Soft Cheese-Stuffed Bread Boats with Herb Tomato Glaze

In a large bowl, combine lukewarm milk, lukewarm water, and sugar. Sprinkle the yeast over the liquid and stir to dissolve. Let it sit for about 5-10 minutes until it becomes frothy.

Mix the Dough:
In another bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture and olive oil. Mix until a dough forms. Knead the dough on a floured surface for about 8-10 minutes, until it becomes smooth and elastic. Place the dough in an oiled bowl, cover it with a clean cloth, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.

Prepare the Cheese Filling:
While the dough rises, mix the cream cheese, grated mozzarella, garlic powder, dried oregano, salt, and pepper in a bowl until smooth and well combined. Set aside.

Make the Herb Tomato Glaze:
In a small saucepan, combine tomato sauce, olive oil, dried basil, garlic powder, salt, sugar, and red pepper flakes (if using). Bring to a simmer and cook for 5-7 minutes, stirring occasionally. Once it thickens slightly, remove from heat.

Shape the Bread Boats:
Once the dough has risen, punch it down and divide it into 8 equal portions. Roll each portion into a ball, then flatten each ball into an oval shape. Carefully fold up the edges to create a boat shape, leaving the center hollow.

Stuff with Cheese:
Spoon the cheese mixture into the center of each dough boat, spreading it evenly.

Bake:
Preheat the oven to 375°F (190°C). Place the cheese-stuffed bread boats on a parchment-lined baking sheet. Bake for 15-18 minutes, or until the bread is golden and the cheese is bubbly and melted.

Glaze the Boats:
Once the bread boats are out of the oven, immediately brush them with the herb tomato glaze while they are still hot, allowing the glaze to soak in.

Serve:
Serve warm as a savory snack or appetizer. These cheese-stuffed bread boats are best enjoyed fresh but can be reheated for later enjoyment.

Serving and Storage Tips: