This savoury bread is basically a variation on the Rustic Style Bread recipe I’ve posted about before, but I do use the mixer as I like to bake it in loaf tins and find that the dough needs to be thicker to get a good shaped loaf.
Chop 1-2 cups of mixed herbs and vegetables. It really depends on what I find in the fridge but will usually include a combination of capsicum, carrot, chili, spring onions, and/or parsley. Red capsicum gives the bread a lovely colour.
Measure out 750 grams of bread flour and whizz the vegies with a cup or two in the food processor then add back to the mixer and add about 1-1 1/2 cups grated cheese. I tend to use a mix of Mozzarella, Cheddar and Parmesan as there is always a bag in our freezer.
Add 1 teaspoon of salt and 1 teaspoon of yeast then start the mixer and add 2-3 tablespoons of olive oil and slowly add about 400-450 mls of water until the dough comes together. The amount of water necessary varies depending on how absorbent the flour is.
Once the dough comes cleanly away from the bowl cover with a silicon sheet, wrap in a towel or tablecloth and leave to rise for several hours, at least 3. Adding the cheese frozen does tend to slow it down.
Then divide the mixture in two and place in two well oiled loaf tins and leave to rise until the mixture comes to the top of the tins. I often leave overnight.
Bake for 35 minutes at 230 degrees Celsius.