Beans, nuts, dried fruit, and other wholesome ingredients are typically found in Korean rice cakes.
| Prep Time: | 30 mins |
| Cook Time: | 25 mins |
| Additional Time: | 1 hr 25 mins |
| Total Time: | 2 hrs 20 mins |
| Servings: | 16 |
| Yield: | 2 round loaves |
Ingredients
- 2 cups warm water (100 degrees F/40 degrees C)
- 1 tablespoon white sugar
- 1 tablespoon active dry yeast
- 1 tablespoon salt
- 4 cups bread flour, or as needed
- 1 cup shredded mozzarella cheese
- ¼ cup milk
- 1 tablespoon dried basil
Instructions
- Mix warm water with sugar in a large mixing bowl until the sugar has dissolved. Sprinkle yeast over the surface of the water, and let stand until the yeast begins to form a creamy layer on the water. Stir the yeast into the water. Stir in salt, and 1 cup of bread flour, and beat the flour in to form a loose batter. Stir in 1 more cup of flour, and mix in the mozzarella cheese, milk, and basil. Mix in the remaining 2 cups of flour in 1/2-cup additions.
- Turn the dough out onto a well-floured work surface, and knead until the dough is thoroughly mixed, but still sticky, 5 to 8 minutes. Add flour into the dough as you knead, if necessary. Form the dough into a ball, and place into an oiled bowl. Turn the dough over in the bowl to oil the surface of the dough, and cover with a cloth. Allow to rise until double, about 1 hour.
- With your fist, press firmly on the dough to deflate the large bubbles. Turn the dough out onto a well-floured work surface, and knead the dough just long enough to eliminate the remaining bubbles in the dough, about 1 minute. Cut the dough into 2 equal pieces, and form each half into a round ball. Spray a baking sheet with nonstick cooking spray, and place the balls onto the baking sheet. With a sharp knife, slash an X into the top of each loaf. Cover the loaves with a towel, and let rise until doubled, about 25 minutes.
- Preheat oven to 425 degrees F (220 degrees C).
- Bake the loaves until browned, about 25 minutes. To serve, cut each loaf into 8 wedges.
Nutrition Facts
| Calories | 26 kcal |
| Carbohydrate | 2 g |
| Cholesterol | 5 mg |
| Dietary Fiber | 0 g |
| Protein | 2 g |
| Saturated Fat | 1 g |
| Sodium | 483 mg |
| Sugars | 1 g |
| Fat | 1 g |
| Unsaturated Fat | 0 g |
Reviews
This is delicious! It makes two good sized loaves. I like to use fresh basil, and I put in extra!
Made half quantity & followed other reviewers by adding less water & plenty of cheese, sun dried tomatoes, rosemary & garlic, Delicious.
OMG!!! This bread is outstanding! Wife made 1/2 recipe and used 3+ cups of flour. She also added 4 minced garlic cloves and a handful of Parmesan cheese. Makes great toast. Half recipe yielded 2 medium sized round loaves.
Needed to adjust the flour (added more) as I go. First time making it and it wasn’t bad!
I made this the way the recipe says, but I added diced sun dried tomatoes, and minced garlic and it still came out and tasted wonderful. Will definitely make again. Very easy!
After adding 2 more cups of flour – it was nice…..as the recipe is for a dough that’s hydration percent is OVER 100%…..wayyyy too much liquid (2 cups of water AND milk too?)….must be an error….. Next time I’ll reduce liquid vs adding more flour…..
Best bread ever!
I halved the original recipe, then added 1/2 C flour. I baked it at 400 degrees instead of 425. With these small changes, the recipe worked splendidly. I made 2 small loaves, and they held their shape pretty well. The texture of the bread was spot on and the flavor was delicious. I used them for meatball subs and to dip in seasoned olive oil. It’s a keeper. Thank you so much for sharing!
Delicious but the flour amount in the recipe is definitely off. I needed at least 5 cups before it didn’t glue to the floured countertop.
I love this recipe. Instead of the basil I use 2tbsp. of sour cream. Also use this recipe for raisin bread. Add raisins & 2 tbsp. of cinnamon.
Halved the recipe and made 2 oval loaves. Read the reviews so I made sure to add more flour until it felt right while kneading. Also used 2 tbsp fresh basil instead of 1.5 tsp dry. Baked for about 20 minutes. Cut into slices. Great with salted butter. Surprisingly tasty with strawberry jam. I’ll use it to make into garlic bread, too, can’t wait to try that.
I made this bread yesterday. It was very good. My husband said it was the best bread I have made yet. I used rosemary and garlic instead of basil.
I made one loaf by halving all ingredients, extra flour was needed while kneeling. The loaf is HUGE, while I wish I have had added a bit more cheese into it though. It is the most perfect loaf of bread I’ve made so far, and it’s absolutely gorgeous.
Very good, however I don’t think the mozzarella came thru at all. I sliced this bread, spread with tomato sauce, topped with mozzarella and broiled. Delicious! Tasted like pizza bread. Also made a fantastic grilled cheese sandwich.
I made mine Tomato Mozzarella Basil. Just Use a small can of Tomato Paste and 1 Cup and 2 oz of Water. So good! You could also just sub all the water for tomato juice.. a lil cheaper using the paste
horribly sticky dough unless you add at least another 2 cups of flour, but once you get by the mess, the bread is divine! I use whole leaves of basil either fresh from the garden or (when we’re under 3 feet of snow) from the freezer. Thank you!!!
The ratio of 2 1/4 cups liquid to 4 cups of flour is not correct, it is more like 6 to make a nice dough. Can’t wait to try it
This was a great recipe! I changed things up a bit – I made it cheesier by adding in a half cup of cheddar cheese as well – it turned out really amazing!
This was the first bread from scratch recipe I’ve ever attempted and I have to say I was delighted with the results. It was pretty easy to make and tastes amazing!
I didn’t have basil….I know crazy, but instead I used Italian seasoning (about 1 1/2tsps) and oregano (1tsp), I also put about a cup and a half of cheese instead of a cup. I baked it for about 35min, but that may be because I don’t have a super hot oven. My husband loves this!!!
This is a great recipe, but I caution that the flour to liquid ratio listed is off. I ended up using six cups of flour to mix and another half cup while I was kneeding to get to the right consistency. I put all ingedients except the mozzarella and basil into my bread machine and processed on the dough cycle. During the final mix I added the cheese and basil (fresh from the garden). I upped the cheese to almost two cups, but for some reason didn’t up the total amount of basil used – I should have. I was a little leary of the baking temperature, but it was fine. I tented after about 10 minutes to keep the tops from getting too dark. This bread has a delicious flavor and I will be making again. Thanks so much for sharing!