I don’t know about you, but in these cold dark days of winter I look to comfort foods as part of my ‘hibernation’ mode. I must say there is something so soothing about a homemade soup accompanied by warm and savoury bread.

Bread is often considered a comfort food for a few reasons. Firstly, it is a staple food that has been a part of many cultures and cuisines for centuries, providing a sense of familiarity and nostalgia.  Also, there is something rather heavenly about the soft, chewy texture and warm, fresh aroma of bread that is comforting and soothing.

Throughout the ages, in so many cultures, bread making has a long and rich history that dates back thousands of years. Ancient History: Evidence of bread making dates back to ancient civilizations such as the Egyptians, who made bread from a mixture of grains, water, and yeast.

During the Roman Empire, the Romans made bread from a variety of grains, including barley, and distributed it to the masses as a staple food.

In the Middle Ages, bread became an important part of the daily diet for people of all social classes. Monasteries played a crucial role in bread making and refining the process.

The Industrial Revolution in the 18th and 19th centuries brought about technological advances in bread making, leading to mass production and distribution of bread on a large scale.

Today, modern bread making continues to evolve with new techniques and ingredients, but the basic process remains the same. Bread is still a staple food in many cultures and is enjoyed in a variety of forms around the world.

During the multiple lockdowns I read with awe all the people making sour dough bread in gorgeous artisanal designs. I can’t lie; I did not even attempt making sourdough bread. Though I dearly love it, just the multiple elements of making great sourdough bread intimidated me.

If you’re in my camp on this topic, do I have a ridiculously simple bread recipe that is not only gorgeous, but also utterly scrumptious.

Thank me now!

Easy Herb & Cheese Bread

Ingredients

• 3 cups flour
• 1 tsp. salt
• ½ tsp. dry active yeast
• 1 ½ cups warm water
• 1 cup shredded cheese of your choice (I like sharp cheddar or asiago)
• 2 T of an herb mix. Herbes de Provence is lovely, or mix equal parts dried oregano, thyme and basil

Directions

– Mix the flour, salt and yeast together in a large bowl.

– Add the warm water and blend until it forms a shaggy dough

– Cover and allow to rise 3-5 hours

– On a lightly floured counter, drop the dough and spread it out.

– Sprinkle about ½ of the the cheese and herbs. Fold over onto itself several times. Spread out, sprinkle balance of cheese and herbs and fold into a ball with any seams on the bottom of the ball.

– Drop this onto a large piece of parchment paper.

– Score the top with a very sharp knife.

– Put the dough and parchment paper in a preheated hot cast iron Dutch oven.

– Put into a 450f oven with cover and bake for 30 minutes. Remove cover and bake for another 15 minutes.

– Let cool a bit…and enjoy

Check out other recipes on this site for the perfect soup accompaniment.

Bon apetit!

photo credits:

Karolina Grabowska

Griffin Woolbridge

Joetography