Cheesy Cucumber Bread
What Started it all:
Mozzarella egg yeast milk cucumber
This unique and delightful recipe combines the richness of mozzarella cheese with the refreshing crunch of cucumber. Perfect for a light lunch or a savory snack, this bread is sure to impress your guests!
Ingredients
- 2 cups all-purpose flour
- 1 tsp active dry yeast
- 1 cup warm milk
- 1 egg
- 1 cup shredded mozzarella cheese
- 1 medium cucumber, finely diced
- 1 tsp salt
- 1 tsp sugar
- 2 tbsp olive oil
Instructions
- In a small bowl, mix the warm milk with the sugar and yeast. Let it sit for about 5-10 minutes until it becomes frothy.
- In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture, beaten egg, and olive oil. Mix until a dough forms.
- On a floured surface, knead the dough for about 10 minutes until it becomes smooth and elastic.
- Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until it has doubled in size.
- In a separate bowl, combine the shredded mozzarella and diced cucumber.
- Once the dough has risen, punch it down to release the air. Roll it out into a rectangle on a floured surface. Spread the mozzarella and cucumber mixture evenly over the dough.
- Carefully roll the dough into a log, pinching the seams to seal it. Place the rolled dough into a greased loaf pan.
- Cover the loaf pan with a damp cloth and let it rise for another 30 minutes.
- Preheat your oven to 375°F (190°C). Bake the bread for 25-30 minutes, or until the top is golden brown and the bread sounds hollow when tapped.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and serve.
This Cheesy Cucumber Bread is a delightful fusion of flavors and textures, perfect for any occasion. Enjoy it fresh out of the oven or toasted with a bit of butter. Happy baking!