Volcano Bread
Experience the ultimate cheesebread indulgence with this show-stopping Volcano Bread—a crowd-pleasing centerpiece that combines a golden, crusty exterior with a molten, cheesy core. Perfectly kneaded dough encases a decadent trio of mozzarella, cheddar, and parmesan cheeses, creating an irresistible eruption of gooey, bubbling flavors as it bakes. The egg wash finish adds a tantalizing sheen, while optional toppings like sesame seeds, poppy seeds, or dried herbs elevate its visual and aromatic appeal. Ideal for sharing, this easy-to-follow recipe comes together with just 25 minutes of prep time, offering a warm, bakery-style delight in under an hour. Whether for a cozy meal or a party snack, this irresistible cheesy bread is sure to impress with every slice.
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Recipe Information
Ingredients
- 500 grams all-purpose flour
- 7 grams instant dry yeast
- 10 grams sugar
- 10 grams salt
- 300 milliliters warm water
- 30 milliliters olive oil
- 200 grams mozzarella cheese (shredded or cubed)
- 150 grams cheddar cheese (shredded or cubed)
- 50 grams parmesan cheese (grated)
- 1 piece egg (beaten, for egg wash)
- 1 tablespoon optional toppings (sesame seeds, poppy seeds, or herbs)
Instructions
In a large mixing bowl, combine the all-purpose flour, instant dry yeast, sugar, and salt. Mix well to evenly distribute the ingredients.
Create a well in the center of the dry ingredients and pour in the warm water and olive oil.
Mix the ingredients together using a wooden spoon or your hands until a dough forms.
Knead the dough on a lightly floured surface for about 8-10 minutes, or until it becomes smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for 1 hour, or until it doubles in size.
After the dough has risen, punch it down to release excess air and transfer it to a floured surface.
Roll the dough out into a large circle or oval, about 1.5 cm thick.
Place the mozzarella, cheddar, and parmesan cheese in the center of the dough. Fold the edges of the dough over the cheese to completely encase it, forming a ball. Pinch the seams tightly to seal.
Place the dough ball seam-side down onto a baking sheet lined with parchment paper.
Brush the top of the dough with the beaten egg and sprinkle with optional toppings like sesame seeds, poppy seeds, or dried herbs if desired.
Using a sharp knife, lightly score the top of the dough in an 'X' shape. This will allow the cheese to erupt like lava while baking.
Preheat your oven to 220°C (430°F) and let the dough rest for another 15 minutes while the oven heats.
Bake the volcano bread for 30-35 minutes, or until the top is golden brown and the cheese has begun to bubble out of the scored 'X'.
Remove the bread from the oven and let it cool for 5-10 minutes before slicing. Serve warm to enjoy the molten cheese center.
Nutrition Facts
Calories |
3666 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.9 g | 190% | |
| Saturated Fat | 75.0 g | 375% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 544 mg | 181% | |
| Sodium | 7027 mg | 306% | |
| Total Carbohydrate | 411.1 g | 149% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 13.5 g | ||
| Protein | 161.2 g | 322% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 3191 mg | 245% | |
| Iron | 27.1 mg | 151% | |
| Potassium | 1057 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
