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Cheesy Mozzarella Stuffed Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 12 reviews
  • Author: Jessica
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 2 hours 40 minutes
  • Yield: 8 stuffed breads
  • Category: Bread
  • Method: Baking
  • Cuisine: Italian-inspired
  • Diet: Vegetarian

Description

Cheesy Mozzarella Stuffed Bread is a delightful homemade bread recipe featuring soft, fluffy dough filled with melted mozzarella cheese. These golden-brown breads are perfect as a savory snack or accompaniment to any meal, boasting a buttery finish accented with fresh parsley. The preparation involves yeast fermentation, kneading, shaping, proofing, and baking to achieve an irresistible cheesy treat.

Ingredients

Dough:

  • 100 grams warm milk (1/2 cup)
  • 7 grams active dry yeast (2 1/4 teaspoons)
  • 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, freshly chopped
  • Approximately 150 grams shredded mozzarella cheese (about 3/4 cup)

Instructions

  1. Prepare yeast mixture: Mix warm milk, honey, and active dry yeast in a small bowl. Let it rest for 10 minutes until foamy and bubbly, indicating the yeast is activated.
  2. Make the dough: Add egg, softened butter, sugar, salt, and all-purpose flour to the yeast mixture. Knead the mixture by hand or with a stand mixer using a dough hook for 7–10 minutes until the dough is smooth and elastic.
  3. First rise: Place the kneaded dough in a lightly greased bowl. Cover with a clean kitchen towel and let it rise in a warm spot for 1 hour 30 minutes, or until it has doubled in size.
  4. Divide and shape dough: Gently punch down the dough to release trapped air. Divide the dough into 8 equal portions, each about 58 grams. Roll each portion into a ball, then flatten into an oval shape.
  5. Prepare stuffed bread: On one half of the oval, make small cuts. On the uncut side, place a generous amount of shredded mozzarella cheese. Roll from the cheese side toward the cut side tightly to form a layered, log-shaped bread with the cheese inside.
  6. Second rise: Place the shaped breads on a parchment-lined square pan, ensuring space between each. Let them rise for 30 minutes until slightly puffy.
  7. Prepare for baking: Brush the tops of the risen breads with beaten egg or melted butter for a golden finish.
  8. Bake: Preheat the oven to 375°F (190°C). Bake the breads for 20 minutes until they turn golden brown and the cheese inside is melted.
  9. Finishing touch: As soon as the breads come out of the oven, brush them with melted butter and sprinkle with freshly chopped parsley for enhanced flavor and shine. Serve warm.

Notes

  • Ensure the milk is warm, not hot, to activate the yeast properly.
  • Kneading time is crucial for gluten development—do not under-knead the dough.
  • The small cuts on one half of the dough help create texture and prevent bursting during baking.
  • Use freshly shredded mozzarella for better melting compared to pre-shredded cheese.
  • The breads are best enjoyed warm for gooey cheese and soft texture.
  • Store leftovers in an airtight container and reheat gently before serving.

Find it online: https://dishrise.com/cheesy-mozzarella-stuffed-bread-recipe/