Herb and Cheese Mini Loaves
Charming little loaves you can serve with a hearty pasta dish. An ideal home-baked gift for a special occasion.
INGREDIENTS:
1 tablespoon active dry yeast
2 tablespoons granulated white sugar
1 cup lukewarm water
1 teaspoon dried oregano leaves
1 teaspoon dried thyme leaves
1 teaspoon granulated garlic
6 cups sifted all-purpose flour
1 ½ teaspoons fine salt
1 cup lukewarm milk
¼ cup melted butter
1 cup grated cheddar cheese
Additional ½ cup flour for dusting
PROCEDURE:
- Combine the yeast, sugar, and water in a large mixing bowl. Mix well with a wooden spoon. Cover the bowl with a damp towel or with a piece of elastic food film. Set aside for 10 minutes.
- In a small container, combine the basil, oregano, thyme and garlic granules. Add to the flour and mix well with a wooden spoon, then knead on a floured surface until smooth and elastic.
- Allow the kneaded dough to rise in a well-greased bowl for 1 hour. Punch down the dough and divide into 6 equal portions. Allow to rest for 10 minutes.
- Grease six mini pans, measuring 3 by 6 by 2 inches, with lard. Set aside.
- Roll out each portion into a rectangle. Roll each piece into a tight cylinder and seal the edges well. Place each formed loaf into greased molder.
- Cover the pans with a towel and let rise for 30 minutes. Bake at 375 degrees Fahrenheit for 35 minutes.
This recipe is from the book, "DOROTHY'S COOKING SCHOOL COOKBOOK" by Dorothy MJ Ferreria.
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