From Albert Bevia:
My favorite part about this bread recipe, is that there is no yeast
involved, which means no waiting for the dough to rise. Just add the
ingredients into a bowl, mix until you form a dough and into the oven it
goes.
This bread is what is called a quick bread. So the texture will be
different than that of a traditional yeast bread. It is much denser, but
the texture is still absolutely beautiful. Plus all the flavors in the
bread will take your tastebuds to food heaven.
TIPS & TRICKS to Make this Recipe: I used an 8-inch (20 cm) round baking pan. But you can use any shape you like, from a square pan to a rectangular pan. My loaf of bread took 30 minutes to bake in my oven. But every oven heats differently, so keep an eye on it after 25 minutes. You can always pierce the bread with a toothpick, if it comes out cleanly, the bread is ready to go.
To see Albert making this recipe go to:
https://www.youtube.com/watch?v=erBb0Fosf6k&t=294s
10 Minute Homemade Bread with Cheese & Herbs
Ingredients
- 2 cups all-purpose flour 240 grams
- 2 tsp baking powder 8 grams
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- 1 tsp dried thyme .91 grams
- 1 tsp dried rosemary 1.12 grams
- 1/2 tsp sea salt 3 grams
- 1 cup shredded Manchego cheese 83 grams
- 2 tbsp extra virgin olive oil 30 ml
- 2/3 cup cold water 158 ml
EXTRAS:
- 1 tbsp extra virgin olive oil 15 ml
- 2 tbsp shredded manchego cheese 10 grams
- 1/2 tsp dried rosemary .55 grams
Instructions
- Add 2 cups all-purpose flour (240 grams) into a large bowl, along with 2 teaspoons (8 grams) baking powder, 1 teaspoon (.91 grams) dried thyme, 1 teaspoon (1.12 grams) dried rosemary and 1/2 teaspoon (3 grams) sea salt, mix together until well combined
- Then add in 1 cup (83 grams) finely shredded Manchego cheese, 2 tablespoons (30 ml) extra virgin olive oil and 2/3 cup (158 ml) cold water, mix together until you form a dough, then get in there with your hands and knead the dough inside the bowl between 1 to 2 minutes, shape into a ball and set aside
- Grease an 8-inch (22 cm) round baking pan with 1/2 tablespoon (7 ml) extra virgin olive oil, then add the ball of dough into the pan and using your hands mold the dough into the pan, making sure it´s all in a flat single layer
- Score the top of the dough with a cross in the middle, brush 1/2 tablespoon (7 ml) extra virgin olive oil over the dough, shred 2 tablespoons (10 grams) manchego cheese over the dough and sprinkle 1/2 teaspoon (.55 grams) dried rosemary
- Add into a preheated oven, bake only option (bottom heat), 190 C – 375 F
- After 25 to 30 minutes the bread should be perfectly baked, remove from the oven
- After 5 minutes remove the bread from the baking pan and serve, enjoy!
