One of my favorite things is fresh made bread. I grew up in a house where my mom always made homemade bread. (like daily since there were 8 people in my family) The smell of baking bread, and melting some butter on a fresh hot slice, oh man what’s not to love. So I have been playing around with our favorite classic bread recipe and I thought I would share our favorite variation. Cheese and herbs swirled throughout yummy fresh bread. Seriously it’s soon good! (and easy to make so don’t be afraid)
For the dough:
- 1 TBS + 1 1/2 tsp. Dry Active Yeast
- 2 1/4 cups Warm Water (110 degrees)
- 2 tsp Honey
- 3 TBS Honey
- 4 TBS Melted Butter
- 7 Cups All Purpose Flour
- 4 tsp Salt
For the filling:
- 2 TBS Melted Butter
- 2 TBS Dried Parsley
- 2 TBS Dried Basil
- 1 TBS Garlic Powder
- 2 tsp Onion Powder
- 4 TBS Parmesan Cheese
- 1/2 cup Shredded Sharp Cheddar Cheese
Makes 2 5X9″ loafs
To start proof the yeast. This is really important because if it doesn’t work, then your bread won’t work and you will ruin all of your ingredients.
Take 1/2 cup water and heat it up to 110 degrees. (or between 100-110 but be sure its not hotter or colder than that) Use a thermometer to check the temp since the yeast is picky. Add the 2 tsp. of honey to the water and stir to dissolve. I often use the honey to help cool the water since heating it too much and letting it cool is easier than getting it perfect. Than sprinkle in the yeast, and stir to dissolve. Then let it sit for 5 min. You want the yeast mixture to foam and grow, that’s how you know your yeast is good. If it doesn’t foam, throw it out and start over.
Tip I like the yeast in the jar over the packets since more often the packets are dead when I try but the jar seems to stay active longer. Also I keep it in the freezer, instead of the fridge.
Now in a mixing bowl using a regular paddle attachment, add the melted butter, and the 3TBS of honey, the remaining 1 3/4 cups warm water, 3 cups of flour, and the yeast mixture.
Mix on low speed until the mixture is smooth.
Then add in the remaining 4 cups of flour and the salt. Mix just until combined.
Now switch to a dough hook and mix on low for 5 min. OR turn the dough out on the counter and knead the dough for 5 min. Either way you want the dough to look smooth and ball like.
Then smooth the dough into a ball and place it in a greased bowl. Let it sit in a warm place until it’s doubled in size. (about 30 min) If your room is cool it may take longer but as long as your yeast was nice and foamy it will rise. I place my dough in the sun or near the fireplace to help is rise quickly. A warm but OFF oven also works. Once it has doubled punch it down and roll it out on the counter. Divide the dough in 2.
Now mix all of the dry ingredients for the filing (so everything but the butter)
Roll out one of the balls of dough so it it long and about 8″ in width and 1/2″ thick.
Brush with the melted butter.
Sprinkle and spread the herb mixture.
Top with cheese.
Then roll the dough up with a tight roll. Pinch the ends so the swirl is closed.
Place the loaf into a greased 9X5 loaf pan. Then brush the top with melted butter.
Let the loaf rise (again in a warm place) until the dough it
Bake in an oven at 400 degrees for 30 min, or until nice and golden. Rotate the pan halfway through the cooking. Then let the bread cool in the pan for about 10 min.
Flip the bread out of the pan. Once the bread is cool enough to handle you may slice it.
Then devour it. It’s good with butter but it’s so good you don’t even need it.
You can sub out the filling for other great fillings, another family favorite is 1/4 cup of brown sugar and 2TBS of cinnamon, it’s great for breakfast. Mozzarella cheese and pepperoni makes a great meal. (use pizza sauce in place of butter)
I often make one loaf sweet and one loaf savory.
FAQs
If you want to spice up your bread a little bit, here are 4 herbs that you can experiment with to diversify your baking!
- Rosemary. Rosemary's powerful lemon-pine flavor can be used to give an artisan touch to the profile of breads and pizza crusts alike. ...
- Basil. ...
- Fennel. ...
- Thyme.
Quick breads are typically mixed by hand, and it's important not to overmix the batter. Overmixing can cause the gluten in the flour to develop, resulting in a tough and chewy bread. Mix the batter just until the ingredients are combined, and then stop. If there are a few lumps in the batter, that's okay.
What is the key to fluffy bread? ›
Adding sugar weakens the gluten structure, absorbs water, and eventually makes the bread lighter and softer. As a result, sugar improves the bread's taste, structure and texture. Yeast also eats up sugar to produce carbon dioxide, which raises the dough and makes bread fluffy.
Is it better to use fresh or dried herbs in bread? ›
You might be wondering if you should use dry or fresh herbs in this recipe or others. Fresh or dry herbs work equally well in bread recipes. Ensure you increase the amount of fresh herbs used (see instructions below).
What ingredients make bread taste better? ›
Several tasty ingredients like honey, olives and even bananas are used regularly to ramp up the classic bread recipe's flavor. Not only are these ingredients delicious, but when chosen wisely, they can also boost your bread's nutritional value.
What gives bread the best flavor? ›
Butter and especially stronger oils, such as walnut, can also add flavor to bread. Dry milk powder adds flavor to bread and can soften its texture, as in the case of this basic white sourdough. Add it to dough with the flour.
What's the purpose of an egg in a quick bread? ›
By surrounding small particles of fat, the egg helps make the quick bread batter smoother, thus contributing to volume and texture. In addition, when eggs are beaten, they incorporate tiny air bubbles that expand with heat in the oven, contributing to volume.
What is the main thing to avoid when making quick breads? ›
TIPS FOR MAKING QUICK BREAD
Baking is a science, and certain ingredients like flour and leavening agents need to be measured and added exactly how the recipe suggests. Avoid overmixing the batter as it can lead to tough, dense quick bread that may sink in the middle.
What makes bread rise higher? ›
The gluten in the dough traps the carbon dioxide gas, preventing it from escaping. The only place for it to go is up, and so the bread rises. Carbon dioxide actually also helps gluten develop in bread. Unless you're gluten-intolerant, gluten is a great thing, folks.
How do bakeries get their bread so soft? ›
There's something magical about the bread you get at your local bakeries - they're always sooo soft and fluffy. Many of these breads, especially packaged ones, are made with a ton of chemical additives such as calcium propionate, amylase, and chlorine dioxide which help keep them soft, light, and fluffy for days.
It adds nutritional value to baked goods. Mainly protein, calcium, and vitamin B12 which are all necessary for a heathy diet. But we don't only look for the nutritional benefits when using milk in our bread dough. The fat and lactose in milk help with tenderizing the crumb of the bread making it softer and sweeter.
Does letting bread rise longer make it fluffier? ›
Does Rising Bread Affect Its Texture? For a fluffy bread texture, the key is to let the bread rise long enough.
What spices are good in homemade bread? ›
A great way to add flavor to home-baked bread is to use a variety of herbs and spices. Whether you're looking to use up extra basil or rosemary before it loses flavor or are interested in bringing cloves, nutmeg, or poppy seeds into your bread baking, there are many possibilities and inspirational recipes.
Is dried rosemary good in bread? ›
I like to use fresh rosemary in this recipe, but if you're in a pinch, you could use dry rosemary. A depth of flavor and nice artisan texture is achieved by the long, slow rise in this Easy Rosemary Bread recipe.
When to add mix-ins to sourdough? ›
Now, we all know that you're probably just wondering when you can add your delicious fillings to your sourdough. Typically, I incorporate my sourdough add-ins at the first stretch and fold, which is when you stretch the dough upward and fold it over toward the centre of the bowl.
What seasonings are good for bread? ›
Oregano – You will find oregano in many Italian-style breads. Paprika – This herb is used for things like Paprika & Garlic Bread. Pumpkin Pie Spice – Used for Pumpkin Pie, Pumpkin Pie Bread, etc. Rosemary – Rosemary is used in great tasting Italian & Mediterranean bread recipes such as Rosemary Bread.
What are the 5 essential ingredients in bread? ›
JUST 5 INGREDIENTS.
- flour.
- yeast.
- sugar.
- salt.
- oil.
Whether it's a classic combination like rosemary & bread, or a more adventurous pairing like lavender & cupcakes- herbs can be used in a variety of forms in baking, including fresh, dried, and powdered. They can be incorporated into doughs, batters, frostings & fillings, or used as a topping or garnish.
What herbs make food taste good? ›
Herbs like rosemary, parsley and cilantro pack a punch when added to recipes. Spices like black peppers, cinnamon, ginger and cumin add depth to foods. Aromatic vegetables, such as onions, garlic and pepper, add complexity to dishes without adding salt. Boost flavor with fruit, such as citrus juice and citrus zest.
