Cheesy Herb Bread Recipe

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Cheesy Herb Bread Recipe

 



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Tips for Baking Bread

Start as early as you can, it will take aprox. 1.5 hours for the dough to double its size.
Make sure your water is the correct temperature, ideally 40-46 deg C (105 deg F to 115 deg F).
If the water is too warm it will kill the yeast, too cold and the yeast will not rise correctly.

Don't try to rush things, wait for the dough to rise properly before putting it in the oven.


Kneading the Dough

Dust your work area with flour, place the dough on the surface and dust with more flour.

Start from the part of the dough closest to you and use the heel of your hands to push down and away from you.
Turn the dough 90% and take the far end of the dough and fold it in towards you.
Push it down and away from you. Repeat this process until the dough feels smooth and stretchy and no longer sticks to your fingers.



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Cheesy Herb Bread

 

Ingredients

1 1/4 cup unbleached, unsifted flour
1 1/2 tbsp baking powder
1/2 tsp baking soda
1 dash black pepper
1 1/2 tsp sugar
1 egg, or... egg whites
1 1/2 tbsp oil (or more) preferably light oli, ve oil
2/3 cup buttermilk
1/3 cup freshly grated parmesan
1/3 cup grated part-skim provolone or- mozz, arella cheese
2 tbsp chopped italian parsley
1 tsp chopped fresh basil
1 tsp chopped fresh thyme
1 tsp chopped fresh oregano
1/2 tsp chopped fresh savory



 

Preparation

Combine first five ingredients in a mixing bowl. Add egg, oil, and
buttermilk and stir until just blended. Stir in cheeses and herbs
until just blended, and pour into greased bread pan (8-1/2 x 4-1/2 x
2-1/2 inches). Bake 45 minutes at 350 F. Cool in pan 5 minutes, then
turn onto cooling rack. Serve warm.

* Source: Sue Leone, St. Paul, Minnesota * Published in: The Herb
Companion ~ February/March 1993 * Typed for you by Karen Mintzias

 

 

Servings: 1

 

 

 

 


 

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