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