How can I prepare bread dough to be cooked the next day?
Make the bread all the way through.  You can even let the first rise happen.  Drop your yeast to about half.  Oil a bowl, drop in the dough, spin once to get the ball of dough covered with the oil and then put plastic wrap over the bowl, or a damp cloth...and plastic wrap.  Put the bowl in the refrigerator.

The refrigerator slows down the yeast without killing it, which also increases the flavor of the bread (over night cool low yeast methods for bread are considered the "right" way to make bread).  

In the morning, pull out the bread, press out any large bubbles, roll it around and let it come to life again.  I usually punch it down one more time and then let it rise in the pan or on a sheet depending on what kind of bread I am making, then bake as normal.

In your case, because you're doing a stuffed loaf, assuming there is a rise before the stuffing, THAT is the point where you will start the morning.  Everything before the pre-stuff rise, the refrigerator IS the pre-stuff rise, pull it out, let it warm, punch it down, stuff, put in the pan, let rise, bake.