Cheese and Herb bread

This bread follows the recipe for a french baguette, but with some additional ingredients. Cheese and herbs! 🙂 The cheese I’ve used in this recipe is ‘gauda’, which by itself could be quite over whelming, however some may like it as it is.


  1. All purpose flour (maida) – 300g
  2. 50 gm cheese
  3. 180 gm water
  4. 6 gm yeast
  5. 12 gm sugar
  6. 6 gm salt
  7. chopped parsley
  8. red chilli flakes
  9. 2table spoon olive oil.

Step 1. Form the dough

  1. Take water and heat it till it is luke warm. Add sugar and yeast and let yeast activate for 10 min. It will become foamy.
  2. In a large mixing bowl, add rest of the ingredients.img_20160924_160025.jpg
  3. With hands mix well. The cheese should be well incorporated.
  4. Now add the water mixture and some olive oil and kneed well.
  5. leave it to proof for half an hour, by covering with a kitchen towel in a warm place.

Step 2. Fermentation

This process develops flavours. Though we have added a lot of additional flavours to the bread, we will follow a repetitive step, which is does take some time, but not efforts. Repeat this for 4 times.

Every half an hour, take out the dough, and using stretch and fold technique, de-flate the dough. This will create the mesh network, without having to kneed heavily. Wet your finger tips, pull the dough from base, and tuk it on the top. do it about 7-8 times, till the dough feels firm.

This whole process when repeated around 4 times, will develop the mesh inside dough, and give firmness to the dough.

Step 3. Shaping and final proofing

You may choose to shape the loafs in baguette or boule shapes. I made both. Divide the dough in four pieces. gently deflate and shape them. I guess best is a boule shape. To do so, lift the dough piece in hand, and start stretching from above and tucking it at bottom.

When shaped, keep them to rise on a baking sheet floured an dusted. Cover with a damp cloth and keep them in warm place. The loafs should roughly double in size.

Step 4. Baking


Pre heat the oven at 230 C for 10 minutes. Bake for about 25 minutes. Make sure to cool them down for another 3 hours.


Step 5 Eat!

Slice them, break’em, eat them.

click to find great breads!


One Comment Add yours

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s