Soft Bread with Herbes De Provence and Baby Swiss
I was thinking what kind of bread I should make. Some kind of savory bread would be great for J's breakfast/lunch tomorrow. I remembered I had a small bag of Herbs of Provence from France. It was a traditional blend of basil, thyme, savory, fennel, and lavender. Soft rolls with Herbes De Provence sounded positive. Even, making them a bit cheesy could amuse J, a cheese lover. I knew Baby Swiss was in the refrigerator.
To enjoy the best of herbs and cheese, I made dough lean and soft with water & olive oil - no egg, no milk, no butter. Less salt for the dough because of the existence of cheese.
The classic Southern French flavor became delicious summery bread. Then, when J bit one, Baby Swiss said Hello to him. That's just what I expected!
Soft bread with Herbes De Provence and Baby Swiss
MAKES 6
200 g bread flour
10 g sugar
1 g salt
140 g water
3 g dried yeast
1 1/2 tbs Herbs of Provence
1 1/2 tbs olive oil
6 heaped tbs of small cubed Baby Swiss
1. Add all ingredients except cheese into the bread machine according to its instructions, run a dough cycle
2. Take out the dough on a floured board, divide into 6, roll each into a smooth ball, cover them with a plastic wrap or damped kitchen towel, rest for 20 min
3. Take one ball, flat it, push 1 heaped tbs of cheese into the dough, form a ball by keeping all cheese cubes inside of the ball, repeat and make total 6 balls, splay them with water mist, cover them with a plastic wrap, rest until nearly doubled, about for 50-60 min
4. Slash a cut onto the top of each ball, bake 350 F, 20 min
