Cheese-Stuffed Bread
Appetizers Dough Easter Recipes Cheese
A kind of savory Easter bread that will look good in the middle of the Easter platter, with red eggs on one side and radishes and spring onion on the other.
Ingredients
Dough
500g all-purpose flour (BL55)
1 teaspoon salt
50ml oil (olive oil with more neutral flavor I used)
100g Greek yogurt
240ml warm water
1 packet dry yeast
1 pinch sugar
Filling
300g cheddar cheese
100g halloumi cheese
50g Parmesan
4 large eggs
40g all-purpose flour (2 tablespoons)
2 level teaspoons baking powder
dill or dried mint (optional)
Pieces: 2
How to prepare cheese-stuffed bread
- For the dough: in a cup mix the warm water with the yeast and sugar. Cover with a small plate and leave in a warm place (I put it next to a lit stove burner) until it foams on top (about 15 minutes).
- Mix the flour with the salt, make a crater in the center and add the yogurt, oil and the yeast mixture from above. Mix the ingredients until the dough comes together and becomes homogeneous, then knead by hand, in a stand mixer (5 minutes) or in a bread machine (on the kneading program) until it becomes elastic but not at all sticky.
- Place the dough in a wide bowl, greased with a little oil, and put it in a bag. Leave to rise in a warm place (about 26-28C; next to a hot radiator or in an oven heated to maximum 30C) until it rises a lot (about 1.5 hours).
- For the filling: grate the cheeses and mix with the rest of the ingredients. You'll get a cohesive but firm mixture that can be shaped. If desired, you can add freshly chopped dill or crumbled dried mint to the filling. This time I didn't put herbs in the filling, I only decorated with dill, but for Easter I'll divide the filling in half and make one with dill and the other with mint.
- Put a little flour on the work surface and turn out the dough. Divide into two equal pieces.
- Roll each piece into a long sheet of approximately 40 x 20cm. The sheet will be about a finger thick, don't roll it too thin.
- Place half of the filling on the center of the sheet, lengthwise. Lift the edges of the dough over the filling and press the dough at the seam so it stays closed. Lift the opposite ends as well. You'll get a long bread, like a roll.
If you have them, you can place the formed breads in long tart pans of 40 x 10cm. - Place the breads in a baking tray lined with baking paper, put the tray in a bag again and leave to rise for 30 minutes.
- Meanwhile, preheat the oven to 200C/390F.
- Brush the breads either with egg beaten with a little milk or just with milk.
- Bake the breads for 30-35 minutes, until golden brown. If you didn't put herbs in the filling, after 20 minutes you'll see that the roll has opened on top and the cheese is visible in the center. Sprinkle chopped herbs over the cheese.
- Remove the breads from the oven and cover them with a towel until they cool down. The bread is good warm or cold.
