What You Need:
1/4 C + 2 T warm water (110 degrees)
1 1/4 t active dry yeast
1 1/2 t olive oil
3/4 C + 2 T flour
1/4 t salt
1/4 t pepper
1/2 t dried rosemary, crumbled fine
1/2 t fresh thyme, minced
1/4 C Parmesan cheese, grated
1/4 C Provolone cheese, grated
How to Make It:
Place the warm water into a small bowl.
Sprinkle the yeast over the water and stir to blend in.
Let the mixture stand 5 minutes or until it just begins to bubble.
Once it bubbles add in the olive oil, flour, salt, pepper, rosemary, thyme and both types of cheese.
Stir the mixture until the ingredients are well combined into soft dough.
Lightly flour a flat work area.
Knead the dough on the floured surface for 5 minutes or until smooth and elastic.
More flour may be added it the dough becomes to sticky.
Lightly grease the bottom and sides of a mixing bowl with olive oil.
Place the dough into the bowl and turn to coat with the oil.
Cover and let the dough rise in a warm draft fee area until it is doubled in size.
Lightly flour a flat work surface again and place the dough on the surface.
Punch the dough down then form the dough into a loaf about 4 in. long.
Lightly oil a rimmed baking sheet.
Place the loaf onto the baking sheet, cover and let it rise again until almost doubled in size or about 30 minutes.
Set the oven temperature to 400 degrees and allow the oven to heat while the dough is rising the second time.
Bake the bread 25 minutes or until a golden brown.
This bread tastes great with any type of soup or tomato based main course. Spread each slice with butter or better yet cut the butter into a heart shape, lay it on the warm bread and watch it melt.