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–+ servings
Sausage Vegetable Stew

Sausage Vegetable Stew

Make a no-knead cheese herb bread for your sausage vegetable stew. Easy recipe with a crispy crust and soft, cheesy interior, ready in under 3 hours.
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Prep Time 15 minutes
Cook Time 35 minutes
Rising Time 1 hour
Total Time 3 hours 30 minutes
Servings: 12 slices
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3 cups all-purpose flour
  • 1 cup shredded cheese (cheddar or your choice)
  • 1/4 cup fresh herbs (like rosemary, thyme, or parsley), chopped
  • 1 tsp salt
  • 1 tsp sugar
  • 1 tsp instant yeast
  • 1 1/2 cups warm water
  • 2 TBSP melted butter for brushing, optional

Equipment

  • Large mixing bowl
  • Whisk
  • Wooden spoon or silicone spatula
  • Plastic wrap or a clean kitchen towel
  • Rimmed baking sheet

Method
 

  1. In a large mixing bowl, whisk together the flour, salt, sugar, and instant yeast.
  2. Stir in the shredded cheese and chopped herbs until the cheese is coated in flour.
  3. Slowly pour in the warm water and mix until a shaggy, sticky dough forms.
  4. Cover the bowl tightly with plastic wrap or a damp kitchen towel and let it rise in a warm, draft-free spot for 1 to 2 hours or until doubled in size.
  5. Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper.
  6. Dump the risen dough onto the prepared baking sheet and gently shape it into a round loaf with lightly floured hands.
  7. Bake the loaf for 30 to 35 minutes, until golden brown and the bottom sounds hollow when tapped.
  8. Brush the top with melted butter, if desired, then transfer to a wire rack to cool completely before slicing.

Nutrition

Calories: 200kcalCarbohydrates: 30gProtein: 8gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 300mgPotassium: 150mgFiber: 1gVitamin A: 100IUCalcium: 150mgIron: 1mg

Notes

This bread is very adaptable, allowing substitutions for cheese and herbs based on what you have at home.
For extra flavor, consider mixing two types of cheese or letting the dough rise overnight in the refrigerator.
To store, wrap the cooled loaf and keep at room temperature for up to 3 days, or freeze slices for up to 3 months.
For a softer crust, brush with butter after baking and store wrapped in a towel instead of plastic.
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