Cool crisp autumn air means that it is time for us to warm up our meals a bit. Soups start to take the stage and around here that means that we want some sort of bread to go with them. We are rather unashamedly not gluten-free around here, but I do oppose to all of the crap that is in most of the bread you can purchase in the stores, but who has time to make bread?
You do now, with this super easy recipe. No kneading, no double rises are necessary. Just mix, rise and toss in the oven. The best thing about it is that it calls for bone broth.
Bone Broth Infused Bread
1 Tablespoon active dried yeast
1 cup warm bone broth or chicken broth(110° to 115°)
2 tablespoons honey
1 tablespoon butter
1/2 teaspoon salt
1/2 teaspoon thyme
1/2 teaspoon dried rosemary
2 cloves crushed garlic
1 egg, beaten
3 cups all-purpose flour, divided
1 cup cheddar cheese
1/4 cup Parmesan cheese (the real stuff-not the stuff in the can)
In a large bowl, dissolve yeast in warm broth. Add the honey, butter, salt, herbs, egg and 1 cup of flour. Stir this until it isn’t lumpy. Stir in the cheddar cheese and the rest of the flour.
Put this batter in a loaf pan and sprinkle with the Parmesan. Let it rise until it has doubled in size. You can bash it down for a second rise, but I rarely do.
Preheat the oven to 350° and bake until this golden. 35-40 minutes In the picture above I used the mini-loaf pans and I baked those for about 20 minutes.