Bread Machine Mozzarella Herb Cheese Bread
Bread Machine Mozzarella Herb Cheese Bread
2 lb. Loaf (the size I make)
1 1/8 cup (270 g) warm milk
1 tablespoon (14 g) melted butter
2 tablespoons (25 g) sugar
1 teaspoon (1 g) dried oregano
2 teaspoons (2 g) dried basil
1½ cups (170 g) shredded mozzarella cheese
3 cups (360 g) all-purpose or bread flour
1 tsp (6 g) salt
2¼ teaspoons (7 g) active dry yeast
Fresh Milled Flour: 360 g fresh milled hard white, add 1 egg and 1 Tbsp (3 g) sunflower lecithin (optional)
1.5 lb Loaf
¾ cup + 2 Tbs (203 g) warm milk
2½ tsp (10.5 g) melted butter
1½ Tbs (19 g) sugar
¾ tsp (0.75 g) dried oregano
1½ tsp (1.5 g) dried basil
1⅛ cups (128 g) shredded mozzarella cheese
2¼ cups (270 g) all-purpose or bread flour
3/4 tsp (4.5 g) salt
1¾ tsp (5.25 g) active dry yeast
1 lb Loaf
½ cup + 3 Tbs (180 g) warm milk
1¾ tsp (7 g) melted butter
1 Tbs + 1 tsp (17 g) sugar
⅔ tsp (0.67 g) dried oregano
1⅓ tsp (1.33 g) dried basil
1 cup (113 g) shredded mozzarella cheese
2 cups (240 g) all-purpose or bread flour
1/2 tsp (3 g) salt
1½ tsp (4.7 g) active dry yeast
Bread Machine Instructions
1. Add ingredients to the bread pan in the order listed.
2. Select the Basic or Quick/Rapid cycle and choose the loaf size if needed (1.5 lb) and the crust setting you’d like.
3. Start the machine, then check the dough about 5 minutes into the kneading cycle: The dough should form a smooth, slightly tacky ball that’s not sticky or dry. If too wet and sticky, add 1 Tablespoon flour at a time until smooth. If too dry or stiff, add 1 Tablespoon water at a time until the dough becomes soft.
4. When finished, remove the loaf from the pan, brush with butter, cover with a tea towel for soft crust, and let cool before slicing for the best crumb and texture.
Bread Machine Dough Cycle Instructions (Oven Baked)
1. Add ingredients to the bread machine in the order listed above.
2. Select the Dough Cycle and start.
3. After the kneading phase begins, check dough consistency and adjust with 1 Tablespoon flour or water as needed until a smooth ball forms.
4. When the cycle completes (1 ½ hours), remove the dough and press out.
5. Shape into a loaf and place in a greased 8.5×4.5-inch or 9×5-inch pan.
6. Cover and let rise until doubled, about 30–45 minutes.
7. Bake at 350°F (177°C) for 30–35 minutes, until golden brown and the internal temperature reaches 190°F (88°C).
8. Brush with butter and cover with tea towel to cool for soft crust.
9. Cool before slicing for best texture and crumb.
*This is how I store my bread! If you're looking for an alternative to plastic bread bags, our beeswax bread bags are a healthy way to store your bread!
Used in this Recipe:
Tea Towels for the softest crust!
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1 comment
Those breads are fantastic. Perfect Grand Champion Quality