10 min.
Surprise bread : Photo of step #1
If you are making your own bread, proceed as for the new leavened bread or mixed seed bread (as in these photos).

Put the dough seam downwards, in a large deep round tin or mould, lined with baking parchment to facilitate turning out (unless you are using a non-stick mould).

The mould in this photo is 20 cm (8") diameter, 12 cm (4.5") high.

Stage 2 - 2 hours
Surprise bread : Photo of step #2
After two hours, when the dough is well risen, bake a little longer than a normal loaf.

Stage 3 - 50 min.
Surprise bread : Photo of step #3
Turn out and leave to cool on a wire rack.

The results are better if you use a loaf that's not too fresh, so make it the day before.

Stage 4 - 5 min.
Surprise bread : Photo of step #4
On the day, cut the top off the loaf, just where it becomes rounded, to obtain the smallest possible lid, and the largest straight cylinder possible.

Stage 5 - 5 min.
Surprise bread : Photo of step #5
With a bread knife (or other serrated knife - this is important), cut vertcally all around the inside of the loaf. Go round twice if necessry to make sure it's cut through from top to bottom.

Stage 6 - 5 min.
Surprise bread : Photo of step #6
Insert the knife into the base of the loaf and cut using a sweeping, sawing movement.

The aim is to slice off the base horizontally to obtain a "perfect" crumb cylinder.

Stage 7 - 10 min.
Surprise bread : Photo of step #7
Now comes the tricky moment: extracting the soft cylinder of bread intact from its ring of crust.

It should be fairly easy, if you have cut round well enough beforehand, to turn the loaf upside down and shake it gently.

You can also slip a metallic spatula or a pallette knife down the side and make small see-saw movements.

Don't get bad tempered or panic, but go at it gently, carefully, and stay zen...

Stage 8
Surprise bread : Photo of step #8
If you succeed and manage this, what follows is only sandwiches!

Stage 9 - 3 min.
Surprise bread : Photo of step #9
Cut the block of bread in half vertically.

Stage 10 - 5 min.
Surprise bread : Photo of step #10
Then slice each half thinly (1/2 cm, 1/4" approx.).

You will need an even number of slices, and keep them in order, because they will be assembled in pairs, and it is much easier if they were cut next to each other with similar size and shape.

Then, begin the fillings:

Stage 11 - 5 min.
Surprise bread : Photo of step #11
For smoked ham: prepare 3 pairs of ½ slices, and butter one of each pair.

Stage 12 - 5 min.
Surprise bread : Photo of step #12
Put a slice of ham on the butter, and trim of any that overhangs the bread with scissors or a very sharp knife (it's easier with scissors ).

Stage 13 - 1 min.
Surprise bread : Photo of step #13
Put the top slices on the sandwiches.

Stage 14 - 5 min.
Surprise bread : Photo of step #14
And cut each one into 4.

Stage 15 - 5 min.
Surprise bread : Photo of step #15
For smoked salmon: prepare 3 pairs of ½ slices, squeeze lime juice one slice of each pair, and butter the other.

Stage 16 - 5 min.
Surprise bread : Photo of step #16
On the butter put a slice of smoked salmon, trim off any extra, and complete the sandwiches, then cut into 4.

Stage 17 - 5 min.
Surprise bread : Photo of step #17
For chicken mayonnaise: prepare 3 pairs of ½ slices, and spread mayonnaise over each one.

Stage 18 - 5 min.
Surprise bread : Photo of step #18
Arrange small pieces of cooked chicken on half, complete the sandwiches, and cut into 4.

Stage 19 - 5 min.
Surprise bread : Photo of step #19
Begin the assembly of the surprise bread by making a layer of 8 sandwiches of one filling.

Stage 20 - 5 min.
Surprise bread : Photo of step #20
Continue to fill with a different type of sandwich in each layer.

Stage 21 - 5 min.
Surprise bread : Photo of step #21
Right to the top of the loaf.

Stage 22 - 2 hours
Surprise bread : Photo of step #22
Then add the lid, and refrigerate for a few hours.

Remove and leave at room temperature one hour before serving, so that the sandwiches are not too cold (or they will have less flavour).
Remarks
For the bread you can use any kind you like, it's a matter of taste. Personally I prefer leavened bread or even better mixed seed bread (as in the photos), but you can also use sandwich bread, in which case replace 400g white flour with 100g rye flour + 300g whole-wheat flour.

For the fillings, you can vary ad infinitum. In this recipe there are 6 layers with 3 differents fillings, but it would be more interesting to have a different filling in each layer. Here are some more ideas:
  • A little cream cheese, pepper, salt and a very large handful of freshly chopped fresh herbs
  • Tuna rillettes
  • Hoummous
  • Taztikis
  • Roquefort mixed with a little butter and a few walnuts
  • Etc...


An idea to try: surprise bread with sweet fillings, for a children's party for example, with jams, honey, chocolate...

In this recipe each layer of the sandwiches is cut into 8, but if it's for an aperitif, it's wiser to cut them into 10 or 12 to makes smaller sandwiches, and avoid filling up your guests before the meal.p>If you'd like more information about making your own bread, look at this dedicated page.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
4,095 Kcal or 17,145 Kj363 gr1,306 gr383 gr
205 %140 %123 %58 %
Per 100 g
Energetic valueProteins CarbohydratesFats
126 Kcal or 528 Kj11 gr40 gr12 gr
6 %4 %4 %2 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
How much will it cost?
  • For 1 Surprise bread : 25.17 €

Change currency:

Note : These prices are only approximate.
Source
Home made.
This recipe uses (among others)
Other recipes you may also like
Finger biscuits
Finger biscuits
These small biscuits, that look a bit like savoy biscuits, are delicious alone or with Champagne, but are also the base for charlottes or Tiramisu.
303K5 50 min. July 30th 2021
Tartiflette
Tartiflette
A personal version of a classic recipe from Savoy.
517K 14.6 1 hour 27 min. September 16th 2019
Natural leaven
Natural leaven
Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful...
1.6M 284.2 7 days 15 min. April 3rd 2020
Cooking sugar
Cooking sugar
Cooking sugar, which is one of the basics of patisserie and sweet-making, is a delicate operation in which sugar is heated from 100°C or 212°F to 180°C or 356°F. Here is some information on this tricky subject. [Translator's note: the terms used below correspond to the French tradition, as often...
415K4.9 43 min. April 3rd 2019
Pâté de campagne
Pâté de campagne
Here is a personal version of the famous country pâté. It's an interesting recipe to prepare in large quantities because it keeps well and freezes easily. The secret of a good pâté is of course the ingredients, but also how it is cooked.
1.7M 23.7 7 hours 54 min. October 3rd 2019
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2021-10-31)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
I am not a leaving thing
Your 8 comments or questions on this recipe
  • Just calculate the volume of your mould, or measure it using a weight scale while filling it with water, then compare with the volume of my circular one (227 inch cube), then adjust the weight of dough you will need (simple proportionality calculating).
    Posted by jh september 21th 2020 at 08:36 (n° 8)
  • But my main question is what amount of flour should I take for 7.9 inch square mold? If you can help me out I will be super happy! Thank you in advance!
    Posted by Anonymous september 20th 2020 at 18:02 (n° 7)
  • Mine is 7.9 inch square so height and width and depth is all are same.
    Posted by Anonymous september 20th 2020 at 17:57 (n° 6)
  • My mould is a circular one 8 diameter x 4.5 high => 227 inches cube, to compare with yours.
    Posted by jh september 20th 2020 at 17:38 (n° 5)
  • 7.9 x7.9 inches cube
    Posted by Anonymous september 20th 2020 at 15:47 (n° 4)
  • 7.9 what? cm? inches?
    Posted by jh september 20th 2020 at 13:58 (n° 3)
  • I have 7.9 x x7.9 cube pain surprise pain . Similar to the round pan you have used. Do I use the same quantity of dough?
    Posted by Anonymous september 20th 2020 at 12:33 (n° 2)
  • Really useful. Very clear! Just what I wanted to make a Pain Surprise for my daughter's wedding. She lived in the Vendee when young, and this was what she loved. Thankyou.
    Posted by Patricia june 18th 2016 at 20:56 (n° 1)
Follow this recipe (as 9 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page