Tuesday, February 1, 2011

Rosemary Bubble Loaf...

1 1/4 cup warm water
2 t yeast
1 t salt
1 t sugar
1 1/2 cups whole wheat flour
1 to 1 1/2 cups unbleached flour
2 T fat/oil
1 cup shredded mozzarella cheese
1/4 cup dried parsley
1 T rosemary

Dissolve yeast in warm water.
Add salt, sugar, fat, wheat flour, and gradually add the white flour, half a cup at a time until dough needs up soft but not stiff. Add cheese, knead well. Knead in parsley and rosemary.

Allow to rest 10 minutes. Roll out in approx 9x13 rectangle.
Cut uniform pieces with a pizza cutter. Roll up smooth with your hands.
Drop in buttered baking dish. Allow to rise 45 minutes to an hour.
Bake at 375 approx. 35 minutes.
Allow to set 10 minutes before slicing.

This bread is great with Brandy's Butternut Squash Soup, Chicken Soup, and Pureed Vegetable Soup.


Joy said...

Beautiful loaf of bread! I am going to have to try this for sure!! You always have wonderful recipes and ideas in your kitchen!!

Donna said...

Thank U Joy!
You're always so encouraging.

Collins family said...

We love bubble loaf- but we just pick off the bubbles to eat it, never thought to cut it.

Donna said...

Collins Family,

We always pull apart our "Monkey Bread"! :-)