Mozzarella-Basil Crusty Bread

Mozzarella Basil Crusty Bread When I first came across this Crusty Bread recipe, I knew I would eventually get around to making it.  It’s been a little over 6 months and I did it!  I put my own spin on it and added garlic, mozzarella, and basil.  It was delicious with a nice hard crust that made it great for dipping in soup!

Mozzarella Basil Crusty Bread

Crusty Bread (adapted from Simply So Good)Mozzarella Basil Crusty Bread

  • 3 cups flour
  • 1 3/4 teaspoons salt
  • 1/2 teaspoon yeast
  • 1/2 tsp garlic powder
  • 1 tsp dried basil
  • 1 1/2 – 2 cups mozzarella cheese
  • 1 1/2 cups water (next time I will cut this down,  maybe start with 1 or 1 1/4 and then add more if I need to)
  1.  In a large bowl, whisk flour, salt, garlic powder, basil, and yeast together.  Add the mozzarella and mix it up a bit.
  2. Add water and mix until a shaggy mixture forms – a wooden spoon works well for this.
  3. Cover the bowl with plastic wrap and let it sit for 12-18 hours (mine sat about 14).
  4. Preheat oven to 450; when heated, place an empty  crock pot well with aluminum foil over the top in the oven and heat it for 30 minutes.  My crock pot is pretty big, and the loaf spread to take the shape of it – next time I will use something a little smaller so it’s not as flat.  You can use a cast iron pot with lid, a dish with lid or foil covering the top, or anything that can handle the heat.
  5. While the crock pot well is heating, pour the dough onto a heavily floured surface and shape it into a ball.  [If you wish to double the recipe, this is the point at which you should separate it and form two balls.]
  6. Cover the ball with plastic wrap you had covering the dough to set until the rest of the half hour is up.
  7. Remove the hot crock pot well from the oven and add the dough to it.  Cover and bake for 30 minutes.  Then, bake an additional 30 minutes uncovered.
  8. Carefully remove bread and allow to cool on a cooling rack.Mozzarella Basil Crusty Bread