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“This is a compound bread using a simple soft white roll dough with cheese and herbs developed into the dough. A tasty bread that you can be creative with by changing the types of cheese and herbs used. Baked in round aluminum tins, they make great gift breads.”
3hrs 25mins
10 24 oz Breads

Ingredients Nutrition


  1. Bring water to 110F in a mixer bowl.
  2. Add the yeast, powder milk to the water using a whisk and mix until yeast is dissolved.
  3. Add the remaining ingredients and start the mixer to speed 1 ( or lowest ) to blend ingredients. Adjust dough, if too loose add flour, too firm, add water.
  4. Develop the dough on speed 2 and let mix for 3-5 minutes, or until completely mixed and smooth and elastic.
  5. Cover bowl with plastic wrap and let dough double in size in a warm place.
  6. While dough is proofing, prepare the other herbs and cheese.
  7. Cut green onions 1/2" thick, remover parsley and basil from the main stem and chop fine. Mince the garlic.
  8. Peel tomatoes (after blanching for 1 minute in hot water and rinsing in cold) remove seeds (cut crosswise in half then squeeze the seeds out) Then cut tomatoes no larger than 1/2" cubes.
  9. Cut cheese into 1/4"-1/2" cubes (or you can shred the cheese and add it that way).
  10. When Dough is proofed (doubled in size) punch down and roll it out.
  11. Add the herbs and cheese over the top.
  12. Using a bench scraper (or pastry blade) make lots of angled cuts to evenly distribute the herbs and cheese throughout the dough.
  13. Cut the dough into 24 oz portions,(DO NOT ROUND THE DOUGH) put them into buttered pie tins.
  14. Proof the dough until light and almost doubled and bake 400F 20-30mins until browned on top and bottom.

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