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madbakerLast week's Resolution Recipe, which I made Friday but didn't get around to posting until now: Gruyere-stuffed Bread Loaves.
1 1/4 cup warm water
1 tsp salt
3 1/2 cups flour
1 packet dry yeast
10 oz grated Gruyere
1 Tbsp water or olive oil
1 Tbsp mixed herbs (I used Fines Herbes)
Whisk the yeast into the water and let it germinate for five minutes. Beat in the salt and flour. Knead to make a smooth dough. Place in a lightly greased bowl, cover, and let it rise for 1 1/2 to 2 hours, until nearly doubled.
Pat and stretch the dough into a 3/4" rectangle about 9x12". Spritz with water or oil and sprinkle the cheese and herbs. 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 surface. Cover and let rise for 1 to 1 1/2 hours; it should be puffy but not doubled. Heat the oven to 425.
Cut the log crosswise into four slices. Place on lightly greased or parchment-lined sheets, cut side up. Spread them open a bit to more fully expose the cheese. Spritz lightly with warm water and immediately place in the oven. Bake for 25 to 35 minutes; the cheese should be melted and the loaves should be deep golden brown. Remove and cool on a rack.
What worked: Mmmm, cheesy bread. It went beautifully with tomato soup and was even good lightly toasted the next day for breakfast with poached eggs.
What didn't: The loaves weren't as crusty as the recipe indicated they should be. Having some steam in the oven (via ice cubes in a heated cast iron skillet) would help fix that. Also, I only used 7 oz cheese. It looked like a huge mass when grated but it wasn't that much when cooked.
Will I make it again? Yes.
What I'm reading: Eric Nylund, Mortal Coils (Yes, I gave in and started it. It's good.)
1 1/4 cup warm water
1 tsp salt
3 1/2 cups flour
1 packet dry yeast
10 oz grated Gruyere
1 Tbsp water or olive oil
1 Tbsp mixed herbs (I used Fines Herbes)
Whisk the yeast into the water and let it germinate for five minutes. Beat in the salt and flour. Knead to make a smooth dough. Place in a lightly greased bowl, cover, and let it rise for 1 1/2 to 2 hours, until nearly doubled.
Pat and stretch the dough into a 3/4" rectangle about 9x12". Spritz with water or oil and sprinkle the cheese and herbs. 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 surface. Cover and let rise for 1 to 1 1/2 hours; it should be puffy but not doubled. Heat the oven to 425.
Cut the log crosswise into four slices. Place on lightly greased or parchment-lined sheets, cut side up. Spread them open a bit to more fully expose the cheese. Spritz lightly with warm water and immediately place in the oven. Bake for 25 to 35 minutes; the cheese should be melted and the loaves should be deep golden brown. Remove and cool on a rack.
What worked: Mmmm, cheesy bread. It went beautifully with tomato soup and was even good lightly toasted the next day for breakfast with poached eggs.
What didn't: The loaves weren't as crusty as the recipe indicated they should be. Having some steam in the oven (via ice cubes in a heated cast iron skillet) would help fix that. Also, I only used 7 oz cheese. It looked like a huge mass when grated but it wasn't that much when cooked.
Will I make it again? Yes.
What I'm reading: Eric Nylund, Mortal Coils (Yes, I gave in and started it. It's good.)
