Stuffed Cheesy Bread with Spinach & Mozzarella
- For the dough
- 300 gmsMultigrain flour
- 200 gmsFlour
- 10 gmsSalt
- 10 gmsFresh yeast
- 5 gmsSugar
- 5 mlDlecta Low fat milk
- 25 gmsDlecta unsalted butter
- For the filling :
- 50 gmsSpinach, blanched / chopped
- 100 gmsDlecta Mozzarella,shredded
- 100 gmsDlecta Feta,crumble
- 20 gmsDlecta unsalted butter
To make the dough : First we'll begin by adding the yeast to the warm water in a small bowl. Let it sit until creamy, about 7-10 minutes.
In a large bowl add the flour, salt and sugar. Make a well in the middle and add the wet ingredients: butter, yeast-water, milk.
Starting from the middle of the bowl, first mix the wet ingredients and gradually mix in the flour, continuing until all the flour is mixed and you have a nice dough.
It shouldn't be too wet or too dry. After it is all incorporated, cover with cling film and let it rest until doubled in size, about 1 hr.
To make the filling : In the larger bowl, combine the shredded mozzarella and crumbled feta.Add butter, chopped spinach, and garlic and mix. Putting it all together.
Stretch the dough in a nice round shape and place it on top of the baking tray. Add the spinach and cheese filling in the center of the dough.
Fold up the edges around the filling and seal the dough. It should look like a ball.
Now carefully flatten it by pushing down on the stuffed dough with your palms and finger tips.
Put it in oven at 200’c after about 5-7 min.
Bake until the bread has a deep golden brown color and the cheese is brown and bubbling.
Remove carefully from oven by sliding the bread and baking paper on a cutting board. Take the remaining butter and slather it on the outside of the bread.
You can slice immediately for the gooey cheese effect