Roll Out the Dough: Take each dough ball and roll it out into a circle or oval shape, about 1/4-inch thick. Ensure that the dough is evenly rolled to avoid thin spots that could tear.
Tip: Dust your rolling pin and surface with a little flour if the dough is sticking.
Place the Cheese: In the center of each rolled-out dough circle, place 50 grams of your chosen cheese—either mozzarella or cheddar. The cheese will melt during baking, creating a deliciously gooey center.
Tip: You can also add a sprinkle of herbs, like oregano or basil, for added flavor.
7. Second Rise:
Shape and Place on Baking Sheet: Fold the dough over the cheese, sealing the edges tightly to prevent any cheese from leaking out during baking. Gently flatten the dough balls slightly and place them on a baking sheet lined with greased baking paper.
Tip: For an extra decorative touch, you can score the tops of the dough balls with a sharp knife in a crisscross pattern.
Cover and Let Rise Again: Cover the prepared dough with a kitchen towel and let it rise for another 20 minutes. This final rise will allow the dough to puff up slightly, resulting in a lighter texture.
Tip: If your kitchen is cold, place the baking sheet near a warm spot, like the back of the stove or in a slightly warmed oven.
8. Egg Wash:
Prepare the Egg Wash: In a small bowl, beat 1 egg yolk with a teaspoon of water until smooth. This egg wash will give the bread a beautiful, shiny finish.
Tip: For a more golden color, add a pinch of sugar to the egg wash.
Brush the Dough: Using a pastry brush, gently brush the tops of the risen dough with the egg wash. Be sure to coat the entire surface for an even color.
Tip: Avoid letting the egg wash drip onto the baking sheet, as it can cause the dough to stick.
9. Bake the Bread:
Preheat the Oven: While the dough is undergoing its second rise, preheat your oven to 200°C (390°F). A hot oven is crucial for achieving a good rise and a nicely browned crust.
Tip: Ensure your oven rack is positioned in the middle of the oven for even baking.
Bake: Place the baking sheet in the preheated oven and bake the bread for 20-25 minutes, or until the tops are golden brown and the bread sounds hollow when tapped on the bottom.
Tip: If you notice the tops browning too quickly, you can tent the bread with aluminum foil to prevent over-browning.
10. Cool and Serve:
Cool on a Rack: Once baked, remove the bread from the oven and transfer it to a wire rack to cool slightly. Allow the bread to cool for at least 10 minutes before slicing, as this helps the cheese set and prevents it from oozing out.
Tip: For extra softness, you can brush the tops of the warm bread with a little melted butter right after
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