Cheese and herb loaf - recipe
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Prepare
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Serves
10 -
Cook
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Skill
Easy
Ingredients
- 500 g Strong white bread flour
- 1 tsp Salt
- 1 tsp Unrefined golden granulated sugar
- 15 ml Olive oil
- 7 g Easy bake yeast
- 4 tbsp Parsley
- 10 Basil leaves
- 50 g Parmesan grated
- 100 g Mozzarella grated
- 300 ml Warm water
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1
Grease a 2lb /1kg loaf tin with olive oil. Mix the flour, salt and sugar in a large bowl. Stir in the oil then add in the yeast, herbs, parmesan and just 50g of the mozzarella.
For this step you'll need:
- 15ml Olive oil
- 500g Strong white bread flour
- 1tsp Salt
- 1tsp Unrefined golden granulated sugar
- 7g Easy bake yeast
- 4 tbsp Parsley
- 10 Basil leaves
- 50g Parmesan grated
- 50g Mozzarella grated
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2
Make a well in the centre of the flour mixture and add the warm water. Mix together until a soft dough starts to form (this will take a couple of minutes).
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3
Turn the dough onto a lightly floured surface. Knead until smooth and elastic, this can take up to 10 minutes.
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4
Divide the dough in to 12 50g-75g pieces, shape into balls then flatten out and place little heaps of grated mozzarella in the centre of each. Gather the dough up around the cheese to enclose it, then place the ball seam side down in the baking tin, side by side with a few on top. Sprinkle with a little grated mozzarella.
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5
Cover the dough with oiled cling film or a damp tea cloth and leave to rise in a warm place for about 45 minutes- 1 hour or until the dough has doubled in size.
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6
Preheat your oven to 230°C (210°C fan, gas mark 8).
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7
Sprinkle the dough with a little flour to create a crisp, rustic coating on top of the bread. Place in the centre of the pre-heated oven and bake for 15 minutes then reduce the oven temperature to 200°C (180°C fan, gas mark 6) and cook for a further 15-20 minutes until the bread is risen and golden brown and sounds hollow when tapped underneath.