Garlic Herb Cheese Bread

If you are a fan of soft pillowy bread with gooey melted cheese and aromatic herbs you are going to fall in love with this Garlic Herb Stuffed Cheese Bread Inspired by classic Turkish bakery flavors this bread combines a lightly sweetened soft yeast dough with a savory filling of garlic herbs and melted cheese

I first made this for a weekend brunch and now it is a staple at every family gathering

Ingredients

• Warm water: one cup helps activate yeast and hydrate flour
• Warm milk: one cup adds richness and softness to dough
• Granulated sugar: one teaspoon feeds the yeast for proper rise
• Active dry yeast: one teaspoon helps dough rise and become airy
• All purpose flour: four cups plus one tablespoon forms the structure of the bread use high quality for best texture
• Salt: one teaspoon enhances flavor in the dough
• Butter: eighty grams melted for the rich herbal mix use unsalted for control over salt levels
• Garlic: two to three cloves minced adds sharp depth and aroma use fresh for best results
• Fresh parsley: five sprigs finely chopped adds brightness and color
• Fresh dill: eight sprigs finely chopped gives savory sweet notes
• Salt: half teaspoon balances the herb butter
• Shredded mozzarella or Turkish kaşar cheese: one bowl about one cup melts perfectly and gives that gooey texture

Step-by-Step Instructions

Activate the Yeast:

In a large mixing bowl combine the warm milk warm water sugar and yeast Stir gently and let it rest for five to ten minutes until it becomes foamy

Mix the Dough:

Add in the flour gradually mixing with a wooden spoon or by hand Add the salt and knead until a soft slightly sticky dough forms about eight to ten minutes of kneading by hand

Let It Rise:

Cover the dough with a clean towel or plastic wrap and place it in a warm spot for one hour or until doubled in size

Prepare the Filling:

While the dough rises melt the butter and mix it with garlic parsley dill and salt Set aside Prepare grated cheese and keep it ready

Shape the Dough:

Punch down the risen dough and divide it into equal pieces about eight to ten Roll each piece into a flat oval or circle

Add the Filling:

Spoon herb garlic butter onto each piece and spread evenly Top with a generous sprinkle of grated cheese

Fold and Seal:

Fold each dough round over the filling into a half moon shape Press edges to seal Use a fork to crimp edges for decoration

Second Rise:

Place filled breads on a parchment lined baking tray Cover and let rise again for fifteen to twenty minutes

Bake:

Preheat oven to one hundred eighty degrees Celsius Bake for twenty five to thirty minutes until golden brown

Serve Warm:

Brush with extra melted butter if desired Serve warm for best flavor and texture

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I love the combination of dill and cheese it always reminds me of breakfast in my grandmother’s kitchen This bread brings back those delicious memories every time I bake it

Storage Tips

Let breads cool completely before storing Place in an airtight container and keep at room temperature for up to two days or refrigerate for up to five days For longer storage freeze and reheat in oven

Ingredient Substitutions

You can swap parsley with basil or oregano Try a cheese blend using mozzarella and feta for tang You may also add chopped olives or sun dried tomatoes to the filling for a twist

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Serving Suggestions

Serve with Turkish tea for a comforting combo Try pairing with lentil soup for a wholesome meal Or make it part of a brunch board with fresh veggies eggs and cheeses

Cultural Context

This bread is inspired by poğaça from Turkish cuisine often enjoyed at breakfast or tea time With cheese and herbs at its heart it celebrates everyday flavors in a shareable way

Frequently Asked Questions About Recipes

→ Can I make the dough ahead of time?

Yes, you can refrigerate the dough after the first rise. Let it come to room temperature before shaping.

→ What kind of cheese works best for the filling?

Mozzarella or Turkish kaşar cheese are ideal for their meltability. Feta can also be added for extra flavor.

→ How do I prevent the filling from leaking out?

Seal the edges well and avoid overstuffing. Using a fork to crimp the edges can help secure the seal.

→ Can I freeze the stuffed breads?

Yes, once baked and cooled, these breads can be frozen. Reheat in an oven for best texture.

→ What herbs can I use besides dill and parsley?

Basil, oregano, or thyme can be substituted depending on your preference or availability.

→ What should I serve this with?

Try pairing it with tea, lentil soup, yogurt dips, or fresh tomato and olive salad.