Mozzarella Basil Bread

Recipe View In a large mixing bowl, combine warm water and sugar, stirring until the sugar dissolves. Sprinkle yeast over the surface of the water and let it stand until softened and creamy, about 5 minutes. Stir the yeast mixture to ensure well combined. Gradually stir in 1 cup of flour and salt until a loose dough forms. Stir in the mozzarella cheese, milk, and basil. Slowly add the remaining 2 cups of flour, 1/2 cup at a time, until a cohesive dough comes together. (Total time: 15 minutes)

Recipe View Turn the dough out onto a well-floured surface and knead until thoroughly mixed and elastic, yet still slightly tacky, 5 to 8 minutes. Add flour sparingly, only as needed to prevent sticking. Form the dough into a ball, place it in an oiled bowl, turning to coat. Cover with a cloth and let rise in a warm place until doubled in volume, about 1 hour.

Recipe View Gently punch down the risen dough to deflate it, then turn it onto a lightly floured surface. Knead briefly to eliminate any remaining air bubbles, about 1 minute. Divide the dough into 2 equal portions and shape each into a round ball. Lightly coat a baking sheet with nonstick cooking spray. Place the dough balls on the prepared sheet and slash an X on top of each loaf with a sharp knife. Cover the loaves with a towel and let rise in a warm place until doubled in volume, about 25 minutes.

Recipe View Preheat the oven to 425 degrees F (220 degrees C).

Recipe View Bake in the preheated oven until the loaves are golden brown and sound hollow when tapped on the bottom, about 25 minutes. Cut each loaf into 8 wedges to serve immediately.