SAVORY GRUYE'RE GARLIC BREAD (ABM)
The rich flavor of Gruyere cheese blends nicely with the garlic forming a full bodied loaf. Gruyère is generally known as one of the finest cheeses for baking, having a distinctive but not overpowering taste. If you can't find Gruyere, traditional Swiss cheese can be substituted. I have adapted this recipe to be made in an automatic bread maker on dough cycle, then formed into a loaf. The cheese needs to be shredded coarsley or chopped into 1/8-1/4" pieces.
Provided by BakinBaby
Categories Yeast Breads
Time 1h30m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 12
Steps:
- Heat milk and butter in microwave for 60 seconds.
- In a bread machine pan, place warm milk/butter mixture, well beaten egg, minced garlic, shredded gruyere cheese, then; flours, potato flakes and salt, in the center of dry ingredients; add yeast.
- Process on dough cycle as your bread machine directs.
- When dough is done, punch down, form in a elongated loaf on cornmeal covered baking sheet.
- Cover with a light towel, let rise until double about 30-45 minutes, cut 3 slits acoss, brush loaf with egg yolk and water mixture, bake at 375 for about 30 minutes or until golden brown.
- Cool on a wire rack, makes one loaf.
Nutrition Facts : Calories 177.4, Fat 6, SaturatedFat 3.3, Cholesterol 44.7, Sodium 252, Carbohydrate 23.9, Fiber 1.5, Sugar 0.2, Protein 7
SAVORY GRUYERE-OLIVE BREAD
Provided by Melissa Clark
Categories side dish
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 350 degrees. Grease an 8-inch loaf pan.
- In a large bowl, whisk together the flour, baking powder, salt and pepper. In a separate bowl, whisk together the mayonnaise, egg and milk. Fold the wet mixture into the dry until just combined. Fold in the cheese and olives.
- Scrape the batter into the loaf pan and smooth the top with a spatula. Bake until golden and firm, 40 minutes. Let bread cool in the pan for 5 minutes. Run a knife around the edge of the pan and over turn onto a wire rack. Cool 20 minutes before slicing and serving.
Nutrition Facts : @context http, Calories 278, UnsaturatedFat 14 grams, Carbohydrate 18 grams, Fat 20 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 5 grams, Sodium 296 milligrams, Sugar 1 gram, TransFat 0 grams
SAVORY HAM AND GRUYèRE BREAD
Provided by Jane Sigal
Categories easy, side dish
Time 1h30m
Yield About 20 slices, or 4 dozen mini muffins
Number Of Ingredients 10
Steps:
- Center a rack in the oven and heat to 350 degrees. Or, if making mini muffins, position 2 racks in upper third of the oven and heat to 425 degrees. Generously brush a loaf pan or four 12-portion mini muffin pans with butter.
- In a large bowl, whisk flour with baking powder, salt and pepper.
- In a medium bowl, lightly whisk eggs, then whisk in milk and olive oil.
- Using a rubber spatula, fold wet ingredients into dry until barely mixed. Fold in ham and cheese.
- Scrape batter into loaf pan and smooth top, or using your finger, push a tablespoon of batter into each muffin cup.
- Bake loaf until golden and a toothpick inserted in center comes out with a few crumbs attached, 40 to 50 minutes. Or bake muffins until golden, about 15 minutes, switching pans between racks halfway through.
- Transfer to a rack to cool in pan for 5 minutes. Run a knife around edge to release. Turn out loaf onto rack to firm up before slicing, about 30 minutes; using a serrated knife, cut into 3/8-inch slices, then cut into halves or quarters. Muffins can be served warm or at room temperature.
Nutrition Facts : @context http, Calories 138, UnsaturatedFat 5 grams, Carbohydrate 9 grams, Fat 9 grams, Fiber 0 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 207 milligrams, Sugar 0 grams, TransFat 0 grams
SAVORY GRUYèRE BREAD WITH HAM
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
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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