* Exported from MasterCook *
Garlic, Herb and Cheese Pot Bread
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 In a bowl -- combine the water,
-- yeast and sugar and
-- let stand until
-- foamy, 5 to 8
-- minutes. Stir in 2
-- tablespoons of the
-- olive oil.
2. In a large bowl, combine the flour and salt; make a well in the center.
Pour in the yeast mixture and stir well with a wooden spoon. Turn the dough
out onto a lightly floured work surface and knead until smooth and satiny,
about 7 minutes. Shape the dough into a ball and transfer it to a lightly
oiled bowl; turn the dough ball to coat it evenly with oil. Cover the bowl
with a damp kitchen towel and let the dough rise in a warm place until doubled
in bulk, about 1 1/2 hours.
3. Punch down the dough and knead it briefly while it is still in the bowl.
Turn the dough out onto a lightly floured work surface and knead again until
smooth, 2 to 3 minutes. Return the dough to the bowl and let rest, uncovered,
for 20 minutes.
4. Meanwhile, in a small skillet, heat the remaining 1/2 tablespoon of olive
oil. Add the garlic and cook over moderate heat, stirring occasionally, until
softened but not browned, 1 to 2 minutes; set aside. In a small bowl, combine
the parsley, scallion greens and rosemary.
5. Generously grease a 2 1/2 -quart round cast-iron casserole or a 10-inch
skillet. Cut off a 1/2 -cup-size piece of dough. Using a lightly floured
rolling pin, roll the small piece of dough into a 10- to 12-inch round. Fit
the dough round in the bottom and 1 inch up the side of the prepared casserole.
Roll out the remaining dough to a 22-by-15-inch rectangle.
6. Spread the garlic evenly over the dough rectangle, leaving a 1-inch border.
Sprinkle the herb mixture on the dough and spread the cheese evenly on top.
Starting with a long side, roll the dough into a log. Cut 1 inch off each end
of the log and discard. Cut the log crosswise into 8 equal slices. Set 1
slice on its side in the center of the dough-lined casserole and arrange the
remaining 7 slices around it. Let the dough rise, uncovered, until it is about
3 inches high, 1 to 1 1/2 hours.
7. Preheat the oven to 350 degrees. Bake the bread for 50 to 60 minutes, or
until golden brown on top. Run a knife around the edge of the casserole to
loosen the bread, then turn it out onto a rack. Using a clean kitchen towel,
turn the bread right side up and let cool for 10 to 15 minutes before slicing.
--Jenna Holst
MAKE AHEAD: The baked bread can be wrapped and frozen for up to 1 week.
Posted to FOODWINE Digest XT 100
NOTES : Pot bread, or potbrood, is traditionally served at braais. It was once
baked in a cast-iron Dutch oven set directly in the hot ash-gray coals, with
more coals piled on the lid. Today, most South Africans bake the bread in a
conventional oven. SERVINGS: MAKES 1 LARGE LOAF 2 cups warm water (105
degrees to 115 degrees) 1 tablespoon active dry yeast 1 tablespoon sugar 2
1/2 tablespoons olive oil 5 3/4 cups unbleached all-purpose flour 2
teaspoons salt 1 1/2 tablespoons minced garlic 1/2 cup minced flat-leaf
parsley 2 tablespoons minced scallion greens 2 teaspoons minced rosemary 1
1/2 cups coarsely grated sharp Cheddar cheese (4 1/2 ounces)
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