Step 1: Prepare the Dough
Activate the Yeast:
In a large mixing bowl, combine the warm water (300 ml) and sugar (1 tbsp). Stir until the sugar dissolves.
Sprinkle the active dry yeast (0.5 tsp) over the water. Let it sit for about 5-10 minutes until it becomes frothy, indicating the yeast is activated.
Mix the Dough:
Add the salt (1 tsp) to the yeast mixture.
Gradually add the flour (430-450 grams), one cup at a time, mixing well after each addition.
Once the dough starts to come together, transfer it to a lightly floured surface.
Knead the Dough:
Knead the dough for about 8-10 minutes until it becomes smooth and elastic. If the dough is too sticky, add a little more flour; if it’s too dry, add a bit more water.
First Rise:
Place the dough in a lightly oiled bowl, cover it with a damp cloth or plastic wrap.
Let it rise in a warm place for about 1-2 hours, or until it doubles in size.
Step 2: Prepare the Potato Filling
Boil the Potatoes:
Peel and chop the potatoes (550 grams) into chunks.
Boil them in salted water until tender, about 15-20 minutes.
Drain and mash the potatoes.
Add Butter and Herbs:
While the potatoes are still warm, add the butter (60 grams) and mash until smooth.
Stir in the chopped dill or cilantro, and add salt (1 to 1.5 tsp) to taste.
Set aside to cool.
Step 3: Prepare the Meat Filling
Sauté the Onions:
In a skillet, heat a little oil over medium heat.
Add the finely chopped onion (1 medium) and sauté until translucent.
Cook the Minced Meat:
Add the minced meat (230 grams) to the onions.
Cook until the meat is browned and cooked through.
Add Tomato and Spices:
Stir in the diced tomato (1 medium).
Season with salt and cumin to taste.
Cook for an additional 5 minutes until the flavors meld.
Remove from heat and let it cool.
Step 4: Assemble the Stuffed Bread
Combine Fillings (optional):
You can mix the meat and potato fillings together for a combined filling, or keep them separate to create layers.
Prepare the Dough:
Punch down the risen dough and divide it into equal portions (you can make one large bread or several smaller ones).
Roll Out the Dough:
On a floured surface, roll each dough portion into a circle or oval shape, about 1 cm thick.
Add Filling:
Place a generous amount of the potato filling in the center of the dough, leaving about a 2 cm border.
Add the meat filling on top of the potato layer if combining.
Seal the Bread:
Fold the edges of the dough over the filling, pinching to seal tightly.
You can shape it into a ball, a rectangle, or a traditional loaf shape.
Second Rise:
Place the stuffed dough on a baking sheet lined with parchment paper.
Cover and let it rest for about 20-30 minutes.
Step 5: Bake
Preheat the Oven:
Preheat your oven to 180-190°C (356-374°F).
Apply Egg Wash (optional):
Brush the top of the bread with the egg wash for a shiny, golden crust.
Bake:
Bake in the preheated oven for 25-35 minutes, or until the bread is golden brown and sounds hollow when tapped.
Cool:
Remove from the oven and let it cool on a wire rack for at least 10 minutes before slicing.
Cooking Tips
Dough Consistency: The amount of flour may vary slightly based on humidity and flour type. Add flour gradually to achieve a soft, non-sticky dough.
Herb Variations: Experiment with different herbs like parsley, thyme, or rosemary to suit your taste.
Filling Alternatives: You can substitute minced meat with cooked chicken, turkey, or even sautéed mushrooms for a vegetarian option.
Spice It Up: Add spices like paprika, chili flakes, or garlic powder to the fillings for extra flavor.
Cheese Addition: Sprinkle some grated cheese over the filling before sealing the dough for a cheesy surprise.
Storage
Refrigeration: Store leftover stuffed bread in an airtight container in the refrigerator for up to 3 days.
Freezing: You can freeze the baked bread. Wrap it tightly in aluminum foil and place it in a freezer-safe bag. It can be frozen for up to 2 months.
Reheating: To reheat, thaw if frozen, and warm in a preheated oven at 180°C (356°F) for about 10 minutes or until heated through.
Nutritional Facts (Per Serving)
This is an estimate based on dividing the bread into 8 servings.
Calories: 350 kcal
Protein: 12 g
Carbohydrates: 50 g
Fat: 10 g
Saturated Fat: 5 g
Fiber: 3 g
Sodium: 400 mg
Sugar: 2 g
FAQs
1. Can I use instant yeast instead of active dry yeast?
Yes, you can use instant yeast. Since the amount is small (0.5 tsp), you can add it directly to the flour without activating it first.
2. What if I don’t have fresh herbs?
You can use dried herbs instead. Use about one-third of the amount since dried herbs are more concentrated.
3. Can I make the dough ahead of time?
Yes, you can prepare the dough and let it rise in the refrigerator overnight. Bring it to room temperature before proceeding.
4. Is it necessary to add sugar to the dough?
Sugar feeds the yeast and helps the dough rise better. It also adds a slight sweetness to the bread, balancing the savory filling.
5. Can I omit the meat for a vegetarian version?
Absolutely! You can increase the amount of potatoes or add other vegetables like sautéed mushrooms, spinach, or cheese.
Conclusion
This Savory Meat and Potato Stuffed Bread is a wonderful addition to your recipe collection, offering a satisfying meal that’s both hearty and flavorful. The combination of soft bread and rich filling makes it a versatile dish suitable for any occasion. Whether you’re serving it for dinner, packing it for a picnic, or enjoying it as a snack, this stuffed bread is sure to delight your taste buds. Try it out, and don’t hesitate to get creative with the fillings to make it your own special creation!
