Simple Rustic Cottage Bread with Cheese and Herbs
This is one of my all-time favourite recipes. It’s a super versatile bread that can be used for many things. Cut thick, it makes a great open faced breakfast sandwich with eggs and cheese, or for dipping into sauces during dinner. I also really enjoy it with a chicken noodle soup, or cut thin and toasted and used to serve my fave alpine cheeses. It’s also one of my number one raclette / fondue breads because its so hearty! It’s super simple (even if you’ve never baked bread before), and it can be done in just about an hour, which makes it a perfect everyday bread!
Here’s what you’ll need:
- 2 tbsp active dry yeast
- 2 1/2 cups warm water
- 2 tbsp dark brown sugar
- 1 tbsp salt
- 5 1/2 cups all-purpose flour
- 1 cup olive oil
- 2 1/2 tbsp of mixed rosemary, oregano & thyme
- 1/4 cup Parmigiano Reggiano, grated
- 1/2 cup Havilah, grated
- To begin, preheat oven to 450°F. Pour warm water into bowl, and add in dry yeast. Stir until yeast fully dissolves.
- Add dark brown sugar and salt. Mix together thoroughly.
- Begin slowly adding in flour. I find it easiest to add about 1/2 cup at a time, stirring at first to fully incorporate flour into mixture.
- Add a pinch of flour to your hands to avoid sticking, and then begin to knead mixture into a soft dough as you finish adding in flour. Add in grated cheeses, and continue to knead until cheese is dispersed throughout the soft dough.
- Cover bowl with towel, and let dough rise for 20-30 minutes.
- Remove dough from bowl, and shape into loaves. This recipe works best to create 2 medium-sized boule shapes or 3 smaller Vienna shaped loaves.
- Cover again, and then let rise another 5 minutes.
- Make some cuts on the top of the loaves, and then brush olive oil mixture onto the entire upper area of the loaves.
- Bake for 15-30 minutes, checking occasionally. Remove when the loaves are browned and are nice and crusty on top, then enjoy!
Hope you love it! Definitely let me know when you try it and what you use it for! I probably make this bread at least twice a week, and I’m so stoked to share it with y’all!