ENJOY FREE SHIPPING ON CUISINART.COM! ORDER BY 12/13 TO RECEIVE BY 12/23.

Savory Oregano, Onion and Mozzarella Stuffed Bread

Savory Oregano, Onion and Mozzarella Stuffed Bread Submitted by Savory Oregano, Onion and Mozzarella Stuffed Bread
Savory Oregano, Onion and Mozzarella Stuffed Bread Submitted by Savory Oregano, Onion and Mozzarella Stuffed Bread

A perfect compliment to dinner, this savory yeast bread has layers of fresh oregano, mozzarella cheese, and sweet onion inside.

Ingredients

For the dough: 1 ½ cups warm (not hot) water 1 teaspoon olive oil 1 teaspoon sugar 2 ¼ teaspoons active dry yeast 3 ¼ cups unbleached all-purpose flour (plus more for dusting) 1 teaspoon salt

For the filling: ½ cup diced Vidalia onion 1 tablespoon olive oil 4 tablespoons of finely chopped fresh oregano leaves ¾ cup shredded mozzarella cheese ½ teaspoon salt ¼ teaspoon pepper


Nutritional information

No nutrition information available

Instructions

Place the warm water, sugar, olive oil, and yeast in your mixing bowl and let sit for 5 minutes to allow the yeast to start rising. Add the flour and mix slightly, then add the salt and mix completely until there are no lumps. Use a dough hook and knead the dough for 2 minutes, or transfer the dough to a lightly floured surface and knead it with your hands for about 3 to four minutes. It will be a sticky dough. Place the dough in an oiled bowl big enough the dough can rise in and cover with plastic wrap. Place the bowl in a warm place and let the dough rise until double in size (takes approximately 45 minutes). Heat a 10-inch skillet pan to medium heat and add the olive oil and onions. Sauté the onions until translucent; approximately 7-10 minutes. Add the chopped oregano. Remove from the heat. Set aside. Grease a sheet pan. Take the dough out of the bowl and place on a surface dusted with flour. With your hand, flatten the dough into a (roughly) 10 inch square. Spoon the onion and oregano mixture onto the bread dough. Then spread the mozzarella cheese on top and sprinkle on the salt and pepper. Do not allow the mixture to touch the edges of the dough, but allow an inch rim around the edge. Fold one side of the dough onto itself. Press the edges to seal in the filling. Now take your hands and press the dough down again. Fold the dough in half again. Lift the dough into your hands and tuck the edges under, forming a round shape. Place the ball on your greased sheet pan. Cover the loaf with plastic wrap for its second rise. Preheat your oven to 350 degrees Fahrenheit. Let the dough rise shorter this time, approximately 20 minutes in a warm kitchen. Uncover the loaf and carefully slice the top of the bread in several ¼ inch slits with a very sharp knife. Place the loaf in the center of the oven and bake until golden brown (approximately 40 minutes). Let cool and serve with soft butter. Enjoy!