Cheese Stuffed Bread Flower

As the weather cools down, the urge for baking that was hybernating through the summer comes back to life.
By Sawsan Abu Farha

As the weather cools down, the urge for baking that was hybernating through the summer comes back to life. I love baking, trying out different flavors, herbs,and stuffings is something I never get tired of.

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

4.0 from 1 reviews
Cheese stuffed bread flower
 
Prep Time
Cook Time
Total Time
 
Savory treat with a lovely presentation
Author:
Recipe Type: Appetiser
Serves: 4
Ingredients
  • ¼ cup (60 ml) warm water
  • ¾ cup warm milk
  • 1 egg
  • ¼ cup (57 gram) butter, softened
  • ¼ cup (50 gram) white sugar
  • ½ teaspoon (2 grams)salt
  • 3¼ tp 3½ cups ( 416-448 gram) all-purpose flour
  • 2 teaspoons (8 grams) dry yeast
  • ¼ teaspoon (1 gram)cardamom optional
For topping
  • ¼ cup (60ml) of milk
  • 1 tablespoon (14 gm)sugar
stuffig
  • 1 cup (80 grams) akkawi cheese shredded (you can use any firm salty cheese)
  • 5 springs parsely or mint
Instructions
  1. In a bowl whisk the egg with milk, water, sugar, butter and yeast.
  2. Set aside
  3. In another bowl sift the flour with the salt and the cardamom .
  4. Add the liquid ingredients to the dry ingredients and knead until you get a smooth dough.
  5. Place it in a bowl you have brushed with some oil and cover it with a wet cloth and leave it in a warm place to double
  6. (If you are tight on time you can heat your oven to 200 C then turn it off and place your dough in a glass bowl and place it in the warm oven with the wet cloth covering the bowl)
  7. Turn the dough out onto a lightly floured surface
  8. Roll into a rectangle
  9. Spread cheese stuffing leaving 1 inch (2.5cm) margin all around
  10. Roll the dough from the long side into a tube form
  11. Join both ends of the tube and pinch the dough together
  12. Using a scissor or a knief make cuts that go ⅔ of the way through the dough (as you can see in the picture)
  13. Turn the slices 90 degrees so that cut part faces upward
  14. Using a brush, brush the dough with milk
  15. allow to rest for 15 minutes during which you would heat your oven to 270C (500F) (rack in the middle)
  16. Bake for 5 minutes on 270C (500F) then lower the teperature to 220 C (425 F) and cook for 10-15 more minutes
  17. turn on the broiler for a couple of minutes until it is golden brown on top

Sawsan Abu Farha

Passionate food explorer Sawsan Abu Farha lives in Jordan and enjoys mixing east and west in her kitchen aiming to get the best of both worlds.Juggling work, motherhood, blogging and a passion for food and food photography, she shares her journey in her blog “Chef in disguise”.

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