Stuffed Meatball Italian Herb Bread

           Similar to my braided breakfast bread, the recipe is the same. With this one I had leftover meatballs from last nights dinner and was in the mood for meatball subs yet didn't have Italian bread. My basic stuffed bread recipe starts like this.

DOUGH

2 1/4 Teaspoon Active Dry Yeast 

1/2 Teaspoon Baking Powder

2 1/4 Cups Bread Flour 

1 Teaspoon Salt 

1 Cup Warm Water 

2 Teaspoon White Sugar
Egg Wash for brushing

FILLING
10 (Cooked) Meatballs, sliced thin
1/2 - 1 Cup Marinara Sauce
1/4 Cup of a well melting Cheese, shredded (I used Gouda)
1/4 Cup Parmesan, grated
1/4 Cup of mixed dried herbs & a few pinches of coarse seal salt & cracked pepper ( I used Parsley, Basil, Thyme & Oregano)  Mix together.

1. Mix warm water, yeast, sugar, salt & baking powder, Stir in 2 cups of bread flour, one at a time. Mix with spoon until shaggy dough forms.

2. Knead to Med-stif dough, adding 1/4 cups of flour a few sprinkles at a time if dough is still too sticky, continue kneading. 

3. Place dough in oiled dish, cover with dish towel and place in warm spot to proof for 1 hour.
4. Once dough is proofed, at least doubled in size, on a well floured surface roll dough out to an oval shape about 12x8 and place on parchment paper before adding filling.
5. Pre-heat oven 375 F.

6. Once dough is rolled out and on parchment, add sliced meatballs, sauce, parmesan down the center, leaving space on each side to cut and fold over. Layer cheese on top.

7. With pizza cutter, pastry roller or sharp knife cut 1 to 1 1/2 inch strips on each side of filling.

8. Braid and over lap each strip, crossing over, stretching, tucking and sealing underneath loaf, brush with egg wash & sprinkle with herb mixture.

10. Place parchment paper on cookie sheet ad bake 20-25 mins at 375F or until crust is golden brown and crisp. 

11. Cut into slices, serve and enjoy!!!!