Homemade Herb and Cheese Bread
Pane-Bistecca
Homemade herb and cheese bread—it takes a little effort, but it’s worth it. Of course, you can also use store-bought bread.
I found this rustic bread recipe on the website of Petra Holzapfel. I made it, and I highly recommend it! It’s an original recipe by Jeffrey Hamelman, and I found it through Petra. Thanks!
It tastes wonderful, turns out light and airy, has a great crumb, and still tastes fresh even 3–4 days after baking! I baked two loaves; we had one for breakfast, and I turned the other into a herb-and-cheese bread that was gone in no time! A huge success!
I found this rustic bread recipe on the website of Petra Holzapfel. I made it, and I highly recommend it! It’s an original recipe by Jeffrey Hamelman, and I found it through Petra. Thanks!
It tastes wonderful, turns out light and airy, has a great crumb, and still tastes fresh even 3–4 days after baking! I baked two loaves; we had one for breakfast, and I turned the other into a herb-and-cheese bread that was gone in no time! A huge success!
Ingredients
For the Breads
For Recipe look at Step 1!
250 g Cream Cheese
3 Garlic cloves, grated
150 g soft Butter
2 Spring Onion, finely chopped
1/2 Bunch Parsley, finely chopped
150 g Parmesan, grated
100 g Blue Cheese, crumbled
1/2 tsp Pepper
Kräuter – Käse Füllung
Instructions
2
Step 2
Mix all the ingredients for the filling thoroughly. I blended them in a blender to make the mixture spreadable.
3
Step 3
Slice the baked, cooled bread, being careful not to cut all the way through. The best way to do this is to place chopsticks on either side of the bread so that you can’t cut all the way through.
4
Step 4
Spoon the cheese mixture into the slits. Wrap the bread in aluminum foil and warm it in the oven at 200°C for 10 minutes, then open the foil and bake for another 15 minutes. Serve warm.
Notes
It goes wonderfully with grilled foods, at parties, and during celebrations.
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