Havarti & Mozzarella Stuffed Bread Recipe – Easy Cheese Pulls

Last Updated on 3 months by Neha Deshmukh

Havarti & Mozzarella Stuffed Bread Recipe – Easy Cheese Pulls

Hey everyone! If you’re anything like me, you live for a good cheese pull. And this Havarti & Mozzarella Stuffed Bread? It’s the ultimate cheese pull experience. I first made this for a family get-together, and it disappeared in minutes – seriously! It’s surprisingly easy to make, and the combination of cheeses is just… heavenly. Let’s get baking!

Why You’ll Love This Recipe

This isn’t just bread; it’s a warm, comforting hug in food form. It’s perfect for a cozy night in, a weekend brunch, or even a potluck. The soft, fluffy dough gives way to a molten, cheesy center that will have everyone reaching for more. Plus, it’s a fantastic way to impress your friends and family without spending hours in the kitchen. Who doesn’t love a little kitchen magic?

Ingredients

Here’s what you’ll need to create this cheesy masterpiece:

• 2.25 cups (281g) bread flour
• 2.25 teaspoons (7g) instant yeast
• 0.5 teaspoon (2.5g) salt
• 0.5 cup (120ml) milk
• 0.25 cup (60ml) canola oil
• 1.5 cups (180g) Castello Aged Havarti cheese (shredded)
• 0.75 cup (90g) Mozzarella cheese (shredded)
• 1 large egg
• 2 tablespoons (30g) unsalted butter (softened)
• 1 egg (for egg wash)
• 2 tablespoons (30ml) water (for egg wash)
• 1 tablespoon (15g) melted butter

Ingredient Notes

Let’s talk ingredients! A few little things can make all the difference.

• Castello Aged Havarti: This is the star of the show! It has a wonderfully creamy, slightly tangy flavour that pairs beautifully with the mozzarella. Don’t skimp on the quality here – it really shines through.
• Instant Yeast vs. Active Dry: I love using instant yeast because you can add it directly to the flour without proofing. If you only have active dry yeast, you’ll need to proof it in warm water with a little sugar for about 5-10 minutes until foamy before adding it to the other ingredients.
• Canola Oil: Canola oil is neutral in flavour, which is what we want here. But feel free to substitute with another neutral oil like sunflower or vegetable oil. Olive oil will impart a flavour, which isn’t necessarily bad, just different!

Step-By-Step Instructions

Alright, let’s get down to business!

1. In a stand mixer, combine the bread flour, instant yeast, salt, milk, and canola oil. Knead with the dough hook until a smooth dough forms. It should pull away from the sides of the bowl.
2. Transfer the dough to a lightly greased bowl, cover it with plastic wrap or a clean kitchen towel, and let it rise in a warm place until doubled in size – about 2 hours. Patience is key here!
3. While the dough is rising, prepare the filling. In a bowl, mix together the shredded Havarti, mozzarella, egg, and softened butter until everything is well combined.
4. Once the dough has doubled, gently punch it down to release the air. Roll it out on a lightly floured surface into a 10-inch circle.
5. Spread the cheese filling evenly over the dough, leaving a 1-inch border around the edge.
6. Fold the edges of the dough towards the center, overlapping slightly to seal in the filling. Gently roll the dough into a roughly 8-inch thick circle.
7. Carefully transfer the dough to a baking sheet lined with parchment paper. Cover it and chill in the refrigerator for 30 minutes. This helps it hold its shape during baking.
8. Preheat your oven to 500°F (260°C).
9. In a small bowl, whisk together the egg and water to make an egg wash. Brush the top of the dough with the egg wash and prick the surface all over with a fork. This prevents it from puffing up too much.
10. Bake for 10-12 minutes, or until the bread is golden brown and the cheese is bubbly and melted.
11. Remove from the oven and immediately brush the top with melted butter. Slice and serve warm. Enjoy that glorious cheese pull!

Expert Tips

Want to take your stuffed bread to the next level? Here are a few of my go-to tips:

• Fluffy Dough: Don’t overwork the dough! Overkneading can result in a tough bread.
• Preventing a Soggy Bottom: Make sure your oven is properly preheated, and the baking sheet is hot. The parchment paper also helps.
• Even Baking: Rotate the baking sheet halfway through baking to ensure even browning.

Variations

This recipe is a great base for experimentation! Here are a few ideas to get you started:

• Vegan Adaptation: Use plant-based cheeses and milk. There are some fantastic vegan mozzarella and Havarti alternatives available now!
• Gluten-Free Adaptation: Substitute the bread flour with a gluten-free bread flour blend. You might need to adjust the liquid slightly.
• Spice Level: Add a pinch of red chili flakes to the cheese filling for a little kick. My friend, Priya, loves this!
• Festival Adaptation: During Diwali, we sometimes add a little grated paneer to the filling and serve it as a celebratory bread during gatherings.

Serving Suggestions

This Havarti & Mozzarella Stuffed Bread is delicious on its own, but it’s even better with a side of marinara sauce for dipping. A simple green salad also makes a lovely accompaniment.

Storage Instructions

Leftovers (if there are any!) can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

FAQs

Got questions? I’ve got answers!

1. Can I make the dough ahead of time? How long can it be refrigerated?

Yes, you can! After the first rise, punch down the dough, wrap it tightly in plastic wrap, and refrigerate for up to 24 hours. Let it come to room temperature for about 30 minutes before rolling it out.

2. What is the best way to shred the cheese for optimal melting?

Using a box grater is the way to go! Pre-shredded cheese often contains cellulose, which can prevent it from melting as smoothly.

3. Can I use a different type of cheese? What would you recommend?

Absolutely! Gruyere, Gouda, or even a sharp cheddar would be delicious substitutes for the Havarti.

4. My bread puffed up too much during baking – what did I do wrong?

You likely didn’t prick the dough enough with a fork. This releases steam and prevents excessive puffing.

5. Can this bread be frozen after baking? What’s the best way to reheat it?

Yes, you can! Let the bread cool completely, then wrap it tightly in plastic wrap and freeze for up to 2 months. Reheat in the oven at 350°F (175°C) until warmed through.

6. What can I substitute for canola oil in this recipe?

Sunflower oil, vegetable oil, or even melted coconut oil (though it will impart a slight flavour) are all good substitutes.