This Homemade Bread Magic recipe is a true delight—a soft, fluffy bread loaf filled with a vibrant, savory mixture of fresh vegetables. It’s a fun and rewarding baking project that results in a unique, shareable dish perfect for a light lunch, a side for soup, or a party appetizer.
Homemade Bread Magic
Ingredients:
For the Bread Dough:
Ingredients: Quantity
Warm milk 1 tea glass (100 ml)
Warm water 1 tea glass (100 ml)
Vegetable oil ½ tea glass (50 ml)
Granulated sugar 1 tbsp (20 grams)
Dry yeast 1 tbsp (10 grams)
Salt 1 tsp (8 grams)
Flour 4 cups (480 grams)
For the Filling:
Ingredients: Quantity
Red pepper, finely diced 1
Yellow pepper, finely diced ½
Tomato, diced 1
Green tomato, diced 1
Green peppers, finely chopped 6
Optional: Fresh herbs (parsley or dill), garlic, or grated cheese For extra flavor
Step-by-Step Instructions
Part 1: Make the Dough
Activate the Yeast: In a large mixing bowl, combine the warm milk, warm water, sugar, and dry yeast. Stir gently and let the mixture sit for 5–10 minutes until it becomes frothy.
Knead the Dough: Add the vegetable oil, salt, and 3 cups of flour to the yeast mixture. Stir until a shaggy dough forms. Gradually add the remaining flour, one spoonful at a time, kneading the dough on a floured surface until it is smooth and elastic, about 8–10 minutes. The final dough should be soft but not sticky.
First Rise: Place the dough in a lightly oiled bowl, turning it to coat all sides. Cover with a clean kitchen towel or plastic wrap. Let the dough rise in a warm, draft-free area for 1–1.5 hours, or until it has doubled in size.
Part 2: Prepare the Filling & Assemble
Prepare the Filling: While the dough rises, prepare the filling. In a mixing bowl, combine the diced red pepper, yellow pepper, tomato, green tomato, and green peppers. Season with salt, pepper, and any optional herbs or spices to taste. Mix well and set aside.
Shape the Bread: Punch down the risen dough to release the air bubbles. Divide the dough into two equal portions. Roll out one portion into a large rectangle or circle, about ¼-inch thick. Transfer it to a baking sheet lined with parchment paper.
Fill and Seal: Spread the prepared vegetable filling evenly over the rolled-out dough, leaving a small border around the edges. Roll out the second portion of dough to the same size and carefully place it over the filling. Press the edges together to seal, trimming any excess dough if needed.
Part 3: Final Rise and Bake
Second Rise: Cover the assembled bread with a clean kitchen towel and let it rise for another 30 minutes, or until slightly puffy.
Bake: Preheat your oven to 375°F (190°C). Brush the top of the bread with an optional egg wash for a golden finish. Use a sharp knife to cut a few small slits in the top to allow steam to escape. Bake for 30–35 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
Serve: Let the bread cool slightly before slicing. Serve it warm as-is or with a side of yogurt, sour cream, or tzatziki for dipping.