Mozzarella Basil Bread
Serves: 5
Santiago Howell
1 January 1970
Based on User reviews:
47
Spice
43
Sweetness
52
Sourness
42
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 tbsp
White Sugar1 tbsp
Active Dry Yeast1 tbsp
Salt4 cups
Bread Flour (or as needed)1 cup
Milk1 tbsp
Dried BasilDirections:
1
Mix warm water with sugar in a large mixing bowl until the sugar has dissolved
2
Sprinkle yeast over the surface of the water, and let stand until the yeast begins to form a creamy layer on the water
3
Stir the yeast into the water
4
Stir in salt, and 1 cup of bread flour, and beat the flour in to form a loose batter
5
Stir in 1 more cup of flour, and mix in the mozzarella cheese, milk, and basil
6
Mix in the remaining 2 cups of flour in 1/2-cup additions
7
Turn the dough out onto a well-floured work surface, and knead until the dough is thoroughly mixed, but still sticky, 5 to 8 minutes
8
Add flour into the dough as you knead, if necessary
9
Form the dough into a ball, and place into an oiled bowl
10
Turn the dough over in the bowl to oil the surface of the dough, and cover with a cloth
11
Allow to rise until double, about 1 hour
12
With your fist, press firmly on the dough to deflate the large bubbles
13
Turn the dough out onto a well-floured work surface, and knead the dough just long enough to eliminate the remaining bubbles in the dough, about 1 minute
14
Cut the dough into 2 equal pieces, and form each half into a round ball
15
Spray a baking sheet with nonstick cooking spray, and place the balls onto the baking sheet
16
With a sharp knife, slash an X into the top of each loaf
17
Cover the loaves with a towel, and let rise until doubled, about 25 minutes
18
Preheat oven to 425 degrees F (220 degrees C)
19
Bake the loaves until browned, about 25 minutes
20
To serve, cut each loaf into 8 wedges