Cheesy Bun (mozzarella and feta filling)

Hello Sunday..
Last Night just like that…at 11.30PM, I’d desperately longing for the “real” bread…
the one with all the “hard” work of kneading, long time proffing and have those nice texture…
SO…just like that, i got up and make some starter dough to rest all night to process on the next day

As you might notice that it’s quite rare for me to throw my self into full knead zone every time i make my bread…heheh…me, so lazy…
BUT, there are a moment like this that i really excited about kneading…strange…

cheesy bun 2

i got the recipe from my fave website…
without any sugar, this bread is so yummy, not salty and so perfect with cheese filling…just what i like it

I have no problem with kneading process, or get the sticky dough, this dough is so workable, easy to deal with…
I fill it with mix of mozarella cheese and feta cheese, also with the sausage…yumm…
so enough to say, here is the recipe..
::Cheesy Bun::

For the Starter:
80gr bread flour
1/2 teaspoon salt
1/4 teaspoon instant yeast
60ml warm water

For the Dough:
all of the starter
150ml lukewarm milk
1/2 teaspoon salt
220gr Bread Flour
1/4 teaspoon instant yeast

For the Filling:
Grated Feta cheese and mozzarella
sausage cut thin long
>>To make the starter:
*mix the flour, salt, yeast, and water in a large measuring cup or small bowl. Mix till well combined; the starter will be very dry. Cover and let rest overnight at room temperature; it’ll become bubbly.

>>To make the dough:
*combine the risen starter with the water, salt, flour, and yeast. Stir until thick and well combined in a bowl then dump onto a well floured work surface to knead by hand until soft and smooth, about 15 minutes.
*Place the dough in a lightly greased bowl, cover, and let it rise for 1 hours, until doubled in size.
*Gently deflate the dough, and pat and stretch it into rectangle, about 25x40cm. Use your finger tips and hands to stretch out the dough. No rolling pin required. Sprinkle with the grated cheese and sausage.
*Starting with a long side of the dough, roll it into a log, pinching the seam to seal. Place the log, seam-side down on a lightly floured surface.
*Gently cut the log into 6 slices, for mini-breads; or simply cut the dough in half, for two normal-sized loaves. Use your fingers to press the rolls down and spread them open a bit to more fully expose the cheese.
*Cover loosely with a clean kitchen towel and let it rise for 1 hour until it’s puffy but not necessarily doubled in size.
*Preheat the oven to 200C
*Lightly brush loaves with egg wash, and top with tomato sauce
*Place in the oven to bake.
*Bake for 25 minutes until the cheese is melted and the loaves are a very deep golden brown. *Remove them from the oven, and cool on a rack.
*Rolls will last, well wrapped at room temperature for up to 4 days.
*They are best reheated gently in the oven or toasted before serving.

Chessy Bun

There you go…
enjoy the real bread…
Happy Weekend y’ all