Crusty Cheese Bread

I love to bake.

But since I've drastically cut down on the amount of sugar I eat, I haven't been baking dozens of cookies each week like I used to. Sigh.

So, I've turned my attention to homemade bread.

I've always been nervous around recipes involving yeast. Not sure why. But I've dodged yeast-necessary recipes for years.

However, I think I'm becoming more courageous as I age. It's probably motherhood that's done it for me. After all, if I can survive the shockingly wild tantrum of an almost three year old boy while simultaneously nursing a 10 month old baby girl, I should be able to handle a recipe that involves yeast. ;)

The recipe I'm sharing today is from Hallee the Homemaker. And my word, it's good. I'm a carb and dairy lover by nature, so this is heaven in my mouth!

Crusty Whole Wheat Cheese Bread --- Here's the link to the recipe

2 packages (4½ tsp) active dry yeast
1 cup warm water (it should feel warm to the touch – if it feels hot, it’s too hot)
5-5½ cups of whole wheat flour {I used unbleached all purpose flour}
2 TBS sugar
2 tsp Kosher or sea salt
2 TBS unsalted butter (softened)
1 cup warm milk (105°F to 115°F)
1 tsp garlic powder
2 tsp dried oregano
2 tsp dried parsley leaves
16 slices provolone cheese {I didn't quite have enough provolone, so I added freshly shredded Mozzarella}
-----------Directions--------------
Dissolve the yeast in the warm water. 
Grease a large bowl. Grease the bread pans. 

Mix the flour, salt, sugar, and salt, garlic, and herbs to bowl.  Stir (or if using a stand mixer, mix on power level 2 with bread hook for 1 minute.)

With the mixer running, gradually add the yeast and water mixture, warm milk, and softened butter.

Mix on level 2 for about 2 minutes. Add remaining flour, ½ cup at a time until the dough is no longer sticking to the side of the bowl.  Don’t use all of the flour in the recipe unless you need it – the amount of flour used will be dependent upon the moisture content of your flour. 

Knead dough for 2 minutes on power level 2 (or knead by hand for 10 minutes or until smooth and elastic.)

Place in greased bowl, turning over to grease the top.  Cover with a towel and let rise in a warm place, free from draft, for one hour or until doubled in bulk.

Punch dough down and divide in half.

Place dough on a floured surface and roll into a rectangle approximately 9×14 inches.

Evenly distribute 8 slices of provolone cheese.

Starting at the short end, roll the dough tightly. Pinch the ends. Place in greased bread pan.

Repeat with the second ball of dough.

Cover and let rise for one hour or until doubled.

Preheat oven to 375° degrees F (190° degrees C).

Bake each loaf for about 40 minutes, or until browned.

Remove from pans and cool on a wire cooling rack.

Slice and enjoy!