Prep time 25 minutes
Rise time 1 hour 30 minutes
Bake time 30 to 35 minutes
Pan loaf pan 9×5 inch
Oven 180°C
Ingredients
For the dough
2 and 3/4 cups all purpose flour
2 tablespoons sugar
1 teaspoon salt
1 tablespoon instant yeast
3/4 cup warm milk
1 large egg
3 tablespoons unsalted butter softened
For the filling
200 to 250 g mozzarella cheese shredded or sliced
Optional 2 tablespoons cream cheese
For brushing
1 egg yolk
1 tablespoon milk
1 tablespoon melted butter
Instructions
In a bowl mix warm milk sugar and yeast. Leave for 5 to 10 minutes until foamy.
Add egg butter salt and flour. Mix until a dough forms then knead for 8 to 10 minutes until smooth and elastic.
Place dough in a greased bowl cover and let rise for 1 hour or until doubled in size.
Punch down the dough and roll it into a rectangle. Spread or place the cheese in the center. Fold the sides over the cheese and seal well.
Place the stuffed dough seam side down in a greased loaf pan. Cover and let rise for 30 minutes.
Mix egg yolk and milk and brush the top of the loaf.
Bake in a preheated oven at 180°C for 30 to 35 minutes until golden brown.
Remove from oven and brush with melted butter while hot. Let cool slightly then slice and serve warm.
Tips
You can mix mozzarella and cheddar for stronger flavor.
Add garlic powder or dried herbs for a savory version.
Serve warm for best cheese texture.
Can be frozen after baking and reheated.