Cheese Vegetable Bread

Ingredients

• 30 g Yellow bell pepper (diced small)
• 30 g Red bell pepper (diced small)
• 60 g Onion (finely chopped)
• 60 g Green onions (chopped)
• 60 g Potatoes (peeled and diced small)
• 1 piece Egg (room temperature)
• 1 tsp Salt (fine sea salt)
• 2 tbsp Sugar (granulated)
• 200 g Bread flour (high‑protein bread flour)
• 4 g Instant dry yeast (active dry or instant yeast)
• 190 ml Warm milk (30‑35°C (lukewarm))
• 30 g Melted butter (melted but not hot)
• 140 g Mozzarella cheese (shredded)
• 5 pieces Cherry tomatoes (halved, for garnish (optional))

Instructions

1. Prepare vegetables

   Dice the yellow and red bell peppers, finely chop the onion, slice the green onions, and peel & dice the potatoes into small uniform pieces.

   Time: PT10M

2. Mix wet ingredients

   In the mixing bowl, beat the room‑temperature egg, then add the salt and sugar. Stir until fully dissolved.

   Time: PT2M

3. Make the dough

   Add the bread flour and instant dry yeast to the bowl, pour in the warm milk, and mix until a shaggy dough forms. Add the melted butter and knead by hand or with a spoon for about 5‑7 minutes until the dough is smooth and slightly elastic.

   Time: PT7M

4. Incorporate vegetables

   Fold the prepared vegetables into the dough, distributing them evenly throughout.

   Time: PT2M

5. First fermentation (bulk rise)

   Cover the bowl with a clean kitchen towel or plastic wrap and place it in a warm spot (30‑36°C) for 30 minutes until the dough noticeably expands.

   Time: PT30M

   Temperature: 30-36°C

6. Shape and second rise

   Transfer the risen dough into the 20 cm oven‑safe container, flatten gently with a spatula, cover loosely, and let it rise again for another 30 minutes in the same warm environment.

   Time: PT30M

   Temperature: 30-36°C

7. Add cheese and garnish

   Evenly sprinkle the shredded mozzarella over the top of the dough. Optionally, add halved cherry tomatoes or extra chopped veggies for color.

   Time: PT3M

8. Bake

   Preheat the oven to 180°C (356°F). Bake the loaf for 20‑25 minutes, or until the top is golden and the cheese is melted and slightly browned.

   Time: PT22M

   Temperature: 180°C

9. Cool and serve

   Remove the bread from the oven, let it cool in the pan for 5 minutes, then transfer to a wire rack and cool an additional 5 minutes before slicing.

   Time: PT10M

Nutrition Facts

Calories

384

Protein

15 g

Carbohydrates

46 g

Fat

15.5 g

Fiber

1 g

Ingredient Substitutions

• Instead of Yellow bell pepper: Red bell pepper, any sweet pepper
• Instead of Red bell pepper: Yellow bell pepper, any sweet pepper
• Instead of Onion: shallots, leeks
• Instead of Green onions: chives
• Instead of Potatoes: sweet potato, turnip
• Instead of Egg: flax egg (1 tbsp ground flax + 3 tbsp water)
• Instead of Salt: kosher salt
• Instead of Sugar: honey, maple syrup (reduce by half)
• Instead of Bread flour: all‑purpose flour (add 1 tbsp vital wheat gluten)
• Instead of Instant dry yeast: fresh yeast (use 12g)
• Instead of Warm milk: plant‑based milk (almond, soy)
• Instead of Melted butter: margarine, olive oil (reduce by 1 tbsp)
• Instead of Mozzarella cheese: cheddar, provolone, vegan mozzarella
• Instead of Cherry tomatoes: sliced radishes, extra chopped veggies

Equipment Needed

• Large mixing bowl
• Whisk or wooden spoon
• Kitchen scale
• Knife
• Cutting board
• 20 cm (8 in) oven‑safe container or loaf pan
• Oven
• Spatula or dough scraper (optional)
• Parchment paper (optional) (optional)

Critical Steps — Do Not Skip

• Proper kneading to develop gluten
• First fermentation: dough must double in size
• Second fermentation: gentle rise in the pan
• Baking at the correct temperature (180°C) for the right time

Chef Tips from the Video

• Use room‑temperature ingredients for a smoother rise.
• Line the loaf pan with parchment paper for an easy release.
• Brush the top with a little melted butter after baking for extra shine and flavor.

Troubleshooting

Storage

Refrigerator: Wrap tightly in plastic wrap or store in an airtight container; lasts up to 3 days.

Freezer: Wrap the cooled loaf in foil and a freezer bag; freeze up to 1 month. Thaw at room temperature and re‑heat briefly.

Room temperature: Best eaten the same day; can sit uncovered for up to 1 day if wrapped.

Make-Ahead Tips

• Prepare the dough the night before, let it rise slowly in the refrigerator, then bring to room temperature before the second rise.
• The baked loaf freezes well; slice before freezing for easy portioning.
• Cheese can be added right before baking; keep it refrigerated until use.