Hello friends! It’s been too long since the last post, but I’ve been busy prepping the house to move. I’m happy to report that we are as ready as we can be. This summer has been a whirlwind of activity and it was a lovely change to be in the kitchen baking again for this Braided Basil Parmesan Loaf.
What better way to celebrate the final days of summer than with a beautiful loaf of bread? It is crunchy on the outside and tender on the inside and laced with grated parmesan and fresh basil for a lovely fresh flavor.
This recipe is surprisingly easy to make. Based loosely on my Simple Multi-Grain Bread recipe, this dough is enriched by switching out the water for milk and the oil for butter. If you scald the milk first it will create an extra tender texture to your loaf. To do this put the milk on the stove in a small pan and heat until it starts forming small bubbles at the edges. You don’t want to let it actually boil. Make sure that the milk and butter cool so the heat doesn’t kill the yeast when they are combined.
There are many ways you could add the parmesan and basil to your loaf. For this recipe I decided to weave it in to the braid. It is a good way to start out with flavorful breads like these. There is enough to be delicious but it is not overwhelming.
I hope you get a chance to make your own Braided Basil Parmesan Loaf before summer ends! More recipes will be coming soon, I’m happy to be back in the kitchen and on the blog.
Thanks for pinning and sharing!
Braided Basil Parmesan Loaf
- 2 cups (265 g) white flour
- 1/2 cup (60 g) whole wheat flour
- 2 tsp instant yeast
- 1 tsp sea salt
- 1 cup (235 ml) scalded milk* (cooled)
- 1/4 cup (60 ml) melted butter (cooled)
- 1/2 - 1 cup grated parmesan cheese
- 5-10 fresh basil leaves
- 1 Tbsp melted butter
Combine the dry ingredients in the bowl of a stand mixer-putting the yeast on one side of the bowl and the salt on the other.
Pour the melted butter into the scalded milk and let them cool until lukewarm.
Add the wet ingredients to the dry and mix until the dough comes together.
Turn out onto the counter and knead for 5-6 minutes in a little oil.
Place the dough into a lightly greased bowl and let it rise until doubled - about 2 hours.
Divide the dough into 3 equal parts (if you want to get particular you can weigh the sections - mine were 200 g each)
Roll each piece of dough out into a "snake" about 12-14 inches (30-35 cm) long.
Lay them out in a row on parchment paper and pinch the top ends together.
Brush each one with the melted butter, sprinkle with the cheese and lay out basil leaves along the top. You can use pieces of the leaves for less flavor or whole leaves for more.
Braid the loaf, flipping the strands of dough as you go so the cheese and basil is on the inside. When you get to the end pinch the ends together and tuck them under the loaf a little.
Brush the top with the remaining butter and sprinkle with more cheese.
Preheat the oven to 350 F (175 C) and let the bread rise for 20-25 minutes.
Bake for 30 minutes until browned on top.
To scald the milk heat it until small bubbles form on the edges but don't boil it. +++ The Teatime Baker - www.teatimebaker.com