Wheat flour: 480 grams
Purpose: The main part of the bread that creates the network of gluten necessary for a light and fluffy loaf.
Salt: 8g
Purpose: Improves the taste of the bread and makes the gluten stronger.
Olive Oil: 20 grams
Purpose: Adds moisture and richness to the dough, making it soft and tender.
Cheese (Mozzarella or Cheddar): 200 grams
Goal: The key element of the recipe is to include a melted, cheesy filling inside each slice of bread.
One egg yolk.
Purpose: Gives the bread a nice color and shine, making it look attractive.
Vegetable oil: To prevent sticking.
Purpose: Helps the dough not stick while it rises and bakes.
Directions
Start the Yeast.
Heat the milk: In a small pot or microwave-safe bowl, gently warm 400 ml of milk until it is between 37°C to 40°C (98°F to 104°F). The milk should feel warm, but not hot, because too much heat can destroy the yeast.
Advice: Use a thermometer to be precise, or check with your finger—if it feels warm but not too hot, it's good.
Mix the following ingredients in a medium-sized bowl: warm milk, 15 grams of sugar, and 10 grams of dry yeast. Gently mix the ingredients until the sugar and yeast are completely dissolved.
Tip: Sugar helps the yeast become active faster.
Allow it to rest: Place a clean kitchen towel or plastic wrap over the bowl and leave it in a warm spot for approximately 10 minutes. The mixture should start to look frothy and bubbly, showing that the yeast is working and can be used.
Advice: If the mixture does not create bubbles, the yeast might be old or the milk too hot or cold. It is best to start again to achieve the desired outcome.
Make the dough.
Sift the Flour: In a big bowl, use a sifter to remove any lumps from 480 grams of wheat flour to make sure the dough is smooth and even.
Advice: Sieving flour also helps to add air to it, making the bread lighter.
Sprinkle 8 grams of salt into the flour and mix well to spread it evenly. Salt not only makes food taste better but also helps to make the gluten structure stronger.
Advice: Before adding the yeast mixture, mix the salt well with the flour to avoid slowing down the yeast's activity.
Mix the activated yeast with the flour slowly while stirring with a wooden spoon or spatula. When you stir, a rough dough will begin to take shape.
Advice: Pour the yeast mixture slowly to prevent clumps and make sure it is smooth.
Knead the dough.
Include Olive Oil: Add 20 grams of olive oil to the dough and start mixing. Work the dough for 3-4 minutes until it is smooth, stretchy, and a little sticky.
Advice: You can mix the dough by hand on a surface with a little flour or use a stand mixer with a dough hook. If you are kneading the dough by hand, fold it in half and push it with your hand's heel. Then, turn it and do it again.
Verify the dough: The dough should feel smooth, stretchy, and slightly sticky, but not too much that it sticks to your fingers. If the dough is too sticky, put in a bit more flour, one tablespoon at a time.
First Increase:
Grease the Bowl: Lightly coat a big bowl with vegetable oil. Put the dough in the bowl with oil, making sure it is covered on all sides. This keeps the dough moist while it rises.
Tip: The oil also helps make a soft outer layer on the bread once it's done.
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Cover the bowl with a clean kitchen towel or plastic wrap and put it in a warm, draft-free place to let it rise. Allow the dough to rest for around 30 minutes, or until it has doubled in size.
Suggestion: To make a cozy space for the dough to rise, you can warm up your oven at the lowest temperature for a short time, then switch it off and put the dough in.
Form the bread into the desired shape.
Press the dough gently after it has risen to let the air out. This helps to make the bread have a softer texture.
Advice: Be careful when pressing down the dough—just a few presses are enough.
Split the dough: Place the dough on a surface with a little flour. Use a bench scraper or knife to cut the dough into 4 equal pieces. Form each part into a round shape by folding the edges underneath and rolling it softly between your hands.
Advice: If you like smaller rolls, you can split the dough into more pieces—making 6 to 8 smaller rolls is also a good choice.
6. Put the Cheese on top:
Flatten the dough: Take each piece of dough and flatten it into a circle or oval shape, about 1/4-inch thick. Make sure the dough is rolled out evenly to prevent thin areas that may rip.
Advice: Sprinkle some flour on your rolling pin and work surface if the dough is sticking.
Put the Cheese: In the middle of each flattened dough circle, add 50 grams of the cheese you prefer, either mozzarella or cheddar. The cheese will become soft and gooey in the middle when baked, making it very tasty.
Tip: You can also put a little bit of herbs, such as oregano or basil, to give it more taste.
Second Increase:
Shape and position on a baking sheet: Fold the dough over the cheese and press the edges firmly to keep the cheese from spilling out while baking. Gently press down the dough balls a little and put them on a baking sheet covered with greased parchment paper.
Advice: To add a decorative touch, you can use a sharp knife to make a crisscross pattern on the tops of the dough balls.
Cover the dough with a kitchen towel and let it rise for another 20 minutes. This last time the dough rises will make it puff up a bit, creating a lighter texture.
Advice: If your kitchen is cold, put the baking sheet close to a warm area, such as the back of the stove or in a slightly heated oven.
8. Egg Wash:
Make the Egg Wash: In a small bowl, mix 1 egg yolk with a teaspoon of water until it is smooth. This egg wash will make the bread look shiny and beautiful.
Advice: To make the color more golden, put a little bit of sugar in the egg wash.
Brush the Dough: With a pastry brush, lightly brush the top of the dough that has risen with the beaten egg. Make sure to cover the whole surface to get a uniform color.
Advice: Be careful not to let the egg wash spill onto the baking sheet because it can make the dough stick.
Make the bread in the oven.
Heat the oven: When the dough is rising for the second time, heat your oven to 200°C (390°F). A very hot oven is important to make the dough rise well and get a golden crust.
Advice: Make sure the oven rack is in the middle of the oven to bake evenly.
Baking instructions: Put the baking sheet in the oven that has been preheated. Bake the bread for 20-25 minutes until the top is golden brown and the bread sounds hollow when tapped on the bottom.
Advice: If you see the upper part of the bread getting too brown too fast, cover it with aluminum foil to avoid excessive browning.
Chill and serve:
After baking, take the bread out of the oven and place it on a wire rack to cool down. Let the bread cool for at least 10 minutes before cutting it. This will help the cheese to firm up and stop it from leaking out.
Advice: To make the bread even softer, you can gently brush some melted butter on the top while it is still warm.