This stuffed bread is a delightful combination of fresh vegetables and gooey cheddar cheese, encased in a soft, golden crust. Perfect for breakfast, lunch, or a snack, it’s a crowd-pleaser that’s both easy to make and packed with flavor.
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### **Ingredients**
#### For the Dough:
– 1 tea glass of warm milk (100 ml)
– 1 tea glass of warm water (100 ml)
– 1/2 tea glass of vegetable oil (50 ml)
– 1 tablespoon of granulated sugar (20 g)
– 1 tablespoon of dry yeast (10 g)
– 4 cups of flour (480 g)
– 1 teaspoon of salt (8 g)
#### For the Filling:
– 1 red pepper, chopped
– 1/2 yellow pepper, chopped
– 1 tomato, chopped
– 1 green tomato, chopped
– 6 green peppers, chopped
– 4 green onions, chopped
– 150 g cheddar cheese, grated
– Salt, to taste
#### For the Egg Wash:
– 1 egg yolk
– 1 tablespoon of olive oil (10 ml)
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### **Instructions**
#### **1. Prepare the Dough:**
1. In a large mixing bowl, combine the warm milk, warm water, vegetable oil, sugar, and dry yeast. Stir gently and let it sit for 5-10 minutes until the yeast activates and becomes frothy.
2. Add the flour and salt to the yeast mixture. Mix until a soft dough forms.
3. Knead the dough on a floured surface for about 8-10 minutes until it becomes smooth and elastic.
4. Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour or until it doubles in size.
#### **2. Prepare the Filling:**
1. While the dough is rising, chop all the vegetables (red pepper, yellow pepper, tomato, green tomato, green peppers, and green onions).
2. In a bowl, mix the chopped vegetables with the grated cheddar cheese. Add salt to taste. Set aside.
#### **3. Assemble the Stuffed Bread:**
1. Preheat your oven to 180°C (350°F).
2. Once the dough has risen, punch it down and divide it into 6-8 equal portions, depending on how large you want each stuffed bread piece to be.
3. Roll out each portion of dough into a circle or oval shape, about 1/4 inch thick.
4. Place a generous amount of the vegetable and cheese filling in the center of each dough piece.
5. Fold the edges of the dough over the filling and pinch to seal, creating a stuffed bread pocket.
#### **4. Bake the Bread:**
1. Arrange the stuffed bread pieces on a baking tray lined with parchment paper.
2. In a small bowl, whisk together the egg yolk and olive oil to make the egg wash.
3. Brush the egg wash over the top of each stuffed bread piece for a golden, shiny finish.
4. Bake in the preheated oven for 30-35 minutes, or until the bread is golden brown and crispy on the outside.
#### **5. Serve:**
1. Let the stuffed bread cool slightly before serving.
2. Enjoy warm as a snack, breakfast, or alongside a fresh salad for a complete meal.
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### **Tips and Variations**
– **Add Protein:** Include cooked sausage, ground meat, or tofu in the filling for extra protein.
– **Spice It Up:** Add chili flakes or a dash of hot sauce to the filling for a spicy kick.
– **Cheese Options:** Swap cheddar for mozzarella, feta, or a mix of your favorite cheeses.
– **Storage:** Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven or toaster for best results.
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### **Why You’ll Love It**
This vegetable and cheese stuffed bread is a perfect balance of crispy, soft, and cheesy. It’s versatile, easy to customize, and packed with fresh, wholesome ingredients. Whether you’re serving it to family or guests, it’s sure to be a hit!
Enjoy your homemade stuffed bread! 🥖🧀