Cheese and Herb Bread Recipe

Cheese and Herb Bread Recipe

Prep Time: 5 min
Cooking Time: 3.32min
French/Italian bread cycle
( For bread machine 2Lb = 907 gr – Cuisine Art Convection Bread Maker )

3 tbsp milk
1 + 1/4 cup warm water
1 tsp sugar
2 tbsp corn flour
3 cups all-purpose flour
2/3 cup whole wheat flour
1/2 cup Parmesan cheese
1/4 cup sun dried tomatoes (I used Sun Dried Tomatoes in Oil, sold in a jar)
1 + 1/4 tsp salt
1 tbsp pumpkin seeds
1 tbsp vegetable oil
1 tsp sesame seeds
1/2 tsp dried dill
1/2 tsp chia seeds
1 tsp Nigella sativa seeds
1 tsp rosemary
3 tsp yeast
2 tsp wheat germ
2 tsp gluten

How to cook the bread?

Pour warm water into the bread pan.
Add oil, milk and salt. Then add the flour and all dry ingredients.
On top of the flour pile make a small room for the yeast. Its like a well, so you can pour the yeast in it.
Make sure that yeast does not touch the liquid. It is critical putting the yeast well out of contact with the wet ingredients.
Try to remember when the bread machine beeps at the end of kneading cycle to remove the paddle. It doesn’t effect the bread taste or the paddle to leave it in there, it just puts a hole in the bottom. So if you care about your bread shape to be perfect, without a hole, remove the paddle. There are 3 crust settings; light, medium, dark. I prefer the lightest crust setting. Even the medium setting is too dark and crusty for my taste.
Tip: Remove the paddle at 1:59 time left, (it will beep 6 times) for 2LB loaf
That means kneading cycle just finished, the dough will go rise.

Chia Seeds:
Salvia hispanica, commonly known as chia, is a species of flowering plant in the mint family.Chia seeds are typically small ovals with a diameter of about 1 mm (0.039 in). They are mottle-colored with brown, gray, black and white. It is rich in omega-3 fatty acids.

Nigella sativa seeds: Çörekotu
Nigella sativa seed is variously called fennel flower, nutmeg flower, Roman coriander, black seed or black caraway. In Turkish called Çörekotu. The Turkish name çörek otu literally means “bun’s herb” from its use in flavoring the çörek buns. Such braided-dough buns are widespread in the cuisines of Turkey and its neighbors.