You may also like
Categories:
bread flour all-purpose salt active dry yeast water sugar butter pecorino romano fresh parsley basil salt scallions garlic marinara sauce
Viewed: 55 - Published at: 2 years agoIngredients
- 2 cups Bread Flour
- 1 cup All-purpose Flour
- 2 teaspoons Salt
- 2-1/4 teaspoons Active Dry Yeast
- 1 cup Warm Water
- 1 teaspoon Sugar
- 1/2 cups Butter, Melted Plus Extra For Greasing Your Pans
- 2/3 cups Pecorino Romano, Shredded
- 3 Tablespoons Fresh Parsley, Chopped
- 10 whole Basil Leaves, Chopped
- Salt And Pepper, to taste
- 5 whole Scallions, Chopped
- 5 cloves Garlic, Crushed
- 1 cup Marinara Sauce
Method
- Preheat oven to 400 F.
- In a medium bowl, combine the bread flour, all purpose flour and salt. Set aside.
- Combine the active yeast and water in a mixing bowl fitted with a dough hook. Let it sit for a few minutes to make sure your yeast is working. Then add the sugar and mix for a quick second. Add the flour mixture in batches, scraping down the sides of the bowl. Let the dough hook work its magic for 5-6 minutes until the dough has come together into a large mass. Remove the dough to an oiled bowl and let rise for 60 minutes.
- After an hour, remove the dough from the bowl and cut into small 1/2 inch cubes. Dust with flour to prevent them from sticking together. Set aside.
- Butter and flour 6 small bundt pans. (You could also use a large bundt pan)
- Melt the 1/2 cup of butter in a small bowl. Combine the cheese, herbs, salt/pepper, scallions and garlic in a large bowl. Add the melted butter and mix together with a spoon. Toss in the cut dough and make sure it all gets a coat of the butter mixture. Start layering the cubes into the bundt pans until they are 3/4 of the way full. Let sit for 30 minutes for the dough to rise a little more.
- Place bundt pans into the oven and bake for 25-30 minutes until the bread and cheese is golden brown. Serve with warmed marinara sauce or pizza sauce.
