Normally, I try to post a variety of topics....aromatherapy, great recipes, farm doodles, tips for homesteading. The breads I made yesterday deserve a spot in the blog. They are easy, healthy and a nice switch up from the breads I normally bake for toast. Don't be intimidated by yeast dough. Here is the recipe for the Parmesan Herb Bread which will knock your socks off! Enjoy!
Parmesan Herb Bread
1/4 cup lukewarm water (100 - 115 degrees)
1 TBS honey
1 TBS or package active dry yeast
This is proofing the yeast. Mix together and let stand 5-10 minutes until bubbly.
Blend in a separate mixing bowl in the order:
2 1/4 cups hot water
2 tsp. salt
1/3 cup oil
1/3 cup honey
Next add yeast mix and 3-3 1/2 cups whole wheat flour to the water/salt/oil/honey bowl . Mix. Then add, 1 TBS each dried or fresh rosemary, thyme, garlic blend, marjoram, sage, 1 cup parmesan cheese. Feel free to mix up your own variety of herbs based on what is in your cupboard. Turn dough out on a floured surface to knead in rest of flour until no longer sticky. Knead until smooth and elastic. If dough sticks to floured surface, add a bit more flour. I let my Bosch take care of the kneading for about 7 minutes. If using a standard mixer (not a hand mixer), make sure the bread dough all comes clean from the sides of the bowl. If it doesn't, add small amounts of flour at a time. It will clear the sides.
Place into greased and floured pans (2 loaves). Remember dough will look small in the pans. Let rise until double (1 1/2 to 2 hours) in a warm place (mine rise on top of the refrigerator with a piece of paper toweling over the loaf pans). Heat oven to 350 and bake for approximately 30 to 40 minutes or until top of loaf is browned. Place 3 TBS of your favorite cheese across the top of each loaf and bake for 5 more minutes.
You can also use this recipe for 2 1/2 dozen dinner rolls or 2 pizza crusts.