Thursday, January 10, 2013

Caprese Loaf

Yields two loaves of flavorful cheesy topped bread and is super easy to make.This picture doesn't do it justice. Imagine a Caprese Salad flavor in a cheesy soft bread! This creation was developed for the 2013 National Festival of Breads contest.


2 cups warm water
1/4 cup white sugar
2 packets of FLEISCHMANN’S YEAST® active dry yeast
1 1/2 teaspoon sea salt
1/4 cup vegetable oil
6 cups KING ARTHUR bread flour
1 large tomato, finely chopped
2 ounces basil leaves, finely chopped
6 cloves garlic, minced
1/4 cup olive oil
1/4 teaspoon black pepper
6 ounces mozzarella, chopped into small chunks


In a large bowl, dissolve sugar in warm water. Whisk in yeast.

Add salt and vegetable oil to the yeast water. Whisk in flour on cup at a time. Knead the dough on a lightly floured surface until smooth. Place in a lightly oiled bowl and turn the dough to coat. Cover with a slightly damp cloth. Allow the dough to rise until doubled in size for about an hour.

Mix chopped basil and tomato with minced garlic, olive oil and black pepper. Set aside until dough is ready.

Pour tomato mix over dough and knead for a few minutes. Divide dough in half and place each into a 9×5 inch loaf pan. Sprinkle each loaf with chopped mozzarella chunks. Allow dough to rise until it reaches the top of the pans for about 30 minutes.

Bake at 350°F for 30 minutes.

KID TIP: Kneading dough is a perfect task for little kids to do. Older kids enjoy discussing the scientific wonders of yeast. 

No comments:

Post a Comment