Saturday morning, when I have some leftover cheese in the fridge and don’t want to go shopping, I quickly prepare this cheese-stuffed bread. It’s the kind of recipe you can make without spending time kneading, and the basic ingredients are always on hand. I’ve tried it many times and have had no issues with rising or texture, even when I changed the type of yogurt or used lard instead of oil.
Quick Info
Total time: 2 hours
Servings: 1 large loaf or 2 smaller ones
Difficulty: easy to medium
Ingredients
For the dough:
- 500 g type 650 flour
- 1 packet (7 g) dry yeast
- 150 ml lukewarm water
- 150 ml yogurt (buttermilk, sour cream, or kefir can also be used)
- 2 tablespoons sunflower oil or bird lard (chicken or duck, if you have it)
- 1 teaspoon salt
- 1 teaspoon sugar
For the filling:
- 250-300 g cheese (telemea, fresh cheese, or a mix, depending on what you have)
- 2 eggs
- 1 egg for brushing on top
Preparation method
1. Place the flour in a large bowl and mix it with the dry yeast and sugar.
2. Add the salt, yogurt, and oil or lard. Gradually pour in the lukewarm water and start mixing with a wooden spoon or by hand until you obtain a smooth dough. If the dough seems too dry, add 1-2 tablespoons of water. The texture should be soft but not sticky.
3. Cover the bowl with a clean towel and let it rise in a warm place for about 1 hour or until the dough doubles in size. I usually place the bowl in the turned-off oven with the light on.
4. Meanwhile, prepare the filling: grate the cheese or mash it with a fork, then mix it with 2 eggs. Do not add salt if using salty cheese.
5. Grease a baking tray or a loaf pan with a little oil or lard. Grease your hands as well, so the dough doesn’t stick.
6. Place the dough on a floured surface and roll it out with your hands or a rolling pin into a thick sheet about 1-1.5 cm thick. The shape doesn’t need to be perfect.
7. Spread the cheese filling over the entire surface, then bring the edges towards the center to cover the cheese. Press gently so the filling doesn’t spill out.
8. Transfer the filled dough into the pan, seam side down. If you’re working with a smaller dough, you can make two loaves or individual rolls.
9. Let it rise in the pan for another 10-15 minutes, covered.
10. Make 2-3 shallow cuts on top with a sharp knife. Brush with beaten egg.
11. Bake in a preheated oven at 150°C (top and bottom heat, no fan) on the middle rack for 45-55 minutes, until the bread is golden brown and passes the toothpick test.
12. Remove the bread from the oven and let it cool in the pan for 5 minutes. Then transfer it to a wooden board, cover with a clean towel, and let it cool completely. Do not cut while it’s warm; it will crumble and the filling won’t have time to settle.
Why I make this recipe often
The dough doesn’t require lengthy kneading, which I appreciate, especially when I don’t feel like getting my hands too dirty. The bread stays soft for two to three days if kept covered, and the cheese filling can vary depending on what I have in the fridge. It’s suitable for breakfast, a snack, or alongside a salad.
Tips and Variations
Tips
- If you have a steam oven or can place a small dish of water at the bottom of the oven, the crust will come out more elastic.
- For clean cuts on top, use a very sharp knife or blade.
- If using lard, the aroma will be more intense and the dough flakier. For a neutral option, oil works too.
Substitutions
- Yogurt can be replaced with buttermilk, sour cream, or kefir. Plain milk won’t provide the same texture but can be used if needed.
- You can use any type of cheese you have: telemea, fresh cheese, even leftover cheese.
- For the egg wash, you can use just the yolk with a little water or milk.
Variations
- For plain bread without filling, leave the dough as is and bake it directly.
- You can add chopped herbs (dill, parsley) to the cheese filling.
- The bread’s crumb can be scooped out and filled after baking with a mixture of cheese and yogurt for a different look.
Serving Ideas
- Cold, sliced, for breakfast with fresh vegetables.
- Lightly warmed, as a snack between meals.
- Alongside a soup or cream soup, instead of rolls.
- Small portions as a snack for the road or picnic.
Frequently Asked Questions
1. What type of cheese works best?
Any cheese that melts partially and isn’t overly salty. I use what I have on hand – telemea, fresh cheese, or even a leftover cheese slice.
2. Can this bread be frozen?
Yes, after it has completely cooled. Slice it beforehand, place it in bags, and only take out as much as you consume.
3. Can I use fresh yeast?
Yes, 20-25 g of fresh yeast, dissolved in a little lukewarm water with sugar, then added to the flour.
4. Why is it not good to cut the bread while it’s warm?
The dough compresses, and the filling is too soft and loses its structure. Ideally, it should cool completely.
5. Can I use other fillings?
Yes. With spinach or leftover ham/mushrooms, the dough works just as well.
Nutritional Values
For one slice (approx. 60 g):
- Calories: ~140 kcal
- Carbohydrates: 22 g
- Protein: 5-7 g (depending on the type of cheese)
- Fats: 3-5 g
The exact value varies depending on the type of cheese used and the addition of oil or lard.
Storage and Reheating
The bread is best kept wrapped in a cotton towel or in a paper bag. At room temperature, it stays soft for two to three days. For a longer period, I slice it and put it in the freezer. If I want to serve it warm, I heat the slices in the oven or microwave for a few seconds. It doesn’t dry out and doesn’t become crumbly after reheating, as long as I don’t leave it exposed to air for too long.
Quick Info
Total time: 2 hours
Servings: 1 large loaf or 2 smaller ones
Difficulty: easy to medium
Ingredients
For the dough:
- 500 g type 650 flour
- 1 packet (7 g) dry yeast
- 150 ml lukewarm water
- 150 ml yogurt (buttermilk, sour cream, or kefir can also be used)
- 2 tablespoons sunflower oil or bird lard (chicken or duck, if you have it)
- 1 teaspoon salt
- 1 teaspoon sugar
For the filling:
- 250-300 g cheese (telemea, fresh cheese, or a mix, depending on what you have)
- 2 eggs
- 1 egg for brushing on top
Preparation method
1. Place the flour in a large bowl and mix it with the dry yeast and sugar.
2. Add the salt, yogurt, and oil or lard. Gradually pour in the lukewarm water and start mixing with a wooden spoon or by hand until you obtain a smooth dough. If the dough seems too dry, add 1-2 tablespoons of water. The texture should be soft but not sticky.
3. Cover the bowl with a clean towel and let it rise in a warm place for about 1 hour or until the dough doubles in size. I usually place the bowl in the turned-off oven with the light on.
4. Meanwhile, prepare the filling: grate the cheese or mash it with a fork, then mix it with 2 eggs. Do not add salt if using salty cheese.
5. Grease a baking tray or a loaf pan with a little oil or lard. Grease your hands as well, so the dough doesn’t stick.
6. Place the dough on a floured surface and roll it out with your hands or a rolling pin into a thick sheet about 1-1.5 cm thick. The shape doesn’t need to be perfect.
7. Spread the cheese filling over the entire surface, then bring the edges towards the center to cover the cheese. Press gently so the filling doesn’t spill out.
8. Transfer the filled dough into the pan, seam side down. If you’re working with a smaller dough, you can make two loaves or individual rolls.
9. Let it rise in the pan for another 10-15 minutes, covered.
10. Make 2-3 shallow cuts on top with a sharp knife. Brush with beaten egg.
11. Bake in a preheated oven at 150°C (top and bottom heat, no fan) on the middle rack for 45-55 minutes, until the bread is golden brown and passes the toothpick test.
12. Remove the bread from the oven and let it cool in the pan for 5 minutes. Then transfer it to a wooden board, cover with a clean towel, and let it cool completely. Do not cut while it’s warm; it will crumble and the filling won’t have time to settle.
Why I make this recipe often
The dough doesn’t require lengthy kneading, which I appreciate, especially when I don’t feel like getting my hands too dirty. The bread stays soft for two to three days if kept covered, and the cheese filling can vary depending on what I have in the fridge. It’s suitable for breakfast, a snack, or alongside a salad.
Tips and Variations
Tips
- If you have a steam oven or can place a small dish of water at the bottom of the oven, the crust will come out more elastic.
- For clean cuts on top, use a very sharp knife or blade.
- If using lard, the aroma will be more intense and the dough flakier. For a neutral option, oil works too.
Substitutions
- Yogurt can be replaced with buttermilk, sour cream, or kefir. Plain milk won’t provide the same texture but can be used if needed.
- You can use any type of cheese you have: telemea, fresh cheese, even leftover cheese.
- For the egg wash, you can use just the yolk with a little water or milk.
Variations
- For plain bread without filling, leave the dough as is and bake it directly.
- You can add chopped herbs (dill, parsley) to the cheese filling.
- The bread’s crumb can be scooped out and filled after baking with a mixture of cheese and yogurt for a different look.
Serving Ideas
- Cold, sliced, for breakfast with fresh vegetables.
- Lightly warmed, as a snack between meals.
- Alongside a soup or cream soup, instead of rolls.
- Small portions as a snack for the road or picnic.
Frequently Asked Questions
1. What type of cheese works best?
Any cheese that melts partially and isn’t overly salty. I use what I have on hand – telemea, fresh cheese, or even a leftover cheese slice.
2. Can this bread be frozen?
Yes, after it has completely cooled. Slice it beforehand, place it in bags, and only take out as much as you consume.
3. Can I use fresh yeast?
Yes, 20-25 g of fresh yeast, dissolved in a little lukewarm water with sugar, then added to the flour.
4. Why is it not good to cut the bread while it’s warm?
The dough compresses, and the filling is too soft and loses its structure. Ideally, it should cool completely.
5. Can I use other fillings?
Yes. With spinach or leftover ham/mushrooms, the dough works just as well.
Nutritional Values
For one slice (approx. 60 g):
- Calories: ~140 kcal
- Carbohydrates: 22 g
- Protein: 5-7 g (depending on the type of cheese)
- Fats: 3-5 g
The exact value varies depending on the type of cheese used and the addition of oil or lard.
Storage and Reheating
The bread is best kept wrapped in a cotton towel or in a paper bag. At room temperature, it stays soft for two to three days. For a longer period, I slice it and put it in the freezer. If I want to serve it warm, I heat the slices in the oven or microwave for a few seconds. It doesn’t dry out and doesn’t become crumbly after reheating, as long as I don’t leave it exposed to air for too long.