Stuffed Bread

With Flour/Fyllo,

Stuffed Bread

Serves2 loaves
Cooks In20' preparation | 50' baking
DifficultyEasy

Ingredients

  • 7.3 cups hard flour (for bread)
  • 2 sachets of yeast powder
  • 1 tbsp. sugar
  • 1 ½ tbsp. salt
  • 1 cup butter, room temperature
  • 2 eggs, beaten
  • 1 cup lukewarm milk
  • Water (1/2 cup)
  • STUFFING
  • Any leftovers (chicken, turkey, stuffing, lamb, etc)

Method

  1. Place the flour, yeast, and sugar in a bowl and add the butter.
  2. Using your fingers, rub the mixture together until it resembles coarse sand.
  3. Make a small hole in the flour crumbs and pour in the beaten eggs.
  4. Dissolve the salt in the lukewarm water and add to mix.
  5. Pour about ½ cup of water and knead the dough into a ball.
  6. It should be supple and not stick to your hands.
  7. Knead vigorously on a flour-dusted counter for 5-6 minutes.
  8. Place in a large greased bowl, and cover well.
  9. Let the dough double in size for 45 minutes to 1 hour, depending on the room temperature.
  10. Transfer dough to kitchen counter, release the air and cut into 2 parts.
  11. Roll each dough piece into a thick, rectangular sheet.
  12. Spread stuffing over each sheet, leaving a 0.8-inch gap all around.
  13. Wrap the dough in a roll and fold the edges down.
  14. Make the second loaf and transfer both to a well-greased baking sheet.
  15. Cover with a clean kitchen towel and leave for about 30 minutes.
  16. The bread should rise again.
  17. Brush with egg and carve the top with a sharp knife.
  18. Preheat oven to 360°F and bake for 50 minutes until golden.
ADVERTISEMENT

Tip