Nutty Cheese Bread Recipe
This savory loaf — with its nutty crunch and excellent flavor — is good sliced and made into cheese and celery or fresh tomato sandwiches; if you like radishes, try radish and gruyere sandwiches. It is also nice toasted.
Ingredients
| Yeast | 30 Gram | |
| Lukewarm water | 2 Cup (16 tbs) | |
| Sugar | 6 Teaspoon | |
| Salt | 1 Teaspoon | |
| 1/2easpoon freshly ground black pepper | ||
| 1/2cup non-fat dry milk | ||
| Approximately 61/2 cups sifted plain flour | ||
| Butter | 45 Gram, softened | |
| 1 large egg, lightly beaten | ||
| 1 cup grated sharp cheese | ||
| Pecans and walnuts | 1/2 Cup (16 tbs), chopped | |
Directions
Dissolve the yeast in 1/4cup of the water with one teaspoon of the sugar. Mix the remaining sugar, salt, pepper, dry milk and 11/2cups of flour. Add the remaining 1% cups of water, the butter and egg. Add the dissolved yeast and mix until smooth. Add enough of the remaining flour to make moderately stiff dough. Turn out on to a floured board and knead until smooth and elastic. Place in a greased bowl and grease the top surface of the dough. Cover with a towel and let rise in a warm place until double in bulk, about one hour. Turn out on to a lightly floured surface, press to flatten and cover with half the cheese and nuts. Knead in the cheese and nuts, repeat with remaining cheese and nuts. Shape into two loaves and place in two greased loaf pans. Grease the top surface of the loaves, cover and let rise until double in size, about 11/2 hours. Bake the loaves in a preheated 200C (400F) oven 15 minutes. Lower the oven temperature to 180C (350F) and bake 35 minutes longer, or until the bread shrinks from the sides of the pan and is well browned.
Chef
