Adam's Apple
Senior Member
- Apr 25, 2004
- 4,092
- 449
- 48
PROVENCAL CHEESE & HERB BREAD
1 pkg. active dry yeast
1-1/4 cup warm water
2 teaspoons sugar
3-3/4 to 4 c. all-purpose flour
2 teaspoons salt
1 teaspoon dried rosemary
½ teaspoon dried thyme
½ teaspoon dried basil
½ teaspoon oregano
¼ teaspoon dried sage
¼ teaspoon black pepper
2 tablespoons extra virgin olive oil (I use canola oil)
1 cup shredded sharp cheddar cheese
1 egg, beaten with 1 tablespoon water
Sprinkle yeast over ¼ cup of warm water in a glass measuring cup. Stir in 1 teaspoon of the sugar. Let stand for 10 minutes. Mixture will be foamy.
In a large bowl stir together 3-1/4 cups of the flour, salt, rosemary, thyme, basil, oregano, sage, pepper and remaining 1 teaspoon sugar.
Pour yeast mixture into flour mixture. Add remaining 1 cup warm water and the olive oil. Stir to form a ball. Mix in ¾ cup of the cheese.
Turn onto a well-floured surface. Knead for 10 minutes, adding additional flour as needed until dough is smooth and elastic.
Grease a large bowl with a little additional olive oil. Place dough in bowl and turn to coat. Cover with plastic wrap. Let rise in a warm place for 1-1/2 hr., until doubled in size. Punch dough down.
Roll out dough into a 20x8 rectangle on a lightly floured surface. Roll up from a short side. Fold ends under loaf and place seam-side down in a greased 8-1/2x4-1/2x2-5/8-inch loaf pan. Loosely cover with plastic wrap and let rise in a warm place for an additional hour.
Heat oven to 400 degrees. Brush top of loaf with the egg wash. Sprinkle with the remaining ¼ cup cheese. Bake at 400 deg. for 35 minutes or until loaf sounds hollow when tapped. Remove from the pan to wire rack and cool.
(To present as a gift, wrap the cooled loaf in a pretty patterned dish towel and place atop a cutting board. Enclose everything in colored cellophane and tie with a decorative ribbon.)
1 pkg. active dry yeast
1-1/4 cup warm water
2 teaspoons sugar
3-3/4 to 4 c. all-purpose flour
2 teaspoons salt
1 teaspoon dried rosemary
½ teaspoon dried thyme
½ teaspoon dried basil
½ teaspoon oregano
¼ teaspoon dried sage
¼ teaspoon black pepper
2 tablespoons extra virgin olive oil (I use canola oil)
1 cup shredded sharp cheddar cheese
1 egg, beaten with 1 tablespoon water
Sprinkle yeast over ¼ cup of warm water in a glass measuring cup. Stir in 1 teaspoon of the sugar. Let stand for 10 minutes. Mixture will be foamy.
In a large bowl stir together 3-1/4 cups of the flour, salt, rosemary, thyme, basil, oregano, sage, pepper and remaining 1 teaspoon sugar.
Pour yeast mixture into flour mixture. Add remaining 1 cup warm water and the olive oil. Stir to form a ball. Mix in ¾ cup of the cheese.
Turn onto a well-floured surface. Knead for 10 minutes, adding additional flour as needed until dough is smooth and elastic.
Grease a large bowl with a little additional olive oil. Place dough in bowl and turn to coat. Cover with plastic wrap. Let rise in a warm place for 1-1/2 hr., until doubled in size. Punch dough down.
Roll out dough into a 20x8 rectangle on a lightly floured surface. Roll up from a short side. Fold ends under loaf and place seam-side down in a greased 8-1/2x4-1/2x2-5/8-inch loaf pan. Loosely cover with plastic wrap and let rise in a warm place for an additional hour.
Heat oven to 400 degrees. Brush top of loaf with the egg wash. Sprinkle with the remaining ¼ cup cheese. Bake at 400 deg. for 35 minutes or until loaf sounds hollow when tapped. Remove from the pan to wire rack and cool.
(To present as a gift, wrap the cooled loaf in a pretty patterned dish towel and place atop a cutting board. Enclose everything in colored cellophane and tie with a decorative ribbon.)
