Stuffed Loaf of Bread

• 1 whole Long Baguette Style Loaf Of Bread, I ve Used Vienna Type, With A Soft Crust, Any Similar Loaf Will Do.
• 13 cups Whole Milk
• 2 cups Canned Tuna Fish In Olive Oil, Roughly Chopped
• 1 whole Hard Boiled Egg, Peeled And Chopped Roughly
• 1 cup Gerkins In Vinegar, Chopped Roughly
• 1 cup Red Bell Pepper, Stem And Seeds Removed, Diced, Chopped
• 2 cups Mayonnaise

1. You will also need some cling film and some aluminum foil to wrap the loaf of bread once it has been filled.
2. Also, the assembled sandwich should refrigerate overnight before serving.
3. First thing you have to do is cut both ends off the loaf of bread.
4. Then, with a long knife, remove the soft center leaving a bit around the edges so the loaf stays intact.
5. You must do this carefully and slowly so as not to break the crust.
6. You should have a decent sized hole going down the entire center of the loaf.
7. Soak the removed bread in the milk while we go on with the rest of the recipe.
8. Combine all the remaining ingredients (drained tuna through mayo) in a bowl.
9. Drain the soaked bread and add it into the tuna mixture.
10. Mix to combine
11. Stuff the mixture into the hole in the loaf of bread.
12. When finished, wrap it tightly, first with cling film and after that with aluminum foil.
13. Refrigerate at least 24 hours before eating it.
14. After it has refrigerated, cut into desired size slices and enjoy.
15. I ve used these ingredients because I like them, but you can stuff this loaf with whatever you prefer.
16. Done!

baguette style, milk, olive oil, egg, gerkins, red bell pepper, mayonnaise

Taken from tastykitchen.com/recipes/appetizers-and-snacks/stuffed-loaf-of-bread/ (may not work)