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Categories:
active dry yeast chicken broth whole wheat flour salt Cheddar cheese onion rosemary dill marjoram milk chicken flour
Viewed: 12 - Published at: 5 years agoIngredients
- 1 envelope active dry yeast
- 1/4 c. chicken broth
- 1 1/2 c. whole wheat flour
- 1 tsp. salt
- 1 c. grated sharp Cheddar cheese
- 1/2 c. onion, finely chopped
- 1/4 tsp. crushed rosemary
- 1/2 tsp. dill
- 1/4 tsp. marjoram
- 1/2 c. lukewarm milk
- 1/4 c. chicken stock or broth
- 1 1/2 c. all-purpose flour
Method
- In a small bowl, proof yeast in 1/4 cup chicken broth for 10 minutes.
- Into a large bowl, sift together the whole wheat flour and salt.
- Add cheese, onion, rosemary, dill and marjoram and toss.
- In another bowl, combine milk, the yeast mixture, chicken stock or broth, 1 egg and honey; when well combined, add to flour mixture, stirring until the dough is well blended.
- Gradually add all-purpose flour and blend the dough until it forms a ball.
- Turn the dough out onto a floured surface and knead it, adding more flour if it is too sticky, for 10 minutes, or until it is smooth and elastic.
- Form the dough into a ball; put it in a buttered bowl and turn it to coat it with the butter.
