Medieval bakers stuffed bread with meat scraps to avoid wasting expensive flour—creating the world's first portable meal.
Homemade Stuffed Bread
Discover the joy of baking with this budget-friendly, airy stuffed bread that’s perfect for sharing! Packed with your favorite fillings like gooey cheese and savory herbs, this delightful loaf rises beautifully, providing a satisfying treat for any occasion. Get ready to impress your friends and family with a warm, homemade masterpiece that’s as fun to make as it is to eat!
Prep
15
min
Cook
30
min
Serves
6
people
Level
beginner
📝 Ingredients
Serves 6🥬Fresh Produce(2)
- Chopped green herbs and oregano to tasteoptional
- 240 ml of warm water (8.11 fl oz)
🥩Meat & Seafood(1)
- 200 g of grated calabresa sausage (7.06 oz)
🥛Dairy & Eggs(5)
- Butter or margarine for brushing after baking (to give shine and softness)optional
- 2 tablespoons of creamy cheese (30 ml)
- 1 egg
- 1 egg yolk for brushing before baking
- 200 g of grated mozzarella (7.06 oz)
🫙Pantry Staples(4)
- 40 ml of oil (1.35 fl oz)
- 3 tablespoons of sugar (45 ml)
- Approximately 500 g of wheat flour (add gradually until the right consistency) (4 cup)
- 10g of dry yeast (1 sachet) (0.35 oz)
🧂Spices & Seasonings(1)
- 1 teaspoon of salt (5 ml)
👨🍳 Instructions
- 1
Mix the egg, dry yeast, sugar, oil, and warm water in a bowl.
- 2
Gradually add the wheat flour and salt, mixing until a dough forms.
- 3
Knead the dough for about 15 minutes and let it rest covered for 30 minutes.
- 4
Divide the dough into six pieces and roll each piece out.
- 5
Add the filling of your choice (calabresa, mozzarella, creamy cheese, and herbs).
- 6
Roll the dough around the filling and place on a baking sheet.
- 7
Brush the rolls with egg yolk and let them rest for another 15 minutes.
- 8
Bake in a preheated oven at 180 °C for 30 minutes.
💡 Pro Tips
- ✓Activate dry yeast in water at exactly 100-110°F because temperatures above 120°F kill the yeast cells, while below 95°F won't properly dissolve the cell walls for activation.technique100-110°F
- ✓Knead the dough until it reaches 75-80°F internal temperature, which indicates proper gluten development through friction heat and ensures the dough can stretch without tearing.technique75-80°F
- ✓Rest filled rolls seam-side down for exactly 15 minutes to allow gluten to relax and prevent splitting during the final rise, as over-proofed dough loses 30% of its structural integrity.timing15 minutes
- ✓Brush with egg yolk thinned with 1 tablespoon cream instead of whole egg to achieve deeper golden color, as yolk contains more fat and proteins that undergo Maillard reactions at lower temperatures.ingredient1 tablespoon cream
- ✓Bake at 375°F (190°C) instead of 180°C for the first 15 minutes, then reduce to 350°F to create initial steam for oven spring while preventing over-browning of the enriched dough.timing375°F then 350°F
Share this recipe
Prep
15
min
Cook
30
min
Serves
6
people
Level
beginner
Share this recipe
Medieval bakers stuffed bread with meat scraps to avoid wasting expensive flour—creating the world's first portable meal.
Homemade Stuffed Bread
Discover the joy of baking with this budget-friendly, airy stuffed bread that’s perfect for sharing! Packed with your favorite fillings like gooey cheese and savory herbs, this delightful loaf rises beautifully, providing a satisfying treat for any occasion. Get ready to impress your friends and family with a warm, homemade masterpiece that’s as fun to make as it is to eat!
📝 Ingredients
Serves 6🥬Fresh Produce(2)
- Chopped green herbs and oregano to tasteoptional
- 240 ml of warm water (8.11 fl oz)
🥩Meat & Seafood(1)
- 200 g of grated calabresa sausage (7.06 oz)
🥛Dairy & Eggs(5)
- Butter or margarine for brushing after baking (to give shine and softness)optional
- 2 tablespoons of creamy cheese (30 ml)
- 1 egg
- 1 egg yolk for brushing before baking
- 200 g of grated mozzarella (7.06 oz)
🫙Pantry Staples(4)
- 40 ml of oil (1.35 fl oz)
- 3 tablespoons of sugar (45 ml)
- Approximately 500 g of wheat flour (add gradually until the right consistency) (4 cup)
- 10g of dry yeast (1 sachet) (0.35 oz)
🧂Spices & Seasonings(1)
- 1 teaspoon of salt (5 ml)
👨🍳 Instructions
- 1
Mix the egg, dry yeast, sugar, oil, and warm water in a bowl.
- 2
Gradually add the wheat flour and salt, mixing until a dough forms.
- 3
Knead the dough for about 15 minutes and let it rest covered for 30 minutes.
- 4
Divide the dough into six pieces and roll each piece out.
- 5
Add the filling of your choice (calabresa, mozzarella, creamy cheese, and herbs).
- 6
Roll the dough around the filling and place on a baking sheet.
- 7
Brush the rolls with egg yolk and let them rest for another 15 minutes.
- 8
Bake in a preheated oven at 180 °C for 30 minutes.
💡 Pro Tips
- ✓Activate dry yeast in water at exactly 100-110°F because temperatures above 120°F kill the yeast cells, while below 95°F won't properly dissolve the cell walls for activation.technique100-110°F
- ✓Knead the dough until it reaches 75-80°F internal temperature, which indicates proper gluten development through friction heat and ensures the dough can stretch without tearing.technique75-80°F
- ✓Rest filled rolls seam-side down for exactly 15 minutes to allow gluten to relax and prevent splitting during the final rise, as over-proofed dough loses 30% of its structural integrity.timing15 minutes
- ✓Brush with egg yolk thinned with 1 tablespoon cream instead of whole egg to achieve deeper golden color, as yolk contains more fat and proteins that undergo Maillard reactions at lower temperatures.ingredient1 tablespoon cream
- ✓Bake at 375°F (190°C) instead of 180°C for the first 15 minutes, then reduce to 350°F to create initial steam for oven spring while preventing over-browning of the enriched dough.timing375°F then 350°F