Bread With Filling

Bread with Filling

Table of Contents

- 250 ml warm water – Provides the moisture needed to activate the yeast and form the dough.
- 250 ml warm milk – Adds a slight creaminess to the dough, making it soft and fluffy.

- 10 g dry yeast – Helps the dough rise, making it light and airy.
- 1 teaspoon salt – Enhances the overall flavor.
- 3 tablespoons sugar – Balances the flavor and aids in yeast activation.

- 200 ml vegetable oil – Adds moisture and helps create a tender texture.
- 700 g wheat flour – Forms the bulk of the dough, providing structure.
- 100 g wheat flour – For dusting or adjusting the dough texture if needed.

100 g grated cheese – Adds a creamy, savory flavor to the center of each piece, making it a delightful surprise in every bite.

- 1 cracked egg – Used to brush the tops of the dough before baking, giving them a shiny, golden finish.
- Olives – For a touch of Mediterranean flavor and to enhance the appearance of the final dish.

In a large mixing bowl, combine 250 ml warm water and 250 ml warm milk. Make sure both are warm but not hot to avoid killing the yeast.
Sprinkle in 10 g of dry yeast and 1 teaspoon of sugar. Stir gently and let the mixture sit for 5-10 minutes until it becomes foamy. This means the yeast is activated and ready to work.

- Once the yeast is activated, add 3 tablespoons of sugar, 1 teaspoon of salt, and 200 ml of vegetable oil to the yeast mixture. Stir well to combine all the ingredients.

Gradually add 700 g of wheat flour in small portions while stirring the mixture. You can use a wooden spoon or a mixer with a dough hook attachment for this step. Keep mixing until the dough starts to come together.
If the dough feels too sticky, add the remaining 100 g of wheat flour little by little until the dough is smooth, soft, and slightly tacky but not sticky.

- Transfer the dough onto a lightly floured surface and knead it for about 8-10 minutes until it’s elastic and smooth. The dough should bounce back slightly when poked.

Form the dough into a ball and place it in a lightly oiled bowl. Cover it with a clean kitchen towel and let it rest in a warm place for about 1-1.5 hours, or until it has doubled in size.

While the dough is rising, grate 100 g of cheese for the filling. You can use any cheese you like. A mix of mozzarella and cheddar is a great option for a melty, flavorful center.

- Once the dough has risen, punch it down to release the air and transfer it to a floured surface.

Divide the dough into even portions, depending on how large you want the bread pieces to be. You can make small rolls or larger loaves.
Flatten each portion into a disc and place a generous spoonful of the grated cheese in the center. Fold the dough over the cheese and pinch the edges to seal it tightly, forming a ball.

Crack an egg into a small bowl and beat it lightly. Using a pastry brush, apply the egg wash over the top of each dough ball to give it a shiny, golden-brown crust.
For decoration, place an olive in the center of each dough ball or arrange them as you like to add a flavorful touch.

- Cover the shaped and filled dough with a towel and let it rise for another 20-30 minutes. This allows the dough to puff up slightly, making the bread even softer.

Preheat your oven to 190°C (375°F).
Place the baking sheet in the preheated oven and bake for 25-30 minutes, or until the bread is golden brown and cooked through. The cheese filling should be melted and gooey inside.

- Check the dough texture: If the dough is too sticky, add more flour gradually. If it’s too dry, add a small amount of warm water or milk.

- Cheese options: Feel free to experiment with different cheeses for the filling. For a richer taste, you can use a combination of cheeses like mozzarella, gouda, or parmesan.
- Optional fillings: You can add other fillings, such as cooked ham, sautéed vegetables, or herbs, to create different flavor combinations.
- Perfect rise: Make sure to let the dough rise in a warm environment. If your kitchen is cold, you can place the dough in an oven with the light on for warmth.

Storage: Store any leftover bread in an airtight container at room temperature for up to 2 days. You can also freeze the bread for longer storage.