Monday Night’s Watch: Fiery Sun Loaves

Only two episodes in and this season of Game of Thrones is already killing me (I won’t spoil it for those of you that haven’t watched), but at least my friends and I had some spicy tear-and-share loaves to eat while watching yet another episode that made us go, “wait, what??” when it ended suddenly.  The theme for today’s watch party was fire, thanks to the tip-off from the episode’s title (“Stormborn”) that it would focus on Daenerys, so I decided to be liberal in my use of habanero peppers.  I call my two sharable loaves the “Fiery Lamb” and the “Where There’s Smoke There’s Fire.”

Sun loaves 1
Sadly, I don’t have gloves on hand in the kitchen so I diced these six peppers and then had tingly/burning fingertips for the next two days.

I made two filled loaves of bread in the shape of fiery suns – one filled with a spicy lamb filling and the other with a smoky cheese, caramelized onion, and habanero filling – to cater to the meat-lovers and vegetarians among us.  The lamb seemed like an appropriate choice – I borrowed a Moroccon kefta briouat recipe for the filling because it felt like it would be something that would remind Daenerys of her time with the Dothraki (though they probably would have used horse).  For the dough I used the same basic recipe as for my Pizza and Cheesy Chorizo Tear & Share Loaves, but with added spice in the mix as well.  Along with the breads we had a number of other bready, cheesy, and popcorny snacks, plus themed cocktails (because that’s how we roll).

A word on timing – I prepped these on Sunday night, filling and all, and had them chill in the fridge for the better part of a day before throwing them in the oven after work on Monday because I knew I only had an hour between work and the watch party to finish them off.  If you do this in one go, the total time (with rising and cook time) is about 2 and a half hours, so pretty reasonable for a yeast bread.  As I demonstrated, though, you can stretch that out significantly if it’s more convenient for you – from start to eating was about a day and a half for me.  Versatile, and a crowd pleaser!

Sun loaves 6


For the dough:

  • 500g flour, plus extra for dusting
  • 2 1/4 tsp/7g sachet fast-action dried yeast
  • pinch of sugar
  • 1 tsp garlic powder
  • 2 tsp red pepper flakes
  • 3/4 tsp salt
  • 350ml hand-warm water

For the fillings:

Fiery Lamb Loaf

  • 3 habanero peppers, seeded and diced (divided in half)
  • 1/2 kg (1 lb. 3 oz) ground meat (Beef, lamb or a combo.  I used just lamb.)
  • 1 medium onion, finely chopped
  • 1 tablespoon olive oil (for cooking onion)
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon pepper
  • 1 1/2 teaspoons salt
  • 1 teaspoon cinnamon (optional)
  • half a handful of fresh parsley leaves, chopped
  • 3 eggs, lightly beaten


Where There’s Smoke There’s Fire (vegetarian) Loaf

  • 3 habanero peppers, seeded and diced (divided in half)
  • 1 medium onions, finely chopped
  • half a handful of fresh parsley leaves, chopped
  • 180g smoked cheese, divided into 100g finely shredded and 80g in large chunks

Egg Wash

  • 1 egg, lightly beaten


  • In a large bowl, combine the flour, yeast, sugar, garlic powder, red pepper flakes, and salt.  Make a well in the center and gradually pour in the water, stirring and mixing it into the flour.  If the mix is a little wet, stir in a bit of extra flour; if a little dry, add a bit more water.  The dough should be soft but not too sticky.  Knead in a standing mixture with the dough hook for 5-8 minutes or turn the dough out onto a floured work surface and knead for about 10 minutes until it’s springy but smooth.  Put in a large floured bowl, cover with cling film and leave in a warm place to rise until doubled in size (this will take 45 mins-1 hr).
  • Meanwhile, prepare the fillings.  If you’re making both loaves, start by caramelizing both diced onions in the oil over medium-high heat until brown and fragrant.  Add all of the diced habanero peppers and let cook for 1-2 more minutes.  Scoop half of the onion/habanero mixture into a bowl and add a half-handful of parsley, then set aside to let it cool.  Add the ground lamb to the onion and habanero left in the pan, as well as the spices for the meat filling.  Cook over medium heat, stirring to break up the meat into fine pieces, until the meat is well browned and thoroughly cooked.
  • Stir in the rest of the parsley and the three eggs, and cook over medium-high heat just until the liquids are absorbed.  You should be able to pack and mold the meat. Set the lamb filling aside to cool.

Sun loaves 2

  • Preheat the oven to 375F.  Turn the dough out on a floured surface and divide in roughly equal quarters.

Sun loaves 3

  • Roll out each quarter into a circle as thin as possible and place two onto two cookie sheets (one on each sheet) lined with parchment paper.  For the Where There’s Smoke There’s Fire loaf, cover one with about half of the finely shredded cheese, the vegetarian filling, then the other half of the shredded cheese.  In the center of the filling place the large chunks of cheese into a dome, then place another circle of dough on top.

Sun loaves 4

  • For the Fiery Lamb loaf, spread the lamb filling out evenly over the other cookie sheet’s dough circle, then pile more lamb in the middle into a dome.  Place the last circle of dough on top.
  • Using the dull handle end of a sharp knife or pizza cutter, press around the edges of each loaf’s dome to seal it.  With the sharp end, slice out from around the central dome at regular 2-3 inch intervals so you have equal pieces.  Pick up the outside edge of each piece and twist it once.

Sun loaves 5

  • Brush the top of each loaf with the egg wash and bake for 30 minutes or until golden brown and the loaf sounds hollow when you tap the bottom.
  • Let cool on a rack for 15-30 minutes, then serve.

Sun loaves 8




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