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Mozzarella and herb mini loaves

Mozzarella and herb mini loaves recipe

mozzarella and herb mini loaves




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    • 325 g (580 ml) cake flour
    • 4 ml sugar
    • 4 ml salt
    • 4 g instant dry yeast
    • 20 g Clover Mooi River Butter
    • 210 ml lukewarm water
    • 60 ml pitted Calamata olives, roughly chopped
    • 150 g Clover Mozzarella, cubed
    • 10 ml fresh mixed herbs, chopped

    Sift the flour into a large mixing bowl.

    Add the sugar, salt and yeast and mix well.

    Rub in butter and gradually add lukewarm water to mix to a soft dough.

    Add more water if needed.

    Turn out onto a lightly floured surface and knead dough for about 10 minutes until smooth and elastic.

    Place dough in an oiled bowl, cover, and allow to rest for 20 minutes.

    Knock down the dough and add the remaining ingredients and knead until mixed.

    Divide the dough between 6 greased mini loaf tins.

    Cover and allow to rise for another 20 minutes.

    Bake the loaves in a preheated oven at 180°C for 20 minutes or until cooked.

    Serve warm with cold meats and cheeses of your choice or as an accompaniment to a braai.

    Bake for 15 - 20 minutes or until golden in colour.