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Category: BREADS
Prep Time: Cook Time: Total Time:
2 cups very warm water
2 tablespoons yeast
1/2 cup sugar
1 stick melted butter
2 tablespoons Italian seasoning
1 egg
1 clove garlic
1 teaspoon salt
5 to 6 cups flour (bread or unbleached)
2 cups finely grated mozzarella cheese
1 egg, beaten and set aside to brush the top of bread
In a large bowl, add water, yeast and sugar. Set aside to proof.
Melt butter and add Italian seasoning. Cool butter and add egg; beat well. Using a microplane grater, grate garlic and put into butter mixture. Add salt. Add butter mixture to yeast mixture and mix well.
Begin to add flour, 1 cup at a time. After the addition of 2 cups flour, add mozzarella and mix well. Add the rest of the flour, a cup at the time, until a dough forms.
Turn dough out onto a floured surface and knead until smooth and elastic. Place into a lightly greased bowl, cover and let rise until double in size, about 1 hour.
Punch down and divide into 2 equal pieces. Cover 1 piece and set aside while working with the other piece.
With that other piece, cut it into 3 equal pieces of dough. Roll each piece into a 16-to-18-inch long rope. Place the 3 long ropes onto a piece of parchment paper and form a braid. Make sure you tuck the ends under. Transfer parchment paper onto a baking sheet; cover and let rise until double.
Do the same with the other half of the dough. Once the dough has risen for the second time, lightly brush both braids with beaten egg. Place into a 350-degree oven and bake 30 to 35 minutes. Remove from oven and place on a rack to cool.
Makes 2 loaves.
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Cheesy Italian Braid (winner)
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Category: BREADS
Prep Time: Cook Time: Total Time:
2 cups very warm water
2 tablespoons yeast
1/2 cup sugar
1 stick melted butter
2 tablespoons Italian seasoning
1 egg
1 clove garlic
1 teaspoon salt
5 to 6 cups flour (bread or unbleached)
2 cups finely grated mozzarella cheese
1 egg, beaten and set aside to brush the top of bread
In a large bowl, add water, yeast and sugar. Set aside to proof.
Melt butter and add Italian seasoning. Cool butter and add egg; beat well. Using a microplane grater, grate garlic and put into butter mixture. Add salt. Add butter mixture to yeast mixture and mix well.
Begin to add flour, 1 cup at a time. After the addition of 2 cups flour, add mozzarella and mix well. Add the rest of the flour, a cup at the time, until a dough forms.
Turn dough out onto a floured surface and knead until smooth and elastic. Place into a lightly greased bowl, cover and let rise until double in size, about 1 hour.
Punch down and divide into 2 equal pieces. Cover 1 piece and set aside while working with the other piece.
With that other piece, cut it into 3 equal pieces of dough. Roll each piece into a 16-to-18-inch long rope. Place the 3 long ropes onto a piece of parchment paper and form a braid. Make sure you tuck the ends under. Transfer parchment paper onto a baking sheet; cover and let rise until double.
Do the same with the other half of the dough. Once the dough has risen for the second time, lightly brush both braids with beaten egg. Place into a 350-degree oven and bake 30 to 35 minutes. Remove from oven and place on a rack to cool.
Makes 2 loaves.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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