Rustic , Hearty and truly a family share bread!
Italian Herbs and Cheese Bread – One rise, quick bread! #VRBakealong
There is something alluring about fresh-baked bread. And when baked at home sans all the preservatives, it’s just wonderful. The smell of it wafting is enough to salivate the toughest critic’s taste buds. Or just to make one feel happy. This is one version of a herbed bread that makes you want to grab a slice after another. A mix of cultures in the bread I say, Italian seasoning, Mexican cheese blend, and a dash of our very own ground black pepper with the occasional sizzle of red pepper flakes. Go on , try it out and let me know
- Whole wheat flour (atta) : 1.5 cups
- All Purpose Flour: 1.5 cups
- Instant yeast : Red Start quick rise , 1 packet
- Sugar : 3 tsp.
- Salt : 1.5 tsp.
- Olive oil : 3 Tbsp.
- Black pepper ground : 1 tsp.
- Italian herbs mix (dried) : 2 tsp.
- Red pepper flakes : 1/2 tsp. (optional)
- Milk ( 2%) : 1/2 cup
- Warm water : 1 cup ( add in stages )
- Mexican cheese blend grated : 1/2 – 1 cup ( depending on how cheesy you like it)
Proofing the yeast:
Typically in instant kind of quick yeast you do not need to proof the yeast. But in this case I did so because I just needed to ensure my yeast was well alive and kicking!
- Warm the milk with 1/2 cup of water and the sugar. Just ensure the mix is very very warm.
- To this I added the instant rapid rise yeast , stirred gently and set aside, You will notice the bubbles in about 5-8 min Let the yeast do the job for about 10-12 min. The frothy mix indicates it is a happy camper and ready to work on your bread!
- In a large mixing bowl, sieve together the atta ( I used our very own swaad chakki fresh atta ) and APF and salt.
- Add in the ground pepper and dries herbs mix.
- Add in the red pepper flakes if using.
- Add in the grated cheese and then the olive oil. Mix evenly.
- Now add water, milk mixture and knead for about 5 – 8 minutes. The dough should be very soft. Add more warm water if needed.
- I worked this on the one rise principle. Rapid rise yeast typically do not need the punch and re-knead process. If using active dry yeast place the dough in a large bowl and cover with a damp cloth for about an hour or till the dough becomes double in size. Punch the dough to remove all the air trapped in it and re-knead again for 5-10 minutes. You will end up with a soft pliable dough. If in doubt do the windowpane test for it. However, I used rapid rise instant yeast that does not require this process of re kneading.
- Grease a baking tray.
- Divide the dough into 2 equal parts.
- Make 2 long log rolls.
- Braid them together loosely to give the twisted feel.
- Cover with a damp cheese cloth, kitchen towel and place it in a warm draft free zone and let it rise for about an hour max. Mine rose in about 45 min to a beautiful double proportion.
- Bake at 375 deg F for about 30 min. ( give or take another 5 min based on the variables -the flour used, the kind of year, the milk etc.)
- When you notice the top becoming a nice and even brown, and when you tap the bread pan or the the sides of the bread you get the hollow sound, its done!
- Set it out to cool !
(Seriously the sight was enough to set my kids were drooling!!!)
On cooling, slice, add a dab of butter or cream cheese and its wonderful for your palate. This bread is moist and slightly dense echoing a bit of the whole wheat breads you get. But this will hold wonderfully to toasting. It’s very light on the cheese effect too as I added just half a cup.But seriously you can add more than a cup that is called for and you will notice the difference. At that time it’s a bit more indulgent I would say. The herbs and the pepper lend their flavor and this is so perfect with your pasta. Or just by itself !
Thought : Shape it into mini logs and you have your very own subway style bread ready to be made into a delectable sandwich!
Shelf Life : I would not expect this last very long as it is made without any preservatives. In any case this would last a mere couple of days at home for me 🙂