Homemade Savory Bread

Ingredients

2 T + 1 t honey

1 egg

1 t melted butter

1.5 c white bread flour

1 c whole wheat flour

.5 t salt

1 t quick rise yeast* (check package directions)

1.5 c shredded cheese (white with garlic and basil mixed was great)

3 cloves garlic, minced

2 t EVOO


Directions

 

  1. Grease a 9×11″ pan on the bottom
  2. In a large, microvwavable bowl, mix warm watter and honey, egg and melted butter. 
  3. In another bowl mix the flours, salt and yeast to combine.   
  4. With electric mixer, slowly mix dry ingredients into the liquid until the beater can’t mix anymore. Take the batter off the beaters and mix the rest of the flour by hand until it is not too wet to handle.
  5. Let the dough rest for 10 minutes in warm place. 
  6. Shred the cheese and mince the garlic.
  7. Prepare your kneading area such as countertop or table with sprinkled flour and an oat flour if you prefer. 
  8. Empty the warm dough onto the floured kneading area and pour the 2-3 tsp of honey over the dough before you start kneading. Sprinkle the dough with a little whole wheat white flour
  9. Knead the dough until you are able to make a smooth ball of dough and put EVOO on the outside so it doesn’t stick or get dry.  (this may take up to 1 c more of whole wheat flour) 
  10. Sprinkle more flour on the kneading boardPress out the dough to about 8.5 inches wide by 11 inches. Spread the flat dough with olive oil; sprinkle the cheese and garlic mixture evenly.  
  11. Roll the dough from the short end to make an 11 inch (est) long loaf sealing the ends by pinching and tucking under. Put it into the greased cake pan diagonally. Coat with olive oil.
  12. Cover with a dishtowel. Let rise in a warm place until doubled.
  13. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes; do not over bake. 
  14. Lightly brush the tops of loaves with EVOO and immediately sprinkle with kosher salt. 
  15. Cool completely

 

*When using 1 package regular yeast, prep the yeast with the water mixture. Let it rest until bubbly. You will let it rise twice. Once after kneading and then again after forming into loaves. Baking time should not change. 

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