Ingredients
1 package dry yeast
1 cup warm water (105-115 deg.)
2 cup all purpose flour
1 cup cake flour
1 tsp salt
2 tbsp olive oil
1/2 cup grated parmesan cheese
1 tsp coarsely ground pepper
Directions
(Makes 1 loaf.)
Sprinkle yeast over water in small bowl; stir to soften. Let stand
until dissolved, about 5 minutes.
Combine 2 cups all purpose flour, cake flour and salt in large bowl.
Stir in yeast mixture and oil. Knead on floured surface until smooth
and resilient dough forms, about 10 minutes, adding more flour if
dough is sticky. Grease large bowl. Add dough, turning to coat entire
surface. Cover bowl with plastic. Let dough rise in warm draft-free
area until doubled in volume, about 1 1/2 hours.
Line baking sheet with parchment. Punch dough down. Knead in cheese
and pepper on lightly floured surface. Divide dough into 3 equal
pieces. Roll between hands and surface into 14-inch ropes. Working on
prepared sheet, braid ropes together beginning in center and working
toward each end. Tuck ends under and pinch to seal. Cover with towel.
Let dough rise in warm draft-free area until almost doubled in
volume, about
1 hour.
Position rack in lower third of oven and line with baking tiles.*
Preheat oven to 400 deg. for 30 minutes. Brush loaf with cold water.
Slide loaf and parchment onto baking tiles. Bake 10 minutes. Mist
oven with cold water, using spray bottle. Bake 10 minutes longer.
Mist again. Continue baking until loaf is golden brown and sounds
hollow when tapped on bottom, about 25 minutes. Cool on rack. This
bread is best served the same day it is baked.
*If unavailable, bake bread on parchment paper-lined baking sheet.
Servings: 1 servings
Peppery Cheese Bread Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Cheese
The History of Recipes
Academics have traced the existence of recipes way back into history, in truth as far into history as the ancient Egyptians, and possibly even further than that. Having said that, mostly, these early recipes were just primitive hieroglyphic instructions for preparing meals.
Fascinatingly, the most ancient recipe found, according to historians is a series of stone tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel blissful and exhilarated. As our culinary historical trip moves to more modern times there were two interesting recipe books which date from the 14th Century ; one book called `Forme of Cury`, and another titled `Curye on Inglish`. Don`t be fooled by the titles though, they are nothing to do with the spicy food that appears on menues today, but rather accounts of the types of meals prepared by the cooks of the rich people of those days. Over the next few centuries, the rich and powerful families of Europe tried to serve up the most exotic meals, and as a result cooks and their recipe collections were greatly in demand. Notwithstanding that, it was during the 1800s the formal cooking and recipe publications became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated the best years of their lives to collecting, verifying, and publishing recipes of the day. By the arrival of the twentieth century, cookery publications are increasing in popularity mostly due to increased literacy, people having more free time and having more money. |
We hope you enjoy this Peppery Cheese Bread recipe.
