This stuffed bread recipe was born out of a desire to adapt a traditional bread recipe for a cooker. I tried it with sheep cheese, green onions, dill, and a bit of oregano with basil, resulting in a soft and fragrant bread that is delicious both warm and cold. The dough is simple to prepare, and baking is done directly in the cooker pot using the BAKE setting. It makes for a perfect appetizer bread suitable for family meals, packed lunches, or a snack platter.
Quick Info
Total Time: Not specified in the original recipe; depends on the dough rising time
Preparation Time: Not specified
Baking Time: 55 minutes
Baking Temperature: 150 degrees Celsius
Servings: Not specified; the bread can be sliced
Difficulty: Easy to medium
Recipe Type: Stuffed bread, appetizer bread
Ingredients
For the dough:
250 g all-purpose flour
30 g dry yeast
1 cup warm water
1/2 teaspoon sugar
Salt, to taste
50 g soft butter
1 large egg
For the filling:
150 g sheep cheese
2 small green onion stalks
1 tablespoon chopped dill or to taste
1 teaspoon mixed dried oregano and basil
For brushing:
1 egg
100 g creamy yogurt
You will also need a bit of butter or oil to grease the cooker pot.
Preparation Method
1. Prepare the yeast
Place the dry yeast in a bowl and mix it with the sugar. Add the cup of warm water, stir, and set aside until the yeast doubles in volume. The water should be warm, not hot, so the yeast can activate properly.
2. Knead the dough
Sift the flour into a large bowl. Add the egg, salt, and activated yeast. Mix the ingredients, then start kneading, adding the soft butter.
Continue kneading until you achieve an elastic and non-sticky dough. If the butter is soft enough, it will incorporate more easily and help form a uniform dough.
3. Let the dough rise
Cover the bowl with a clean cloth and place it in a warm spot. Allow the dough to rise until it has doubled in size. The original recipe does not specify an exact rising time, as it can vary depending on the kitchen temperature and the yeast's activity.
4. Prepare the filling
Finely chop the green onions and dill. The sheep cheese can be crumbled or shaped into small pieces so that it can be easily distributed over the dough.
5. Roll out the dough
Once the dough has risen, remove it and roll it out into a sheet about 0.5 cm thick. It shouldn't be too thin, so that the bread can hold the filling and remain soft after baking.
Sprinkle the sheet with oregano and basil, then add the chopped dill and green onions. Place the pieces of sheep cheese evenly across the surface.
6. Shape the bread
Fold the filled dough over itself, ensuring the filling stays inside. There's no need to achieve a perfect shape; the important thing is to fold the dough well over the cheese and herbs.
Grease the cooker pot with a bit of butter or oil and place the bread inside.
7. Prepare the brushing mixture
In a bowl, beat the egg together with the creamy yogurt. Brush the surface of the bread generously with this mixture. This is done before baking to give the bread a nicely browned crust.
8. Bake the bread
Select the BAKE setting on the cooker and set the temperature to 150 degrees Celsius for 55 minutes.
From time to time, you can check the bread's appearance. When the surface is golden brown and the bread looks baked, stop the machine. Let it cool slightly before removing and slicing.
Why I make this recipe often
This appetizer bread is easy to adapt based on what you have on hand in the kitchen, and the dough is straightforward. The sheep cheese provides the main flavor, while the green onions, dill, and dried herbs enhance the aroma without needing many ingredients. I also like that it can be served in two ways: warm, when the cheese is soft, or cold, after the filling has settled.
Tips and Variations
Tips
Use soft butter, not melted, when kneading the dough. It will incorporate more easily, resulting in a more uniform dough.
The water for the yeast should be warm. If it's too hot, the yeast may lose its rising power.
Stick to the baking time of 55 minutes and check the bread periodically, as cookers can bake slightly differently. The indicated temperature is 150 degrees Celsius in the BAKE setting.
Do not overload one spot with filling. If the cheese, onions, and dill are evenly distributed, the slices will cut more easily, and each will have filling.
The dough should be elastic and non-sticky before rising. Avoid adding too much flour, as it can make the bread denser.
Substitutions
Sheep cheese is the main filling ingredient and has a salty flavor, so the salt in the dough should be added to taste. If you use a less salty cheese, the final flavor will be milder.
Dill can be added to taste, depending on how strong you want the flavor to be. The basic recipe uses one tablespoon of chopped dill.
For brushing, use one egg and 100 g of creamy yogurt. The yogurt contributes to the consistency of the mixture used to brush the bread, so it should be creamy, not too liquid.
Variations
You can distribute the filling on the dough sheet in smaller amounts to ensure the cheese is spread as evenly as possible after folding. The spices in the recipe are oregano and dried basil, used together in a quantity of one teaspoon.
The bread can be left in a simple folded shape, as described in the recipe. There's no need for twisting or shaping it into multiple pieces.
If preparing the bread for a platter, you can slice it after it has cooled. This way, the filling will not detach as easily.
Serving Ideas
Serve the bread warm, just after it has cooled slightly, or cold at room temperature. It is suitable as an appetizer bread and can be sliced for a meal with various snacks.
It pairs well with simple dishes when you want to replace regular bread with a stuffed one. The flavor of sheep cheese and herbs is sufficient to serve it without additional toppings.
Frequently Asked Questions
Can I use cold butter in the dough?
Soft butter is recommended, as it incorporates more easily during kneading. Cold butter can make the dough harder to work with and less uniform.
How long should the dough be left to rise?
The recipe does not specify an exact number of minutes. The dough should be left in a warm place until it rises well. The time depends on the kitchen temperature and the yeast.
Can I bake the bread without brushing it with egg and yogurt?
The egg and yogurt mixture is used to brush the surface of the bread before baking. If you skip this step, the bread will still bake, but the surface won't have the same browned appearance.
When is it best to slice the bread?
You can serve it warm or cold, but it is easier to slice after it has cooled slightly. This way, the cheese and dough settle, and the filling stays better between the layers.
Nutritional Values
The values below are estimates and refer to the entire bread, divided into approximately 8 slices. They may vary depending on the brand of flour, type of yogurt, and the exact amount of salt and sheep cheese used.
Per slice:
Approximately 260-280 kcal
Protein: approximately 10-12 g
Carbohydrates: approximately 28-32 g
Fat: approximately 13-15 g
For the whole bread:
Approximately 2,100-2,250 kcal
Protein: approximately 85-95 g
Carbohydrates: approximately 225-250 g
Fat: approximately 105-120 g
Sheep cheese, butter, and eggs contribute most to the fat content, while flour provides the majority of the carbohydrates. These values do not replace a nutritional calculation based on the labels of the products used.
Storage and Reheating
After cooling, store the bread covered at room temperature for a short period. If not consumed, it can be placed in the refrigerator in a sealed container or well-covered to prevent it from drying out.
For reheating, only heat the portion you plan to serve. The bread is good cold but can also be enjoyed warm after a brief reheating. Do not store it uncovered, as the dough will quickly lose its soft texture.
Quick Info
Total Time: Not specified in the original recipe; depends on the dough rising time
Preparation Time: Not specified
Baking Time: 55 minutes
Baking Temperature: 150 degrees Celsius
Servings: Not specified; the bread can be sliced
Difficulty: Easy to medium
Recipe Type: Stuffed bread, appetizer bread
Ingredients
For the dough:
250 g all-purpose flour
30 g dry yeast
1 cup warm water
1/2 teaspoon sugar
Salt, to taste
50 g soft butter
1 large egg
For the filling:
150 g sheep cheese
2 small green onion stalks
1 tablespoon chopped dill or to taste
1 teaspoon mixed dried oregano and basil
For brushing:
1 egg
100 g creamy yogurt
You will also need a bit of butter or oil to grease the cooker pot.
Preparation Method
1. Prepare the yeast
Place the dry yeast in a bowl and mix it with the sugar. Add the cup of warm water, stir, and set aside until the yeast doubles in volume. The water should be warm, not hot, so the yeast can activate properly.
2. Knead the dough
Sift the flour into a large bowl. Add the egg, salt, and activated yeast. Mix the ingredients, then start kneading, adding the soft butter.
Continue kneading until you achieve an elastic and non-sticky dough. If the butter is soft enough, it will incorporate more easily and help form a uniform dough.
3. Let the dough rise
Cover the bowl with a clean cloth and place it in a warm spot. Allow the dough to rise until it has doubled in size. The original recipe does not specify an exact rising time, as it can vary depending on the kitchen temperature and the yeast's activity.
4. Prepare the filling
Finely chop the green onions and dill. The sheep cheese can be crumbled or shaped into small pieces so that it can be easily distributed over the dough.
5. Roll out the dough
Once the dough has risen, remove it and roll it out into a sheet about 0.5 cm thick. It shouldn't be too thin, so that the bread can hold the filling and remain soft after baking.
Sprinkle the sheet with oregano and basil, then add the chopped dill and green onions. Place the pieces of sheep cheese evenly across the surface.
6. Shape the bread
Fold the filled dough over itself, ensuring the filling stays inside. There's no need to achieve a perfect shape; the important thing is to fold the dough well over the cheese and herbs.
Grease the cooker pot with a bit of butter or oil and place the bread inside.
7. Prepare the brushing mixture
In a bowl, beat the egg together with the creamy yogurt. Brush the surface of the bread generously with this mixture. This is done before baking to give the bread a nicely browned crust.
8. Bake the bread
Select the BAKE setting on the cooker and set the temperature to 150 degrees Celsius for 55 minutes.
From time to time, you can check the bread's appearance. When the surface is golden brown and the bread looks baked, stop the machine. Let it cool slightly before removing and slicing.
Why I make this recipe often
This appetizer bread is easy to adapt based on what you have on hand in the kitchen, and the dough is straightforward. The sheep cheese provides the main flavor, while the green onions, dill, and dried herbs enhance the aroma without needing many ingredients. I also like that it can be served in two ways: warm, when the cheese is soft, or cold, after the filling has settled.
Tips and Variations
Tips
Use soft butter, not melted, when kneading the dough. It will incorporate more easily, resulting in a more uniform dough.
The water for the yeast should be warm. If it's too hot, the yeast may lose its rising power.
Stick to the baking time of 55 minutes and check the bread periodically, as cookers can bake slightly differently. The indicated temperature is 150 degrees Celsius in the BAKE setting.
Do not overload one spot with filling. If the cheese, onions, and dill are evenly distributed, the slices will cut more easily, and each will have filling.
The dough should be elastic and non-sticky before rising. Avoid adding too much flour, as it can make the bread denser.
Substitutions
Sheep cheese is the main filling ingredient and has a salty flavor, so the salt in the dough should be added to taste. If you use a less salty cheese, the final flavor will be milder.
Dill can be added to taste, depending on how strong you want the flavor to be. The basic recipe uses one tablespoon of chopped dill.
For brushing, use one egg and 100 g of creamy yogurt. The yogurt contributes to the consistency of the mixture used to brush the bread, so it should be creamy, not too liquid.
Variations
You can distribute the filling on the dough sheet in smaller amounts to ensure the cheese is spread as evenly as possible after folding. The spices in the recipe are oregano and dried basil, used together in a quantity of one teaspoon.
The bread can be left in a simple folded shape, as described in the recipe. There's no need for twisting or shaping it into multiple pieces.
If preparing the bread for a platter, you can slice it after it has cooled. This way, the filling will not detach as easily.
Serving Ideas
Serve the bread warm, just after it has cooled slightly, or cold at room temperature. It is suitable as an appetizer bread and can be sliced for a meal with various snacks.
It pairs well with simple dishes when you want to replace regular bread with a stuffed one. The flavor of sheep cheese and herbs is sufficient to serve it without additional toppings.
Frequently Asked Questions
Can I use cold butter in the dough?
Soft butter is recommended, as it incorporates more easily during kneading. Cold butter can make the dough harder to work with and less uniform.
How long should the dough be left to rise?
The recipe does not specify an exact number of minutes. The dough should be left in a warm place until it rises well. The time depends on the kitchen temperature and the yeast.
Can I bake the bread without brushing it with egg and yogurt?
The egg and yogurt mixture is used to brush the surface of the bread before baking. If you skip this step, the bread will still bake, but the surface won't have the same browned appearance.
When is it best to slice the bread?
You can serve it warm or cold, but it is easier to slice after it has cooled slightly. This way, the cheese and dough settle, and the filling stays better between the layers.
Nutritional Values
The values below are estimates and refer to the entire bread, divided into approximately 8 slices. They may vary depending on the brand of flour, type of yogurt, and the exact amount of salt and sheep cheese used.
Per slice:
Approximately 260-280 kcal
Protein: approximately 10-12 g
Carbohydrates: approximately 28-32 g
Fat: approximately 13-15 g
For the whole bread:
Approximately 2,100-2,250 kcal
Protein: approximately 85-95 g
Carbohydrates: approximately 225-250 g
Fat: approximately 105-120 g
Sheep cheese, butter, and eggs contribute most to the fat content, while flour provides the majority of the carbohydrates. These values do not replace a nutritional calculation based on the labels of the products used.
Storage and Reheating
After cooling, store the bread covered at room temperature for a short period. If not consumed, it can be placed in the refrigerator in a sealed container or well-covered to prevent it from drying out.
For reheating, only heat the portion you plan to serve. The bread is good cold but can also be enjoyed warm after a brief reheating. Do not store it uncovered, as the dough will quickly lose its soft texture.