Recipe by Rinjii Flower
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. My friends and Family love it. Wonderful with a spinach dip. Perfect for hearty sandwiches.
Top Review by mitsuefarnsworth
The only confusing portion of the directions was the part about watching the yeast. I've never baked bread before so I had no idea what I was looking for. You're looking for "foam". I made mistakes left and right (this is my first time though), didn't have anything to add to it but olive oil, didn't grease the pan enough and it still turned out AMAZING. I wonder how black olives and mushrooms would taste in this...
- 3 tablespoons sugar
- 2 tablespoons active dry yeast
- 1 tablespoon sea salt
- 3 cups hot water (bath temperature)
- 6 cups flour
- 2 cups cheese, in cubes or 2 tablespoons olive oil
- fresh herb
- olive oil
Directions See How It's Made
- 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.
- It's fun trying different combinations every time.
- I like to crush the herbs in a mortar and pestle first.
- 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.