mozzarella basil bread

Ingredients

• Servings: 2


• 2 cups warm water (100 degrees f/40 degrees c)


• 1 tablespoon white sugar


• 1 tablespoon active dry yeast


• 1 tablespoon salt


• 4 cups bread flour, or as needed


• 1 cup shredded mozzarella cheese


• 1/4 cup milk


• 1 tablespoon dried basil

Recipe

Preparation Time: 30 mins
Cook Time: 25 mins
Ready Time: 2 hrs 20 mins



• mix warm water with sugar in a large mixing bowl until the sugar has dissolved. sprinkle yeast over the surface of the water, and let stand until the yeast begins to form a creamy layer on the water. stir the yeast into the water. stir in salt, and 1 cup of bread flour, and beat the flour in to form a loose batter. stir in 1 more cup of flour, and mix in the mozzarella cheese, milk, and basil. mix in the remaining 2 cups of flour in 1/2-cup additions.


• turn the dough out a well-floured work surface, and knead until the dough is thoroughly mixed, but still sticky, 5 to 8 minutes. add flour into the dough as you knead, if necessary. form the dough into a ball, and place into an oiled bowl. turn the dough over in the bowl to oil the surface of the dough, and cover with a cloth. allow to rise until double, about 1 hour.


• with your fist, press firmly on the dough to deflate the large . turn the dough out a well-floured work surface, and knead the dough just long enough to eliminate the remaining in the dough, about 1 minute. cut the dough into 2 equal pieces, and form each half into a round ball. spray a baking sheet with nonstick cooking spray, and place the balls the baking sheet. with a sharp knife, slash an x into the top of each loaf. cover the loaves with a towel, and let rise until doubled, about 25 minutes.


• preheat oven to 425 degrees f (220 degrees c).


• bake the loaves until browned, about 25 minutes. to serve, cut each loaf into 8 wedges.