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.
- 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