Waiter, there’s somenthing in my… bread!


I find this monthly challenge very interesting, not only for the funny title, but even for the theme they choose! And it’s indeed a challenge fo me: never made a pie before and I’m not so much of a bready person. I like to eat bread, but make it sometimes seem to long and complicated… But since I discovered how a wonderful kneader is my Kenwood chef, well, why buying it when I can make it??? And, by the way, in Milan you can only find the worst bread in the world, so…
This bread is a complete invention: I had some provolone piccante and some pine nuts in the fridge (the pine nuts were in the fridge because I’ve toasted them some weeks ago…) and I wanted to use them together. And as the thyme is blossoming on the balcony, I added some fresh springs… Et voilà!

10 g of fresh yeast
2 pinches of sugar
300 ml of warm water
100 g of strong flour
100 g of semolina flour
400 g of hard wheat flour
150 g of provolone piccante (but emmenthal or mature cheddar will be fine too), grated
60 g of toasted pine nuts
Few springs of fresh thyme, minced

In the kneader bowl crumble the fresh yeast, add sugar and dissolve everything with the warm water. Once the yeast is begging to bubble, add strong flour, semolina flour, 300 g of hard wheat flour, cheese and thyme. I haven’t added salt because the cheese is very savory.
Knead until you have a nice and silky ball, adding more flour if needed. Transfer the ball in a glass bowl, cover it with film and let it double in a warm environment (45 minutes – 1 hour will do).
Preheat the oven at 200° C.
Once the bread is doubled, punch it and work it a bit, then resize it in a ball and lay it on a floured baking tray, covering it with the glass bowl upside down. Let it rise for 30 – 45 minutes.
Once is well risen, dust the surface, make criss cross cuts, and cook it in the oven for 30-35 minutes, or until knocking on the bottom you can hear an empty sound.
Let it cool completely before to slice it. Yeah, I know it’s hard to resist to freshly baked bread…


Sliced bread.jpg


  1. Patricia Scarpin

    Hey, Sara, I can see you really got inspired! This is some fantastic bread!

    P.S.: I think the name of the event is funny, too. Cute funny, I mean.

  2. Jeanne

    That’s a great-looking bread – and to a non-baker like me, it sounds very brave to invent your own recipe! But with cheese in your bread, what can go wrong?! And I’m glad you like our WTSIM event name 🙂

  3. Roberta

    Hi Sara! Now, how wonderful does your bread look? Che grande!
    baci Rob

  4. Rosa's Yummy Yums

    This bread looks wonderful! I love provolone cheese…

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