Capture the fresh taste of summer with this Braided Basil Parmesan Loaf. A simple but flavorful recipe that is sure to please.
- 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.
Keywords: basil parmesan bread recipe, homemade herb bread, braided herb bread