Hard shell, soft core

A long time ago I once put a recipe aside that I wanted to try out. I have now slightly changed it, using the ingredients I found in the refrigerator and storage cellar. Inside the bread is a mixture of soft cheese and feta enriched with spices. A salad goes well with it. Heavenly, the Chef’s Handyman team also thinks.

Stuffed bread

For the dough, 600 g Ruchmehl, 3.5 dl lukewarm water, 1 bag liquid yeast or 1 cube yeast, 1 teaspoon sugar, 3-4 tablespoons olive oil and 3 tablespoons sea salt to a dough knead. Place this in a bowl, cover with a damp cloth and leave to rise for about 45 minutes until the dough has doubled. 

Roll out the dough and place it in a baking tin greased with olive oil or butter. 

Cut 3 small Tomme cheese approx. 300 g and approx. 200 g feta cheese into cubes and place in a bowl. Season with chili, thyme, salt and pepper and mix well with a fork. 

Place the cheese mixture in the middle of the dough. Close the rim all around like rosettes. 

Bake in the preheated oven at 190°C for about 45-50 minutes. Remove from oven and let cool down. The bread should sound hollow when you tap the edge. 

Goes well with tomato salad or green salad. The bread is excellent with an aperitif. 

Shopping list for 1 bread (enough for 4 people)

• 600 g of scented flour
• 1 teaspoon sugar
• 3 tablespoons sea salt
• 4 tablespoons olive oil
• 1 bag liquid yeast or 1 cube yeast
• 3-4 dl lukewarm water
• 3 small Tomme cheese or Camembert approx. 300 g
• 1 feta cheese approx. 200 g
• thyme
• salt
• pepper
• chili

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Maybe you like this bread recipe too.

The Chef’s Handyman wishes you a good appetite.