On Saturday, I had a big dinner with my son, his girlfriend, his mom, and several others. I was roasting a leg of lamb over charcoal. I also served garlic mashed potatoes that were infused with chicken stock, broiled asparagus, homemade mac and cheese, and this double cheese bread.
The reason why it is double cheese bread, is there is cheese in the dough, and more cheese rolled up in the bread. Dinner came out good. Here’s how I made the double cheese bread.
3 cups of flour
1 cup of white whole wheat flour
1 tsp. salt
1 tsp sugar
2 tbs. olive oil
2 tbs. instant yeast
2 cups of water
1 cup of shredded Swiss cheese
1 cup of shredded Gruyére cheese
2 cups of shredded Cheddar
2 cups of shredded Mozzarella
Corn meal
Preparation
Place the flours, salt, sugar, olive oil and yeast in a bowl. Add the Swiss cheese, and the Gruyére cheese, along with the water. Use dough hooks to bring the dough together. Adjust with additional flour or water, to get the dough so it can be kneaded. Knead it for about a minute, and then set it in a warm place for about an hour, to rise.
After the dough has risen, knead it for a couple more minutes. On a clean floured surface, work the dough with your fingers, turning it as you do, until you have a rectangle roughly two feet, by one foot. Sprinkle the Cheddar and Mozzarella cheese over the dough, leaving the outer inch uncovered. Roll up the dough, folding the edges over as you do, until the dough resembles a fat log. Set that on a baking sheet which has been sprinkled with corn meal. Let that rise in a warm place for about forty minutes.
Bake the bread in a 380º oven, for about forty five minutes, or until the bread is golden brown, and the cheese is oozing out. Let that cool for about ten minutes before slicing.
Serving
We feasted on our bread with charcoal roasted lamb, the mashed potatoes, gravy, pasta, and broiled asparagus. I think I scored a hit with the bread. I received lots of compliments on it. We all fell into a food coma after dinner.
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