It’s Sunday afternoon (or at least let’s pretend it is). I’ve arrived home after a 1.5/2 hour church service and there are three things on my mind: To be a good student and finally get started on my homework after two weeks of procrastinating, to kickstart the rest of my day with a good workout, or to bake. And of course, being the “good” student and health fanatic I am, I decided to bake. Because I bought packets of yeast just a few weeks back, I was really craving some yeasty, fluffy baked breads and though Laura Vitale’s Braided Nutella Bread recipe came to mind, I decided I wanted something savoury instead. After some inspiration from the fridge, cupboards and Pinterest, I decided combining two recipes, Italian seasoning, grated parm., leftover cheese, and chopped garlic would make for something fantastic and absolutely wonderful. Not to brag but I’d like to think I was right.
INGREDIENTS
Yeast Dough (found in Laura Vitale’s Braided Nutella Bread recipe):
– 1 Package of Dry Yeast
– 1/2 cup of Whole Milk
– 1/4 cup of Granulated Sugar
– 1/2 cup of Water, warmed up to 115 degrees
– 1 tsp of Salt
– 1/4 cup of Unsalted Butter, melted
– 3-1/2 cups of All Purpose Flour
Filling
– 1/2 tbsp of garlic paste or minced
– 1/3 cup grated Parmesan cheese (I used canned)
– 1 tbsp of Italian seasoning (or any other savoury seasoning you find appropriate)
– 1/2 tbsp of butter
– 1/2 cup of cheese and a little bit for garnish (I used marble)
INSTRUCTIONS (some parts taken from Laura Vitale’s Braided Nutella Bread recipe):
1. In a small bowl, add the water, yeast and 1 tsp of the sugar. Set aside for 5 minutes.
2. In the bowl of a standing mixer fitted with a dough hook, mix together the flour, remaining sugar and salt.
3. Add the melted butter, milk and yeast mixture, mix it until it comes together, then with the speed 4. on medium, let it knead for about 7 minutes or until you have a smooth dough.
5. Place the dough into an oiled bowl, cover with plastic wrap and place it a warm spot to rise and double in volume, about an hour.
7. Roll out dough into roughly 12 by 20 inches (I divided my dough in half so it was about a 10 inch rectangle.
8. Mix filling ingredients, except for the 1/2 cup of cheese together and apply a very thin layer.
9. Sprinkle on the 1/2 cup of cheese evenly on top of the cheese and garlic butter.
10. Using a knife, divide the filling-covered dough into 6 strips and stack each strip on top of each other. Then, divide the layered dough into another six sections.
12. Once cut, place a section into a greased 9x5x3-inch loaf pan, cut-side facing the bottom (or the opening) of the pan. Continue with all cut sections until no more dough is left.
13. Garnish with leftover cheese and let dough sit for another 30 minutes to an hour.
14. Preheat oven to 350 degree F and bake the bread for 20 – 25 minutes (mine took exactly 20 minutes).
15. Let cool in pan for about 5 minutes and then transfer to a cooling rack to complete cooling. Enjoy!
Just Another Food (and Fitness) Diary 