Egg & Cheese Stuffed Bazlama Bread

Introduction

When I first came across the recipe for Egg & Cheese Stuffed Bazlama Bread, I was immediately intrigued. The concept of combining soft, pillowy bread with a savory egg filling sounded perfect for breakfast or brunch. After whipping it up one weekend, my family couldn’t get enough! Each bite was fluffy, flavorful, and oh-so-satisfying. It quickly became a favorite in our home, and I’m excited to share this gem with you.

Ingredients

For the Dough (Makes 8-10 mini bazlama breads):

• 3 1/2 – 4 cups flour
• 1 1/2 cups warm milk
• 1 tablespoon olive oil
• 1 packet instant dry yeast
• 2 tablespoons sugar
• 1 tablespoon salt

For the Stuffing (For 1 Bazlama Bread):

• 2 organic eggs
• 1 1/2 tablespoons yogurt
• 1 1/2 tablespoons olive oil
• 1 teaspoon sweet red pepper sauce
• 1 tablespoon crumbled feta cheese
• Cherry tomatoes or red pepper slices, for garnish
• Dill, to taste
• Red pepper flakes, to taste

Instructions

Prepare the Dough:

1. In a large bowl, combine the flour and dry yeast using your fingers.
2. Add the warm milk, olive oil, salt, and sugar, then gently mix until combined.
3. On a lightly floured surface, knead the dough for about 3 minutes until soft and smooth.
4. Place the dough in a clean bowl, cover with a damp cloth, and let it rise in a warm place for about 2 hours, or until doubled in size.

Shape and Cook the Bazlama:

1. Once the dough has risen, knead it briefly and divide it into 8-10 equal pieces.
2. Shape each piece into a round and flatten slightly with your hands.
3. Heat a nonstick pan over medium-low heat. Cook the flattened dough rounds, flipping occasionally, until golden brown on both sides. Set aside to cool slightly.

Prepare the Stuffed Bazlama:

1. Preheat your oven to 350°F (175°C).
2. Take one of the cooked bazlama breads and create a shallow bowl in the center.
3. In a small bowl, mix together yogurt, olive oil, sweet red pepper sauce, and crumbled feta cheese.
4. Spread the mixture inside the bread bowl.
5. Crack two eggs into the center of the bread bowl. Garnish with cherry tomato slices or red pepper slices.
6. Bake for 20-25 minutes, or until the eggs are set.

Garnish and Serve:

1. Once baked, top with fresh dill and a sprinkle of red pepper flakes.
2. Serve hot and enjoy your delicious stuffed bazlama!

Nutrition Facts

• Servings: 8-10 mini bazlama breads
• Calories per serving: Approximately 250 calories (calories will vary based on specific ingredients and portion sizes).

Preparation Time

• Total Time: Approximately 2 hours 30 minutes (including rising time).
• Active Time: About 30 minutes.

How to Serve

• Warm: Serve immediately after baking for the best texture.
• Garnishes: Offer fresh dill, red pepper flakes, and additional cherry tomatoes or peppers on the side.
• Accompaniments: Pair with a side salad or fresh fruit for a complete meal.

Additional Tips

1. Dough Consistency: Adjust flour gradually; the dough should be soft but not sticky.
2. Egg Variations: Experiment with different fillings, such as sautéed vegetables or different types of cheese.
3. Flavored Yogurt: Use flavored yogurt for an extra kick in the filling.
4. Make Ahead: Prepare the dough a day in advance and refrigerate it overnight for easier morning preparation.
5. Storage: Store any leftover bazlama bread in an airtight container for up to 3 days.

Recipe Variations

• Vegetarian Option: Skip the eggs and fill the bazlama with sautéed spinach and mushrooms.
• Spicy Kick: Add jalapeños or a dash of hot sauce to the egg filling.
• Cheesy Delight: Substitute feta with mozzarella or cheddar cheese for a different flavor profile.
• Herbed Bread: Incorporate fresh herbs like rosemary or thyme into the dough for added flavor.

Serving Suggestions

• Brunch Spread: Serve alongside coffee, fresh juices, and other brunch favorites like pastries or quiches.
• Picnic Delight: These stuffed breads make for a great picnic item—just wrap them in foil for easy transport.
• Kids’ Meal: Pair with yogurt and fruit for a wholesome meal for children.

Freezing and Storage

• Freezing: Cool the bazlama completely, wrap tightly in plastic wrap or aluminum foil, and store in the freezer for up to 2 months.
• Reheating: Thaw overnight in the refrigerator and reheat in the oven at 350°F (175°C) until warmed through.

FAQ Section

1. Can I use all-purpose flour?

• Yes, all-purpose flour works well for this recipe.

1. What can I substitute for feta cheese?

• You can use goat cheese, mozzarella, or cheddar cheese.

1. How do I know when the eggs are set?

• The eggs should be firm but still slightly soft in the center.

1. Can I make this recipe vegan?

• Yes, substitute eggs with tofu or chickpea flour and use plant-based yogurt and cheese.

1. What if my dough doesn’t rise?

• Ensure your yeast is active; it should bubble when mixed with warm milk and sugar.

1. Can I add more vegetables to the filling?

• Absolutely! Chopped spinach, bell peppers, or onions are great additions.

1. How do I store leftovers?

• Store in an airtight container in the fridge for up to 3 days.

1. Can I use a different type of milk?

• Yes, any milk or milk alternative can be used in this recipe.

1. What other sauces work in the filling?

• Try pesto, sriracha, or any favorite sauce for a flavor twist.

1. How can I make this recipe gluten-free?
   • Substitute regular flour with a gluten-free flour blend suitable for baking.

Conclusion

Egg & Cheese Stuffed Bazlama Bread is not only a delicious way to start your day but also a dish that brings warmth and joy to any meal. Its combination of soft bread and savory filling makes it versatile for breakfast, brunch, or even a light dinner. Whether you enjoy it on its own or pair it with sides, this recipe is sure to become a favorite in your home, just like it has in mine. Happy cooking!

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