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Savory Cheese and Herb Bread


Baking bread is a forgotten pleasure, yet this easy herb bread recipe is a good place to learn the basics. And it’s a simple way to bring the fresh aroma of the garden into your kitchen! The golden bread infused with green herby flecks is heavenly sliced for a grilled cheese sandwich or thinly spread with herbed butter. You can substitute cottage cheese for the Cheddar, which will yield a soft, moist interior.



One ¼-ounce package (2¼ teaspoon) active dry yeast

1 teaspoon sugar

1½ cup warm (105°F. to 115°F.) water

4 cups unbleached all-purpose flour, as needed

1 cup shredded Vermont Cheddar cheese (or cottage cheese)

¼ cup finely chopped fresh mixed herbs (parsley, sage, rosemary, thyme)

3 tablespoons extra virgin olive oil

2 teaspoons sea salt

½ teaspoon freshly ground pepper

1 tablespoon vegetable oil for bowl and pan


Sprinkle the yeast and sugar over the water in a large bowl. Let stand until the mixture looks foamy, about 10 minutes. Stir to dissolve the yeast. Stir in 1 cup of the flour, the cheese, herbs, olive oil, salt, and pepper. Gradually stir in enough of the flour to make a stiff dough. Turn out onto a lightly floured works surface, and knead, adding more flour as required until the dough is smooth and elastic, about 10 minutes. Gather the dough into a ball.

Lightly oil a large bowl. Place the dough in the bowl and turn to coat with the oil. Cover the bowl with a damp kitchen towel, and let stand in a warm place until the dough has doubled in volume, about 1½ hours.

Punch the dough and turn out onto a lightly floured work surface. Lightly oil a large bread loaf pan, and shape the dough to fit inside. Turn the dough over to coat both sides with oil, and cover again with the damp kitchen towel. Let stand in a warm place until doubled in volume, about 45 minutes.

Meanwhile, position a rack in the center of the oven and preheat to 375°F. Bake for 45 minutes, or until the loaves sound hollow on the bottom when tapped. Transfer to a wire rack and cool.