Cheesy Scallion Stuffed Bread
Ingredients
Dough
- 2 cups* of bread or high-gluten flour
- 1 tablespoon sugar
- 1 1/2 teaspoon instant yeast
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2/3 cup warm water
- 2 tablespoons plant butter, softened
Filling & Toppings
- 1 7oz. bag of Field Roast Chao Creamy Mexican Style Blend Shreds
- 1/4 cup chopped scallions
- 1 teaspoon oil
- Salt to taste
- 1 tablespoon maple syrup
- 1 tablespoon melted plant-based butter
Preparation
In a stand mixer bowl, combine flour, sugar, baking powder, salt, and yeast. Mix well.
Attach the dough hook and add warm water to the dry ingredients. Knead until a soft dough forms.
Add the softened plant butter and knead until the dough becomes smooth. Cover and let it proof until doubled in size.
Transfer the proofed dough to a clean surface and divide it into 6 equal portions. Knead each portion to remove air bubbles and form them into balls.
Cover the dough balls and let them rest for 5 minutes.
On a floured surface, flatten a dough ball with your palm, then roll it into a 4-inch diameter oval shape.
Place a spoonful of the shredded cheese at the top of the oval, then roll it up and seal the edges.
Use a sharp knife to make a slit at the top of each rolled dough and let them proof for an additional 30-45 minutes.
While proofing, mix chopped scallions, oil, and salt in a bowl.
Brush the proofed bread with a thin layer of maple syrup and melted butter.
Top the bread with more shredded cheese and a spoonful of the scallion mixture.
Bake the bread in a preheated oven at 375°F (190°C) for 25-30 minutes or until golden brown.