Description
Goldbraune Kruste, innen fluffig und saftig, durchzogen von zart schmelzendem Mozzarella. Ein Hauch Butter verleiht dem Brot feine Würze, während jede Scheibe köstlich knusprig und unwiderstehlich aromatisch ist.
Ingredients
Scale
- 1 Ei
- 3 EL Butter
- 125 ml Milch
- 250 g + etwas Mehl
- 1 TL Trockenhefe
- 1 TL Zucker
- 1 TL Salz
- 2 Kugeln Mozzarella
- Pfeffer, getrocknete italienische Kräuter und Chiliflocken zum Bestreuen
- etwas Öl zum Formen
Instructions
- Begin by preparing the dough: In a small bowl, crack the egg and whisk it until the yolk and white are fully combined. Melt the butter in a small saucepan or microwave. Warm the milk in a pot until it is just lukewarm; do not let it boil.
- In a large mixing bowl, combine 250 g of flour, the dry yeast, sugar, whisked egg, melted butter, warm milk, and salt. Using the dough hooks of a hand mixer, mix the ingredients until a rough dough forms. Then, transfer the dough onto a lightly floured surface and knead it by hand until it becomes smooth, soft, and elastic. The dough should feel very soft and slightly sticky, but manageable.
- Place the dough back in the bowl, cover it with a clean kitchen towel, and let it rise in a warm, draft-free place for about 1 hour or until it has doubled in volume. This allows the yeast to ferment and the dough to become airy.
- While the dough is rising, prepare the filling: Cut the mozzarella balls into strips, making sure they are not too thick or too thin, so they melt nicely during baking.
- Once the dough has risen, dust your hands and the work surface lightly with flour. Gently turn the dough out onto the surface and knead it briefly to remove excess air. Form the dough into a smooth ball.
- Preheat your oven to 210°C (top and bottom heat). Line a baking tray with parchment paper.
- Place the dough ball onto the prepared baking tray. Lightly oil your hands to prevent sticking, then gently flatten and stretch the dough into a round disc about 25 cm in diameter. Try to make the thickness even throughout.
- Using your fingers, press four circular indentations of varying sizes into the surface of the dough. These indentations will help hold the mozzarella in place and create a decorative pattern.
- Carefully arrange the mozzarella strips around and slightly inside the indentations, pressing them gently into the dough so they stay in place as the bread bakes.
- Sprinkle the surface of the dough and cheese evenly with ground black pepper, dried Italian herbs, and chili flakes to taste. This adds extra flavor and a touch of heat.
- Place the tray in the preheated oven and bake the bread for about 20 minutes, or until the crust is golden brown and the mozzarella is melted and bubbly. The bread should sound hollow when tapped.
- Remove the bread from the oven and let it cool for a few minutes before slicing and serving. Enjoy the mozzarella bread warm for the best texture and flavor.
Notes
You can customize this bread by adding other cheeses or your favorite toppings such as sun-dried tomatoes or olives. For extra crispiness, you can brush the top of the dough with a little olive oil before baking. This bread is best enjoyed fresh and warm, but leftovers can be reheated in the oven to regain their crunch.
- Prep Time: 10
- Cook Time: 20
- Category: Brot Rezepte, Rezepte
Nutrition
- Serving Size: 2 Portionen
- Calories: 350-450
- Sugar: 11-16g
- Sodium: 500-800mg
- Fat: 17-25g
- Saturated Fat: 7-11g
- Carbohydrates: 40-50g
- Fiber: 2-5g
- Protein: 15-25g
- Cholesterol: 60-100mg
