The best delicious Stuffed Bread recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Stuffed Bread recipe today!
Hello my friends, this Stuffed Bread recipe will not disappoint, I promise! Made with simple ingredients, our Stuffed Bread is amazingly delicious, and addictive, everyone will be asking for more Stuffed Bread.
What Makes This Stuffed Bread Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Stuffed Bread.
Ready to make this Stuffed Bread Recipe? Let’s do it!
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1 Onion; chopped
1 Red bell pepper; chopped
1 lg Ripe tomato; seeded, chopped
1 lg Clove garlic; minced (i use
1/4 c Vegetable oil; (i use olive)
Salt to taste
1/2 ts Ground cumin, dried oregano
1 Frozen bread dough, thawed
2 c Shredded monterey jack chees
1 Egg; beaten, for glaze
Recipe by: Cheryl Mainard cmainard@ARTIC.EDU Cook vegetables and
garlic in the oil with the salt and cumin until soft. Let cool
slightly, then mix in oregano.
Roll out bread dough on a greased baking sheet into a rectangle about
15- by 11-inches. Spread the vegetables and cheese down the middle
of the dough. Cut dough (using kitchen shears) on opposite sides in
diagonal 1-inch strips. Fold in the ends, then fold the strips
toward the center, alternating sides for a braided effect. Cover with
a towel and let rise about
30 minutes.
Heat oven to 375 degrees. Brush loaf with egg glaze. Bake until
golden, about 30 minutes.
NOTE: This bread can be made 2 days in advance and served reheated
or room temperature
Yields
1 Servings
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