Gruyereandwalnutbread Recipes

Steps:

• Toast walnuts in an oven or under the broiler. Set aside to cool.
• Place yeast in a large mixing bowl. Mix salt into 2 cups (473 milliliters) lukewarm water. Stir into yeast. Stir in maple syrup and 2 tablespoons oil.
• Measure 1 cup of the toasted walnuts, place in a food processor with 2 tablespoons of the whole-wheat flour and process until finely ground. Add to bowl along with remaining whole-wheat flour. Stir with a wooden spoon.
• Add bread flour 1/2 cup at a time until dough forms and leaves the sides of the bowl. (At this point you're better off mixing with your hands.) Turn dough out onto a floured work surface. Continue adding bread flour, kneading as you go, until you have a dough that's a bit on the soft side, only slightly sticky and easy to handle.
• Clean out your bowl, coat it with 1 tablespoon oil, and place dough back into the bowl, turning it so it's oiled all over. Cover with a cloth and set aside to rise until doubled, about 1 1/2 hours.
• Punch the dough down, add remaining toasted walnuts and lightly knead them into the dough. Dust a spacious baking sheet with cornmeal. Divide the dough in half, shape into 2 balls and place on the baking sheet. Cover loosely and let rise for an hour.
• Place the oven rack in the lowest position and heat oven to 450 degrees. Slash the tops of the breads with a razor or a lame (a baker's blade). Do not be tentative about this step; your slashes should be a good half-inch deep, done with a firm, even hand.
• Place the baking sheet in the oven. Throw a handful of ice cubes on the floor of the oven to create steam. Bake 20 minutes. By this time the breads should be a nice honey-brown. Brush them with remaining 1 tablespoon oil, reduce heat to 350 degrees, add more ice cubes and bake about 25 minutes longer, until the breads are well browned and sound hollow when tapped. Allow to cool at least 1 hour before cutting.

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.

Steps:

• In a greased 1-1/2-qt. baking dish, layer half of the potatoes, cheese, salt and pepper. Repeat layers. Drizzle broth over top., Bake, uncovered, at 350° for 35-40 minutes or until potatoes are tender.

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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf pas.
• In a large bowl, stir together the sugar, eggs, vegetable oil and vanilla until smooth using a wooden spoon. Combine the flour, baking soda, salt and cinnamon; stir into the sugar mixture alternately with the buttermilk just until mixed. Stir in the walnuts. Divide the batter evenly between the two pans.
• Bake for 55 minutes in the preheated oven, until a toothpick inserted into the crown comes out clean. Allow the bread to cool for about 10 minutes before removing from the pans, and wrap in aluminum foil.

Steps:

• Combine 1 t sugar and water in a 1 cup container. Sprinkle the yeast over the top and stir. Let stand until foamy (about 10 min).
• Combine remaining sugar, milk, salt, mustard, red pepper, and butter in small saucepan and heat until butter melts. Pour in large bowl and cool to lukewarm.
• Add eggs, yeast mixture, and 2 c flour. Beat with wooden spoon until smooth and slightly "stringy" (about 2 min). Stir in shredded cheese. Gradually add remaining flour until dough is stiff and sides of bowl are clean.
• Turn dough onto floured surface. Knead until smooth and elastic, 5 to 10 minutes, adding more flour as needed to prevent sticking. Put dough in large greased bowl, turning to coat. Cover with clean towel and let rise in warm place, away from drafts, until doubled in bulk (about an hour).
• Punch dough down and turn onto work surface. Knead in diced cheese until evenly distributed. For large loaf, divide dough into three and shape each section into a ball. Place balls in a row in greased 9x5x3 in loaf pan. For smaller loaves, divide into six sections, shape into balls, and put 3 balls in a row in each of two greased 8.5x4.5x2.625" loaf pans. Cover with clean towel and let rise in warm place, away from drafts, until doubled in bulk, about 45 minute.
• Brush with Egg Wash for glossy crust (for a dark brown surface: milk, evaporated milk, or egg yolk mixed with water; for shiny finish: whole egg beaten with water; shiny surface that doesn't brown as much as previous: egg white mixed with water).
• Preheat oven to 375 and bake 40-45 min for large loaf or 30-35 min for smaller. If crust browns too quickly, tent with aluminum foil. Place on wire racks to cool. For a softer crust, brush bread with oil or melted butter as soon as it comes out of oven.