Cheese Bread


  • 3 cups (375 g) all-purpose flour
  • 2 ⅓ tbsp (30 g) sugar
  • 1 tsp (6 g) salt
  • 1 ¼ tbsp (11 g) instant yeast
  • 5 tsp ( 23 g) unsalted butter
  • 1 cup (225 ml) warm water
  • ½ cup (120 g) mozzarella cheese
  • 1 tsp salt
  • pepper
  • 1 tsp paprika
  • 1 tbsp dried oregano
  • 2 tbsp (30 g) unsalted butter
  • Place all the ingredients for the dough in a mixing bowl and beat with the hook attachment for some 15-20 Minutes, or until it passes the windowpane test. You can also knead it by hand.
  • If using fresh or dry yeast, first dissolve it in warm water with the sugar and let rest for 10 minutes. If no bubbles form on the surface of the water, that means that the yeast is dead and you should throw it out. Then you can add it to the mixture with the rest of the ingredients to knead.
  • To see if it passes the windowpane test, take a small portion and stretch it out carefully. If you can see light through it without it breaking, you no longer need to continue kneading.
  • Put in a clean bowl covered with a kitchen towel and allow to proof in a warm place until it doubles in size, about 40 Minutes to 1 Hour .
  • Mix all the ingredients for the cheese and set aside.
  • Stretch and roll out the bread dough until it is 1/16-1/8 inch (2-3 millimeters) thick. Brush with the melted butter.
  • Spread out the cheese mixture and cut the dough into 4 x 4 in (10 x 10 cm) squares, approximately.
  • Prepare a 9 x 4 in (22 x 11 cm) pan and place the dough squares inside, vertically. Cover the pan and proof for 30 Minutes.
  • On the Instant Vortex control panel, press Bake and then set time to 30 Minutes and temperature to 365˚F (185˚C). Press Start.
  • Once Add Food appears on the display, put the pan in the Instant Vortex basket.
  • After 10 Minutes, remove the bread and cover with aluminum foil for the rest of the baking time.
  • When the timer goes off, open the compartment and take out the pan with the cheese bread.
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