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Provencal Cheese and Herb Bread

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“Recipe is from "Home Cooking" Magazine. Stuffed with flecks of Mediterranean herbs, pepper and shredded cheddar cheese, this hearty loaf needs only a simple salad or hot bowl of soup to make a satisfying supper.”
READY IN:
2hrs 35mins
SERVES:
1
YIELD:
1 loaf
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400 degrees.
  2. Sprinkle yeast over 1/4 cup of the warm water (105 degrees) in a glass measuring cup; stir in 1 teaspoon of sugar. Let stand for 10 minutes; mixture will be foamy.
  3. In a large bowl, stir together 3 1/4 cup flour, salt, rosemary, thyme, basil, oregano, sage, pepper and remaining 1 teaspoon sugar.
  4. Pour yeast mixture into flour mixture. Add remaining 1 cup warm water and the olive oil, stir to form a ball. Mix in 3/4 cup of the shredded cheddar cheese.
  5. Turn onto a well-floured surface. Knead for 10 minutes, adding additional flour as needed until dough is smooth and elastic.
  6. Grease large bowl with a little additional olive oil. Place dough in bowl and turn to coat. Cover with plastic wrap. Let rise in a warm place for 1 1/2 hours, until doubled in size. Punch dough down.
  7. Roll out dough into a 20 x 8-inch rectangle on a lightly floured surface. Roll up from a short side. Fold ends under loaf and place seam side down in a greased 8 1/2 x 4 1/2 x 2 5/8 - inch loaf pan. Loosely cover with plastic wrap and let rise in a warm place for an additional hour.
  8. Brush top of loaf with the egg wash. Sprinkle with the remaining 1/4 cup cheese. Bake for 35 minutes or until loaf sounds hollow when tapped. Remove from pan to rack. Cool.

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