Description
Honeycomb Bread Stuffed with Cheese is a delightful and visually appealing pull-apart bread featuring soft dough balls filled with gooey mozzarella cheese and flavorful olives. Baked together in a beehive pattern and topped with sesame seeds, this cheesy treat is perfect as a snack or party appetizer.
Ingredients
Scale
Dough
- 4 cups All-Purpose Flour
- 1.5 cups Warm Water
- 2 teaspoons Active Dry Yeast
- 1 tablespoon Sugar
- 1 teaspoon Salt
Filling and Topping
- 2 cups Mozzarella Cheese (shredded or sticks)
- 1 cup Pitted Olives
- 1 large Egg White (for egg wash, optional)
- 3 tablespoons Sesame Seeds
Instructions
- Activate Yeast: In a small bowl, combine warm water, yeast, and sugar. Let it rest for 5 minutes until the mixture becomes frothy, indicating the yeast is active.
- Make Dough: In a large mixing bowl, add the flour and salt. Pour in the activated yeast mixture and stir to combine. Knead the dough by hand on a floured surface or with a mixer fitted with dough hooks until it is smooth, elastic, and slightly tacky, about 10 minutes.
- First Rise: Place the kneaded dough into a lightly greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1 to 1.5 hours, or until it doubles in size.
- Prepare Dough Balls: Punch down the risen dough to release air. Divide the dough evenly into 30 pieces. Roll each piece into a smooth ball.
- Stuff Dough: Flatten each dough ball slightly. Place about 1 teaspoon of shredded mozzarella and a few olives in the center, then pinch the dough closed fully to seal the filling inside.
- Arrange in Pan: Grease a 10-inch baking pan. Place the stuffed dough balls closely together in the pan, arranging them in a beehive or honeycomb pattern so they rise and bake into one cohesive loaf.
- Apply Egg Wash and Seeds: Beat the egg white and brush it gently over the surface of the dough balls. Sprinkle sesame seeds evenly on top for a nutty crunch and visual appeal.
- Bake: Preheat your oven to 350°F (175°C). Bake the prepared bread in the center rack for 25-30 minutes, or until the bread is golden brown on top and thoroughly cooked inside.
- Cool and Serve: Remove the bread from the oven, let it cool slightly, then serve warm as a pull-apart cheesy bread.
Notes
- Ensure the water used for activating yeast is warm, around 105°F to 110°F, to avoid killing the yeast.
- For a dairy-free version, substitute mozzarella with a vegan cheese alternative.
- Olives can be swapped with other fillings such as cooked spinach, sun-dried tomatoes, or herbs depending on taste preference.
- Use egg white for brushing to get a shiny crust; omit if vegan or allergic.
- Allow bread to cool slightly before serving to prevent the cheese from being too runny and to avoid burning.
- Store leftover bread in an airtight container for up to 2 days or freeze for longer storage.
