Herbed Cheese Loaf with Onions
This recipe is originally created by Ann Bar from allrecipes.com under the name of Italian Herb Bread.
Original recipe makes 2 loaves and also recommends using the dough for a pizza base.
Ingredients (for 1 loaf)
7 g active dry yeast or 0.25 oz ( I used Fleischmann’s one sachet )
1 cup warm water (I used lukewarm with a tablespoon hot water mixed in)
1 tablespoon caster sugar
¼ cup olive oil – use about half to use for dough. (Remainder – use some to oil the bowl later and for the loaf tin)
½ tablespoon salt
½ tablespoon dried basil
½ teaspoon garlic powder
¼ cup grated Mozarella cheese plus some more for topping (original is Romano cheese)
3 cups bread flour
¼ large onion rings
*I omitted ½ tablespoon oregano and ½ teaspoon onion powder
Method
1. Mix yeast, warm water and caster sugar together in a large bowl. Set aside for 5 minute or until mixture becomes foamy.
2. Stir olive oil, salt, herbs, garlic powder, cheese and 1.5 cups flour into the yeast mixture. ( I didn’t add the cheese till all the flour added in). Gradually mix in the remainder 1.5 cups of flour. Dough will be stiff.
3. Knead dough for about 5-10 mins or until it is smooth and rubbery. Place in an oiled bowl and turn to cover the surface of the dough with oil. Cover with a damp linen dish towel. ( I used the good morning brand towel). Allow to rise for one hour, or until the dough has doubled in size. (I kept my bowl in my crockery cupboard)
4. Punch dough down to release all the air. Shape into a loaf and place in a greased loaf tin. Allow to rise until doubled in size about 30 minutes.
5. Punch dough down with a fist. Take dough out and roll into a loaf shape.
6. Sprinkle more basil and some onion before proofing for 30 mins.
7. After 30 minutes proofing - covered with the same cloth and in the cupboard.
8. Bake at 180 celcius (original temp at 175 celcius) for 35 minutes. About 20 minutes into baking, I also added some cheese on the loaf and continued baking. After baking, remove and cool on wire rack. Wait at least 15 minutes before slicing.
This recipe is originally created by Ann Bar from allrecipes.com under the name of Italian Herb Bread.
Original recipe makes 2 loaves and also recommends using the dough for a pizza base.
Ingredients (for 1 loaf)
7 g active dry yeast or 0.25 oz ( I used Fleischmann’s one sachet )
1 cup warm water (I used lukewarm with a tablespoon hot water mixed in)
1 tablespoon caster sugar
¼ cup olive oil – use about half to use for dough. (Remainder – use some to oil the bowl later and for the loaf tin)
½ tablespoon salt
½ tablespoon dried basil
½ teaspoon garlic powder
¼ cup grated Mozarella cheese plus some more for topping (original is Romano cheese)
3 cups bread flour
¼ large onion rings
*I omitted ½ tablespoon oregano and ½ teaspoon onion powder
Method
1. Mix yeast, warm water and caster sugar together in a large bowl. Set aside for 5 minute or until mixture becomes foamy.
2. Stir olive oil, salt, herbs, garlic powder, cheese and 1.5 cups flour into the yeast mixture. ( I didn’t add the cheese till all the flour added in). Gradually mix in the remainder 1.5 cups of flour. Dough will be stiff.
3. Knead dough for about 5-10 mins or until it is smooth and rubbery. Place in an oiled bowl and turn to cover the surface of the dough with oil. Cover with a damp linen dish towel. ( I used the good morning brand towel). Allow to rise for one hour, or until the dough has doubled in size. (I kept my bowl in my crockery cupboard)
4. Punch dough down to release all the air. Shape into a loaf and place in a greased loaf tin. Allow to rise until doubled in size about 30 minutes.
5. Punch dough down with a fist. Take dough out and roll into a loaf shape.
6. Sprinkle more basil and some onion before proofing for 30 mins.
7. After 30 minutes proofing - covered with the same cloth and in the cupboard.
8. Bake at 180 celcius (original temp at 175 celcius) for 35 minutes. About 20 minutes into baking, I also added some cheese on the loaf and continued baking. After baking, remove and cool on wire rack. Wait at least 15 minutes before slicing.
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