Italian Herb & Cheese Bread

Because I love to bake, my family expects fresh breads for the holidays.  So when Allrecipes and Sargento Cheese challenged me to create a recipe using their cheese for a Thanksgiving dinner, my first thought was bread.  My goal was to create a recipe that was delicious, different and easy.  I love artisian breads as does my family.  I understand that some people may be intimated with yeast recipes, because I used to be, but this recipe is an easy way to bake a delicious rustic loaf of bread that is as good as any high-quality bread bakery.

Lately I’ve been experimenting with bread recipes using a poolish or biga, a type of pre-fermentation process that adds complexity to the flavor and texture of the bread.  The fermentation process develops gluten, therefore eliminating the need for kneading; and because it is best made about 18 hours before shaping (or the day before), is perfect for holiday dinners or dinner parties where you have so much to do on that day but still want to bake and serve a freshly baked loaf. 

 

A few notes:

I use active dry yeast, so I always proof the yeast in 110˚ water until foamy, before adding the remaining ingredients.

During the fermentation process you will want the gases to be able to escape as the dough rises, so poke a small hole in the plastic wrap that has been wrapped tightly over the bowl before putting it in the refrigerator.

Put a pan filed with about 2 inches of water in the oven during preheating and baking to produce steam to create a wonderful crust.

This bread is modestly flavored to appeal to a variety of palates and it’s very easy to make.  Serve at dinner and/or use for the perfect paninis made with leftover turkey.

 

Italian Herb & Cheese Bread
 

1 Cup & 2 TBL water (110°)

1 teaspoon sugar

½ teaspoon yeast

¼ teaspoon garlic powder

¾ teaspoon Italian seasoning

2 ½ cup All Purpose flour

½ teaspoon kosher salt

½ cup Sargento 6 Italian Cheese blend
 

In a large bowl, add the water, yeast and sugar and wait approximately 10 minutes until the mixture is foamy. Add the remaining ingredients and stir until well blended. Cover the bowl tightly with plastic wrap, poking a small hole in the top to allow any gases to escape. Place in the refrigerator overnight. You will have the best results if the dough is allowed to rise for about 18 hours. The next day, shape the dough into a baguette, and allow to rise until double. Preheat to 425° in which a pan of water has been placed on the bottom of the oven. With a sharp knife, make a ½ inch slash into the center of the bread and bake for 30 minutes or until nicely browned.

You can find this recipe on the Sargento website along with many wonderful recipes to try.  Enjoy!