Mozzarella Basil Bread

Mozzarella Basil Bread

39
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"Soft, chewy, and cheesy! "
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Ingredients

2 h 20 m servings 149 cals
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Original recipe yields 16 servings

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Nutrition

  • Calories:
  • 149 kcal
  • 7%
  • Fat:
  • 1.8 g
  • 3%
  • Carbs:
  • 26.4g
  • 9%
  • Protein:
  • 6.3 g
  • 13%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 483 mg
  • 19%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Mix warm water with sugar in a large mixing bowl until the sugar has dissolved. Sprinkle yeast over the surface of the water, and let stand until the yeast begins to form a creamy layer on the water. Stir the yeast into the water. Stir in salt, and 1 cup of bread flour, and beat the flour in to form a loose batter. Stir in 1 more cup of flour, and mix in the mozzarella cheese, milk, and basil. Mix in the remaining 2 cups of flour in 1/2-cup additions.
  2. Turn the dough out onto a well-floured work surface, and knead until the dough is thoroughly mixed, but still sticky, 5 to 8 minutes. Add flour into the dough as you knead, if necessary. Form the dough into a ball, and place into an oiled bowl. Turn the dough over in the bowl to oil the surface of the dough, and cover with a cloth. Allow to rise until double, about 1 hour.
  3. With your fist, press firmly on the dough to deflate the large bubbles. Turn the dough out onto a well-floured work surface, and knead the dough just long enough to eliminate the remaining bubbles in the dough, about 1 minute. Cut the dough into 2 equal pieces, and form each half into a round ball. Spray a baking sheet with nonstick cooking spray, and place the balls onto the baking sheet. With a sharp knife, slash an X into the top of each loaf. Cover the loaves with a towel, and let rise until doubled, about 25 minutes.
  4. Preheat oven to 425 degrees F (220 degrees C).
  5. Bake the loaves until browned, about 25 minutes. To serve, cut each loaf into 8 wedges.

Reviews

39
  1. 50 Ratings

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Most helpful positive review

I love herbed breads, so this recipe appealed to me. The mozzarella was just icing on the cake. I followed the recipe except for using 50/50 whole wheat and all purpose, so I added in some vital...

Most helpful critical review

The ratio of 2 1/4 cups liquid to 4 cups of flour is not correct, it is more like 6 to make a nice dough. Can't wait to try it

I love herbed breads, so this recipe appealed to me. The mozzarella was just icing on the cake. I followed the recipe except for using 50/50 whole wheat and all purpose, so I added in some vital...

This bread is absolutely delicious! I used fresh basil (triple the amount) since I have a seemingly endless supply in the garden. I otherwise followed the recipe exactly. I did have to add in at...

This made an impressive, large loaf of bread with an excellent texture inside. The mozzarella made the loaf smell wonderful coming out of the oven. I made a half recipe and used almost 3 cups ...

if i could give this recipe 100 stars i would!!i have made this bread at least 20 times and everytime it wows me..whenever i go to dinner at someone's house or have dinnerguests i bring/serve th...

I read all reviews about the addtional flour. Being in a warmish and humid part of the world, I tried out half of the recipe with 3/4 cup water, 2 cups of bread flour as a start, threw in a tab...

This is a great recipe, but I caution that the flour to liquid ratio listed is off. I ended up using six cups of flour to mix and another half cup while I was kneeding to get to the right consi...

This makes two ENORMOUS loaves of bread...which is wonderful! Like the other reviewers, I also found the amount of flour to be way off. I used almost 6 cups. Texture and flavor are wonderful- wi...

This is really ,really GOOD bread! It smells so good baking!! It would be a great accompaniment for anything Italian, or a good soup too. We are loving this bread, I hope I have some left to ser...

Easy to make. I halved the recipe because I didn't want too much left over. Next time, I would add some garlic powder to intensify the flavour, and maybe brush the top with butter when I take it...