mozzarella basil bread

Ingredients

• Servings: 2
• 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
• 1/4 cup milk
• 1 tablespoon dried basil

Recipe

Preparation Time: 30 mins Cook Time: 25 mins Ready Time: 2 hrs 20 mins


• 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 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 . turn the dough out a well-floured work surface, and knead the dough just long enough to eliminate the remaining 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 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.