You can make this bread without the filling and it is perfect for sandwiches.
1000 gr all purpose flour.
600 cc water.
25 gr unsalted margarine.
20 gr salt.
20 gr dry yeast.
1 tablespoon malt extract.
½ tablespoon baking soda.
1 tablespoon baking powder.
Dry oregano, to taste.
Garlic powder, to taste.
1 cup finely chopped white onion.
You’ll need a greased loaf pan.
1- Dissolve the malt extract and salt in the water, in a bowl.
2- Add in the margarine.
3- Sieve together the dry ingredients and to the water mixing with your finger, when all the ingredients form a dough, place in on a floured surface and knead until the dough is elastic and the surface is soft and smooth, let rest covered for 30 minutes.
4- Roll the dough with a rolling pin and spread on it the ingredients for the filling, roll like a Swiss roll but add pressure with your hands to make a tight log.
5- Place the dough log in the loaf pan and push it to all the sides of the pan, so it takes the form of it.
6- Let rise until it almost reaches the upper borders of the pan, bush with egg yolk.
7- Bake at 200°C for 30 minutes, or until it makes a hollow sound when you tap it.
8- Unmold and let rest on one side until it is completely cooled, let rest for about 5 hours or overnight before cutting, it is very soft.