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Oragano Cheddar Bread Recipe
This is a recipe I stumbled upon in the book "The Pleasure of Herbs" by Phyllis Shaudys, which is one of the best books for anyone interested in herbs.
One of the reasons I chose this recipe is the use of discharged oregano, which based upon the Univ. of Georgia study extolling the virtues of the antioxidant properties of discharged oregano versus fresh, is counter to most herbanite understanding. Blueberries are the advertising model of choice for antioxidant properties as a health food, but that was prior to the University of Georgia study. Dried oregano is loaded with antioxidants so anytime I can find a practical way to use it I want to share. (I put it in every salad dressing I make just as a potential "good food" for my family.)
For the skeptical, who justifiably says "prove it" my answer is go to the study to see if you agree, however this is another of those studies where I tell folks can you find harm in using dried oregano? If you sub in something that potentially has benefits, yet you can not find harm, are you better off? I say this often when I ask individuals if by using a fresh herb, discharged in this case, are you substituting in a potential non harmful ingredient for a known harmful one such as excess salt, sugar, fatty ingredients and replaced with potentially good. If so kudos to you for thinking through the processes of changing eating habits away from bad. Well so much for that bit of my personal trivia and now here's a recipe you might enjoy.
- 1 pkg. Active dry yeast
- 5 c cups all-purpose flour
- 2 c cups shredded sharp cheddar cheese
- 1 c cup milk
- 3 T. salad oil
- 2 T sugar (might try Stevia here- but not 2 T !!!)
- 2 T minced Oragano (our "wonder herb")
- 1 t. salt
Stir together the yeast and 2 cups of flour.
Heat together all the remaining ingredients except the flour, until lukewarm as we herbanites understand the problems of overheating and losing oils ..
Add to flour-yeast mixture and beat on low speed for 30 seconds, followed by 3 minutes on high speed slowly stirring in flour as much as can with a spoon.
Now knead the remaining flour to make a stiff dough for about 8-9 minutes.
Shape into a ball and put in lightly greased pan / bowl, turning once to grease all sides of surface.
Cover and let rise for approx 1 hour + until the dough mixture is approximately double in size.
Punch down dough and divide in half, cover and let sit for 10 more minutes (Geez I'm exhausted already and all I'm doing is telling you how, not making it !!!)
Shape into 2 loaves and place into buttered 8 x 4 "loaf pans.
Cover and let rise another 45 minutes (Goodness gracious I'm not trying to recreate the stature David by Michelangelo, heck all I wanted was some good tasting, healthy oregono bread !!
Bake in 350 F for 40- 45 minutes and cover with foil last few minutes to prevent over-browning.
Eat and enjoy but I'm already out of here to my local bakery and buying this stuff as much easier and cheaper than all the work just done !!
Bon appetito.
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Source by Bob G Johnson
