GRUYERE AND WALNUT BREAD
Make and share this Gruyere and Walnut Bread recipe from Food.com.
Provided by threeovens
Categories Yeast Breads
Time 4h15m
Yield 2 loaves, 16-20 serving(s)
Number Of Ingredients 10
Steps:
- Butter or grease two loaf pans.
- In a large bowl, combine flour, sugar, salt, and pepper (if using); set aside.
- Stir the butter into the scalded milk; let cool to room temperature.
- Once the milk has cooled you can begin to make the dough by pouring the water into the bowl of your stand mixer.
- Whisk in yeast, wait a minute, then whisk again to be sure all the yeast is completely dissolved; whisk in the cooled milk and butter mixture.
- Stir in half the flour with a large rubber spatula, then stir in the remaining flour, in smaller batches, to ensure all the flour is moistened.
- Place the bowl on the stand mixer, fitted with the dough hook, and beat on medium speed until the dough gets smoother, but not competely smooth, about 2 minutes; let rest 10 minutes.
- Add the cheese and nuts then beat, on medium speed, until the dough becomes smoother and more elastic, about 2 minutes.
- Transfer the dough to a lightly oil bowl to rise, turning to coat all sides with oil; drape oiled plastic wrap on top and let rise until doubled, about 1 hour.
- Turn dough out on a lightly floured work area, turn over, press to deflate, then set aside (in oiled bowl) to rise again, about 1 hour.
- Turn dough out onto floured board and divide in half, taking care not to delate dough too much; shape each half into an 8 to 9 inch square.
- Roll dough tightly, jelly roll fashion, pinching the edge in when you get to the end; place loaf in pan, seam side down, pressing it into place so that the surface is fairly even.
- Cover with oiled plastic wrap and let rise another hour; once risen, the dough should protrude about 1 inch over the rim of the loaf pan.
- Set oven rack to the middle and heat the oven to 400 degrees F.
- Uncover loaves, and place in the center of the oven rack, short side toward each other, equal distance from each other and the sides of the oven.
- Bake until the bread is risen, and is deep golden and firm; the internal temperature should be more than 200 degrees F, about 45 minutes.
- Unmold each loaf and cool, on its side, on a rack (this prevents falling).
- You can brush the breads with melted butter if you like your crusts soft.
- Let cool completely before slicing with a sharp serrated knife.
- Store at room temperature, in a plastic bag, or freeze for longer storage.
MAPLE AND WALNUT BEER BREAD
Ok, this is a specific recipe ... but is also a method. The flour beer and sugar are consistent ... everything else is extra. Here are some of my favorites and you can really do what you like. Dried vs fresh herbs are best, not too many "wet" ingredients; such as olives, onions, sundried tomatoes, etc., and if you add cheese, no more than 1 cup. - Chile beer at any specialty liquor store, monterey jack cheese and cilantro - Pumpkin beer, yes in the fall, pecans, rosemary, and swiss cheese - Any good dark like Amberbock, apples, dried cranberries and gruyere - Honey wheat, caramelized onion, cheddar, and thyme - Light beer, green chilies, jalapeno jack and cilantro - Red berry or any berry beer, walnuts and provolone with cinnimon - Any dark beer, raisins, cranberries, cinnimon and brown sugar vs white - Bock beer, sundried tomatoes, olives and oregano - Maple or pumpkin beer, cinnimon, raisins, pecans and dried apples I have used bacon bits and cheddar; all herbs; or just cheese. Endless combinations. But this is a favorite for breakfast or even a late night snack with cream cheese. Many of these are available year round at most larger liquor stores any many of the beers are available during seasons, like the Pumpkin and Maple available during the Fall and Winter months. A hearth Bock for some brewers is available in winter and it is good with Mediterranean flavors. Now this is the basic recipe ... 12 oz beer (I use a standard bottle with is 12 oz) 3 cups flour self rising, sifted (sifted is important), if not using self rising, use all purpose, but add 1 tablespoon baking powder and 1 teaspoon salt 1/4 cup sugar (flavorings) However below is my updated recipe for the maple walnut.
Provided by SarasotaCook
Categories Quick Breads
Time 1h5m
Yield 8-10 slices, 8-10 serving(s)
Number Of Ingredients 6
Steps:
- The batter -- Sift the flour and add to a large bowl. Add the sugar, beer and seasoning and mix. I do like the beer to set for a few minutes so it isn't ice cold. Pour all in a loaf pan and cook for 50-60 minutes at 375. Half way through brush the melted butter on the top of the loaf for a golden color. For the sweater breads I usually top it with melted butter.
- Have fun with it and try a variety of flavors. Just stick to the basic recipe and it is virtually full proof. I have probably made 50+ varieties by now.
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