Sunday, 30 August 2015

Cheesy Herb Bread

I've been crying all morning because I read an article that was shared on my FB wall.  I've always been sensitive and emotional for all my life but I am more sensitive and emotional for the past months.  I cry too easily.  Well, a person who is going through so many things will be emotional just the same.

Don't get me wrong, I am happy :-) the husband and I always find time to have fun. Lazie (our Persian cat) and I always have have fun :-) There are just those things beyond my control that make me sad.  I haven't lost hope, though.That's a very good sign, don't you think?  

So to blast off steam and get out off my depression I decided to bake some breads.  Cheese rolls or ensaymada were the first few things on my mind but I decided to go for the Filipino Spanish bread. Then,suddenly, while the dough was proofing and while preparing my chicken menu for our dinner ( I cooked Adobo with White Wine), I just craved for something cheesy and "herby".  So I came up with this Cheesy Herb Bread.  The husband was not surprised at the so many changes, he's used to it.  I promised him that I'd bake cinnamon bread actually.

Dough kneading was indeed relaxing.  It keeps my mind away from over-thinking things that triggers my depression.  Compared to just sitting in front of my laptop typing on the keyboard or searching for anything or just watching, exerting physical effort and keeping my hands busy makes me focus on something other than what makes me sad. So if I am not dough kneading, baking, cooking, I keep myself busy doing chores at home.  Otherwise, I'd be staring blankly at anything and feel miserable afterwards.

ANYWAY, I won't bother you with my life's drama.  Let's go to my cheesy herb bread which we had for supper two nights back along with my special chicken adobo which I cooked in white wine. The Husband loved it, the bread and the adobo of course.  He said and I quote verbatimly "I like the bread, tama ang tamis at malasa. masarap ang combination ng cheese, herb, at yung sweetness nung bread".  (I like the bread. It has the right sweetness to it and the combination of the cheese, herb, and sweetness of the bread is delicious).  

Need I say more?  Here it is, try it.  By the way, I got lazy so I did not convert my recipe into cups and tablespoon.  Check our post on measurement conversion so you can convert them.  Click the link - Measurement Conversion.

By the way, I also created the recipe for the bread's dough.  It's one of those things I do.  I like to formulate my own bread and butter cake recipes until I get something worth keeping.  I have many failed recipes too, who doesn't? This is just one of those that are successful.



Dough :
All Purpose Flour - 400 g. (set aside at least 15 grams for dusting)

White Sugar - 60 g.
Salt - 2 g.
Instant dry yeast (le saf) - 4 g.
Water- 120 g (+/-) depending on the absorption rate of the flour
Butter Flavored Shortening - 60 g.
Whole Eggs- 100g

Thyme - a pinch
Rosemary - a pinch
Basil -  a pinch
Sliced cheese - as desired
Butter, melted

Egg, beaten - 1 whole

Baking procedure:

     Fermentation time: 60 minutes
     Dough Scale:  300 grams each
     Proofing time :  40 minutes 

     Resting Time : 10 minutes
     Baking : 180 degrees celsius / 15-18 minutes or until the top is light brown then cook for another 3 minutes

1. In a bowl, mix all the dry ingredients for the dough except for the salt. After mixing, add the salt.
2. Make a whole in the center of the flour mix and pour the water, beaten eggs, and butter, mix by hands until it forms into a dough.

3.  On a flat surface, sprinkle some flour and knead the dough for at least 20 to 25 minutes.  The dough will be a bit sticky. I hand knead the dough, by the way.  If you are using a dough mixer, mix the dough until gluten is developed. To know if gluten is developed, take out a chunk of the dough stretch it, if you see a thin film-like layer as you stretch, the gluten is fully developed.
4. transfer the dough into a the same bowl and cover it with plastic or cloth. Ferment for 60 minutes

5. Brush your flat work surface with butter. 
6. Punch dough in the center and transfer it in your flat work surface.  
7. Cut and divide the dough into 300 gram portions.  Roll to form a small ball. Let it rest for 10 minutes

8.  Cut one dough ball in two then roll into a rope.  Brush with melted butter then place on top of your baking tray then braid the dough strings, pinch each ends, and tuck it under.
*** baking tray should be greased or lined with wax paper or make use of non-stick tray

9.  Proof for about 30 minutes.
10. Preheat oven to 180 degrees Celsius.
11.  After the 30 minutes of proofing, bake the bread at 180 degrees Celsius for 15 to 18 minutes or until the top most part turns into a light brown color. Take out the tray from the oven. 
12.  Mix the herbs together. Set aside.
13.  Slice the bread into about an inch thick but do not slice all the way down to the bottom.  If it is difficult to slice the bread let it cool down for about 5 minutes then slice it using a bread knife

14.  Slather the bread with the melted butter.  Make sure to brush the top and in between the cracks of the sliced bread.  
15.  Sprinkle the top of the bread with the mixed herbs then place the sliced cheese in between the cracks.
16. Return the bread in the oven and bake for another 3 to 5 minutes.

Cool down before serving, that is if you can wait :-)

© myFresha-licious (30August2015)


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