Description
Soft, slightly sweet braided bread stuffed with za’atar and melting cheese. Easy, aromatic pull-apart loaf perfect for cozy weeknight dinners.
Ingredients
- 2 cups plus 2 tablespoons all purpose flour
- 1 cup warm milk (about 110°F)
- 3 teaspoons sugar
- 1 and 1 half teaspoons instant yeast
- 1 half teaspoon salt
- 4 tablespoons unsalted butter softened
- 1 half cup za’atar seasoning
- 1 half cup extra virgin olive oil
- 1 and 1 half cups shredded mozzarella cheese
- 1 half cup shredded mild cheddar or low moisture white cheese
- 1 quarter cup grated Parmesan cheese
- 1 egg yolk
- 2 tablespoons water
- 2 tablespoons melted butter
- 1 tablespoon sesame seeds
- 1 teaspoon nigella seeds (optional)
Instructions
- Combine the warm milk, sugar, and instant yeast in a small bowl. Stir and let sit for 5 to 10 minutes until the surface foams.
- Whisk the flour and salt in a large mixing bowl. Add the softened butter and rub it into the flour with your fingertips until the mixture looks sandy.
- Pour the yeast mixture into the flour mixture. Stir with a wooden spoon until a sticky dough forms.
- Turn the dough onto a lightly floured surface and knead for 8 to 10 minutes until smooth, soft, and slightly tacky.
- Shape the dough into a ball. Place it in a lightly oiled bowl, cover with a kitchen towel, and let rise in a warm place for about 60 minutes or until doubled in size.
- While the dough rises, mix the za’atar and olive oil in a small bowl to create a loose paste. Toss the mozzarella, cheddar, and Parmesan together in another bowl.
- Gently punch down the risen dough and deflate it. Roll it out on a lightly floured surface into a rectangle about 15 inches by 9 inches, with the long side facing you.
- Mark a 3 inch wide strip down the center of the rectangle using a sharp knife or pizza cutter. Cut angled strips about 1 inch wide along both long sides, stopping at the marked center strip. Trim away the corner pieces at the top and bottom.
- Spoon the za’atar olive oil mixture evenly down the center strip. Sprinkle the cheese mixture over the za’atar, keeping the filling on the center portion and leaving a small border at the top and bottom.
- Fold the top edge flap down over the filling. Begin braiding by alternately lifting one strip from the left and then one from the right, crossing them diagonally over the filling to form a braid. Tuck the bottom flap up and seal the last strips over it.
- Carefully transfer the braided loaf onto a parchment lined baking sheet. Cover loosely with a kitchen towel and let rise again in a warm place for 30 to 40 minutes until puffy.
- Preheat the oven to 350°F. Whisk the egg yolk and water in a small cup. Gently brush this egg wash over the top of the risen braid and sprinkle with sesame seeds and nigella seeds.
- Bake for 25 to 30 minutes until the bread is deep golden brown and the cheese is melted.
- Remove from the oven and immediately brush the top with melted butter for a soft, shiny crust.
- Let the bread cool for at least 10 minutes before slicing. Slice or pull apart and serve warm.
Notes
- Use part skim mozzarella and reduced fat cheddar for a lighter version.
- Swap Parmesan for crumbled feta for a tangier flavor.
- Use honey instead of sugar in the dough for a different sweetness.
- Add chopped fresh parsley or cilantro to the cheese mixture for extra freshness.
- Sprinkle extra za’atar on top before baking for a stronger herb flavor.
- Make two mini braids instead of one loaf.
- Make sure milk is warm, not hot, for yeast activation.
- Do not overfill the center strip to prevent leakage during baking.
- Tent the bread with foil if the top browns too quickly.
- Rest the bread before cutting so the cheese sets.
- Serve this bread the same day it is baked for the best texture.
- Wrap leftover bread tightly in foil and refrigerate for up to 3 days.
- Freeze pieces wrapped in foil for up to 2 months.
- Reheat refrigerated bread at 325°F wrapped in foil for 10 to 12 minutes.
- Reheat frozen pieces at 325°F wrapped in foil for 15 to 20 minutes.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: Middle Eastern Inspired