7/8 c WATER
2 tb HONEY
2 tb OLIVE OIL
1 3/4 c WHITE FLOUR
1/3 c SEMOLINA FLOUR
1/3 c PARMESAN CHEESE
1 tb BASIL
1 ts CARAWAY SEED
1 tb MILK
1 ts SALT
1 1/2 ts BOOST
1 1/2 ts YEAST

Instructions
Activate the yeast – In a small bowl, mix the 1 1/2 tsp BOOST (or sugar) with the 7/8 cup water and 2 tbsp honey. Let sit until foamy, about 5–10 minutes.

Mix dry ingredients – In a large bowl, combine the white flour, semolina flour, Parmesan, basil, caraway seeds, and salt.

Combine wet and dry – Add the activated yeast mixture, olive oil, and milk to the dry ingredients. Stir until a shaggy dough forms.

Knead – Turn the dough onto a floured surface and knead for about 5–7 minutes until smooth and elastic.

First rise – Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for 1–1.5 hours until doubled.

Shape – Punch down the dough, shape into a loaf, and place in a greased loaf pan or on a baking sheet.

Second rise – Cover and let rise again for 30–45 minutes.

Bake – Preheat oven to 375°F (190°C). Bake for 25–30 minutes, or until golden brown and a toothpick inserted in the center comes out clean.

Cool – Let the bread rest for 10–15 minutes before slicing.

Tips
For extra flavor, brush the loaf with a little olive oil before baking.

You can substitute fresh basil with dried for a milder taste.

Caraway seeds add a warm, slightly sweet spice that complements the Parmesan and basil.

This bread is perfect for sandwiches, open-faced toast, or as a base for savory spreads. It’s simple, foolproof, and delivers a rich, aromatic flavor

Yields
1 Servings