Busy week at work... from ash clouds shutting down main airports in London, violent Thailand protests to South Korea saying it found conclusive evidence that North Korea fired a torpedo at one of its warships in March, killing 46 sailors. With an empty refrigerator and a strong need to de-stress, baking comes to mind.
I have all purpose flower, dry yeast, shredded mozzarella cheese and walnuts. I may add za'atar to the mix and see if I am on to something here.
Here is the recipe for this bread. This is a basic bread recipe that's been Waffa-ized..
Mozzarella, Za'atar and Walnut Bread
- 3 tsp active dry yeast
- 3 tablespoons white sugar
- 2 1/2 cups warm water (110 degrees F/45 degrees C)
- 3 tablespoons olive oil
- 1 tablespoon salt
- 6 1/2 cups bread flour
- ½ pound of shredded Mozzarella
- Two handfuls of chopped walnuts
- 1/4 C Za'atar
- In a large bowl, dissolve yeast and sugar in warm water. Add in olive oil, salt and two cups of the flour. Add in the remaining flour, 1/2 cup at a time, beating well after each addition. Knead about 8 minutes. Add cheese, walnuts and Za’atar to the mix and keep kneading for another minute
- Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
- Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces. Prepare to form into loaves, but before you "roll" them up, sprinkle Za'atar on top (like making a jelly roll). Form into loaves. Place the loaves into two lightly greased loaf pans. Cover the loaves with a damp cloth and let rise until doubled in size, about 40 minutes.
- Preheat oven to 425 degrees F (220 degrees C).
- Bake at 375 degrees F (190 degrees C) for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.
- SAHTAIN (Double health in Arabic). (Be sure to smell the bread before each bite. Oh, the thyme!)