Is there anything better than the smell of bread baking throughout the house?! Bread is practically its’ own food group in my house. Breakfast, lunch, or dinner, all we need is some butter and consider the family happy. I think we’ve all been there and can relate. These breads are unique in that they not only satisfy that bread sweet spot but also add smoked mozzarella cheese into the dough before baking and create a heavenly combination that will delight every sense.
The cheese
The name mozzarella comes from the Italian mozzare, meaning “to cut off.” Smoked mozzarella, or “scamorza affumicata,” is a delicious alternative in baking as it melts even better. There are several versions and brands from fresh to artisanal, all add a depth of smoky flavor.
If you are looking for a substitute consider provolone, which is similar in taste, Oaxaca, which melts in a similar fashion, or smoked Gouda, for a more complex flavor. This bread and the outcome is really up to you and can be customized many ways.
Pro tips
You bake with love but baking bread, that’s a science. We are going beyond a simple yeast bread with this one so be sure to get the right ingredients and the right measurements. With that said, trust your instincts. If you note that the dough can not easily roll, add more flour. If the timing varies from the recipe, know that baking with yeast can differ from kitchen to kitchen. We’re mostly using kitchen staples here, so don’t overthink it. Bread and cheese- your bake is sure to come out divine!
PrintSmoked Mozzarella Bread
Ingredients
6–1/2 cups bread flour + 1/3 cup for kneading
1.5 tablespoon Red Star active dry yeast
1 tablespoon salt
2 tablespoons sugar
2.5 cups milk
1/2 cup oil
1 tablespoon vinegar
Filling:
1 cup of butter (softened)
3 egg yolks
12 oz smoked mozzarella cheese
For brushing
3 egg whites
Sesame seeds to sprinkle (optional)
Instructions
In a small bowl combine 1/2 cup of warm milk (110F), yeast and pinch of sugar and let it rest until fluffy.
Sift flour.
In a mixing bowl pour remaining 2 cups of warm milk, sugar, oil and vinegar.
Add about 1 cup of flour, mix and then add salt.
Keep adding remaining flour while mixing on low speed.
Transfer on floured surface and knead to shape a ball.
Transfer the dough to a lightly greased large bowl, cover with kitchen cloth and let it rest in warm place until double in size.
In a small bowl mix soften butter with the egg yolks.
Divide the dough into 3 parts and shape each into rectangle.
Using a rolling pin, stretch it to about 15 inches wide.
Spread the 1/3 of the egg mixture over the dough, cover with 1/3 of grated smoked mozzarella cheese, and then roll the dough jelly-roll style.
Repeat with remaining two portions.
Transfer the rolls to a baking sheet lined with parchment paper.
Cut the rolls into equal triangles. Leave to rise for at least half an hour.
In a small bowl mix the egg whites slightly and brush the bread. Sprinkle with sea salt or sesame seeds (optional).
Bake at 400F for 25-30 minutes.
If cheese in bread makes you excited, check out my Cornbread with Cheddar Cheese.
