Happy Hop Day everybody!
For those rabbit enthusiasts (or people who just like cute pictures of animals) you should definitely check out this link to help dispel those mid-week blues.
Me? I’m hoping for a snow day, another one of those winter perks I’m going to miss.
Ok, enough about winter. Let’s talk about bread. And how I’m kind of weird about it. Hey, everybody’s got a weird food thing, like eating pancakes as if they were toast, or deciding that having seven different kinds of nut butter really is necessary.
But let’s get back to bread. I love bread, but I am particular about how I eat it. You’ll rarely find me eating a sandwich, I usually just slather a single piece with hummus or three different kinds of nut butter and call it a day.
Or maybe some fresh ricotta. Though, when I have a bread this packed with flavor, I’m also tempted to just rip chunks straight off the loaf and chow down. This bread is jam packed with some of my favorite flavors: chives and parmesan cheese. Perfect for all uses stated above, and of course, I’m sure it would make awesome sandwich bread.
One Year Ago: German Chocolate Cookies
- 3 Tbsp olive oil, divided use
- 1 cup chopped Chinese chives (or regular chives)
- 3 cups flour all-purpose flour
- 1 cup freshly shredded Parmesan cheese
- 1 tsp salt
- 1 tsp active dry yeast
- 1 cup warm water
- Heat 1 Tbsp of the olive oil in a small skillet. Add the chives and cook until fragrant and slightly softened, about 3 minutes. Remove from heat and let cool.
- Place 2 cups of the flour, cheese, salt and yeast in a large bowl and whisk to combine. Add the cooled chives, water and remaining olive oil. Stir with a wooden spoon to combine, then gradually stir in an additional 1/2 cup of flour at a time, until it begins to form a slightly sticky, soft dough (you may not need the entire 1 cup of flour).
- Flour a work surface, dump the dough onto the surface and knead until the dough forms a smooth ball. Place dough in a lightly oiled bowl, cover tightly with plastic wrap and let sit in a warm place until doubled in volume, about 1 hour.
- Once the dough has doubled, turn out onto a lightly floured surface and punch down. Knead for about 1 minute, then shape into a round loaf on a greased/lined baking sheet. Brush top of loaf with extra olive oil, then cut a 1/4-inch deep “X” into the top of the loaf using a sharp knife. Cover with a kitchen towel and let rest until the boule has doubled in size, about another hour.
- When about 10 minutes remains in the rising time, preheat oven to 450 degrees F. Bake for 20-25 mins, or until very nicely browned and hollow sounding when tapped. Remove from oven and let cool on the baking sheet. Once cool, slice and enjoy!
Adapted from In Jennie’s Kitchen