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My review
Mozzarella Basil Bread
Soups On...
"Soft, chewy, and cheesy! "
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Ingredients
2 h 20 m servings 149 calsOriginal recipe yields 16 servings (2 round loaves)
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Directions
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Prep
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Ready In
- 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 onto 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 bubbles. Turn the dough out onto a well-floured work surface, and knead the dough just long enough to eliminate the remaining bubbles 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 onto 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.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 149 calories; 1.8 g fat; 26.4 g carbohydrates; 6.3 g protein; 5 mg cholesterol; 483 mg sodium. Full nutrition
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Reviews
Read all reviews 4153 Ratings
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Most helpful positive review
9/6/2010
This bread is absolutely delicious! I used fresh basil (triple the amount) since I have a seemingly endless supply in the garden. I otherwise followed the recipe exactly. I did have to add in at...
Most helpful critical review
2/6/2012
The ratio of 2 1/4 cups liquid to 4 cups of flour is not correct, it is more like 6 to make a nice dough. Can't wait to try it
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9/6/2010
This bread is absolutely delicious! I used fresh basil (triple the amount) since I have a seemingly endless supply in the garden. I otherwise followed the recipe exactly. I did have to add in at...
9/7/2010
I love herbed breads, so this recipe appealed to me. The mozzarella was just icing on the cake. I followed the recipe except for using 50/50 whole wheat and all purpose, so I added in some vital...
11/24/2010
This made an impressive, large loaf of bread with an excellent texture inside. The mozzarella made the loaf smell wonderful coming out of the oven. I made a half recipe and used almost 3 cups ...
1/11/2011
if i could give this recipe 100 stars i would!!i have made this bread at least 20 times and everytime it wows me..whenever i go to dinner at someone's house or have dinnerguests i bring/serve th...
10/6/2010
I read all reviews about the addtional flour. Being in a warmish and humid part of the world, I tried out half of the recipe with 3/4 cup water, 2 cups of bread flour as a start, threw in a tab...
7/22/2011
This is a great recipe, but I caution that the flour to liquid ratio listed is off. I ended up using six cups of flour to mix and another half cup while I was kneeding to get to the right consi...
9/9/2010
This makes two ENORMOUS loaves of bread...which is wonderful! Like the other reviewers, I also found the amount of flour to be way off. I used almost 6 cups. Texture and flavor are wonderful- wi...
6/6/2011
This is really ,really GOOD bread! It smells so good baking!! It would be a great accompaniment for anything Italian, or a good soup too. We are loving this bread, I hope I have some left to ser...