Square stuffed cheese bread

Square stuffed cheese bread


For the dough:

  • 500g (3 cups) flour
  • 7g (2 tsp) dry yeast
  • 250ml (1 cup) warm water
  • 250ml (1 cup) warm milk
  • 15g (1 tbsp) sugar
  • 3g (1/2 tsp) salt
  • 80g (1/3 cup) melted butter

For the filling:

  • 3 potatoes, cooked and mashed
  • 90g cheese, shredded


  1. In a large bowl combine flour, yeast, salt, sugar, warm water, and milk.
  2. Start mixing the ingredients with a spatula, then continue to knead the dough with your hands.
  3. When the dough becomes elastic, transfer it onto a working surface and continue kneading for 3-4 minutes.
  4. Form a ball and put it into a bowl, cover with plastic wrap or kitchen cloth and let rise for 1 hour.
  5. Transfer the dough onto a working surface and divide into 6-8 pieces and roll each into a ball.
  6. Arrange dough balls into a baking pan brushed with melted butter. Cover with plastic wrap or kitchen cloth and let sit for 20 minutes.
  7. In a bowl combine mashed potatoes and shredded cheese.
  8. Brush your hands and working surface with melted butter. Put a dough ball on the surface and shape it into a thin circle with your hands.
  9. Spoon potato-cheesy mixture in the center and cover the filling with the dough from each side forming a square shape. Continue with the remaining dough and filling. Let the squares sit for 15 minutes.
  10. Put a square on a working surface brushed with melted butter and brush it with butter as well.
  11. Press it with your hands to form a bigger square. Continue with the remaining squares.
  12. Heat a frying pan over medium heat. Brush it with melted butter, put the bread in the pan, and brush it also with melted butter.
  13. Fry for a minute or two, then flip and cook for another 1-2 minutes.
  14. Brush the bread with butter and flip again. Cook until golden on both sides. Continue with the remaining squares.
  15. Serve and enjoy!.

*Recipe on video and text may differ from each other!

How to cook Square stuffed cheese bread:

Original Bread recipes