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This home made recipe for Cheese & Herb bread really compliments the roasted pumpkin soup. The ricotta makes the cheese velvet and creamy to the taste buds. The herbs just freshen the flavour of the home made bread.
7g (1/4 oz) dried yeast
1 1/2 tablespoons caster sugar
250g (8oz) ricotta cheese
250g (8oz) cheddar cheese grated
30g (1oz) butter, softened
1/4 teaspoon bicarbonate of soda
1 egg
3 3/4 cup plain flour
2 tablespoon chopped basil leaves
2 tablespoon chopped parsley
METHOD: Mix together the yeast, sugar & 1/4 cup of warm water in a bowl. Cover the bowl & set aside until frothy, place in a warm place for about 10 to 15 mins.
Put the ricotta mixing bowlPyrex Smart Essentials 8 Piece Mixing Bowl Set, cheddar cheese, butter, onion, bicarbonate of soda & egg in a food process until smooth. Add the frothy yeast & 3 cups of flour. Add the remaining flour & mix to a smooth dough. Turn out the dough onto a flour surface knead until smooth dough.
Put in a oiled , cover with greased plastic wrap & set aside for 1 hr, or until double in size. Punch down the dough. Divide in half & form into 2 rounds 2.5cm ( 1 inch) thick. Lay on floured baking tray & cover with a damp towel.set aside in a warm place for 30 minutes.Greased loaf tin
Sprinkle the top of the loaves with the extra flour by hand or with a sifter. Using a knife, slash the dough diagonally. Bake 180*C ( 350*F) 35 minutes, or until crusty & brown. Preparation time: 20 minutes

Tags: cheese & herb bread, cheese ricotta & herb bread, Crusty Cheese & Herb Bread, herb bread, QuickBread & Muffins

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