When you make this cheese bread recipe for your Honey, cut a pat of butter into a heart shape and place it on a warm slice to melt . Well, okay, maybe not every time, but certainly for Valentine’s Day. Use fresh ingredients for the best taste. Don’t let that flour on the flat surface go to waste—make another loaf and freeze it.
Ingredients
- 1/4 C + 2 T warm water (110 degrees)
- 1 1/4 t active dry yeast
- 1 1/2 t olive oil
- 3/4 C + 2 T flour
- 1/4 t salt
- 1/4 t pepper
- 1/2 t dried rosemary, crumbled fine
- 1/2 t fresh thyme, minced
- 1/4 C Parmesan cheese, grated
- 1/4 C Provolone cheese, grated
Instructions
Place the warm water into a small bowl. Sprinkle yeast over water and stir to blend.
Let stand 5 minutes or until it begins to bubble.
Add olive oil, flour, salt, pepper, rosemary, thyme and both types of cheese.
Stir mixture until the ingredients are well combined into soft dough.
Lightly flour a flat work area. (I put the shiny side of freezer paper on the counter for working with dough.)
Knead the dough on the floured surface for 5 minutes or until smooth and elastic.
Add more flour as needed if dough is too sticky.
Lightly grease the bottom and sides of a mixing bowl with olive oil.
Place the dough into bowl and turn to coat with oil.
Cover and let the dough rise in a warm draft fee area until it has doubled in size.
Working again on a lightly floured flat surface, punch the dough down then form into a loaf about 4 in. long.
Lightly oil a rimmed baking sheet.
Place the loaf onto the baking sheet, cover and let it rise again until almost doubled in size or about 30 minutes.
Preheat oven to 400 F.
Bake 25 minutes or until golden brown.
Cheese Bread Recipe with Herbs
Ingredients
- 1/4 C + 2 T warm water 110 degrees
- 1 1/4 t active dry yeast
- 1 1/2 t olive oil
- 3/4 C + 2 T flour
- 1/4 t salt
- 1/4 t pepper
- 1/2 t dried rosemary crumbled fine
- 1/2 t fresh thyme minced
- 1/4 C Parmesan cheese grated
- 1/4 C Provolone cheese grated
Instructions
- Place the warm water into a small bowl. Sprinkle yeast over water and stir to blend.
- Let stand 5 minutes or until it begins to bubble.
- Add olive oil, flour, salt, pepper, rosemary, thyme and both types of cheese.
- Stir mixture until the ingredients are well combined into soft dough.
- Lightly flour a flat work area. (I put the shiny side of freezer paper on the counter for working with dough.)
- Knead the dough on the floured surface for 5 minutes or until smooth and elastic.
- Add more flour as needed if dough is too sticky.
- Lightly grease the bottom and sides of a mixing bowl with olive oil.
- Place the dough into bowl and turn to coat with oil.
- Cover and let the dough rise in a warm draft fee area until it has doubled in size.
- Working again on a lightly floured flat surface, punch the dough down then form into a loaf about 4 in. long.
- Lightly oil a rimmed baking sheet.
- Place the loaf onto the baking sheet, cover and let it rise again until almost doubled in size or about 30 minutes.
