If you want to make a special bread that is fit for a snack or lunch, try this mortadella and provolone cheese stuffed bread recipe which involves rolling a yeast-based dough with slices of cheese and mortadella. The result is something that almost seems sandwich-like and has that beautiful cheese pull.
To make the mortadella and cheese stuffed bread, you begin by making the bread dough. First, you mix yeast with water, milk, vegetable oil, bread flour, semolina flour, and salt together to form a dough. Then, after it has risen, it gets rolled out, layered with mortadella and cheese before rolling it up, and baked in the oven until golden. This loaf of bread is sheer heaven with its fluffy texture, and the taste of salty cheese and ham.
What is Mortadella and Cheese Stuffed Bread?
Mortadella and cheese stuffed bread is a loaf of bread made with a yeasted dough and stuffed with mortadella and provolone cheese. It uses sliced mortadella and cheese which sits flat on the dough and rolls up easily.
Pro Tips
- To activate the yeast, it is best if the water and milk are warm. The ideal temperature is between 100 F to 110 F (37.8 C to 43.3 C).
- When you knead the dough, you will know it is kneaded enough when it is smooth and stretchy.
- You will know that the dough has risen enough when it is doubled in size.
- Once baked, the bread will be golden and puffed up. You can also insert a thermometer into the center of the loaf, which should read around 200 F (93.3 C) when the bread is done.
Frequently Asked Questions
Why is My Bread Not Rising?
If your bread doesn’t rise during the rest period, it may be that it is in a location that is too cold. In this case, you could create a makeshift proofing oven by warming your oven up to its lowest possible temperature, turning it off, and placing the dough inside it to rise.
Can I Use Different Meat and Cheese in the Bread?
Yes, you can! If you don’t have mortadella on hand, you could easily replace it with ham or American-style bologna. Meanwhile, for the cheese, you can use any sliced cheese that melts well such as mozzarella, swiss, cheddar, or monterey jack.
Can I Make the Stuffed Bread Vegetarian?
Yes, if you would like to make a vegetarian version of this stuffed bread, you could omit the mortadella or replace it with a plant-based bologna. Alternatively, it would be great with sauteed vegetables like spinach, bell peppers, and mushrooms.
How to Store Mortadella and Cheese Stuffed Bread
This bread should be wrapped tightly and stored in the fridge, where it should stay fresh for up to 2 to 4 days. When you plan to serve it again, it is best to warm it up in the oven to re-crisp the edges and melt the cheese.
Ingredients
How to Make Mortadella and Provolone Cheese Stuffed Bread
In a bowl, dissolve the yeast and sugar in the water. Stir in the milk and vegetable oil.
In a bowl, dissolve the yeast and sugar in the water. Stir in the milk and vegetable oil.
Transfer the dough to a clean surface and knead for 10 minutes. Shape the dough into a ball, place it in a bowl, cover it with plastic wrap, and allow it to rise for 4 hours.
In another bowl, mix the flour with the semolina flour.
Roll the dough on a sheet of parchment paper until it is about 2 mm (1/8-inch) thick.
Gradually add the flours to the wet ingredients until combined. Stir in the salt.
Place the bread on a baking sheet and brush it with the egg yolk. Bake it in a 350 F (180 C) oven for 35 minutes.
Transfer the dough to a clean surface and knead for 10 minutes. Shape the dough into a ball, place it in a bowl, cover it with plastic wrap, and allow it to rise for 4 hours.
Serve immediately!
Roll the dough on a sheet of parchment paper until it is about 2 mm (1/8-inch) thick.
Top the dough with the mortadella and provolone slices.
Roll it up into a tight log. Cover it with a clean towel and allow it to rise for 30 minutes.
Place the bread on a baking sheet and brush it with the egg yolk. Bake it in a 350 F (180 C) oven for 35 minutes.
Serve immediately!
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