Cheese and Egg Bread

Ingredients list for Cheese and Egg Bread

• 2¼ cups Processed cheese grated
• 2 Eggs
• 1 cup Feta cheese crumbled
• ¼ cup Mozzarella cheese grated
• 1¼ cups + for dusting Refined flour (maida)
• 1 teaspoon Fresh yeast
• ¼ teaspoon Castor sugar (caster sugar)
• for greasing Olive oil 1 tablespoon +
• 1 teaspoon Salt kosher
• 4 tablespoons Unsalted butter cubed

Method

1. Take yeast in a bowl. Add castor sugar and two tablespoons warm water and mix well. Set aside to activate.
2. Combine flour, olive oil, salt and activated yeast in another bowl and mix well. Add sufficient water and knead into a soft and elastic dough. Cover with a damp muslin cloth and set aside to prove for forty-five minutes.
3. Preheat oven to 200° C.
4. Combine processed cheese, feta cheese and mozzarella cheese in another bowl and mix well.
5. Dust the worktop with some flour, transfer the proven dough and knock back to release excess air.
6. Divide the dough into two equal portions. Dust the worktop with some flour and roll out each portion to make thick discs.
7. Spread some cheese on each disc leaving half inch from the border and roll them from opposite sides leaving two to three inch space in the centre. Pinch the open ends, twist and seal to shape into boats.
8. Put remaining cheese mixture in the centre of each boat and transfer them on a baking tray. Put the baking tray in preheated oven and bake for fourteen to sixteen minutes.
9. Remove from oven and break one egg in the centre of each baked boat. Put the baking tray back in preheated oven and bake for three to four minutes. Remove from oven and put two tablespoons butter in each boat.
10. Serve immediately.

Nutrition Info