CHEESE STUFFED BREAD

Steps:

• 1. This cooked in a dry skillet on the stove!
• 2. In large mixing bowl, combine water, milk, yeast, sugar, and olive oil and stir together to dissolve sugar. Add in flour and salt. Start with 4 cups of flour and if dough is still sticky add rest of flour(sometimes more) until it comes together.
• 3. Knead in bowl for about 3-4 minutes add dusting of flour to keep from sticking to your hands. Cover with plastic wrap and let rest just 30 minutes.
• 4. While dough is resting, combine in a medium mixing bowl the shredded cheddar cheese (dont use stuff pre-shredded, it will change the integrity), cream cheese (the whipped kind helps this filling combine more easily and efficiently), and parsley. Set aside
• 5. After dough has rested for 30 minutes, turn out onto a lightly floured surface. Knead to deflate and form a solid ball without big air pockets. Shape into a log as evenly as possible, cut into 8 equal parts (they should weigh about 4.5 ounces each). Roll into 8 balls and place on tray that has been dusted with flour. Cover with clean towel and let rest 10 minutes.
• 6. While dough is resting again, melt butter and add dried parsley. Mix together and set aside, letting the parsley "rehydrate" just a bit. Set aside.
• 7. After the 10 minutes, roll each ball out to approximately 4 inch circumference circles (dont want dough too thin or else risk cheese fill seeping out while cooking) scoop approxamintly 1/4 cup of cheese filling into center of each dough circle. (I used a large size cookie scoop to make it easier) Bring up edges and pinch together to seal around the filling, keeping a ball shape. Roll in your hands gently to create an even ball. Place back on tray, redusted lightly, and cover with towel again, and let rest 15 minutes.
• 8. After it has rested, roll each ball out on floured surface gently to approximately 4 inch circumference circles. I flip it over frequently to make sure it isn't sticking, very important so as to not tear the dough accidentally when picking up to place on tray. Dont want too thin or else it will break during cooking and seep out the filling. Then place on dusted tray and lightly dust the top of each before putting next rolled out one on top. Let rest for final rest of 10 minutes.
• 9. While resting get out a good nonstick skillet. Lay paper towels down next to your stove on counter. You will need a flat edge wooden spoon for flipping the dough several times while cooking. If you have mad culinary skills, do what I do and flip using the flick of the wrist technique.
• 10. Now after the final resting, heat your nonstick skillet over medium-high heat. Place one dough circle in hot, not smoking, skillet and cook about 90 seconds, flip. Cook another 90 seconds. Flip again and cook 60 seconds. Flip one last time and cook for 60 seconds. Be very carefully to not break the dough during flipping or else the heated filling will leak out and get a little messy. Remove to paper towel. Note: do not need any fat of any kind while cooking to dough.
• 11. After bread has cooked, give the parsley butter a good stir then brush over each side of each bread circle.
• 12. Serve warm or cold. I personally like it warm. I store in a sealed plastic storage container in fridge, and it never has lasted more than two days total because it gets eaten up quickly! Enjoy!