Tuesday, October 26, 2010

Italian Herb and Cheese Wheat Bread

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Wheat bread with Italian herb and freshly grated Parmesan cheese. It's very soft and tasty. Love it!

2 cups wheat flour
3 teaspoon active yeast
1/4 cup warm water
1/2 cup cold water
1 tablespoon sugar
2 tablespoon olive oil
1 teaspoon salt
3/4 cup freshly grated cheese

For toppings
1 teaspoon Italian seasoning
1 tablespoon olive oil
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Mix yeast in warm water for five minutes, until the it blooms. Add cold water, oil, salt and sugar, mix well. Slowly add wheat flour until the dough comes together into a hook. (If it's too soft, add more 1 -2 tablespoons flour). Place in a oiled bowl, cover with plastic wrap and let it rise for 1 hour or until it doubles its size.

Punch down to remove air, divide into a small ball sizes. Place in a parchment line cookie sheet, let rise for another hour. Mix Italian and olive oil in bowl, brush on top of the dough. Bake for 25- 30 minutes in 190°C (375°F).

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This could be serve with hot tomato soup :)

9 comments:

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Uma said...

this is my fav bread whenever i order subs... thanks for sharing!

girlichef said...

This sounds delicious...looks so soft and packed with flavor as well..lovely! Thank you for sharing it with the hearth and soul hop this week :)

Melynda said...

Beautiful whole grain bread, and yes it would be good with tomato soup, actually any soup!

DORCAS said...

OH! MY! I love bread! This is a MUST! Thanks so much for sharing! Will be back to get recipe!
~Dorcas

http://4sweetangels.blogspot.com/

April@The 21st Century Housewife said...

This recipe sounds delicious, and I love the idea of serving it with tomato soup - yum!

yvettesblogs.com said...

Looks great...I admire another great baker of breads, I can only imagine the perfume in your kitchen! Looks delcious Yvette

Lisa said...

I like how this is wheat bread yet still has lots of flavor added to it.

Christy said...

Oh, warm fresh bread is one of my favorite things - I love how you spiced it up and yet it still has that simple goodness! Thank you for sharing it with us this week at the Hearth and Soul Hop!

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