Bread and more bread

[sbs]

I have tried many of the recipes , I really like the convenience of it for the week days . I still really love the flavors of the traditional slow rise breads made with sponges or bigas the best.

 

[redhen]

Cheese Bread? recipe??

 

[sbs]

Here is the recipe I use for Gruyere-Stuffed Crusty Loaves from King Arthur Flour.
STARTER
1 1/4 cups unbleached bread flour
1 teaspoon salt
1/2 teaspoon instant yeast
1/2 cup cool water

DOUGH
all of starter
1 cup + 2 tabelspoons to 1 1/4 cups lukewarm water (use the lesser amount in summer ,when it's humid)
1teaspon salt
3 1/2 cups unbleached bread flour
1/2 teaspoon instant yeast

FILLING
2 1/2 cups grated Gruyere cheese ,or grated shredded cheese of your choice

TO MAKE STARTER
mix the starter ingredients in a medium sized bowl . mix till well combined . Cover and let rest overnight at room temperature.

TO MAKE DOUGH
Combine the risen starter with the water,salt flour and yeast. Knead by hand or mixer to make a smooth dough. Place in a lightly greased bowl,cover and let rise for 1 1/2 to 2 hours,till nearly doubled in bulk.

Gently deflate the dough,and pat and stretch it into a 3/4 inch rectangle about 9"x12". Spritz with water,and sprinkle with the grated cheese. Starting with 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 and let 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 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 size loaves. Place them on lightly greased or parchment lined baking sheets,cut side up.Spread them open a bit,if necessary,to more fully expose the cheese.Sprtiz with warm water and immediately place them in the preheated oven.Bake for 20 minutes (for mini loaves) ,or 35 minutes for full sized loeaves,or until the cheese is melted and the loaves are a very deep golden brown. Remove from the oven ,and cool on a rack.


This is a great recipe !

 

[redhen]

Thanks!

 

[sbs]

Your welcome!
Let me know how you like it.

 

[PeggySue]

Oh man I made some yeasty slightly sweet rolls, the kind that are heavy and almost chewy and you smell the yeast when you open the bag you have them stored in, and you zap them in the micro just long enough so the butter will melt when you spread it on........ heavenly.

 

[2DogsFarm]

ThankYouThankYouThankYou!!!!!

I LOVE bread, hate the kneading/waiting process

Awesome site:

http://www.artisanbreadinfive.com/

 

[hikerchick]

Another good book is "Kneadlessly Simple" by Nancy Baggett. Chock full of delicious no-knead recipes.