Preparation
1. Prepare the dough
In a bowl, combine warm milk, lukewarm water, sugar, and dry yeast. Stir and let rest for 5 minutes.
Add the egg and oil, mix.
Add the flour a little at a time.
When the dough begins to form, add the salt.
Knead for 8–10 minutes until soft, smooth and elastic.
Cover and let rise for 1 hour, until doubled.
2. Prepare the filling
Boil the potatoes and mash them.
Sauté the diced pepper in a pan with a drizzle of oil for 5–6 minutes.
Combine potatoes, peppers, cheese, parsley, salt and pepper.
Mix well.
3. Assemble the bread
Divide the dough into 2 equal parts.
Roll out each part into a rectangle.
Spread the filling on one of the rectangles.
Cover with the other rectangle and seal the edges well.
(Optional) Make a few cuts on the surface for a decorative effect.
4. Second leavening
Let the filled bread rest for 20–30 minutes.
5. Cooking
Preheat oven to 180°C.
Bake for 30–40 minutes or until golden.
You can brush with a little milk or egg for a golden crust.
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