Mozzarella & Basil Bread

I am doing a terrible job of using my basil plant to its full capacity. I constantly forget that it’s hanging out on our balcony, growing away for us. But when I remember to us it, it is always awesome. Fresh basil on pizza with some sliced tomatoes, and fresh mozzarella, perfection. Fresh basil in a loaf of bread, awesome. I’ve gotten so much better at making bread, thanks largely to my birthday mixer. I am a terrible kneader, as I am sure my family will attest, so having a mixer that can do so much of the work for me has allowed me to make fluffy, stretchy, beautifully consistant loaves. I am in heaven, as is my husband. So here is my latest loaf, a cheesy, basily loaf that according to Gen is reminiscent of pizza… It makes great bread for a sandwich, oh my it would be heaven for grilled cheese! It is also awesome when sliced open, slathered with some garlic butter and chives and broiled for garlic bread. Make it: moral of the story.

Also, thanks for your patience with my very-brief hiatus. I needed that time.

Mozzarella & Basil Bread

Adapted from here.


  • 1 cup lukewarm water
  • 1 1/2 tsp white sugar
  • 2 tsps active dry yeast
  • 1 tsp salt
  • 3 cups all-purpose flour, more as needed
  • 1 1/2 cup shredded mozzarella cheese
  • 2 tbsps milk
  • handfull of fresh basil, about 1/4 cup (or 2 tbsp dried basil) *technique time: layer all your leaves of basil together and lightly roll lengthwise. Cut this roll into thin strips, BAM you’ve cut all your basil in one shot.
  • 1 egg, beaten for eggwash


  1. Combine the yeast, sugar, and warm water in a cup, stir lightly and allow to sit for 10 minutes, until creamy.
  2. In a large bowl combine the creamy yeast mixture with 1 cup of bread flour to form a loose batter.
  3. Stir in 1 more cup of flour and the salt.
  4. Add in the third cup of flour with the shredded mozzarella, milk, and roughly chopped basil. Mix in additional flour if needed, until a soft dough forms and pulls away from bowl.
  5. Turn the dough out onto a well-floured work surface, and knead until the dough is thoroughly mixed, but still sticky, 5 to 8 minutes. Add flour into the dough as you knead, if necessary. Form the dough into a ball, and place into an oiled bowl, lightly oil the dough to keep it moist. Cover, and allow to rise until double, about 1 hour.
  6. After it has doubled, punch it down in the bowl, to deflate. Turn the dough out onto a well-floured work surface, and knead for about 3 minutes. Form into a football, tucking the seam at the bottom. Place on a parchment-lined (or greased) cooking sheet. With a sharp knife, slash the loaf in your desired pattern… nothing elaborate. Cover again and allow to rise for 25 minutes.
  7. Preheat oven to 425°F.
  8. Uncover the loaf, brush lightly with your beaten egg.
  9. Bake until browned, about 25 minutes. Allow it to cool for about 25 minutes before slicing. Seriously, try.

Cheese is shredded and basil is plucked!

*Basil ribbons… not precise or even, but delicious!

Crisp crust, fluffy interior with little cheesy pockets. I cut it before it had time to cool, I was just that excited.

My lovely husband brought me lovely flowers. Ooooooh.