Ingredients with Measurements:
- 3 cups all-purpose flour
- 1 tablespoon active dry yeast
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 cup warm water
- 1/4 cup olive oil
- 1/2 cup grated Džiugas cheese
- 2 tablespoons chopped fresh herbs (such as rosemary, thyme, and parsley)
Special equipment needed:
- Stand mixer with dough hook attachment
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. In the bowl of a stand mixer, combine the flour, yeast, sugar, and salt. Mix on low speed until combined.
2. Add the warm water and olive oil to the bowl. Mix on low speed until the dough comes together.
3. Increase the speed to medium and knead the dough for 5-7 minutes, until it becomes smooth and elastic.
4. Add the grated Džiugas cheese and chopped herbs to the bowl. Mix on low speed until the cheese and herbs are evenly distributed throughout the dough.
5. Cover the bowl with a clean kitchen towel and let the dough rise in a warm, draft-free place for 1 hour, or until it has doubled in size.
6. Preheat the oven to 375°F.
7. Line a baking sheet with parchment paper.
8. Punch down the dough and shape it into a round loaf. Place the loaf on the prepared baking sheet.
9. Bake the bread for 30-35 minutes, or until it is golden brown and sounds hollow when tapped on the bottom.
10. Let the bread cool on a wire rack before slicing and serving.
Time:
Preparation time: 15 minutes
Rising time: 1 hour
Cooking time: 30-35 minutes
Temperature:
375°F
Serving size:
1 loaf (8-10 slices)
Nutritional information:
Calories: 240
Fat: 11g
Saturated Fat: 3.5g
Cholesterol: 15mg
Sodium: 340mg
Carbohydrates: 27g
Fiber: 1g
Sugar: 1g
Protein: 8g
Substitutions for ingredients:
- Džiugas cheese can be substituted with Parmesan or Asiago cheese.
- Fresh herbs can be substituted with dried herbs.
Variations:
- Add chopped sun-dried tomatoes or olives to the dough for extra flavor.
- Use different cheese and herb combinations, such as cheddar and jalapeño or feta and oregano.
Tips and tricks:
- Make sure the water is warm, but not too hot, to activate the yeast.
- Let the dough rise in a warm, draft-free place for the best results.
- Use a serrated knife to slice the bread for even slices.
Storage instructions:
- Store the bread in an airtight container at room temperature for up to 3 days.
- Freeze the bread for up to 3 months.
Reheating instructions:
- To reheat the bread, wrap it in foil and bake it in a 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the bread sliced with a bowl of olive oil and balsamic vinegar for dipping.
- Cut the bread into cubes and use it as croutons in a salad.
Garnishes:
- Sprinkle chopped fresh herbs on top of the bread before baking for a decorative touch.
Pairings:
- Serve the bread with a bowl of soup or stew.
- Pair the bread with a charcuterie board for a delicious appetizer.
Suggested side dishes:
- Serve the bread with a side salad or roasted vegetables.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of water at a time until it comes together.
- If the dough is too wet, add a tablespoon of flour at a time until it becomes smooth and elastic.
Food safety advice:
- Make sure to wash your hands and all surfaces that come into contact with the dough to prevent the spread of bacteria.
Food history:
- Džiugas cheese is a hard cheese made in Lithuania. It has a nutty, slightly sweet flavor and is often used in breads and other baked goods.
Flavor profiles:
- The Džiugas cheese and herbs give this bread a savory, slightly tangy flavor.
Serving suggestions:
- Serve the bread warm with a pat of butter or a drizzle of olive oil.
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Region: Lithuanian