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Ingredients
- 1 pkg. active dry yeast
- 1 1/4 c. warm water, divided
- 2 tsp. sugar, divided
- 3 3/4-4 c. flour, divided
- 2 tsp. salt
- 1 tsp. dried rosemary
- 1/2 tsp. dried thyme
- 1/2 tsp. dried basil
- 1/2 tsp. dried oregano
- 1/4 tsp. dried sage
- 1/4 tsp. black pepper
- 2 Tb. extra-virgin olive oil
- 1 c. shredded sharp cheddar cheese, divided
- 1 egg, beaten with 1 Tb. water
Preparation
Step 1
Preheat oven to 400 degrees. Sprinkle yeast over 1/4 c. of the warm water (105 degrees) in a glass measuring cup; stir in 1 tsp. of sugar. Let stand for 10 minutes; mixture will be foamy. In a large bowl, stir together 3 1/4 cupsof the flour, salt, rosemary, thyme, basil, oregano, sage, pepper and remaining tsp. salt. Pour yeast mixture into flour mixture. Add remaining 1 cup warm water and the olive oil; stir to form a ball. Mix in 3/4 c. of the shredded cheddar cheese. Turn onto a well-floured surface. Knead for 10 minutes, adding additional flour as needed until dough is smooth and elastic.
Grease a large bowl with a little additional olive oil. Place dough in bowl and turn to coat. Cover with plastic wrap. Let rise in a warm place for 1 1/2 hours, until doubled in size. Punch dough down. Roll out dough into a 20x8" rectangle on a lightly floured surface. Roll up from a short side. Fold ends under loaf and place seam side down in a greased 81/2x41/2x25/8" loaf pan. Loosely cover with plastic wrap and let rise in a warm place for an additional hour. Brush top of loaf with the egg wash. Sprinkle with the remaining 1/4 c. cheese. Bake for 35 minutes or until loaf sounds hollow when tapped. Remove from pan to rack. Cool.