Best 2 Mozzarella Basil Bread Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Mozzarella basil bread is a delightful combination of fresh herbs, gooey cheese, and savory bread that tantalizes your taste buds. Known for its vibrant green color and aromatic flavor, this delectable bread is a perfect appetizer, snack, or side dish that can elevate any gathering. With its crispy golden crust and a soft, fluffy interior, mozzarella basil bread is sure to be a hit among family and friends. If you're looking to create this tasty treat in your own kitchen, here are some tips and tricks to ensure you achieve the perfect mozzarella basil bread.

Here are our top 2 tried and tested recipes!

MOZZARELLA BASIL BREAD



Mozzarella Basil Bread image

Soft, chewy, and cheesy!

Provided by Soups On...

Categories     Bread     Yeast Bread Recipes     White Bread Recipes

Time 2h20m

Yield 16

Number Of Ingredients 8

2 cups warm water (100 degrees F/40 degrees C)
1 tablespoon white sugar
1 tablespoon active dry yeast
1 tablespoon salt
4 cups bread flour, or as needed
1 cup shredded mozzarella cheese
¼ cup milk
1 tablespoon dried basil

Steps:

  • Mix warm water with sugar in a large mixing bowl until the sugar has dissolved. Sprinkle yeast over the surface of the water, and let stand until the yeast begins to form a creamy layer on the water. Stir the yeast into the water. Stir in salt, and 1 cup of bread flour, and beat the flour in to form a loose batter. Stir in 1 more cup of flour, and mix in the mozzarella cheese, milk, and basil. Mix in the remaining 2 cups of flour in 1/2-cup additions.
  • Turn the dough out onto a well-floured work surface, and knead until the dough is thoroughly mixed, but still sticky, 5 to 8 minutes. Add flour into the dough as you knead, if necessary. Form the dough into a ball, and place into an oiled bowl. Turn the dough over in the bowl to oil the surface of the dough, and cover with a cloth. Allow to rise until double, about 1 hour.
  • With your fist, press firmly on the dough to deflate the large bubbles. Turn the dough out onto a well-floured work surface, and knead the dough just long enough to eliminate the remaining bubbles in the dough, about 1 minute. Cut the dough into 2 equal pieces, and form each half into a round ball. Spray a baking sheet with nonstick cooking spray, and place the balls onto the baking sheet. With a sharp knife, slash an X into the top of each loaf. Cover the loaves with a towel, and let rise until doubled, about 25 minutes.
  • Preheat oven to 425 degrees F (220 degrees C).
  • Bake the loaves until browned, about 25 minutes. To serve, cut each loaf into 8 wedges.

Nutrition Facts : Calories 25.6 calories, Carbohydrate 1.5 g, Cholesterol 4.8 mg, Fat 1.2 g, Fiber 0.2 g, Protein 2.2 g, SaturatedFat 0.8 g, Sodium 482.6 mg, Sugar 1 g

TUSCAN BREAD SALAD WITH FRESH MOZZARELLA AND BASIL



TUSCAN BREAD SALAD WITH FRESH MOZZARELLA AND BASIL image

Categories     Salad     Lettuce

Yield 4 People

Number Of Ingredients 27

For the mustard vinaigrette
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon minced shallots
½ teaspoon chopped fresh thyme
½ teaspoon minced garlic
1/3 cup extra virgin olive oil
Kosher salt and freshly ground black pepper
For the salad
4 slices rustic bread, 1 inch thick
Extra virgin olive oil
24 good black olives, preferably oil-cured
½ pint cherry tomatoes, cut in half, or 5 ripe Roma tomatoes cut into eighths
6 ounces fresh mozzarella, sliced
4 cups loosely packed flavorful salad greens, washed, dried, stems trimmed, and torn into pieces if large
1 tablespoon pesto or ½ cup thinly sliced fresh basil
1/3 cup freshly grated Parmesan cheese
¼ cup pine nuts toasted
4 lemon wedges
Freshly ground black pepper
Pesto
3 cups loosely packed fresh basil, washed and dried
2 tablespoons pine nuts, toasted
½ teaspoon minced garlic
½ teaspoon fresh lemon juice
1/3 cup extra virgin olive oil
Kosher salt

Steps:

  • 1. To make the vinaigrette, combine the vinegar, mustard, shallots, thyme, and garlic in a bowl. Slowly whisk in the oil in a steady stream until the dressing emulsifies. Season to taste with salt and pepper. Set aside. 2. Fire up the grill. Liberally brush both sides of the bread with oil. Grill the bread on both sides until golden and nicely marked by the grill. Remove the bread from the heat and use a serrated knife to cut the bread into bit-size cubes. Put the bread in a serving bowl with the olives, tomatoes, mozzarella, and greens. Whisk the pesto or basil leaves into the vinaigrette. Pour the vinaigrette over the salad and toss well. There should be enough vinaigrette to soak into the bread, but the salad greens should not be drenched - use a little more or less vinaigrette as needed. On the plate Divide the salad among 4 plates. Scatter the Parmesan cheese and pine nuts over the top of each salad and garnish each salad with a lemon wedge. Pass a pepper grinder at the table. A step ahead The vinaigrette can be prepared and stored, tightly covered, in the refrigerator up to a week ahead. Whisk well before using. Process the basil, pine nuts, garlic and lemon juice together in a food processor until smooth. Slowly add the olive oil though the feed tube and process until well combined. Season with salt to taste. Use the pesto the same day or freeze for the best color. Notes There's no Parmesan in this pesto because there's already freshly grated cheese in the Tuscan bread salad. You can add a few tablespoons of freshly grated parmesan to the pesto if using it in another dish. Since the bread salad calls for only a tablespoon of pesto, make a batch anytime, divide it up into small portions, and freeze them, thawing only what you need. A handy way to do this is to spoon the pesto into a plastic ice cube tray, freeze, and then store the cubes in a plastic bag in the freezer until ready to use.

Tips:

  • Use fresh mozzarella cheese for the best flavor and texture. If you can't find fresh mozzarella, you can use shredded mozzarella, but it won't be as good.
  • Make sure the basil is fresh and fragrant. If you can't find fresh basil, you can use dried basil, but it won't be as flavorful.
  • Use a good quality olive oil. Extra virgin olive oil is the best choice, but you can use a lighter olive oil if you prefer.
  • Don't overwork the dough. The more you work it, the tougher it will be.
  • Let the dough rise in a warm place until it has doubled in size. This will take about an hour.
  • Bake the bread in a preheated oven. This will help the bread to rise evenly.
  • Let the bread cool slightly before slicing it. This will help the bread to hold its shape.

Conclusion:

Mozzarella basil bread is a delicious and easy-to-make bread that is perfect for any occasion. It is a great way to use up leftover mozzarella cheese and basil, and it is also a great bread to serve with soup or salad. This bread is sure to be a hit with your family and friends.

Related Topics