HONEYCOMB BREAD

Ingredients:

• 2.5 cups of flour (divided into 1 cup and 1.5 cups)
• 1 tablespoon of sugar
• 1 tablespoon of instant yeast (refer to notes)
• 1 cup of warm water
• 2 tablespoons of plain yogurt
• 1 teaspoon of salt
• ½ cup of olive oil (or any other vegetable oil)
• 120-150g of cream cheese (preferably block cheese for easier cutting)
• 1 egg, whisked at room temperature
• ½ tablespoon of sesame seeds
• ½ tablespoon of nigella seeds
• ¼ cup of honey

Method:

1. Preheat the oven to 375°F.
2. Mix warm water and yeast in a bowl, let it proof for 2 minutes for the 10-minute dough.
3. Combine 1 cup of flour, the water-yeast mixture, yogurt, and sugar in a separate bowl. Mix well, cover with plastic wrap, and let it rest for 10 minutes.
4. Cut the cream cheese into cubes while waiting.
5. Add the remaining flour (1.5 cups), olive oil, and salt to the mixture after 10 minutes. Mix well, then knead with your hands until a soft, slightly sticky dough forms.
6. Shape the dough into equal-sized balls (approximately 45g each).
7. Flatten each dough ball, place a cheese cube in the middle, and seal the dough.
8. Arrange the stuffed dough balls in greased and floured pans, leaving space for expansion. Use two 9-inch pans for 17 balls.
9. Brush the balls with the whisked egg, sprinkle sesame and nigella seeds.
10. Bake for 25 minutes, then broil for a few minutes until golden brown.
11. Brush with honey immediately after removing from the oven. Enjoy!