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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 10 |
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This round breads' chewy crust pairs well with a steaming mug of soup. The pretty color and robust flavor are great conversation starters. Darlene Hoefs, Schofield, Wisconsin Ingredients:
1 package (1/4 ounce) active dry yeast |
3/4 cup warm water (110° to 115°) |
1/4 cup minced fresh basil |
1/4 cup grated parmesan cheese |
2 tablespoons tomato paste |
1 tablespoon sugar |
1 tablespoon olive oil |
1 teaspoon salt |
1/8 to 1/4 teaspoon crushed red pepper flakes |
2-1/4 to 2-1/2 cups king arthur unbleached bread flour |
Directions:
1. In a large bowl, dissolve yeast in water. Stir in basil, Parmesan cheese, tomato paste, sugar, oil, salt, pepper flakes and 2 cups flour. Stir in enough remaining flour to form a stiff dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 3-5 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down; knead for 1 minute. Shape into a round loaf. Place on a greased baking sheet. Cover and let rise until doubled, about 1 hour.
4. With a sharp knife, cut a large X in top of loaf. Bake at 375° for 35-40 minutes or until golden brown. Remove from pan to a wire rack to cool. Yield: 1 loaf.
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