I mixed up some bread for dinner with my boys and plain bread just didn’t cut it tonight. So, here’s what happened while I was chatting. I went to shape the loaf, rolled it out to a rectangle, covered it with sunflower seeds, then Italian blend shredded cheese and then sprinkled seasoning salt over the top. All rolled up, baked to a crunchy crust on the outside and tender salty cheesy inside with nutty crunch of the seeds, yum! We liked it, think you will too!
2 cups warm water (110°)
1 pkt (2¼ tsp) dry yeast
2 tsp sugar
2 Tbl olive oil
4½ cups flour
2 tsp salt
1 cup sunflower seeds
2 cups Italian blend shredded cheese
Preheat oven to 425°. In large bowl of mixer, combine warm water, yeast, and sugar. Let rest for 10 minutes. Stir in olive oil, flour, and salt, mix until dough becomes soft but not sticky. Knead. Let rise 30-60 minutes.
Divide dough in half. Roll out into 12″x6″ rectangle (approx). Sprinkle evenly with 1/2 cup sunflower seeds, 1 cup shredded cheese, and seasoning salt. Roll up, pinch seam, seal ends and transfer to baking sheet sprayed or lined with Silpat or Silform Bread Tray. Repeat with other half of dough to make 2 loaves. Let rise 20-30 minutes.
Bake for 25-30 minutes, or until bread internal temperature is 200°. Watch during baking and lay foil over top to stop from over browning if necessary. Delicious as is or dipped in olive oil with balsamic vinegar.
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If you are interested in Demarle bakeware such as the Silform Bread Tray please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.