Cheesy Mozzarella Stuffed Bread
This mozzarella stuffed bread is soft, fluffy, and irresistibly cheesy.
- Total Time2h 40 min
- Yield8 bread
Ingredients
dough:
- 100 grams warm milk (1/2 cup)
- 7 grams active dry yeast (2 1/4 teaspoon)
- 1 tablespoon honey
- 250 grams all purpose flour (2 cups)
- 30 grams soft butter (2 tablespoons)
- 1 egg
- 1 teaspoon salt
- 1 tablespoon sugar
Egg wash:
- 1 egg
finish:
- 2 tablespoons butter
- 1 tablespoon parsley
Instructions
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Mix warm milk, honey, and active dry yeast in a small bowl. Let rest for 10 minutes until foamy and bubbly.
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Add egg, softened butter, sugar, salt, and all-purpose flour to the yeast mixture. Knead by hand or with a stand mixer using a dough hook for 7–10 minutes until smooth and elastic.
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Place dough in a lightly greased bowl and cover with a clean kitchen towel. Let rise in a warm spot for 1 hour 30 minutes, or until doubled in size.
-
Gently punch down the dough to release air. Divide into 8 equal portions, each weighing 58 grams.
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Roll each portion into a ball, then flatten into an oval. Make small cuts on one half. Place shredded mozzarella on the uncut side. Roll tightly from the cheese side toward the cut side to form a layered log shape.
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Place shaped breads on a parchment-lined square pan, leaving space between each. Let rise for 30 minutes until slightly puffy.
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Brush tops with beaten egg or melted butter.
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Preheat oven to 375°F (190°C) and bake for 20 minutes, until golden brown and cheese is melted inside.
-
Brush warm breads with melted butter and sprinkle with freshly chopped parsley before serving.
Notes
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Make sure the milk is warm, not hot, to activate the yeast properly. Too hot can kill the yeast.
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Let the yeast mixture become foamy before adding other ingredients; this ensures your dough will rise well.
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Knead the dough until smooth and elastic for the softest, fluffiest bread.
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Weighing or measuring each dough portion ensures uniform breads that bake evenly.
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Make small cuts on one side of the dough to create a pretty layered effect once baked.
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You can brush with beaten egg for a shiny finish or melted butter for a softer golden crust.
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Serve warm for best flavor; the cheese inside is gooey and delicious.
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Optional: Add garlic butter or sprinkle extra parmesan on top for added flavor.
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Dough can be refrigerated after the first rise for up to 12 hours; just bring to room temperature before shaping.
- Prep Time: 20 minutes
- proofing time: 2 h
- Cook Time: 20-25 minutes
- Category: bread
- Method: bake
Find it online: https://archersfood.com/cheesy-mozzarella-stuffed-bread/