Crusty Loaves with Gruyere Cheese


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As a true coffee junkie, I am constantly on a search for recipes of breads/cakes and other savouries to go with it. Although, in my opinion, the best match for morning coffee is cheese bread. This is such a wonderful loaf to bake. I was so excited when I prepared the starter dough the night before, wondering what wonderful taste & texture it would be like. I found the recipe from  HERE,  referred by Temperance on her Bread Baking Day#16. The starter puffed up very nicely overnight. Proofing took most of the time of the entire baking though, baking process only took about 30 mnts. So short, for such a rewarding result.

That morning my entire kitchen is wafting the smell of freshly baked cheese bread. The use of gruyere cheese – which I added a bit of mozzarella and drizzles of garlic oil, is just puuuurrr-fect!!! It’s melting beautifully, moist in the inside, crusty on the outside. Guess who loves it the most….. Mike 😀

This recipe is definitely going to be on the menu very often….

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CRUSTY LOAF STUFFED WITH  GRUYERE CHEESE

Ingredients:
(i) Starter
* 1 1/4 cups unbleached Bread Flour
* 1 teaspoon salt
* 1/2 teaspoon instant yeast
* 1/2 cup cool water

(ii) Dough
* all of the starter
* 1 cup + 2 tbs to 1 1/4 cups lukewarm water*
* 1 tsp salt
* 3 1/2 cups unbleached Bread Flour
* 1/2 tsp instant yeast
* *Use more water in winter time

(iii) Filling
* 2 1/2 cups grated Gruyère cheese, or your preference
* 1 tbs garlic oil (optional)

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Baking Directions:

1)  Starter: Mix the 1 1/4 cups flour, salt, yeast, half cup of water.
Cover & rest overnight

2) Dough: Combine the risen starter with second one,
water, salt, flour & yeast. Knead until elastic.

3) Place the dough in a lightly greased bowl, cover,
let it rise for 1-2 hours, till it’s nearly doubled in bulk.

4) Gently deflate the dough, stretch it into a 4 inch thick,
about 9″ x 12″. Sprinkle with the grated cheese.

5) Roll it into a log, pinching the seam to seal.
Place the log, seam-side down on a lightly oiled surface.

6) Cover & let it rise for 1 to 1 1/2 hours, till puffy but
not doubled in bulk. Preheat the oven to 425°F.

7) Gently cut the log into four crosswise slices, for mini-breads;
or cut in half, for two normal-sized loaves. Place on silicone sheet.
Spritz with warm water, immediately place them in the preheated oven.

8) Bake for 20 – 35 mnts or until the cheese is melted & loaves are
a deep golden brown. Cool on a rack.

Recipe from: HERE

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Submitted for a food event
“Bread Baking Day #16: Cheese Bread”
Hosted by Temperance ~  For more information & participation, have a look HERE


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7 Comments»

  Sefa wrote @

mug-nya lucuuuuuuuu

hayyaaa… dia posting borongan, bikin orang laper😀

  marlin wrote @

duh dingin, ngga sedingin disana sih, begini disuguhi roti dan kopi, kruyuuk2 nih

  barefootster wrote @

Borongan gara2 komputer nge-crash lagi Sef, lagi seru trojan kayanya…. yang baru2 ini ga terdeteksi, sampe external disk gw yang 70GB yang isinya file2 design gw smua macet… ga bisa dibuka sampe skarang :-(((( duuuhhh

Marlin: mampir sini ngopi saaaayyy….

  ibu wrote @

mug nya pantes buat ibu ya. Nyontek resepnya ya kak.

  barefootster wrote @

emang masih sempet nge-baking bu? Restoran ga sibuk? Itu mug nya Chinese New Year – Year of Ox taun 2009. Kan aku sama si tomat sama shio nya 😀

  Madam Chow wrote @

I made this recipe a few months ago, and my husband loved it. I just discovered your blog, and it’s wonderful! And thanks for reminding me about the next Bread Baking Day.

  barefootster wrote @

Madam Chow: I didn’t believe either how beautiful the bread turns out. Lots of positive comments from people on their original recipe website. My husband is also crazy about this bread.

Thanks for stopping by 🙂


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