Bread is my favorite food. With donuts coming in at a close second and my enjoyment of a quality beer right behind sweets, it is truly a wonder that I do not weigh 400 pounds. I digress. Allow me to begin again.
Bread is my favorite food. Rosemary and lavender are my favorite herbs. And goat cheese, well, how can you go wrong with that? Needless to say, a bread recipe that combined all three captured my attention.
For most of us, this bread recipe is best saved for a weekend where there is time to mess with dough for two days in a row. The dough needs to rest overnight, and then for at least 90 minutes the next day before baking. It is worth it though. Homemade bread is always worth it.
I modified the original recipe from The Little Paris Kitchen by Rachel Khoo to make rolls instead of flat breads. Or small baguettes? I’m not really sure what the recipe instructed, which is more likely a testament to my lack of experience than the recipe itself.
On that note, have the confidence to rely on your own kitchen sense when making this bread. For instance, you may need to add a pinch of flour here and there when rolling out the sticky dough. Making a shallow cross slash in the tops of the rolls before baking, instead of wrapping them up smooth like I did here, could jazz up their appearance.
Baking bread is as much about the process as it is the final product. Granted, homemade rolls fresh out of the oven are a more enjoyable outcome of that process than counters coated in flour and bowls sticky with dough, but still, bread lovers like me will likely find it is worth it. Enjoy!
- 1 packet (2 teaspoons) active dry yeast
- 1 cup lukewarm water
- 3 cups bread flour
- 1½ teaspoon salt, plus additional for sprinkling
- 1 teaspoon rosemary
- ½ teaspoon dried lavender
- 2 tablespoons olive oil, plus additional for brushing
- 4 ounces goat cheese
- Mix the yeast with the warm water and stir until dissolved.
- In a large bowl, whisk together the flour, salt, rosemary and lavender.
- Pour the dissolved yeast mixture and olive oil into the flour mixture and stir until a dough forms.
- Turn the dough out onto a lightly floured surface and knead until a smooth but still somewhat sticky ball forms.
- Lightly coat a large bowl with olive oil, place the dough ball inside and cover with plastic wrap. Allow to rise in a warm place for one hour, then refrigerate overnight.
- The next day, again turn the dough out onto a lightly floured surface and knead until a smooth ball forms. This will take approximately five minutes but can vary, so go by feel more so than an exact time.
- Cover the dough ball with a clean, damp towel and allow to rise in a warm place for 30 minutes.
- Roll the dough out to a large circle and cut into eight triangles (halve vertically, halve horizontally, and so on and so forth like you are cutting a pie).
- Place a teaspoon or so of goat cheese onto each triangle of dough, then fold the edges up around the cheese to form a ball. Take care to seal off the edges so the cheese does not ooze out during baking.
- Once all of the dinner rolls are formed, place them on a baking sheet and, again, cover with a clean, damp towel and allow to rise in a warm place for one hour.
- After the final rise, brush the tops of the rolls with olive oil and sprinkle with salt.
- Place the rolls in a 400 degree F oven and bake 15-20 minutes or until lightly golden brown. Best when served warm.