- Preparation Time: 1 hour 5 minutes
- Resting Time: 1 hour
- Cooking Time: 25 minutes
- Total Time: 2 hours 30 minutes
INGREDIENTS
For the bread:
• 500g strong white bread flour
• 10g quick action yeast
• 20g caster sugar
• 8g salt
• 80ml olive oil
• 320ml water - lukewarm
• Plain flour, for dusting
• 2 tbsp milk, for glazing plain loaves
• 1 medium egg, beaten, for glazing herb and cheese loaves
For the Italian Herb and Cheese Topping:
• 1 tbsp dried Italian herbs
• 1 tbsp Parmesan cheese, dried
• ½ tsp garlic granules
• ½ tsp onion powder
• 30g mozzarella, grated
METHOD
- In a large bowl, combine the flour, yeast, sugar, and salt, ensuring the yeast is not touching the salt and sugar.
- In a jug, combine the water and oil, whisking to combine.
- Pour ¾ of the water/oil mixture over the dry ingredients, and using a wooden spoon or cutlery knife, mix to evenly hydrate the dry ingredients.
- Add the remaining water and oil as needed to achieve a soft dough.
👉Tip the dough out onto a lightly floured bench, and knead until smooth and elastic – this should take about 10 minutes. The dough is ready when it bounces straight back when gently pressed.
- Place the dough into a large, lightly oiled bowl, cover with a damp tea towel, and leave in a warm place until doubled in size.
- Once risen, turn the dough out onto a lightly floured surface and divide into 4 equal pieces.
- Take one piece, and roll into a long skinny loaf, about 12-inches long. Place on the lined baking tray and repeat with the remaining pieces of dough, allowing at least 5cm between each loaf.
- Cover with a lightly oiled piece of cling film, and set aside for 1 hour.
- 💥Heat the oven to 200°C / 180 Fan / Gas Mark 6.💥
- While the loaves prove, make the topping. In a small bowl, combine the mixed herbs, dried parmesan cheese, garlic granules, onion powder, and salt.
- For a plain loaf, when the bread is almost ready, gently brush evenly with milk, being careful not to deflate the loaves.
- For an Italian Herb and Cheese loaf, omit the milk, and instead gently brush the rolls with egg wash. Sprinkle with the herb topping, followed by a little of each cheese.
- Bake in the centre of the oven for 25 minutes until golden. Transfer to a cooling rack and cool completely before slicing.
👉TIP – The rolls are best enjoyed on the day they are baked. However, they can also be frozen after baking. Simply defrost, and refresh in a warm oven for 5 minutes before filling.
Get baking! 👋
