- 1 ⅓ cup warm water
- ¼ cup olive oil
- 2 tablespoons granulated sugar
- 1 tablespoon Italian Seasoning (I used Trader Joe's Aglio Olio Seasoning Blend
- 4 cups all purpose or bread flour (I used all purpose)
- 2 tablespoons vital wheat gluten, optional (Helps ensure a good rise)
- 2 ½ teaspoons active dry yeast
- 1 ½ cups shredded cheese, plus more for sprinkling on top (I used sharp cheddar, but asiago, parmesan, mozzarella, or your favorite cheese/combination will work)
- 1 egg whisked briskly with 1 tablespoon water
Add the first 8 ingredients (warm water through 1 ½ cups shredded cheese) in the order listed to the bread maker pan, keeping about ¼ cup of shredded cheese for the top of the loaves.
Select the dough setting and begin the cycle. The cycle should be about 1 hour and 30 minutes.
Once the dough cycle is complete, remove from the dough from the bread pan. Punch down a few times, split the dough into two equal parts, and form into your desired shape - I love making rounds. Set the loaves on a silicone baking mat or parchment-lined baking sheet - making sure you leave about 6 inches between the loaves - and cover them with a tea towel. I like to lightly spray the towel with water if the air is particularly dry - it should be very lightly damp … not wet! Let the loaves rise in a warm place until doubled in size, about 45 minutes.
Gently brush the top and sides with the egg wash (whisk 1 egg and 1 tablespoon of water briskly together) and top with the remaining cheese. Bake at 350°F for 30-35 minutes. Remove from the oven and let cool completely on a wire rack before slicing.
- Yields: 2 loaves
- Preparation Time: 15 minutes hands on time - Total is about 3 hours