Ultimate Cheese Bread
From marky90 15 years ago
- 20 minutes to make
- Serves 8
Chewy, oven-hot bread with a crown of crusty melted cheese… does it get any better? This recipe comes from the French Pastry School in Chicago. I can live on just this wonderful stuff for the rest of my life and be happy! Read more (of course with Chardonnay) Life is good. See less
Ingredients
- Starter: shopping list
- 1 1/4 cups King Arthur Unbleached bread flour shopping list
- 1 teaspoon salt shopping list
- 1/2 teaspoon instant yeast shopping list
- 1/2 cup cool water shopping list
- Dough: shopping list
- All of the starter shopping list
- 1 cup + 2 tablespoons to 1 1/4 cups lukewarm water* shopping list
- 1 teaspoon salt shopping list
- 3 1/2 cups King Arthur Unbleached bread flour shopping list
- 1/2 teaspoon instant yeast shopping list
- *Use the greater amount of water in winter, when conditions are dry; and the lesser amount in summer, when the weather is humid. shopping list
- Filling shopping list
- 2 1/2 cups grated Gruyère cheese, or the grated/shredded cheese of your choice (a mixture of provolone and mozzarella is tasty) shopping list
- 1 tablespoon garlic oil (optional) shopping list
- P.S Prep and Cook time does not include overnight for the starter, but worth the wait! shopping list
How to make it
- To make the starter: Mix the 1 1/4 cups flour, salt, yeast, and 1/2 cup water in a medium-sized bowl. Mix till well combined; the starter will be very dry. Cover and let rest overnight at room temperature; it'll become bubbly.
- To make the dough: Combine the risen starter with the water, salt, flour, and yeast. Knead—by hand, mixer, or bread machine set on the dough cycle—to make a smooth dough.
- Place the dough in a lightly greased bowl, cover, and let it rise for 1 1/2 to 2 hours, till it's nearly doubled in bulk.
- Gently deflate the dough, and pat and stretch it into a 3/4"-thick rectangle, about 9" x 12". Spritz with water, and sprinkle with the grated cheese.
- Starting with a long side, roll it into a log, pinching the seam to seal. Place the log, seam-side down, on a lightly floured or lightly oiled surface.
- Cover it and let it rise for 1 to 1 1/2 hours, till it's puffy though not doubled in bulk. Towards the end of the rising time, preheat the oven to 425°F.
- Gently cut the log into four crosswise slices, for mini-breads; or simply cut the dough in half, for two normal-sized loaves. Place them on one (for two loaves) or two (for four mini-loaves) lightly greased or parchment-lined baking sheets, cut side up. Spread them open a bit, if necessary, to more fully expose the cheese. Spritz with warm water, and immediately place them in the preheated oven.
- Bake for 20 minutes (for the mini-loaves), or 35 minutes (for the full-sized loaves), or until the cheese is melted and the loaves are a very deep golden brown. Remove them from the oven, and cool on a rack.
Hope you like cheese
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The Rating
Reviewed by 17 people-
Oh miss marky i love this yum....cant wait to bake some .thank you nothing like the smell of baking bread
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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OMG, YUMMMMYYY!! I knew that we should be great friends! :-)
pamelanava
in Prosper loved it
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Sounds very good, thanks for sharing, you have my 5 forks. Pass the Chardonnay!
henrie
in Savannah loved it
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