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.
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
mixer or wooden spoon
2 large bowls
Dissolve the yeast in the warm water.
Grease a large bowl.
Grease the bread pans.
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!
|High in selenium|
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?
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oh yum! ive been waiting for this! can’t wait to try it…but it might be with a different cheese!
Research cheese breads before you change the type of cheese. Some cheeses don’t melt well, some are more oily — just make sure it’s a good cheese for cheese bread. I’ve never tried anything but provolone, so I’m not sure what else will work or won’t work.
We loved it at home ! I’ve added a bit more herbs too, and some crushed walnuts. My son enjoyed it with his soup and as a snack with a fruit, it’s whole and healthy, great for kids !
love how delicious this bread sounds I believe I will try to make it would go great with pasta or soup
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It’s a Keeper
This looks amazing!!
Would the second loaf freeze well? I know we wouldn’t eat all that at once and I certainly wouldn’t want it to go to waste!
It should freeze with no problem.
I have a 6-quart stand mixer, so I have to do two loaves of bread at a time for the kneading hook to work right. If you have a standard mixer, or if you knead by hand, you might be able to do just one loaf.
I did your recipe it was great… but idk why my bread is not as airy as yours… anyway the taste was really good… I put lots of herbs in it, and not much cheese since I wanted it for just spreading butter on it.
Lov it! will def. do it again.. (if by any chance you have any clue why is not that airy would be great!)
Sometimes, bread is denser because of environment, or technique, or ingredients or any combination of the two. There’s really no way to predict it. The last two batched of bread I’ve made have been heavy. I’m thinking the new batch of yeast I just opened isn’t working out for me.
Thanks Hallee! I will figure it out! anyway it was great!!!… I put some honey and butter and was delicious… I think my diet has a new friendnemy!
I just made this bread and its wonderful. I only had slices of mozzarella and that is what I used.