I came across this recipe and adapted it for my Zojirushi bread machine. The Zoji heats your ingredients, whereas most bread machines do not. I find this step is why it produces much better bread, especially using 3 forms of dairy, as in this recipe.
The original recipe was created for 3 sizes of breach machines: 1-pound, 1½-pound, and 2-pounds, which led to some very odd measurements for the 2-pound loaf (how many people have a measuring spoon for a 1/3 of a teaspoon after all).
Mozzarella Herb Bread
Ingredients:
- 1 2/3 cups whole milk
- 4 tsp unsalted butter ( 1 1/3 Tbsp)
- 2 Tbsp + ¾tsp granulated sugar
- 1¼ tsp fine sea salt
- 2¾ tsp dried basil
- 1¼ tsp dried oregano
- 500 grams of all-purpose flour
- 6-0ounces shredded mozzarella cheese
- 2½ tsp bread machine/quick-rise yeast
Directions:
Following the directions for a Zojirushi bread machine –
Add the milk, butter, sugar, salt, basil, and oregano to the pan. Add the flour on top, then the cheese. Add the yeast on top, in a small well.
Set for a basic loaf, medium crust.
Check the machine during the first kneading cycle; sprinkle in more flour if it looks too sticky.
Once the bread is baked, remove it from the pan and let it cool for 5 minutes, then transfer it to a cooling rack.
Once cooled, store in a bread bag.
For the best taste, eat within 24 hours.
Makes a 2-pound loaf.
Notes:
If you are using a bread machine that doesn’t heat the ingredients, the butter should be melted and slightly cooled, and the milk warmed to at least 90°. I would suggest weighing the cheese and letting it come to room temperature for at least 30 minutes.
Don not use a delayed cycle, as this bread contains milk.
~Sarah