Description
Soft, chewy, and cheesy!
Ingredients
- 2 cups warm water (100 degrees F/40 degrees C)
- 1 tablespoon white sugar
- 1 tablespoon active dry yeast
- 1 tablespoon salt
- 4 cups bread flour, or as needed
- 1 cup shredded mozzarella cheese
- ΒΌ cup milk
- 1 tablespoon dried basil
Instructions
- 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.
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 2 hrs 20 mins
Servings: 16