At this very moment, it is seventy-two degrees outside.
Is this real life? Do I still live in the Mississippi Delta? Is it suddenly March?
Well, whatever it is I am down with it. This weather makes me want to go on a run and then promptly plop on the couch and stay there for hours on end.
Which is precisely what I’ve done today.
No, I don’t have a life.
This weather also makes me want to bake,
and bake some more-
which is why the next couple of recipes will be yeast-infused.
YESSSS. So let’s get started, shall we?
To begin this masterpiece of cheesy goodness, you first create your dough.
Yeast can be a scary thing, I know, with all the kneading and rising, but I promise you this-
every single minute is totally worth it.
And it’s actually pretty simple!
Mix in a measuring cup (making your life simpler, here) warm water and a little sugar.
Sprinkle with yeast and let it stand for a few minutes. Stir in a little vegetable oil.
Mix together your dry ingredients:
white whole wheat flour, all purpose flour, and some kosher salt.
Create a well for your liquids, and…
pour ’em in!
Knead the dough until elastic, and let it rise.
Prepare your filling and topping!
Some yummy cheeses, garlic powder, and fresh parsley- mmm mmm good.
Once the dough has risen, halve it and roll it out into squares.
Cover half the square with the cheese mixture and fold over. Pinch closed with a fork.
Add more of the mixture to the top and slice into seven slices each.
And, yes, this recipe makes two loaves-
and you’ll probably need them both considering this bread is so fabulous.
If you don’t, this bread is totally freezable. No worries!
Bake at 450 for around 10 minutes-
it’ll get gooey and aromatic and all kinds of wonderful.
And voila! Hello, gorgeous.
makes 2 loaves; 7 slices each
recipe slightly adapted from Girl Versus Dough (I also used her recipe for my Rosemary Gruyere Beer Bread!)
3/4 cup warm water (about 110 degrees)
2 1/4 teaspoons (one packet) active dry yeast
1 1/2 tablespoons oil
1 cup white whole wheat flour
1 cup all purpose flour
1/2 teaspoon salt
cornmeal, for dusting
1 1/2 cups shredded mozzarella cheese
1/2 cup shredded sharp cheddar cheese
1 tablespoon grated parmesan cheese
1/2 teaspoon kosher salt
1 tablespoon fresh chopped parsley flakes
1. Heat water in a measuring cup to 110 degrees (about 20 seconds) and stir in sugar. Sprinkle in yeast and let it sit until foamy, about 10 minutes. Stir in olive oil.
2. Mix together dry ingredients- flours and salt. Make a well for the wet ingredients and pour in. Stir.
3. Knead dough for about 5 minutes, or until it is elastic. Put dough in a greased bowl and coat. Let rise for 60-90 minutes.
4. Prepare filling/topping. Combine all ingredients in a bowl and mix to combine.
5. Preheat oven to 450. Separate risen dough into two equal parts and flatten into 8-inch squares on parchment paper sprinkled with cornmeal. Sprinkle half a cup of cheese mixture onto half of the flattened dough. Fold over, and pinch closed with the tines of a fork. Sprinkle the remainder of the cheese mixture on top of the loaves, evenly. Slice the loaves into seven (original calls for eight) slices each.
6. Bake in the oven for 10-12 minutes, or until slightly browned and bubbly. Let the loaves cool slightly before serving.
Maybe some of you crazies like me are inspired to bake, too?
Come on, give it a try!
You can’t beat it.