Stuffed bread is so versatile, it makes for a great lunch or sliced up it is a wonderful appetiser for a party. The possibilities for the stuffing are endless.
Triple cheese stuffed bread: combine cheddar, Colby and Monterey Jack.
Mediterranean cheese: Feta, cheddar and Halloumi cheese with mint
Not a fan of cheese try : minced meat with sauted onions, tomatoes and pepper
Want a vegetarian version: try spinch and sauteed onions
Feeling like something sweet: some softened butter and cinnamon turn this into a yummy dessert
Not into too much butter but still into something sweet: try stuffing it with date paste with cinnamon and cardamom
Cheese stuffed bread flower
- Total Time: 2 hours 50 minutes
- Yield: 1 large bread flower
Description
A visually stunning cheese-stuffed bread shaped like a flower, combining cheddar, Colby, and Monterey Jack cheeses for a savory delight.
Ingredients
- 1/4 cup (60 ml) warm water
- 3/4 cup (180 ml) warm milk
- 1 egg
- 1/4 cup (57 grams) butter, softened
- 1/4 cup (50 grams) white sugar
- 1/2 tsp (2 grams) salt
- 3 1/4 to 3 1/2 cups (416-448 grams) all-purpose flour
- 2 tsp active dry yeast
- 1/2 tsp ground cardamom
- 1/4 cup (60 ml) milk
- 1 tablespoon (14 grams) sugar
- 1 cup (80 grams) shredded akkawi cheese (or substitute any firm salty cheese)
- 5 sprigs parsley or mint
Instructions
- In a bowl, whisk together the egg, warm milk, warm water, sugar, softened butter, and yeast. Set aside for 5 minutes to allow the yeast to activate.
- In another bowl, sift together the flour, salt, and ground cardamom.
- Gradually add the liquid ingredients to the dry ingredients, mixing until a dough forms.
- Knead the dough on a floured surface for about 10 minutes until it is smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
- Turn the dough out onto a lightly floured surface and roll it into a rectangle.
- Spread the cheese and parsley (or mint) over the dough, leaving a 1-inch (2.5 cm) margin all around.
- Roll the dough up from the long side into a tube.
- Join both ends of the tube and pinch together to form a ring.
- Using scissors or a knife, cut 2/3 of the way through the dough at intervals around the ring.
- Turn each cut section 90 degrees so the cut side faces upward.
- Brush the dough with milk.
- Let rest for 15 minutes; during this time, preheat the oven to 270C (500F), with a rack in the middle.
- Bake for 5 minutes at 270C (500F), then lower the temperature to 220C (425F) and bake for another 10-15 minutes.
- Turn on the broiler for a couple of minutes, until the top is golden brown.
Notes
- For a Mediterranean twist, use Feta, cheddar, and Halloumi cheese with mint.
- For a sweet version, try stuffing with date paste, cinnamon, and cardamom.
- This bread can be sliced and served as an appetizer or enjoyed as a main dish.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 2 hours 30 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 4
- Sodium: 300
- Fat: 12
- Carbohydrates: 30
- Fiber: 2
- Protein: 10
- Cholesterol: 40
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- Tomato and Asiago Cheese Stuffed Meatballs
- Egg and Cheese-Filled Bread
Frequently Asked Questions
Why does this bread dough include cardamom?
The ½ tsp of ground cardamom in the dough is a Middle Eastern baking tradition — cardamom-scented enriched bread is a hallmark of the regional style I grew up with, and it adds a subtle floral warmth that complements both savory cheese fillings and the sweet versions I suggest.
What other fillings can I use instead of the three-cheese mix?
I’ve tested several alternatives: a Mediterranean version with Feta, cheddar, and Halloumi with mint; a meat version with minced meat, sautéed onions, tomatoes, and pepper; a spinach and sautéed onion vegetarian version; a sweet butter-and-cinnamon version; or a sweet date paste with cinnamon and cardamom.
How do I seal the dough balls so the cheese doesn’t leak during baking?
Roll each dough portion into a circle about ¼ inch thick, place the cheese mixture in the center, then fold the edges over and pinch firmly to seal before arranging in the flower pattern. The dough then gets a 30-minute second rise, which helps the seal stay closed during baking at 350°F (175°C).
Wow, it looks delicious! I can’t wait to try it. Thank you!
Amazingly pretty…I am sure the cheesy tasty flavor is a knockout too!
This looks incredibly delicious, bet you had fun preparing it.
this looks incredible. you are amazing
Wow, I love that picture where it’s raw with poppyseeds!
This is beautiful!