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Saturday, October 17, 2009

HERB CHEESE BUBBLY BREAD, not my going on "bread baking challenge"












BUBBLY BREAD, WITH HERB AND  CHEESE 

What a pleasure to see, to taste, to smell. Perfect for today, a rainy, cold ,fall day...
 
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I was thinking to start a soup, and this bread came to my thoughts, would go so well with a  hearty soup and a dark red wine...


 


It is not so difficult to make, it takes a little longer to set up , piece by piece in a buttery pan, but the result is very rewarded!





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Ingredients, for dough:
Slightly changed from Better Homes and Gardens Recipe:

For making a bread dough:

1 pkg. active dry yeast
1 tsp. sugar
1 cup warm water (105-115 degrees F.) /milk
3 cups all-purpose flour
1 tsp. salt
 2 Tbsp. vegetable oil / or butter 
 1 cup shredded Monterrey Jack* cheese (4 oz)
* Parmesan, cheddar or similar cheese can be substituted

I started with a bread dough, mixed well with the dough hook,


When the dough   is well mix, silky and elastic, I put in a bowl, covered, to rise for an hour, to double the ball.




Flat the dough to stretch  as 8by6 inches,


and start  dividing  in 48 squares, cutting to every inches.(see my note)




Grease 1 1/2 quart casserole dish or 8 1/2 by 4 1/2 inch loaf pan; set aside.


For dipping the bubbles,  mix these ingredients:

4 Tbsp. butter, melted
1/4 cup chopped parsley
3 tsp. finely chopped fresh thyme or 3/4 tsp. dried leaves, crushed

  
Combine butter, parsley, and thyme in small bowl.
  Deep each square in a mixer of melted butter with few herbs (fresh, or dry)


and arrange the balls in a buttered baking pan prepared before.


The pan, covered wit plastic wrap, will go  through another rise, for 30-40 minutes, room temp, until the dough will rise all over the pan.



Bake at 375F, 40 minutes, until is nice, brown, crusty and sound hollow when touch. 

Remove from pan and cool on wire rack 30 minutes.

Serve warm. Store leftover bread in the refrigerator.


Herb and  bubbles cheese bread, 
  Bone appetite!






 Few things to remember, next baking:


1.    I am using the bread machine, to kneed and rise the dough. I put all   ingredients in the machine pan, add warm milk, melted butter, salt and cheese.

2.    Proceed to make bubble after  dough cycle, rise again and bake.

3.    I prefer to make bigger bubbles, 30, instead of 49, because they are too small and too time consuming.  The dough should have 10 by 12 inches rectangular shape, to cut 30 pieces, every 2 inches.