bake until brown

Crusty Whole Wheat Cheese Bread

Crusty Whole Wheat Cheese Bread

Kaylee’s great-grandfather and his sons were bakers in Florida for decades.  This bread is a similar recipe to one that they sold retail and to restaurants.  The herbs in the dough are very light – just enough to enhance the cheese.  It is perfect to serve as a side to almost any kind of soup.  It is absolutely light and delicious.

INGREDIENTS:

2 packages (4½ tsp) active dry yeast
1 cup warm water (it should feel warm to the touch – if it feels hot, it’s too hot)
5-5½ cups of whole wheat flour (I use a mixture of fresh ground hard white wheat and hard red wheat)
2 TBS sugar
2 tsp Kosher or sea salt
2 TBS unsalted butter (softened)
1 cup warm milk (105°F to 115°F)
1 tsp garlic powder
2 tsp dried oregano
2 tsp dried parsley leaves
16 slices provolone cheese

SUPPLIES:

measuring cups/spoons
mixer or wooden spoon
2 large bowls
rolling pin
bread pans

PREPARATION:

Dissolve the yeast in the warm water.

Grease a large bowl.

Grease the bread pans.

DIRECTIONS:

Mix the flour, salt, sugar, and salt, garlic, and herbs to bowl.  Stir (or if using a stand mixer, mix on power level 2 with bread hook for 1 minute.)

With the mixer running, gradually add the yeast and water mixture, warm milk, and softened butter.  Mix on level 2 for about 2 minutes.

Add remaining flour, ½ cup at a time until the dough is no longer sticking to the side of the bowl.  Don’t use all of the flour in the recipe unless you need it – the amount of flour used will be dependent upon the moisture content of your flour.

Knead dough for 2 minutes on power level 2 (or knead by hand for 10 minutes or until smooth and elastic.)

Place in greased bowl, turning over to grease the top.  Cover with a towel and let rise in a warm place, free from draft, for one hour or until doubled in bulk.

Punch dough down and divide in half.

Place dough on a floured surface and roll into a rectangle approximately 9×14 inches.

Evenly distribute 8 slices of provolone cheese.

Starting at the short end, roll the dough tightly.

Pinch the ends.

Place in greased bread pan.

Repeat with the second ball of dough.

Cover and let rise for one hour or until doubled.

Preheat oven to 375° degrees F (190° degrees C).

Bake each loaf for about 40 minutes, or until browned.

Remove from pans and cool on a wire cooling rack.

Slice and enjoy!

YIELD:

2 loaves

NUTRITION: ~*~
High in selenium NUTRITION FACTS:
~*~
NOTES:

How to knead dough by hand: Click here for a Youtube video with detailed instructions on how to knead dough the artisan way.

I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?

Hallee


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This post was linked to:
It's a Keeper

 

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