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Cheese and Herb Bread
Fresh and delicious savoury bread that's gorgeous served warm, torn into big pieces. Great with pasta dishes and salad. I make the dough in my bread machine, portion it out into small rolls, coat with a herb mixture and then bake them all together.
Ingredients
Serves: 10
- 1 egg, beaten
- 2 tablespoons butter, softened
- 120ml water
- 120ml milk
- 1 teaspoon salt
- 1 tablespoon caster sugar
- 340g bread flour
- 1 envelope (7g) dried active yeast
- For the herb coating
- 50g butter, melted
- 1 teaspoon paprika
- 20g grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried sage
- 1/2 teaspoon dried tarragon
Method
Prep:45min ›
Cook:30min ›
Ready in:1hr15min
- Measure the egg, butter, water, milk, salt, sugar, bread flour and yeast into bread machine. Select Dough setting and when unit displays 0:00, press Stop and remove dough.
- Place melted butter in a small bowl. In a separate small bowl mix together the paprika, grated cheese, garlic powder and herbs. Cut prepared dough into 15-20 pieces and roll in melted butter, then herb mixture. Arrange the rolls in a lightly greased round baking tin. Cover with a damp tea towel and let rise 30 minutes or until doubled.
- Meanwhile, preheat oven to 180 C / Gas 4.
- Bake for 30 to 35 minutes or until golden. Serve warm.
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Reviews & ratings
Average global rating:
(117)
Reviews in English (93)
This bread made such a good impression on my family. Like most other reviews I found the dough to be incredibly sticky once it came out of the bread maker. I kneaded it with a little more flour to make it a bit easier to handle. I used my own Italian herbs, minced garlic and Parmesan cheese for the topping, I added this to the melted butter, which meant I only had to dip the dough once. Next time I think I am going to try using olive oil rather than butter, which I think is more traditional with the toppings I used. The bread was very easy to make, looked great and tasted amazing! - 12 Jan 2013
. Really easy using bread machine. I replaced the milk with yoghurt & 1 tablespoon of dried milk powder to thicken the dough as, like others , I found it to be too wet & sticky. This seemed to make it easier to work with. One of my favourites. - 29 Mar 2013
Very good!! When my dough was done and I went to make the balls, it totally collapsed into a gooey pile, but I still dipped the wads in the butter, and then in my herbs and parm, and after I let it rise it looked like real dough again. In the end it was perfect!! Tasted great, my whole family loved it. Just don't worry if it looks like it flopped, it will come out OK in the end. WONDERFUL!! Thank you, Susanne! - 09 Oct 2002 (Review from Allrecipes US | Canada)
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