white bread loaf

Ingredients for 1 servings:

• 550 g wheat flour, T 550
• 20 g yeast, fresh
• 350 ml water
• 1 pinch(s) of sugar
• 250 g light mozzarella
• 100 g Parmesan, freshly grated
• 2 tsp salt

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 40 minutes

Crumble the yeast and sugar into 50 ml of lukewarm water and let stand for 5 minutes. Finely dice the mozzarella and pat dry. Sift the flour into a large bowl, add the salt, mozzarella, Parmesan cheese and 300 ml of lukewarm water. Knead with the dough hook on the lowest speed, then knead for 5 minutes on the highest speed. Slowly stir in the mixed yeast and then knead well with your hands until the dough is smooth. If the dough is still a little sticky (this will vary depending on the mozzarella), add just a little flour. Cover the dough with plastic wrap and let it rise for 1 hour at room temperature. Then knead the dough well again and place it in a floured large round proving basket. Cover with plastic wrap and let it rise for another hour. Bake on a baking tray lined with baking paper in a preheated oven at 240°C on the middle rack for 20 – 25 minutes (tap to test).