In a large mixing bowl, combine lukewarm milk, lukewarm water, sugar, and yeast. Stir gently and let it sit for 5–10 minutes until frothy. This step ensures the yeast is active.
2. Prepare the Dough
Add the egg, vegetable oil, and salt to the yeast mixture. Stir to combine.
Gradually add the flour, mixing with a spoon or your hands, until a soft, non-sticky dough forms.
Transfer the dough to a floured surface and knead for 8–10 minutes until smooth and elastic.
3. First Rise
Place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
4. Prepare the Tomato Glaze
In a small bowl, mix tomato paste, olive oil, oregano, coriander powder, and water until smooth. Set aside.
5. Shape the Bread Boats
Once the dough has risen, punch it down to release air.
Divide the dough into 8 equal portions. Roll each portion into an oval shape.
Fold the edges inward and pinch the ends to form a boat shape.
6. Add the Filling
Place a generous amount of cheese and chopped parsley in the center of each bread boat.
7. Second Rise
Arrange the bread boats on a greased baking tray, leaving space between them. Cover with a cloth and let them rise for 20 minutes.
8. Brush and Glaze
Preheat your oven to 180°C (356°F).
Brush the edges of the bread boats with the egg yolk and milk mixture for a golden finish.
Spread the tomato glaze over the filling for added flavor.
9. Bake the Bread Boats
Bake in the preheated oven for 20–25 minutes, or until the bread is golden brown and the cheese is bubbly.
10. Serve
Allow the bread boats to cool slightly before serving. Enjoy them warm for the best experience.
