Monday, November 10, 2008

Mmm...Monday: Cheese Herb Bread

Another Thankful Thursday a while back brought a request in the comments for Steve's cheese herb bread. This is a recipe that my bread-chef husband found on the internet. He then took out some weird ingredients (diced green chilies and pimentos, in bread?!), doubled the Italian seasoning, quadrupled the garlic and added half again as much cheese :) The cheese addition was accidental, but we loved the result! This bread is DANGEROUS...we both could eat it by itself as a meal. No low-carb diet here, no thanks.

Cheese Herb Bread

1 1/2 cups warm water (100 to 110 degrees)
2 envelopes yeast (about 1 1/2 Tbsp)
1 1/2 tsp salt
4 tsp Italian seasoning
4 cloves minced garlic
4 1/2 c. all-purpose flour
2 large eggs
1 cup shredded mozzarella cheese
2 cups shredded cheddar cheese
Parmesan cheese
olive oil

If using active dry yeast, mix yeast and water first. If using rapid rise yeast, mix dry with salt, Italian seasoning, garlic, and 1 1/2 c. flour; blend well, then add water. Stir in eggs, cheese, and remaining flour to make a stiff batter. Cover and let rest for 20 minutes.

Stir down batter and spread on greased 10 x 15-inch jelly roll pan. Brush on olive oil and sprinkle with Parmesan cheese. Cover; let rise in warm place until almost doubled in size (about 20 minutes--though we've often let it go longer).

Bake at 375 degrees for 20 to 25 minutes or until done. Remove from pan to wire rack. Serve warm as strips or squares (we usually cut/score the strips before baking so that they tear apart easily).

1 comment:

Mother of Dog said...

Now I beg to differ - I lived in New Mexico for years, and green chile in bread is FANTASTIC. ;)