Ingredients

• 2 cups warm water , 100 degrees F/40 degrees C
• 1 tablespoon white sugar
• 1 tablespoon active dry yeast
• 4 cups bread flour , or as needed, divided
• 1 tablespoon salt
• 1 cup shredded mozzarella cheese
• 0.25 cups milk
• 1 tablespoon dried basil

Instructions

1. 1 Mix warm water and sugar together in a large mixing bowl until sugar has dissolved; sprinkle yeast over surface of water. Let stand until yeast softens and begins to form a creamy layer on the surface. Stir yeast into water. Stir in 1 cup flour and salt until a loose dough forms. Stir in 1 cup more flour; mix in mozzarella cheese, milk, and basil. Stir in remaining 2 cups flour, 1/2 cup at a time.
2. 2 Turn dough out onto a well-floured surface and knead until thoroughly mixed, but still sticky, 5 to 8 minutes. Adding flour to dough, while kneading, if necessary. Form dough into a ball. Place into an oiled bowl and turn to coat. Cover with a cloth and let rise in a warm place until doubled in volume, about 1 hour.
3. 3 Punch down dough with your fist, pressing firmly on the dough to deflate the large bubbles; turn onto a well-floured surface. Knead dough just long enough to eliminate remaining bubbles in dough, about 1 minute. Cut dough into 2 equal pieces; form each into a round ball. Coat a baking sheet with nonstick cooking spray; place dough balls on the prepared baking sheet. Slash an X into top of each loaf using a sharp knife. Cover loaves with a towel; let rise in a warm place until doubled in volume, about 25 minutes.
4. 4 Preheat the oven to 425 degrees F (220 degrees C).
5. 5 Bake in the preheated oven until browned, about 25 minutes. Cut each loaf into 8 wedges to serve.

Nutrition per serving