Description
A warm, golden-brown loaf with a soft, fluffy interior and a savory ham and cheese filling. This homemade stuffed bread is comforting, satisfying, and perfect for dinner, brunch, or sharing with family and friends.
Introduction
Imagine a freshly baked loaf coming out of the oven, its crust lightly crisp and beautifully golden, while the inside remains soft and tender. As you slice into it, melted cheese stretches between layers of savory ham, all wrapped in perfectly risen yeast dough. That is the simple magic of homemade stuffed bread.
This recipe combines two timeless favorites — bread and a hearty filling — into one irresistible creation. The salty richness of ham pairs perfectly with creamy melted mozzarella, creating a balance of flavor and texture in every bite. Once you experience the aroma and taste of homemade stuffed bread, store-bought versions simply cannot compare.
The best part? It may look impressive, but it is surprisingly approachable, even if you are new to baking. With a little patience and a few basic ingredients, you can create a bakery-style loaf right in your own kitchen.
Why You’ll Love This Recipe
- Soft, fluffy homemade yeast dough
- Perfect balance of savory ham and melty cheese
- Versatile enough for meals, snacks, or gatherings
- Easy step-by-step method suitable for beginners
- Freezer-friendly and great for meal prep
Nutritional Information
Per serving (approximate values):
Calories: 350
Protein: 18g
Carbohydrates: 35g
Fat: 15g
Fiber: 2g
Sodium: 650mg
Ingredients
For the Dough
3 cups (360g) all-purpose flour, plus extra for dusting
1 packet (2 ¼ teaspoons) active dry yeast
1 tablespoon granulated sugar
1 teaspoon salt
1 cup (240ml) warm water (105–115°F / 40–46°C)
2 tablespoons olive oil
1 large egg, beaten (for egg wash)
1 teaspoon dried Italian seasoning or oregano
For the Filling
8 ounces cooked ham, finely diced or shredded
8 ounces shredded mozzarella cheese (or mozzarella-cheddar blend)
Instructions
In a large mixing bowl, combine the warm water, sugar, and yeast. Stir gently and let sit for 5–10 minutes until the mixture becomes foamy. This indicates that the yeast is active.
Add the olive oil, salt, and 1 cup of flour. Mix until combined. Gradually add the remaining flour, mixing until a shaggy dough forms.
Transfer the dough onto a lightly floured surface. Knead for 8–10 minutes until smooth, elastic, and slightly springy to the touch.
Place the dough in a lightly oiled bowl, turning once to coat. Cover and let rise in a warm, draft-free place for 1 to 1.5 hours, or until doubled in size.
While the dough rises, combine the ham and shredded cheese in a bowl and mix evenly.
Punch down the risen dough and transfer to a floured surface. Roll it into a rectangle approximately 12×18 inches (30×45 cm), about ¼ inch thick.
Spread the ham and cheese mixture evenly over the dough, leaving a 1-inch border along one long edge.
Starting from the opposite long edge, roll the dough tightly into a log. Pinch the seam and ends firmly to seal.
Transfer the log to a parchment-lined baking sheet. Cover loosely and let rise again for 30–45 minutes.
Preheat the oven to 375°F (190°C).
Brush the loaf with beaten egg wash. Sprinkle dried herbs over the top and optionally score shallow diagonal slits.
Bake for 30–35 minutes, until golden brown and hollow-sounding when tapped. Internal temperature should reach 200–210°F (93–99°C).
Cool for at least 15–20 minutes before slicing to allow the filling to set.
Variations
You can easily customize this stuffed bread:
- Pepperoni and mozzarella with a thin layer of tomato paste
- Spinach, feta, and garlic for a Mediterranean twist
- Cooked sausage and sautéed peppers
- Bacon, scrambled eggs, and cheddar for breakfast
- Cinnamon sugar with cream cheese for a sweet version
Always drain or sauté high-moisture ingredients before using to avoid soggy bread.
Tips for Best Results
Use fresh yeast and proper water temperature to ensure a good rise. The water should feel warm but not hot.
Knead thoroughly to develop gluten for structure and chewiness. The dough should be soft but not sticky.
Roll the dough tightly when shaping to prevent large air pockets. Seal the seams carefully to avoid leaking filling.
Do not skip the egg wash, as it gives the bread a beautiful golden finish.
Storage Tips
Allow the bread to cool completely before storing.
Wrap tightly in plastic wrap and place in an airtight container. It keeps at room temperature for 1–2 days or refrigerated for 3–4 days.
For longer storage, freeze wrapped slices or the whole loaf for up to 2–3 months.
Reheating
Warm slices in a 300°F (150°C) oven for 5–10 minutes for best texture. Microwaving is quicker but may soften the crust.
Frequently Asked Questions
Can I prepare the dough in advance?
Yes. After the first rise, refrigerate the dough for up to 24 hours. Bring to room temperature before shaping.
Why is my dough not rising?
Inactive yeast, incorrect water temperature, or a cold environment are the most common reasons.
Can I add vegetables?
Yes, but sauté and cool them first to remove excess moisture.
How do I prevent filling leaks?
Roll tightly, avoid overfilling, and seal the seams and ends carefully.
Conclusion
This delicious homemade stuffed bread is more than just a recipe — it is a comforting, crowd-pleasing centerpiece that fills your home with irresistible aroma and warmth. Whether served for dinner, brunch, or as a hearty snack, it delivers flavor, texture, and satisfaction in every slice. Once you master this simple technique, you will find yourself making it again and again, experimenting with new fillings and flavors each time.