Yup, you read that right. This shit is a-fucking-mazing. And if you’ve never made bread before, this is perfect for you! Super easy, SUPER delicious…you really can’t go wrong! Mix up the herbs to your choosing but most importantly…enjoy!!
Ingredients for the Bread:
- 1 packet of instant dry yeast
- 1 tbsp white granulated sugar
- 3/5 cup warmed (110F) milk (whole or low-fat…but you know what I would recommend…)
- 1/4 cup unsalted butter, slightly melted (microwave for 25 seconds at a time until half melty)
- 1 egg
- 2 1/3 cup AP flour
- 1/2 tbsp kosher salt
- 4-6 cloves freshly microplaned garlic
- 1 tbsp your favorite savory herb (basil, rosemary, oregano, etc.)
Ingredients for the Filling:
- 5 tbsp unsalted butter
- 1 tbsp chosen savory herb
- 1 tsp garlic powder
- 1/2 tsp kosher salt
- 1-1 1/2 cup fresh mozzarella cheese
Steps:
- To start, add the yeast, sugar, and milk into the bowl of a stand mixer and whisk until combined – then allow to sit for about 8 minutes to ‘grow’ the yeast
- Add the butter, egg, flour, salt, garlic, and spices to the mixer and beat until it comes together (about 5-8 minutes depending on speed – should pull away from the sides of the bowl); dough should be springy but not too sticky
- Pour the dough out onto a lightly floured surface and kneed vigorously for about 5 minutes
- Shape the dough into a nice round ball and lightly grease the sides of the mixing bowl with butter or olive oil spray before covering with tight plastic wrap
- Allow dough ball to rise for about an hour, until you see it substantially risen
- Prepare the filling by combining the softened butter, herbs, additional salt and the garlic powder together
- Once ready, punch the dough ball down to deflate, and prepare a 9×5 loaf plan (grease it first!)
- Working in batches of about 1/4 cup of dough, grab a handful of dough and flatten out with your fingers so it makes a nice circle
- Put some of the fillings into the middle of the stretched dough, then fold and pinch the edges together (like a pierogi or ravioli) before placing it seems upright into the loaf pan
- Continue this process until all of the loaf dough and filling are used – feel free to fill in some cracks with smaller filled dough balls, even go horizontal if needed!
- Cover completed ‘loaf’ again with plastic wrap and allow to sit for another 45 minutes, while you preheat the over to 350F
- Remove the plastic wrap and place the loaf into the oven on the top rack and cook for about 45 minutes
- Melt some remaining butter, then drape it on top of the bread in the last 5 minutes of cooking for some extra love
- Remove fro oven and top with some flaky sea salt, allowing to then sit for at least 10 minutes before serving
- ENJOY!!
Honey Badger's Kitchen 