Reusing leftovers from dinner is a smart, economical and delicious way to extend the Christmas spirit into the following days. This stuffed bread is one of those generic recipes: the dough is soft, easy to work with and perfect for receiving creamy fillings, in addition to working very well as a snack, as a light dinner or even to freeze and prepare when you are hungry.
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“The filling cannot be hot, otherwise the dough will not rise properly. It is also important not to exaggerate the quantity to avoid the bread opening during the oven. This bread can be frozen already cooked and retains its texture very well”, explains chef Thiago Leopoldino, of Los Santos Pizza & Pão, creator of the recipe. See the step by step:
Ingredients
Bread dough
10 g dry yeast 1 cup lukewarm milk (about 240 ml) 2 tablespoons sugar 2 tablespoons oil or melted butter 1 egg 1 teaspoon salt About 3 1/2 cups wheat flour 1 egg yolk for brushing Oregano or sesame to taste (optional)
Filling
2 cups grated turkey, chester or Christmas bird 1 tablespoon olive oil or butter Half an onion, finely chopped 1 clove garlic (optional) 2 tablespoons cottage cheese or cream cheese Half cup grated cheese (mozzarella, flat or semi-cured) Parsley or chives to taste Black pepper to taste Optional: corn, olives, a touch of mustard or seasoned cottage cheese
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To start cooking, start with simple recipes, read the recipe carefully and follow the instructions step by step.
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Maintain organization in the kitchen, using basic utensils and ensuring knives are sharp.
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Also preheat stoves and ovens and use low heat to avoid burning food, and pay attention to food signs, such as smell and color.
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Separate and measure all ingredients before lighting the heat. This saves you from wasting time looking for something in the middle of preparation.
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For beginners, low or medium heat is ideal as it gives more time to react and prevents food from burning.
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It is normal that the first attempts are not perfect. Cooking is a learning process
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Preparation method
Mix the lukewarm milk, sugar and yeast and let sit for 5 to 10 minutes, until foamy.
Add the egg, oil or butter and salt.
Add the flour little by little until you get a soft dough.
Knead for about 10 minutes, until smooth and elastic.
Cover and let rise for 1 hour or until doubled in volume.
For the topping, sauté the onion in olive oil until softened.
Add the garlic, if using, and the grated poultry.
Mix the fromage blanc, adjust the seasoning and finish with the herbs.
Let the filling cool completely.
Roll out the dough into a rectangle shape.
Spread the filling evenly and sprinkle with grated cheese.
Roll up like a jelly roll, closing the sides tightly.
Place in a greased mold, brush with egg yolk and finish with oregano or sesame.
Bake in a preheated oven at 180°C for 35 to 40 minutes, until golden brown.
Wait about 10 minutes before cutting and serving.
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