Cheese Herb Bread

 

 Ingredients

1 1/2 cups warm water
1 packet dry, active yeast
1 tsp sugar
3 1/2- 4 1/2 cups bread flour
1/2 cup Parmesan cheese (or other cheese) plus more for sprinkling
2 tbs olive oil
1 tbs Italian dried herbs
1/2 tsp salt

 

 

How to make Cheese Herb Bread

My new adventure in bread making has taken me to a place where I want to make quicker bread with yummy extras in it!

This is a much quicker recipe than my artisan herb bread and is perfect for sandwiches and snacks.  This bread takes a little bit of love though :)

Dissolve the yeast in the water and sugar.  Let stand about 10 minutes or until very foamy.  Mix in the flour and salt with your hands or a wooden spoon until pretty smooth.  Then, knead the dough for about 10-12 minutes or until shiny, stretchy, and smooth.  Add more flour if needed.

Shape the sough into a ball and put in a lightly oiled nonreactive bowl, turning to coat the dough on all sides with oil.  Cover with a towel and let stand for 2 hours.  The dough should be doubled in size.

Then, turn the dough out onto a floured surface. Knead in the cheese and herbs.  Cover with the towel and let rest another hour an a half.  Then, cut the dough in half and form into long loafs.  Cover and let rest another 10 minutes.

Preheat the oven to 350 degrees.  Top the bread with extra cheese (optional) and bake for about 30 minutes, or until the loaves sound hollow when thumped.

Enjoy!!

Pasta with Roasted baby Brussels

Ingredients

8 oz fresh, dry pasta
2 cloves garlic, minced
1 large shallot, minced
1-2 tbs olive oil, divided
1/4 cup dry white wine
1/4-1/3 cup vegetable stock
1 tsp lemon pepper (optional)
1 pinch red pepper flakes
6-8 grape tomatoes, halved
Asiago and Parmesan cheese
2 cups halved, baby Brussels

How to make Pasta with Roasted Baby Brussels

I happen to keep frozen baby Brussels from Trader Joe's in my freezer at all times, so I use those.  They work perfectly for when I'm craving that little bitter vegetable but they aren't in season.

Preheat your oven to 400 degrees.  On a baking sheet, toss Brussels with oil, salt, and pepper.  Roast for about 10 minutes or until crispy.

In a medium pot, bring some salted water with a pinch of red pepper flakes to a boil.  Add pasta and cook  slightly less time than the package directions.  If you are using fresh pasta, it will only take a few minutes to cook, so plan accordingly.  Reserve about 1/2 cup of the pasta water.

In a large skillet, heat oil over medium heat.  Add garlic and shallot and cook about 3 minutes.  Slowly pour in the white wine and add the vegetable stock.  Reduce heat to medium low and cover.  Add the pasta, tomatoes, roasted Brussels, and a bit of the pasta water.  Stir and adjust the liquid to ensure that it is not too soupy but that there is enough sauce .

Serve topped with cheese.  Enjoy!