A Recipe from Cooking with Mary Berry
If you’re on this side of the Pond, chances are, you may not have heard of Mary Berry. I will confess I have never watched The British Bake Off. Fellow foodies tell me it is a pretty good show. A few are absolute diehard fans. The show is apparently finished now, but no fear. Venerable host Mary Berry has released her second cookbook – Cooking with Mary Berry. Amongst her best recipes in this book? Cheese and Herb Bread, a recipe that I gave a quick spin this past week.
Cooking with Mary Berry: Review
For fans of The British Bake Off, this is likely to be a must-have addition to their bookshelves. This would also be a great gift for a novice cook or someone moving out on their own. The majority of the recipes are extremely simple and result in satisfying and delicious dishes.
I can’t fully recommend this cookbook without a rather limited, but substantial caveat. Not all of the British baking terms and sizes have been fully North Americanized. The yeast breads call for ‘fast-acting dried yeast’ – a yeast designation that we do not have in Canada and I am unable to find during a search of American yeast brands.
Through some research, I would say the recipes are calling for Quick-Rise (Canada) or RapidRise/Instant-Rise (US) yeast. Our packets of yeast in Canada are 8 grams, not the 7 grams as indicated in the recipe. I did not find that this affected the outcome.
Overall, this is still a solid cookbook and one a fan of British cooking shows will surely adore.
Cheese and Herb Bread
- 3 1/3 cups bread flour , plus more for dusting
- 3 oz old cheddar , grated
- 1 oz Parmesan , grated
- 2 teaspoons dried mustard
- 2 tablespoon dried rosemary , ground
- 1 1/2 teaspoon salt
- 1 package quick rise or rapid rise yeast
- 1 1/2 cups lukewarm milk
- beaten egg or milk for glazing
- 2 tablespoon Cheddar , for top
Combine all dry ingredients, including yeast, into the bowl of a stand mixer, fitted with a dough hook
Allow to stir gently until all ingredients are thoroughly combined
Slowly add milk until the dough comes together. You may need slightly more or less than is called for
Continue mixing until a smooth, elastic ball is formed
Remove from mixer and cover surface with plastic wrap.
Set in warm place until doubled in size
Preheat oven to 450 F
Roll dough out onto well floured surface and knead 3-4 minutes
Shape into a round ball and place on parchment lined cookie sheet
Cover again, tightly, with plastic wrap and set in warm place to rise for another 20-30 minutes
Remove plastic wrap
Glaze with milk or egg if desired
Sprinkle with cheese
Bake 10 minutes, then lower oven to 400 F for an additional 20 minutes. Cover loosely with foil if the outside is darkening too quickly.
The loaf is fully cooked when the bottom makes a hollow sound when tapped with you fingers