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.