Homemade stuffed bread

Ingredients:

• 2 cups of warm water (40°C)
• 1 tbsp. active dry yeast
• 1 tbsp. l. agave nectar
• 2 tbsp. finely ground corn flour
• 4-5 cups of premium flour + extra for working with the dough
• 1 tbsp fine sea salt
• 1/4 cup grapeseed or canola oil
• 220 g of bacon strips
• 1 cup sweet onion, sliced ​​into 0.5 cm wide half rings (about half an onion)
• 1/4 cup mayonnaise
• 2 tablespoons chili sauce
• 1 tablespoon crushed chipotle peppers in adobo sauce
• 0.5 cup finely chopped cilantro
• 4 cups finely chopped smoked beef brisket
• 0.5 cups roasted sweet pepper, cut into thin strips
• 1/4 tbsp. grated Havarti cheese
• 1 teaspoon freshly ground black pepper
• 2 tablespoons melted unsalted butter
• 2 tablespoons grated dry Monterey Jack cheese

Preparation:

1. In a large glass bowl, combine the water, yeast, agave nectar, and cornmeal. Let sit in a warm place for 10-15 minutes, until foamy. Add 4 cups of flour, sea salt, and oil.
2. Place the dough on a lightly floured board and knead until all ingredients are well combined and the dough is smooth. Add more flour if the dough is sticky. Lightly grease a large glass bowl and place a ball of dough in it.
3. Cover the bowl and place in a warm place for 1 hour to let the dough rise.
4. In a medium skillet over medium-high heat, fry the bacon until crisp. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Add the onion to the rendered fat and fry for 15-20 minutes, until soft and dark brown.
5. In a small bowl, combine mayonnaise, chili sauce, chipotle sauce, and 1/4 cup cilantro and mix well. Refrigerate until ready to use.
6. Preheat the oven to 190°C (375°F). Lightly grease and flour a 22x12cm (9x5in) loaf pan. Place the dough on a floured surface, dust it with flour, and gently knead until smooth. Dust a rolling pin with flour and roll the dough into a rectangle approximately 22x30cm (9x12in).
7. Generously coat the dough with chipotle mayonnaise. Top with the brisket, then the onions, roasted peppers, and bacon. Sprinkle evenly with Havarti cheese, the remaining cilantro, and black pepper.
8. Carefully roll the dough from the short end into a log, tucking the ends in as you go. Place the log in the prepared baking dish, brush with melted butter, and sprinkle with grated cheese. Bake for 1 hour and 25 minutes, until the crust is deep golden brown. It should sound hollow when tapped.
9. Let the bread cool in the pan on a wire rack for a full 30 minutes. Then remove the bread from the pan and slice into 2.5 cm thick slices. Serve.