Mozzarella Basil Bread

Mozzarella Basil Bread

37 Reviews 8 Pics
  • Prep

    30 m
  • Cook

    25 m
  • Ready In

    2 h 20 m
Soups On...
Recipe by  Soups On...

“Soft, chewy, and cheesy! ”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 2 round loaves

Directions

  1. Mix warm water with sugar in a large mixing bowl until the sugar has dissolved. Sprinkle yeast over the surface of the water, and let stand until the yeast begins to form a creamy layer on the water. Stir the yeast into the water. Stir in salt, and 1 cup of bread flour, and beat the flour in to form a loose batter. Stir in 1 more cup of flour, and mix in the mozzarella cheese, milk, and basil. Mix in the remaining 2 cups of flour in 1/2-cup additions.
  2. Turn the dough out onto a well-floured work surface, and knead until the dough is thoroughly mixed, but still sticky, 5 to 8 minutes. Add flour into the dough as you knead, if necessary. Form the dough into a ball, and place into an oiled bowl. Turn the dough over in the bowl to oil the surface of the dough, and cover with a cloth. Allow to rise until double, about 1 hour.
  3. With your fist, press firmly on the dough to deflate the large bubbles. Turn the dough out onto a well-floured work surface, and knead the dough just long enough to eliminate the remaining bubbles in the dough, about 1 minute. Cut the dough into 2 equal pieces, and form each half into a round ball. Spray a baking sheet with nonstick cooking spray, and place the balls onto the baking sheet. With a sharp knife, slash an X into the top of each loaf. Cover the loaves with a towel, and let rise until doubled, about 25 minutes.
  4. Preheat oven to 425 degrees F (220 degrees C).
  5. Bake the loaves until browned, about 25 minutes. To serve, cut each loaf into 8 wedges.

Share It

Reviews (37)

Rate This Recipe
CC♥'s2bake
17

CC♥'s2bake

I love herbed breads, so this recipe appealed to me. The mozzarella was just icing on the cake. I followed the recipe except for using 50/50 whole wheat and all purpose, so I added in some vital gluten. I did not add the salt directly to the yeast proofing solution, as that would have diminished the action of the yeast. Like Pam, I needed to add significantly more flour to obtain a workable dough - 2 cups more, in fact. It almost became too much for my stand mixer to handle kneading. I would have cut the recipe in half had it actually called for closer to that 6 cups of flour rather than just 4. There is a big difference between '4 cups or as needed' and 6 cups. I got two very large round loaves from this recipe. I found the flavor from the basil and cheese subtle, but pleasant, and the texture was beautiful. Thank you for sharing the recipe.

Pam-3BoysMama
17

Pam-3BoysMama

This bread is absolutely delicious! I used fresh basil (triple the amount) since I have a seemingly endless supply in the garden. I otherwise followed the recipe exactly. I did have to add in at least an extra cup of flour during kneading. The recipe makes two LARGE loaves. My husband and oldest son loved this one. Thanks for sharing!

COOKIN4MYFAMILY
12

COOKIN4MYFAMILY

This made an impressive, large loaf of bread with an excellent texture inside. The mozzarella made the loaf smell wonderful coming out of the oven. I made a half recipe and used almost 3 cups of flour.

More Reviews

Similar Recipes

Rosemary French Bread
(54)

Rosemary French Bread

Pain de Campagne - Country French Bread
(48)

Pain de Campagne - Country French Bread

Honey Multigrain Bread
(21)

Honey Multigrain Bread

Fabulous Homemade Bread For the Food Processor
(20)

Fabulous Homemade Bread For the Food Processor

Basil and Sun-dried Tomato Bread
(17)

Basil and Sun-dried Tomato Bread

Zadi's Potato Bread
(5)

Zadi's Potato Bread

Nutrition

Amount Per Serving (16 total)

  • Calories
  • 149 cal
  • 7%
  • Fat
  • 1.8 g
  • 3%
  • Carbs
  • 26.4 g
  • 9%
  • Protein
  • 6.3 g
  • 13%
  • Cholesterol
  • 5 mg
  • 2%
  • Sodium
  • 483 mg
  • 19%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Pain de Campagne - Country French Bread

>

next recipe:

Rosemary French Bread