Herb & Cheese Bread

Herb & Cheese Bread

Baking herbs in bread will produce a fragrant and inviting kitchen. This loaf can be formed into a round or baked into a long French bread. Either way, it makes an excellent sandwich bread with slices of ripe tomato. If you allow the bread to rise overnight in the refrigerator, it will intensify the flavor of the herbs.

Makes 2 round loaves

2 1/4 teaspoons ( 1 package) dry yeast
1 1/2 cups warm water
1 teaspoon sugar
4 to 5 cups all-purpose white flour
3 tablespoons olive oil
1/2 cup mixed herbs: chives, rosemary, thyme and fennel seed, finely chopped. (May be a mixture of both fresh and dried.)*
1/2 cup cheddar cheese, grated
2 teaspoons salt
1/2 teaspoon black pepper
1 Tablespoon cornmeal

Soften the yeast in the warm water, along with the sugar (which aids the yeast by giving it something to eat) in a large bowl and allow to sit for 10 minutes. Stir in 1 cup of the flour, the olive oil, herbs, cheese, salt and pepper. Slowly mix in the remaining flour, 1 cup at a time. (May be done in a mixer with a dough hook.) Add just enough flour for the dough to form a ball and turn out onto a floured counter and knead until smooth and elastic, about 10 minutes.

Lightly oil a large bowl and place the dough, turning once so the oil coats both sides. Cover with a damp tea towel or plastic wrap and place in a warm location for 11/2 hours. Punch dough down, knead briefly and form into two round loaves. Lightly oil a baking sheet, and sprinkle with the cornmeal. Lightly brush olive oil on the tops of the loaves, and slash the tops with an X. Once again, loosely cover with a damp tea towel and allow the loaves to rise for 45 minutes to 1 hour.

Preheat the oven to 375* Bake the loaves for 35 minutes, or until golden brown and bottoms sound hollow when thumped. Transfer to a wire rack and cool slightly before slicing.