Ingredients: |
Ingredients: 1 package active dry yeast
The dried parsley that I used
Pinch of sugar, plus 2 T
1 cup warm water (105° to 115°F)
1 tsp salt
3 1/2 cups unbleached all-purpose flour
4 large eggs
1/2 cup extra-virgin olive oil, or 8 tbsp (1 stick) unsalted butter at room temperature
3/4 cup (3 ounces) grated romano or Parmesan cheese
1/2 cup (2 ounces) shredded Asiago cheese
1/2 cup (2 ounces) shredded Monterey Jack cheese
1/2 cup mixed minced fresh Italian parsley, basil, chives, and oregano (half: for a milder taste, I've used about 1 tsp dried parsley)
Lightly oil 2 rimmed baking sheets.
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Directions: |
Directions:In a large bowl, sprinkle the yeast and the pinch of sugar over the warm water. Stir to dissolve and let stand until foamy, about 10 mins.
Add 2 T sugar, salt, and 1 cup of the flour; beat well with a wooden spoon or a heavy-duty electric mixer. Add 3 of the eggs, one at a time, and beat until smooth. Beat in the olive oil or butter and gradually add enough of the remaining 2 1/2 cups flour to make a soft dough. Turn out on a floured board. Knead until smooth and elastic, 8 to 10 mins. Place in an oiled bowl and turn to coat. Cover with plastic wrap or a damp tea towel. Let rise in a warm place until doubled in size, about 1 1/2 hrs.
Turn out onto a floured board. Knead lightly until smooth, 1 or 2 mins, and divide in half. Roll out each piece into a rectangle about 10 by 16 inches
In a small bowl, beat the remaining egg and blend in the cheeses and herbs. - I didn't add any egg and herbs into my cheese filling. Spread cheese filling evenly over each dough rectangle. Roll each up firmly, starting from a long side. Place one loaf on each of the prepared pans, seam side down. With clean scissors, snip each loaf at 1 1/4 - inch intervals, cutting three-fourths of the way through the dough. Pull and twist each cut piece to lie flat on an alternate side (to form a shape of a pinwheel). Cover with a tea towel and let rise in a warm place until doubled in size, about l 1/2 hrs.
Preheat the oven to 350°F. Bake the loaves for 30 to 35 mins, or until they are golden brown and sound hollow when thumped. Let cool on the pans for 10 mins, then transfer from the pans to wire racks. Serve warm or at room temperature, cut into slices. |
This recipe for Itailan Cheese Herb Pinwheel bread is from