The weather was getting cold this week and I just really wanted some bread in the oven. It was as simple as that. I had several recipes on deck but this one cut in line simply for having yeast in it. Also, I finally restarted my sourdough starter! I cannot wait to have me some homemade sourdough. If all goes well I will share the whole process, but if you cannot wait please check out where I learned on Joy the Baker.
Otherwise, everything is the same. The lights still aren’t fixed and my husband starts his work week again tonight so I guess that is another week I’ll be waiting unless I get frustrated enough and try to fix it myself. It might happen but I am kinda busy this weekend. I made a cake this week for a cakewalk that they are having at my nephews’ Family Fun Day at school and I am going to take my girls to enjoy the festivities later today.
That is if they don’t drive me crazy first. It amazes me how renewed and energized I feel pretty much every morning or at least a good three times a week and how quickly the kids just suck it all out of me. Really, I would be done and finished with this post over half an hour ago if my youngest daughter, Sarah, didn’t keep chasing the kitten around and if my youngest, Robert, didn’t keep screaming when I have to keep him quiet so daddy can sleep because he has to work later. Angela, my oldest, is keeping to herself right now. Did I mention she is really smart?
My husband always says that it is my baking and/or blogging that gets me all stressed out and frustrated but I point out that when I am home alone baking or baking late at night, I am as happy as a clam and baking is as cathartic for me as ever and totally relaxing. I don’t even mind doing a mound of dishes if I get something really tasty and pretty out of it. It is when life happens all around me and I just can’t keep up or keep it all straight, that is when I go a little batty.
Anyways, the kids have calmed down a bit so I’d better hurry up and tell you about this bread. The original recipe calls for fresh dill and parsley but I didn’t have any so I used dry. It is too expensive to buy herbs too often, especially when they go bad so soon (we are starting to grow some but I only have basil so far). After baking, I still would have used a smidge less and I did adjust the amount in the recipe. It wasn’t that easy to pull apart, so it is up to you if that is how you want to eat it. It might have been easier if I hadn’t added the extra cheese on top, but I wanted the extra cheese on top so there. Enjoy!
GeekyLink this week I got was posted on the The Nerdist website the other day “Doctor Who” Series 6 in 89 Seconds. Chris Hardwick wrote a book coming out soon called the The Nerdist Way and I enjoy the podcast and the site so much that I just might actually get it.
Pull Apart Cheesy Herb Bread
adapted from A little bit of everything
1 package (2 1/4 teaspoons) dry yeast
1 1/2 cup lukewarm milk (around 105°)
1 teaspoon salt
4 cups all purpose flour
3/4-1 cup shredded cheddar cheese (I used a mix of cheddar and jack)
1 teaspoon dill
1 heaping teaspoon parsley
1 egg for brushing
In your mixer bowl, mix the yeast with a little milk with a spatula. When the yeast has dissolved, pour in the rest of the milk.
Slowly add the flour, mixing with your dough hook until the dough comes clean from the sides of the bowl.
Place the dough into a greased bowl and leave to rest at room temperature until it doubles in volume or about one hour.
When the dough is risen, divide it into 10-12 balls and flatten them.
Preheat oven to 375°.
Make the filling by mixing the shredded cheese and the dried herbs. Spread a teeny amount of butter on the dough. Place about 1-2 tablespoons of the herb-cheese mixture onto the middle of the flattened dough. Pull one edge of the dough to the other making a pocket. Seal the pocket with a fork or your fingers and place it in a greased loaf pan. Do the same with the rest.
Leave again to rest at room temperature. When risen, brush with egg wash, sprinkle any remaining cheese on top if desired and bake in preheated oven for about 35-40 minutes. Leave to cool for about 10 minutes and get it out of the pan. I had to run my knife around the edge because of the cheese that I put on top but once I did that it released from the pan very nicely. Enjoy!