Cheese and herb loaf

  • Total Time

    1h 5m
    • Prep Time

      35m
    • Bake Time

      30m
  • Serves

    10
  • Skill Level

    Easy
  • Dietary Needs

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Cheesey bread with a hint of herbs makes a truly scrumptious sandwich or delicious served just with a smothering of butter.

Method

  1. Grease a 2lb /1kg loaf tin with olive oil. Mix the flour, salt and sugar in a large bowl.  Stir in the oil then add in the yeast, herbs, parmesan and just 50g of the mozzarella.

  2. Make a well in the centre of the flour mixture and add the warm water. Mix together until a soft dough starts to form (this will take a couple of minutes).

  3. Turn the dough onto a lightly floured surface. Knead until smooth and elastic, this can take up to 10 minutes.

  4. Divide the dough in to 12 50g-75g pieces, shape into balls then flatten out and place little heaps of grated mozzarella in the centre of each. Gather the dough up around the cheese to enclose it, then place the ball seam side down in the baking tin, side by side with a few on top. Sprinkle with a little grated mozzarella.

  5. Cover the dough with oiled cling film or a damp tea cloth and leave to rise in a warm place for about 45 minutes- 1 hour or until the dough has doubled in size.

  6. Preheat your oven to 230°C (210°C fan, gas mark 8).

  7. Sprinkle the dough with a little flour to create a crisp, rustic coating on top of the bread. Place in the centre of the pre-heated oven and bake for 15 minutes then reduce the oven temperature to 200°C (180°C fan, gas mark 6) and cook for a further 15-20 minutes until the bread is risen and golden brown and sounds hollow when tapped underneath.

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