Gruyere And Walnut Bread Recipes

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GRUYERE AND WALNUT BREAD



Gruyere and Walnut Bread image

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

6 1/2 cups bread flour (spoon into a dry measuring cup and level off)
1 tablespoon sugar
1 tablespoon salt
2 teaspoons fresh coarse ground black pepper (optional) or 2 teaspoons crushed red pepper flakes (optional)
1/4 cup butter, cut into 8 pieces (1/2 stick, plus optional extra melted butter for brushing on the finished bread)
1 1/2 cups milk, scalded
1 cup warm water, about 110 degrees
2 1/2 teaspoons active dry yeast (1 1/4 ounce envelope)
2 cups gruyere cheese, coarsely grated and lightly packed
2 cups walnuts, chopped and lightly toasted

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.

SAVORY GRUYèRE BREAD WITH HAM



Savory Gruyère Bread With Ham image

The ham and cheese-filled loaf is the savory quick bread you didn't know you needed. We love it with Gruyère, but sharp cheddar works just as well.

Provided by Melissa Clark

Categories     cookbooks     Bread     Cheese     Ham     Green Onion/Scallion

Number Of Ingredients 11

4 tablespoons (½ stick/56 grams) unsalted butter, melted and cooled, plus more for the pan
2½ cups (325 grams) all-purpose flour, plus more for the pan
1½ teaspoons baking powder
1 teaspoon fine sea salt
½ teaspoon baking soda
1 cup (180 grams) coarsely chopped ham
3 tablespoons thinly sliced scallions, white and green parts (optional)
1 tablespoon chopped fresh thyme leaves
2 cups (8 ounces/198 grams) grated Gruyère or sharp cheddar cheese
2 large eggs
1 cup (240 milliliters) buttermilk

Steps:

  • Heat the oven to 350ºF. Butter and flour a metal 9 × 5-inch loaf pan and set it aside.
  • In a large bowl, whisk together the flour, baking powder, salt, and baking soda. Stir in the chopped ham, scallions if using, thyme, and 1¾ cups (7 ounces) of the Gruyère (reserving the rest for topping). In a separate bowl, whisk together the melted butter, eggs, and buttermilk. Add the wet mixture to the flour mixture and stir to combine. The batter will be thick.
  • Transfer the batter to the prepared loaf pan and spread it out evenly, smoothing the top. Sprinkle the remaining ¼ cup (1 ounce) cheese over the top. Bake until the top springs back when lightly pressed and a skewer inserted in the center comes out with some moist crumbs attached, 45 to 55 minutes.
  • Transfer the pan to a wire rack and let it cool for 10 minutes. Then remove the bread from the pan and let it cool completely on the wire rack.

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