Herbed Peasant Bread April 28, 2011

 

3 Tablespoons butter

1 cup plus 2 Tablespoons warm milk (120-130 degrees)

1/2 cup shredded cheddar

1 Tablespoon sugar

1-1/2 teaspoons salt

1/2 teaspoon dill weed

1/2 teaspoon dried rosemary, crushed

1/2 teaspoon garlic powder

1 package of active dry yeast

3 to 3-1/2 cups flour

 

Place butter and milk in saucepan and heat up until butter almost melts. Remove from heat and let cool until around 120-130 degrees.

I just use the finger test. I dip it in and gage the temp. that way.  Just make sure it isn’t too hot or it will kill your yeast.

In a mixing bowl, add milk, sugar, salt, herbs, yeast, cheese, and 3 cups of flour; beat until smooth.  Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes. Punch the dough down. Shape into a long loaf and place on greased baking sheet. Make 3 or 4 diagonal slits in dough.  Cover and let rise until doubled,  about 45 minutes.

Bake 375 degrees for 25-30 minutes. Remove to a wire rack; brush with melted butter.

Cool. Yield: 1 loaf

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