Braided Meat-Stuffed Bread Loaf (Breadfish Style)

In a large mixing bowl, whisk together the eggs, milk, and vegetable oil until smooth. Gradually add the flour, salt, and baking powder, mixing until a soft, smooth dough forms that does not stick to your hands.

Cover the dough and let it rest at room temperature to relax the gluten—about 1 hour in cooler weather or 15 minutes in warm conditions.

Prepare the filling while the dough rests. Sauté the chopped onions in a small amount of oil over medium heat until translucent. Add the ground beef and cook until evenly browned.

Stir in the tomato paste, bell pepper, grated carrot, mushrooms, and spices. Cook until the mixture is fragrant and all excess moisture has evaporated. Remove from heat and allow the filling to cool completely.

Place the rested dough on a sheet of aluminum foil and roll it into a rectangle approximately 30 × 20 cm. If the dough feels overly soft or oily, refrigerate it briefly to firm up.

Using a knife, cut 2 cm-wide slits along both long sides of the dough, leaving the center section intact to hold the filling.

Spread the cooled meat filling evenly over the center third of the dough.

Alternately fold the dough strips over the filling from each side to create a braided pattern, then seal both ends securely.

If desired, decorate the top with a peppercorn, green pea, or barberry for a playful finish.

Brush the loaf with a mixture of egg yolk and a little milk for shine.

Bake in a preheated 350°F (180°C) oven for 10 minutes, then reduce the temperature to 300°F (150°C) and continue baking for about 20 minutes, until the loaf is golden brown and fully cooked.