| Yield | |
|---|---|
| Source | |
| Prep time | 1 1⁄2 hours |
| Recipe Types | breads |
| Yield | |
|---|---|
| Source | |
| Prep time | 1 1⁄2 hours |
| Recipe Types | breads |
No machine needed. This recipe is yummy and very forgiving. It is a good bread to eat on its own or with cheese and wine. Wonderful with a spinach dip or hearty sandwiches.
| 3 | tbsp | sugar |
| 2 | T | active dry yeast |
| 1 | T | sea salt |
| 3 | c | hot water (bath temperature) |
| 6 | c | flour |
| 2 | c | cheese, in cubes or 2 tbs olive oil |
| fresh herb(s) | ||
| olive oil | ||
| salt |
Directions
Mix the hot water with yeast, sugar and salt. If yeast begins to expand continue with the recipe.
Stir in 3 cups of the flour and beat with electric beaters.
Stir in the cheese (or olive oil) and herbs. (If you cut the cheese into 1 inch cubes you'll get nice pockets of melted cheese).
Stir in the other 3 cups of flour. It should be too thick to use electric beaters by now.
Cover the bowl of batter with a damp towel and let rise for about half an hour or until it reaches the top of the mixing bowl.
Coat 2 bread pans with olive oil and for tasty crusts lightly salt the pans. When the dough rises divide it into the 2 bread pans. Don't be afraid to mash it.
Preheat oven to 350°F.
Let dough rise in pans for another half hour or until it reaches the tops of the pans.
Bake for 20-30 minutes until it is cooked through and golden on top.
I use 3 handfuls of grated 4 mix cheese from Costco, and chives. I spray the pans with a non-stick spray and do not add the extra salt.
I have had great reviews from our guests and serve it warm from the oven as a side for quiche or ... I give the extra loaves to friends and they say it makes a wonderful sandwich.
The recipe actually says it yields 2 loaves, but I always get 3 from it.