Mozzarella Basil Bread Recipes

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MOZZARELLA BASIL BREAD



Mozzarella Basil Bread image

Soft, chewy, and cheesy!

Provided by Soups On...

Categories     Bread     Yeast Bread Recipes     White Bread Recipes

Time 2h20m

Yield 16

Number Of Ingredients 8

2 cups warm water (100 degrees F/40 degrees C)
1 tablespoon white sugar
1 tablespoon active dry yeast
1 tablespoon salt
4 cups bread flour, or as needed
1 cup shredded mozzarella cheese
¼ cup milk
1 tablespoon dried basil

Steps:

  • Mix warm water with sugar in a large mixing bowl until the sugar has dissolved. Sprinkle yeast over the surface of the water, and let stand until the yeast begins to form a creamy layer on the water. Stir the yeast into the water. Stir in salt, and 1 cup of bread flour, and beat the flour in to form a loose batter. Stir in 1 more cup of flour, and mix in the mozzarella cheese, milk, and basil. Mix in the remaining 2 cups of flour in 1/2-cup additions.
  • 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. Turn the dough over in the bowl to oil the surface of the dough, and cover with a cloth. Allow to rise until double, about 1 hour.
  • With your fist, press firmly on the dough to deflate the large bubbles. Turn the dough out onto a well-floured work surface, and knead the dough just long enough to eliminate the remaining bubbles in the dough, about 1 minute. Cut the dough into 2 equal pieces, and form each half into a round ball. Spray a baking sheet with nonstick cooking spray, and place the balls onto the baking sheet. With a sharp knife, slash an X into the top of each loaf. Cover the loaves with a towel, and let rise until doubled, about 25 minutes.
  • Preheat oven to 425 degrees F (220 degrees C).
  • Bake the loaves until browned, about 25 minutes. To serve, cut each loaf into 8 wedges.

Nutrition Facts : Calories 25.6 calories, Carbohydrate 1.5 g, Cholesterol 4.8 mg, Fat 1.2 g, Fiber 0.2 g, Protein 2.2 g, SaturatedFat 0.8 g, Sodium 482.6 mg, Sugar 1 g

TOMATO, MOZZARELLA AND BASIL BRUSCHETTA



Tomato, Mozzarella and Basil Bruschetta image

Provided by Giada De Laurentiis

Categories     appetizer

Time 30m

Yield 36 bruschetta

Number Of Ingredients 7

1 (32-ounce) can whole tomatoes, drained
1 cup fresh basil leaves, washed and spun dry
4 tablespoons extra-virgin olive oil
6 cloves garlic, peeled
Kosher salt and freshly ground black pepper
2 large French baquettes, sliced 1-inch thick (about 36 slices)
1 1/2 pounds fresh mozzarella cheese, sliced 1/4-inch thick

Steps:

  • Preheat oven to 375 degrees F.
  • In the bowl of a food processor, add drained tomatoes, 1 cup basil leaves, olive oil and 2 cloves garlic. Pulse until smooth, but somewhat chunky. Season with salt and pepper.
  • On a baking sheet, line up baguette slices. Toast in oven for about 3 minutes or until light golden brown. Working quickly, rub the remaining garlic on the toasted side of each slice and then lay a piece of mozzarella cheese on top. Place bread back in oven and melt cheese slightly, about 45 seconds. Remove from oven and spread one tablespoon of the tomato mixture on each piece.
  • Place bruschetta on decorative platter and garnish with basil leaves.

Nutrition Facts : Calories 124 calorie, Fat 6 grams, SaturatedFat 3 grams, Cholesterol 15 milligrams, Sodium 194 milligrams, Carbohydrate 12 grams, Fiber 1 grams, Protein 6 grams, Sugar 1 grams

ALMOST-FAMOUS TOMATO, BASIL AND MOZZARELLA FLATBREAD SANDWICHES



Almost-Famous Tomato, Basil and Mozzarella Flatbread Sandwiches image

In 1994, two American brothers stopped by a café in Paris named Così and, like countless others, became obsessed with its salty, chewy flatbread. They begged the owner to teach them his secrets, but he did them one better: He helped them set up shop in New York in 1996. The T.B.M. (short for tomato, basil and mozzarella) on the original menu was an instant hit, and it's still the top-selling sandwich at the chain's 137 stores. Chefs in Food Network Kitchens ate more than a few of them so they could re-create the recipe.

Provided by Food Network Kitchen

Categories     main-dish

Time 4h40m

Yield 8 sandwiches

Number Of Ingredients 15

1 1/4-ounce packet active dry yeast
Pinch of sugar
3 cups bread flour, plus more for dusting
Kosher salt
2 tablespoons extra-virgin olive oil, plus more for brushing
3 tablespoons balsamic vinegar
3 teaspoons Dijon mustard
1/4 teaspoon dried basil
Pinch of sugar
Kosher salt and freshly ground pepper
1/2 cup extra-virgin olive oil
4 medium tomatoes, sliced (about 1 1/4 pounds)
1 1/2 pounds fresh mozzarella, sliced
16 to 20 fresh basil leaves
Kosher salt and freshly ground pepper

Steps:

  • Make the flatbread: Stir the yeast, sugar and 1 1/2 cups warm water (about 110 degrees F) in a bowl. Let sit until foamy, about 5 minutes. Whisk the flour and 1 1/2 teaspoons salt in a large bowl. Add the yeast mixture and olive oil and mix with your hands into a smooth dough. Cover the bowl with plastic wrap; set aside in a warm place until the dough doubles in size, about 1 hour.
  • Turn the dough out onto a lightly floured surface and knead until slightly elastic, dusting with more flour if the dough is too sticky to handle, about 5 minutes. Return the dough to the bowl, cover and set aside again until doubled in size, about 1 hour.
  • Brush 2 baking sheets with olive oil. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, dusting with more flour if needed. Cut the dough in half and form into 2 balls. Roll out each ball into a 12-by-3-inch rectangle, about 1/2 inch thick. Transfer each dough rectangle to one of the prepared baking sheets and let rest, uncovered, until a dry crust forms on top, 1 hour, 30 minutes to 2 hours.
  • Meanwhile, position racks in the middle and lower thirds of the oven. Place a pizza stone or inverted baking sheet on the bottom rack and preheat to 475 degrees F for at least 40 minutes.
  • Press your fingertips through the dry crust on top of the dough to create a spotted pattern. Gently stretch each piece of dough into a 14-by-4-inch rectangle, then brush the tops with olive oil and sprinkle with salt. Put 1 baking sheet of dough on the pizza stone and bake until the bottom of the bread is golden brown, about 7 minutes. Transfer to the middle rack and continue baking until golden all over, about 5 more minutes. Remove from the oven and immediately brush the top of the bread with olive oil and sprinkle with salt; let cool on the baking sheet on a rack. Repeat with the remaining dough.
  • Make the dressing: Whisk the vinegar, mustard and dried basil in a bowl. Add the sugar and 1/4 teaspoon each salt and pepper. Slowly whisk in the olive oil.
  • Assemble the sandwiches: Slice each flatbread in half horizontally and brush with the dressing. Top the bread bottoms with the tomatoes, mozzarella and basil leaves. Season with salt and pepper and cover with the bread tops. Cut into pieces.

TOMATO BASIL MOZZARELLA MELT



Tomato Basil Mozzarella Melt image

Mini baguettes spread with pesto are filled with tomato and mozzarella slices, then heated until warm and cheese is melted.

Provided by Marzetti

Categories     Trusted Brands: Recipes and Tips     Marzetti®

Time 31m

Yield 6

Number Of Ingredients 6

6 Sister Schubert's® Mini Baguettes
½ cup prepared pesto
12 slices fresh mozzarella cheese, or more if desired
4 Roma tomatoes, sliced
Salt and pepper to taste
Fresh basil leaves

Steps:

  • Place 6 Sister Schuberts Mini Baguettes on a baking sheet and bake rolls according to directions on package. Cool baguettes.
  • Decrease oven temperature to 375 degrees F.
  • Carefully slice each Sister Schuberts Mini Baguette in half horizontally. Spread one side of each baguette with pesto. Continue to layer with tomatoes, fresh mozzarella and sprinkle with salt and pepper. Wrap each sandwich in a large piece of aluminum foil, place packages on baking sheet and bake 7 to 10 minutes or until sandwiches are warm and the cheese has melted. Unwrap sandwiches, open and add fresh basil leaves. Serve.

FLATBREAD CAPRESE



Flatbread Caprese image

I don't consider myself a baker, but I do enjoy baking shows like The Great British Bake-Off. And sometimes on a rainy afternoon, I get inspired to have some fun and try something new. This is my attempt at a homemade flatbread . . . it turned out surprisingly well!

Provided by Patricia Heaton

Categories     HarperCollins     HarperCollins     Flat Bread     Tomato     Summer     Appetizer     Dinner     Mozzarella     Vegetarian     Basil

Yield 4 appetizer servings or 2 main-course servings

Number Of Ingredients 9

2 cups all-purpose flour, plus more for kneading
1/2 teaspoon active dry yeast
1 teaspoon sea salt, plus more as needed
1/4 teaspoon sugar
1 cup warm water (105°F to 110°F)
Extra virgin olive oil
4 ounces fresh mozzarella, cut into 1/2-inch cubes
1/2 pint grape tomatoes, sliced into 1/4-inch-thick rounds
Handful of fresh basil leaves

Steps:

  • Combine the flour, yeast, salt, and sugar in a large bowl and whisk to blend. Stir in the water until it forms a rough dough.
  • Sprinkle some flour on a counter or cutting board. Turn the dough out onto the board and sprinkle a bit more flour on top. Knead until the dough becomes a smooth ball, 3 to 4 minutes, adding more flour as needed. Cover the dough with a clean kitchen towel and let it rest on the counter for 10 minutes.
  • Preheat the oven to 425°F. Coat a baking sheet with cooking spray.
  • Roll the dough into a 9x17-inch rectangle and transfer it to the prepared pan. Drizzle with a bit of olive oil and bake 18 to 20 minutes, until golden and crisp.
  • Meanwhile, combine the mozzarella and tomatoes in a medium bowl. Slice the basil into ribbons and add them to the bowl, along with a drizzle of oil. Season with salt.
  • Transfer the flatbread to a cutting board. Scatter the mozzarella mixture on top. Cut the flatbread lengthwise, then into triangles. Serve immediately.

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Top Asked Questions

How to make pizza dough with mozzarella and cheese?
Stir in 1 more cup of flour, and mix in the mozzarella cheese, milk, and basil. Mix in the remaining 2 cups of flour in 1/2-cup additions. 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.
Is this prosciutto mozzarella basil flat bread a game changer?
This prosciutto mozzarella basil flat bread is a game changer in the dinner world. I’m sure I could leave it there and you’d want to give it a try. I have been making this particular flatbread for years and a few family members keep requesting it. Would you like in on it too?
What is the recipe for a pizza crust pizza?
Directions. Stir in salt, and 1 cup of bread flour, and beat the flour in to form a loose batter. Stir in 1 more cup of flour, and mix in the mozzarella cheese, milk, and basil. Mix in the remaining 2 cups of flour in 1/2-cup additions. Turn the dough out onto a well-floured work surface, and knead until the dough is thoroughly mixed,...
How do you make a simple yeast bread?
Mix warm water with sugar in a large mixing bowl until the sugar has dissolved. Sprinkle yeast over the surface of the water, and let stand until the yeast begins to form a creamy layer on the water. Stir the yeast into the water. Stir in salt, and 1 cup of bread flour, and beat the flour in to form a loose batter.

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