Tuesday, 20 November 2012
Herb and Cheese Crusty Bread
I found this overnight no-knead bread recipe on Pinterest yesterday (Thanks Jillian!), and couldn't wait to try it. Indeed, it was very hard to wait to mix it until after 1 pm so that I could bake it first thing this morning (Pardon the archaic sentence structure...I've been writing Regency. It's my version of method-acting, I guess).
To the basic recipe, I added 1.5 cups of cubed cheddar cheese, and 1 tsp each of dried basil, oregano, and rosemary. I suspected (and was proven right), that the long rising time would soften the rosemary, since it's normally like pine needles.
I was so nervous to cut into the bread, worrying whether it was fully cooked or not. I made it for our moms' group at church, and waited to cut it there so it would stay warm. I had to breathe a sigh of relief when I cut it and it looked and smelled just as delicious as the outside did. The flavours blended perfectly, and everyone said it was good. Whew!
Since I don't have a big pot, dutch oven, or lidded dish that was oven safe, I used my 3 litre Corningware casserole dish. It was exactly the right size, even if it did give my loaf that funny rounded shape instead of the flatter artesian bread look. I also used parchment paper to keep the cheese from sticking to the dish, and help in getting the loaf out.