Food recipes
Mozzarella Basil Bread
Mozzarella Basil Bread Ingredients: water, bottled, generic sugars, granulated leavening agents, yeast, baker's, active dry salt, table wheat flours, bread, unenriched cheese, mozzarella, low sodium milk, fluid, 1% fa...
Mozzarella Basil Bread
Ingredients:
water, bottled, generic
sugars, granulated
leavening agents, yeast, baker's, active dry
salt, table
wheat flours, bread, unenriched
cheese, mozzarella, low sodium
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, basil, dried
Directions:
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.
Ingredients:
water, bottled, generic
sugars, granulated
leavening agents, yeast, baker's, active dry
salt, table
wheat flours, bread, unenriched
cheese, mozzarella, low sodium
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, basil, dried
Directions:
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.