This soft and cheesy mozzarella stuffed bread is the loaf I make when I want something that looks like a bakery project but tastes like a Friday-night treat. You get a pillowy, milk-brushed crust, a molten mozzarella core, and that satisfying cheese pull the second you tear off the first slice.
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The dough is a simple yeasted one that comes together in one bowl, and the filling is just shredded low-moisture mozzarella with a little garlic butter and parsley. No fancy shaping, no stand mixer required, and no long proofing marathon. If you can roll a rectangle, you can make this bread.
I bake it in a 375F (190C) oven until the top is deep golden and the internal temperature hits 200F (93C). Serve it warm in thick slices or tear it apart at the table. Either way, it disappears fast. Cook smart, eat happy.
Why You'll Love This Recipe
About the Ingredients
3 1/4 cups (410g) bread flour, plus extra for dusting
Bread flour gives the chewiest, softest crumb. If you only have all-purpose flour, use it and add 1 extra tablespoon of milk since it absorbs less liquid.
1 packet (2 1/4 tsp / 7g) active dry yeast
Check the expiration date before you start, because dead yeast means a flat loaf. Rapid-rise yeast works too; just skip the separate proofing step and mix it straight into the flour.
1 cup (240ml) whole milk, warmed to 110F (43C)
Warm milk makes a tender dough. Test it on your wrist like baby formula; if it is too hot it will kill the yeast. Oat milk or 2% milk both work fine here.
2 tbsp (28g) unsalted butter, melted, plus more for brushing
Melted butter goes into the dough and gets brushed on top for a glossy finish. Salted butter is fine; just reduce the added salt to 1/2 teaspoon.
1 tbsp (13g) granulated sugar
Sugar feeds the yeast and helps the crust brown. Honey works as a 1-to-1 swap and adds a faint floral note.
1 1/2 tsp (9g) fine salt
Salt balances the richness and strengthens the dough. Do not add it directly on top of the yeast, as it can slow the rise.
3 cups (340g) shredded low-moisture mozzarella
Low-moisture mozzarella melts without turning watery. Fresh mozzarella tastes lovely but releases liquid, so if you use it, pat the slices very dry with paper towels first.
3 tbsp (42g) salted butter, softened, mixed with 2 minced garlic cloves
This garlic butter gets spread inside the dough before the cheese. Jarred minced garlic is a fine shortcut, and a pinch of garlic powder works in a pinch.
2 tbsp chopped fresh parsley, plus 1 tsp for the top
Parsley adds a fresh green pop against all that cheese. Dried parsley works at 2 teaspoons total, or swap in fresh basil or oregano.
1 large egg beaten with 1 tbsp water, for egg wash
The egg wash gives the crust its shiny, golden finish. In a hurry, brush the top with milk instead; it browns slightly less but still looks great.
Tips & Tricks
Do Not Overfill the Center
Keep the cheese in a 2-inch-wide strip down the middle of the dough. Cheese touching the edges will leak out and burn on the pan.
Warm Liquid Only
Milk above 120F (49C) kills yeast and milk below 90F (32C) slows it down. Aim for 110F (43C) for a reliable 45-minute rise.
Seal Every Edge
Pinch the long seam and both short ends firmly, then roll the log seam-side down. A loose seam is the number one reason stuffed bread springs a leak.
Cool Before Slicing
Wait 10 minutes after baking. Cutting immediately lets the molten cheese run out instead of staying in those beautiful layers.
Pro Tips
Step-by-Step Instructions
1. Proof the Yeast
Stir the warm milk, sugar, and yeast together in a large bowl and let it sit 5 to 10 minutes until foamy. If nothing foams, your yeast is dead and you should start over with a fresh packet.
2. Mix the Dough
Add the flour, salt, melted butter, and 1 tablespoon of the parsley to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms, then turn it out onto a floured counter.
3. Knead Until Smooth
Knead for 7 to 8 minutes until the dough is smooth, elastic, and springs back when you poke it. It should feel soft like a pillow, not sticky; add flour a tablespoon at a time only if needed.
4. Let It Rise
Lightly oil the bowl, return the dough, cover it, and let it rise in a warm spot for 45 to 60 minutes until doubled in size. It is ready when a floured finger poked into the center leaves an indent that stays.
5. Roll and Fill
Preheat the oven to 375F (190C) and line a baking sheet with parchment. Roll the dough into a 12×16-inch rectangle, spread the garlic butter over it leaving a 1-inch border, then scatter the mozzarella in a 2-inch-wide strip down the center.
6. Shape the Loaf
Fold the two long sides over the cheese, pinch the seam and both ends tightly closed, then flip the loaf seam-side down onto the prepared pan. It should look like a snug, sealed log.
7. Brush and Bake
Brush the whole loaf with the egg wash and cut 4 shallow slashes across the top. Bake at 375F (190C) for 30 to 35 minutes until deep golden brown and the internal temperature reads 200F (93C) on an instant-read thermometer.
8. Finish and Rest
Brush the hot loaf with the remaining garlic butter, sprinkle on the last teaspoon of parsley, and let it rest 10 minutes before slicing. The cheese will be bubbling at the edges and pull in long strands when you cut in.
Delicious Variations
Pepperoni Pizza Bread
Layer 1 cup of mini pepperoni over the mozzarella and sprinkle 1/4 cup of grated Parmesan on top for a pizza-night twist.
Spinach and Ricotta Version
Mix 1 cup of drained, squeezed spinach with 3/4 cup ricotta and spread it under the mozzarella for a calzone-style loaf.
Herb and Garlic Bomb
Add 2 teaspoons of Italian seasoning and 1/4 cup of grated Asiago to the cheese filling for a punchier, more savory bread.
How to Store Soft and Cheesy Mozzarella Stuffed Bread
Refrigerator
Wrap cooled slices tightly in foil or place in an airtight container and refrigerate up to 4 days. The crust softens slightly, which is normal.
Freezer
Wrap the whole loaf or individual slices in plastic wrap, then foil, and freeze up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating
Warm slices in a 350F (175C) oven for 8 to 10 minutes, or in the microwave for 20 to 30 seconds. The oven keeps the crust crisp while the microwave gets the cheese molten fastest.
Frequently Asked Questions
Q: Why did my mozzarella stuffed bread leak cheese?
Your seams were not sealed tightly enough or the cheese was too close to the edges. Pinch the long seam and both ends firmly, keep the filling in a narrow center strip, and place the loaf seam-side down on the pan.
Q: Can I make mozzarella stuffed bread ahead of time?
Yes, you can assemble the loaf up to 12 hours ahead and refrigerate it covered. Let it sit at room temperature for 30 minutes before baking, then bake as directed, adding 3 to 5 minutes if needed.
Q: What kind of mozzarella is best for stuffed bread?
Low-moisture mozzarella is the best choice because it melts smoothly without releasing water. Fresh mozzarella tastes great but should be patted very dry and used sparingly to avoid a soggy center.
Q: How do I know when the bread is fully baked?
The loaf is done when the top is deep golden brown and the internal temperature reaches 200F (93C). If it browns too fast, tent it loosely with foil and keep baking until the center hits temperature.
Q: Can I use all-purpose flour instead of bread flour?
Yes, all-purpose flour works fine and the loaf will be slightly more tender. Add 1 extra tablespoon of milk since all-purpose flour absorbs a little less liquid, and knead until the dough is smooth.
Grab your flour and that bag of mozzarella, because this soft and cheesy mozzarella stuffed bread is begging to be torn apart at your table tonight. Make it once and it becomes your go-to for game days, potlucks, and cozy weeknights. Cook smart, eat happy.
Soft and Cheesy Mozzarella Stuffed Bread
Soft and cheesy mozzarella stuffed bread with a golden crust and gooey pull-apart center. One dough, six ingredients, and a 50-minute bake anyone can nail.
🧂 Ingredients
- 3 1/4 cups (410g) bread flour, plus extra for dusting
- 1 packet (2 1/4 tsp / 7g) active dry yeast
- 1 cup (240ml) whole milk, warmed to 110F (43C)
- 2 tbsp (28g) unsalted butter, melted, plus more for brushing
- 1 tbsp (13g) granulated sugar
- 1 1/2 tsp (9g) fine salt
- 3 cups (340g) shredded low-moisture mozzarella
- 3 tbsp (42g) salted butter, softened, mixed with 2 minced garlic cloves
- 2 tbsp chopped fresh parsley, plus 1 tsp for the top
- 1 large egg beaten with 1 tbsp water, for egg wash
📋 Instructions
- 1Proof the Yeast — Stir the warm milk, sugar, and yeast together in a large bowl and let it sit 5 to 10 minutes until foamy. If nothing foams, your yeast is dead and you should start over with a fresh packet.
- 2Mix the Dough — Add the flour, salt, melted butter, and 1 tablespoon of the parsley to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms, then turn it out onto a floured counter.
- 3Knead Until Smooth — Knead for 7 to 8 minutes until the dough is smooth, elastic, and springs back when you poke it. It should feel soft like a pillow, not sticky; add flour a tablespoon at a time only if needed.
- 4Let It Rise — Lightly oil the bowl, return the dough, cover it, and let it rise in a warm spot for 45 to 60 minutes until doubled in size. It is ready when a floured finger poked into the center leaves an indent that stays.
- 5Roll and Fill — Preheat the oven to 375F (190C) and line a baking sheet with parchment. Roll the dough into a 12×16-inch rectangle, spread the garlic butter over it leaving a 1-inch border, then scatter the mozzarella in a 2-inch-wide strip down the center.
- 6Shape the Loaf — Fold the two long sides over the cheese, pinch the seam and both ends tightly closed, then flip the loaf seam-side down onto the prepared pan. It should look like a snug, sealed log.
- 7Brush and Bake — Brush the whole loaf with the egg wash and cut 4 shallow slashes across the top. Bake at 375F (190C) for 30 to 35 minutes until deep golden brown and the internal temperature reads 200F (93C) on an instant-read thermometer.
- 8Finish and Rest — Brush the hot loaf with the remaining garlic butter, sprinkle on the last teaspoon of parsley, and let it rest 10 minutes before slicing. The cheese will be bubbling at the edges and pull in long strands when you cut in.
Elena focuses on healthy cooking and meal prep for people with limited time and budget. She shares flexible recipes and shortcuts that don’t sacrifice flavor.
