*Disclaimer - This recipe was originally published in 2014. I'm working hard to update all my older recipes with recipe cards, new photos, and additional recipe information. But, getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I'm sure you'll be well pleased with when you make it at home.
Do you like to bake your own homemade bread? Maybe you do, and maybe you don't, and maybe you just appreciate the art of doing so with the thought of someday becoming a bread artisan yourself.
Whatever the case, I hope you can enjoy this Stuffed Braided Bread with Mozzarella Cheese and Sun-Dried Tomatoes that I'm sharing with you today.
This stuffed braided bread is my submission to this month's Bread Baking Babes and Buddies, and even though it looks fancy and difficult, it really couldn't be easier.
I've always loved baking homemade bread. From the time I was a teenager and I made my first loaf in my mom's kitchen, I was hooked.
Then for many years after, I'd make my mom and dad homemade bread every year for their anniversary. It was an inexpensive gift, but one that came from directly my heart and one that, to me, said: "I love you very much!"
To this day, homemade bread means exactly that to me...I love you very much!
- Assemble the ingredients.
- Dissolve the yeast in the warm water and milk.
- Stir in the honey and allow the yeast to get foamy.
- Add the olive oil to the foamy yeast mixture.
- Add the flour, salt, and garlic powder into the bowl of a stand mixer.
- Using the dough hook, incorporate the foamy yeast mixture into the bowl of the stand mixer, and then mix in the eggs and the yolks.
- Knead the dough with the dough hook until it forms a ball and comes away from the sides of the bowl.
- Turn the dough out onto a lightly floured surface and knead by hand for approximately 5-7 minutes until smooth and elastic but still slightly sticky.
- Place the dough into an oiled bowl, cover, and allow the dough to rise until doubled.
- Turn the risen dough out onto a lightly floured surface and use your hands to pat it into a rectangle shape.
- Use a rolling pin to gently roll the rectangle into an approximate 14" x 12" rectangle.
- Use the rolling pin to transfer the dough to a parchment-lined baking sheet.
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- Spread the mozzarella cheese down the center of the dough, leaving an approximate 3" border down both sides of the dough.
- Spread the sun-dried tomatoes on top of the mozzarella.
- Use a paring knife to make diagonal cuts into both sides of the border dough and then fold them alternately over the filling to form a braided effect.
- I decided to take it a step further by twisting the dough on top of the filling to make it look just a tad more interesting.
- Allow the bread to rise again (about an hour) and then brush the loaf with the reserved egg whites and sprinkle with dried basil and oregano.
- Use a fork, if desired, to decorate the ends of the dough strips.
- Bake in a preheated oven for 40-45 minutes.
STUFFED BRAIDED BREAD WITH MOZZARELLA AND SUN-DRIED TOMATOES
Yield: 1 loaf Prep Time: 120 minutes (rise time included) Bake Time: 45-50 minutes
{PRINT THIS RECIPE}
½ cup lukewarm water (110 degrees)
¼ cup lukewarm milk (110 degrees)
2 ¼ teaspoon (1 package) active dry yeast
1 teaspoon honey
¼ cup extra virgin olive oil
2 large eggs, at room temperature
2 large egg yolks, at room temperature (set the whites aside for use later)
1 ½ teaspoon kosher salt
3 ½ cups flour, plus more for kneading
2 teaspoons garlic powder
8 ounces shredded mozzarella cheese
2 ounces sun-dried tomatoes, chopped
½ teaspoon dried basil
½ teaspoon dried oregano
olive oil spray, for the bowl
-In a medium bowl, dissolve the yeast in the warm water and milk. Stir in the honey and set aside until the mixture gets foamy. Add the olive oil to the yeast mixture.
-Add the 2 large eggs and 2 egg yolks to a small bowl. Set aside the 2 egg whites to use later.
-In the bowl of a stand mixer, add the flour and salt. Use the dough hook to knead in the foamy yeast mixture and the eggs and yolks.
-Knead until the dough forms a ball and comes away from the sides of the bowl, and turn the dough out onto a lightly floured surface. Knead for 5-7 minutes until the dough is smooth and elastic and still a bit sticky. Place the dough into a lightly oiled bowl and turn to coat. Cover and allow the dough to rise in a warm, draft-free place until doubled in bulk (approximately 1 hour).
-Preheat the oven to 350 degrees.
-Once the dough has risen, turn it out onto a lightly floured surface, and using hands, press the dough out to form a rectangle. Use a rolling pin to gently roll the dough out into an approximate 14" x 12" rectangle. Use the rolling pin to carefully roll the dough on the pin to transfer it to a parchment-lined baking sheet.
-Place the mozzarella cheese down the center of the dough, leaving a 3" border on both sides. Top the cheese with the sun-dried tomatoes, and garlic powder.
-Use a paring knife to cut diagonal strips into the dough on either side of the filling and bring them alternately up and over the filling to form a braided look. OR, bring the strips up and over and then gently twist them on top of the loaf to add extra interest.
-Cover the loaf and allow the bread to rise again, in a warm draft-free place, until doubled in size (approximately 50-60 minutes).
-Mix the egg whites with a teaspoon of water and brush over the entire loaf.
-Sprinkle the bread with the dried basil and oregano and then use a fork (if desired) to add a decorative edge to each strip of twisted dough.
-Bake in a preheated oven for 45-50 minutes or until the bread is deeply golden brown.
-Allow to cool slightly on a baking rack. Serve warm for the best flavor.
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Should you have any questions or comments regarding anything you've seen on my site, please don't hesitate to reach out to contact me. It is always my distinct pleasure to get back with you just as soon as I possibly can!
Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you will come back and visit me often. Please know that there is always room for you around my kitchen table!
Until we eat again, I hope you have a delicious day!
Randy Pascarella says
My daughter and I found this recipe and decided to make it while we’re quarantining. It’s doing the second rise as I type. Can’t wait to eat it tonight! But I wanted to let you know that the garlic powder is missing from the printed recipe steps. We didn’t realize until now, so I’ll try sprinkling it on with the other seasonings at the end and see how it goes.
Thanks!
Randy
Renée says
Thank you so much for letting me know about the missing ingredient, Randy.
I am very sorry about that but am certain that sprinkling it on at the end will still work great!
KUDOS to you for being creative in the kitchen. I’ll fix the recipe as soon as I am able.
Thanks again for letting me know. I hope you and your daughter enjoyed the finished product.
Take good care!
Renee
Arthi says
Amazing recipe. Thank you for sharing it. It came out so good. This recipe and the dough structure is like challah which is why it’s so rich.
Renée says
Great to hear, Arthi! So glad you're happy with the recipe!!
Thank you for letting me know.
Have a great day!
Renee
Yvonne says
Hi there, I was wondering if I could use fresh mozzarella, I know the moisture content would be different. What do you think?
Renée says
Sure. I think it would work great! The moisture content is slightly different. but I don't think it would be enough to make a huge difference in the outcome.
Thanks for the question!!
Renee
MyKitchenInHalfCups says
Renee, your twist is awesome! I'm really with you that fresh bread is about love very much. Beautiful loaf. Thanks so much for baking with us.
Katie Zeller says
I love the 'twist' and the mozzarella.... so many choices for this one LOL
Kellie Hemmerly says
This bread looks incredible. I've never tried a braided bread but certainly will give it a try after this tutorial!
Paula says
You can't get any better than a gift from your home kitchen, it does say *made with love.* This loaf is gorgeous Renee. Kudos to you!
Kim Bee says
I just love this recipe. I love food that is not only delicious but gorgeous too.
Angie Barrett says
I just started making my own homemade bread this year! I love it and I love this!
Julie says
Braided bread is so pretty - and actually looks simple to braid! Will have to try this technique!
Melissa Bailey says
Oh wow this is so impressive!
Lauren @ HealthyDelish says
The shine on your bread looks perfect!
Jamie says
Renee!!! Stupendous! Everything about your loaf, from the filling (I love sun-dried tomatoes) to the beautiful twists on top to the perfect, fluffy crumb, is just fantastic and makes me want to head back to the kitchen and make this loaf again. Your way. And I knew you'd love this. Hope Nutmeg is doing well xoxo
foody schmoody says
I've recently been trying out some artisan breads. Mine come out delicious but not pretty. This, now this, is pretty bread! I love the idea of stuffed bread.
Karen Kerr says
I love your little twisty move!
german in pdx says
Yes, homemade bread absolutely rules and the house smells so good. Love your recipe and thank you for sharing how to make a stuffed bread. I had not clue 🙂 ~ Bea @ The Not So Cheesy Kitchen
Carole says
Hi Renee, great dish! How about adding it to the Food on Friday: Cheese collection over at Carole's Chatter? Cheers
Amanda @ The Kitcheneer says
This bread almost look too pretty to eat...but I will make an exception 😉
Amy @Very Culinary says
Bread making has been on my bucket list forever. Someday! *shakes fists* I love stuffed bread and yours looks gorgeous with that pattern on top.
Erin @ Texanerin Baking says
I've never seen such a beautiful loaf! And I'm not just saying that. Plus it's filled with cheese?! It sounds absolutely incredible.