Cheese stuffed bread recipe

For the Dough:

3 1/2 cups all-purpose flour

1 cup warm water (110°F/45°C)

1 tablespoon sugar

1 packet (2 1/4 teaspoons) active dry yeast

2 tablespoons olive oil

1 teaspoon salt

For the Filling:

1/2 cup grated Parmesan cheese

2 cups shredded cheese (cheddar, mozzarella, or a blend)

1 teaspoon garlic powder

1 teaspoon dried oregano

1/2 teaspoon black pepper

Optional: finely chopped herbs (parsley, basil)

For Brushing:

2 tablespoons melted butter

1 tablespoon chopped fresh parsley (optional)

1 teaspoon garlic powder

In a small bowl, dissolve the sugar in warm water, then add the yeast. Let it sit for about 5-10 minutes until it becomes frothy.
In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture and olive oil.
Mix until the dough comes together. Knead on a floured surface for about 8-10 minutes, until smooth and elastic.
Place the dough in an oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

In a bowl, combine the shredded cheese, grated Parmesan, garlic powder, oregano, black pepper, and any optional herbs. Mix well.

Preheat your oven to 375°F (190°C).
Punch down the risen dough and turn it out onto a floured surface. Roll it into a large rectangle, about 1/2 inch thick.
Spread the cheese mixture evenly over the dough, leaving a small border around the edges.
Roll the dough up tightly from one of the long edges, like a jelly roll. Pinch the seams to seal.
Place the rolled dough seam-side down on a baking sheet lined with parchment paper. Shape it into a loaf or a ring if desired.

In a small bowl, mix the melted butter with garlic powder and chopped parsley. Brush this mixture over the top of the loaf.
Bake for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
Let it cool for a few minutes before slicing and serving.

Enjoy!