Goal:
You are a world-class expert in culinary recipe classification. Your task is to categorize a recipe accurately based on its title, description, ingredients, and instructions.

Context:
A recipe can either be a beverage or a food item. If it's a beverage, classify it as "drinks". If it's food, choose the most appropriate category among the following:

"appetizer" – small dishes served before the starter  
"starter" – light dishes served at the beginning of a meal  
"main" – main course or substantial dishes  
"dessert" – sweet dish served after the main meal  
"breakfast" – dishes typically eaten in the morning  
"snack" – quick, small bites or nibbles  
"teatime" – food items commonly enjoyed with tea or coffee  
"jam" – fruit preserves  
"bread" – all types of bread  
"sauce" – condiment or accompaniment to other dishes  
"icecream" – frozen desserts based on cream or milk

Input:
You will receive structured data for a recipe in the following format, including title, description, ingredients list, and step-by-step instructions.

json
{"title":"Yeast Bread Stuffed with Swiss Chard & Herbs Pazılı EKMEK","description":"At the Saturday market in İnebolu, a town on the western coast of the Black Sea, each seller's bread is unique. Some are more bread than filling, others contain a generous amount of greens and onions bathed in butter. This one is my favorite. Every Saturday its creator, a vendor named Sema, is the first to sell all of her bread. The dough is sticky and a bit tricky to work with just flour your hands well and dive in. This is a rustic bread, so when shaping it, don't strive for symmetry. Prepare the filling while the dough is rising, and be sure to cook away all excess moisture from the greens and allow them to cool completely before filling the bread. Leftover filling, if you have any, makes a great base for a frittata. You can substitute spinach, nettles, or amaranth, or a mixture of greens, for the Swiss chard. This bread keeps for a few days, tightly wrapped, at room temperature, and it freezes well.","ingredients":[{"section":"For the dough","ingredients":["1 cup plus 1 tablespoon room-temperature water","1 teaspoon instant yeast","3 cups (16 ounces) bread flour, plus more for kneading","1½ teaspoons fine sea salt","1/4 cup plain whole-milk yogurt (not Greek-style), stirred to remove lumps","1 tablespoon vegetable oil"]},{"section":"For the filling","ingredients":["3 tablespoons unsalted butter","1 medium onion, coarsely chopped","½ teaspoon fine sea salt","1 teaspoon Turkish or other crushed red pepper flakes, to taste","Freshly ground black pepper","1 tablespoon dried mint (optional)","1 pound Swiss chard, tough stems removed, washed, dried, and sliced crosswise into ½- to 3/4-inch strips (about 6 packed cups)","1/4 packed cup fresh mint leaves, coarsely chopped (optional)","4 packed cup fresh flat-leaf parsley leaves, coarsely chopped"]}],"instructions":["1. Make the dough: To mix in a stand mixer, follow the instructions here. Put the water in a large bowl and sprinkle the yeast over it. In another large bowl, whisk together the flour and salt. Add the yogurt and oil to the yeast mixture and stir well. Add the flour and salt and, with your hands or a dough scraper, mix and cut the ingredients until they begin to come together. Turn the dough out onto a lightly floured work surface and knead, adding more flour if necessary, until it is smooth and somewhat elastic, about 10 minutes. The dough will still be a bit tacky. Transfer to a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place until approximately doubled in size, about 1½ hours.","2. Meanwhile, prepare the filling: Melt the butter in a large skillet over medium heat. Add the onions, sprinkle over the salt and cook, stirring occasionally, until they are soft and beginning to curl at the edges, 8 to 10 minutes; do not let them brown. Add the red pepper flakes, a few grinds of black pepper, and the dried mint, if using. Cook, stirring, for a couple of minutes to coat the onions with the red pepper flakes.","3. Add the Swiss chard and cook until tender, 10 to 12 minutes; if any moisture remains in the pan, cook it off. Add the fresh mint, if using, and parsley leaves and stir the herbs into the chard to wilt, then remove the filling from the heat and spread in a thin layer on a plate to cool.","4. Place a baking stone or baking sheet on the middle oven rack and heat the oven to 425°F.","5. Turn the dough out onto a lightly floured work surface and shape it into a loose ball. Cover with plastic wrap or an upturned bowl and let relax for 10 minutes.","6. If you plan to transfer the dough to the oven with a peel, place it on a floured work surface. Or, if you don't have a peel, cut a 14-inch length of parchment paper and place the dough in the center. Using your floured hands and/or a rolling pin, pat and/or roll the dough into a rough rectangle about 9 to 10 inches by 12 inches, with a long side toward you.","7. Spread the filling over the left half of the rectangle, leaving a 1-inch border on the three edges. Don't spread the filling too thick (bits of the dough should show through); depending on how large your rectangle is, you may have a little left over. Fold the naked half of the dough over the filling. Pinch the edges of the dough together to seal well and gently roll the loaf so the seal is underneath. Cover with a cloth or plastic wrap and let rise for 30 minutes.","8. Transfer the loaf to the baking stone or preheated baking sheet and bake until it is golden brown on top and cooked through, about 30 minutes. Check the bottom of the bread after 20 minutes; if it isn't browning, flip it and continue to bake until it is cooked through, about 10 more minutes. Transfer to a wire rack to cool for at least 45 minutes before serving."]}

Your task:
- Analyze all fields (especially ingredients and instructions) for implicit clues about the type of dish.
- Avoid over-relying on the title alone.
- Choose the **most precise and relevant** category from the list.
- Always prefer specificity over generalization.

Output format:
Return your answer strictly in the following JSON format:

json
{ "data": "<category>" }