Cheesy Basil Bread

Combine warm water and sugar in a large mixing container until the sugar is fully incorporated. Add yeast to the surface of the water, allowing it to sit for a period of time until a creamy layer forms on top. Incorporate the yeast into the water mixture. Add salt and 1 cup of bread flour to the mixture, blending until a loose batter forms. Gradually incorporate an additional 1 cup of flour into the mixture, followed by the addition of mozzarella cheese, milk, and basil. Continue to mix in the remaining 2 cups of flour in small increments.

Transfer the dough onto a well-floured surface, and engage in kneading until the dough is thoroughly combined but still retains some stickiness. If necessary, add flour to the dough during the kneading process. Shape the dough into a ball, and place it in an oiled bowl. Ensure the surface of the dough is coated with oil by rotating the dough, and cover it with a cloth. Allow the dough to rise until it has doubled in size, approximately 1 hour.

Using your fist, apply pressure to the dough to release any large bubbles. Transfer the dough back onto a well-floured surface, and knead it briefly to eliminate any remaining bubbles in the dough, approximately 1 minute. Divide the dough into two equal portions, and shape each portion into a round ball. Spray a baking sheet with non-stick cooking spray, and position the balls onto the prepared surface. Using a sharp knife, create an X-shaped incision on top of each loaf. Cover the loaves with a towel, and allow them to rise until doubled in size once more, about 25 minutes.

Preheat the oven to 425 degrees F (220 degrees C). Bake the loaves until they are golden brown, approximately 25 minutes. To serve, cut each loaf into 8 wedges.