Hi, I am back (for now), finally (!) after a 4-year hiatus since my last post (really could not believe how fast time flies!), Anyway, I think I should at least complete and post this now (and in due time, several other sitting in my draft box all these years!). This is after all a really good walnut cheese bread recipe. I make no excuse that pure laziness was one of the main reasons behind my long absence here, especially when life gets caught up in other aspects of, well, life. Anyway, long overdue, but here it is - a recipe from Nick Malgieri's "bake!".
Originally (if you've read this for the 2nd time), I mentioned that I will post some pictures of a priceless experience catching the northern lights in Iceland. I can't promise when I'll be back with a post, thus I've shortened my content to this version in order to avoid over-promising 😉. Because time just flies before you know it.
850 g bread flour
1 tablespoon sugar
1/4 tablespoon salt
55 g butter ( I used salted)
360 ml full fat milk, scalded
240 ml warm tap water (about 43 degrees C)
7 g active dried yeast
225 g coarsely grated Swiss Gruyere cheese
225 g chopped lightly toasted walnuts
1. Stir the flour, sugar and salt together, set aside.
2. Stir the butter into the hot milk, let it cool to room temperature
3. Once the milk has cooled, pour the water into the bowl of an electric mixer and whisk in the yeast. Wait 1 minute, then whisk again to make sure the yeast is completely dissolved. Whisk in the cooled milk and butter mixture.
4. Use a large rubber spatula to stir in about half of the flour mixture. Stir in the rest in 3 or 4 additions to form a rough dough.
5. Place the bowl on the mixer fitted with the dough hook and beat on medium speed until the dough is just slightly smoother , about 2 minutes. Stop the mixer and allow the dough to rest for 10 mins.
6. Add grated cheese and nuts to the mixer bowl. Beat the rested dough till it is more smoother and elastic, about 2 mins.
7. Scrap the dough into a large bowl that's lightly oiled. Turn the dough over so the oiled bottom is now the oiled top. Place clingfilm against the surface of the dough. Let the dough rise to double the size, about 1 hour.
8. Turn the dough out on a lightly floured surface, press to deflate the dough, and repeat step 7.
9. After the dough has risen for the 2nd time, turn the dough on a lightly floured surface and divide the dough in half. Without deflating the dough too much, pull and stretch each piece into a rough 20-23 cm square, then roll it tightly like a swiss roll.
10. Place each roll in a tin, seam side at the bottom, Cover with oiled clingfilm and let rise again till double in size.
11. Bake until top is golden brown and firm (roughly at 93 degrees C for 45 mins according to the recipe but do use your own discretion as different ovens may operate slightly differently). Unmould the loaves on a rack to cool them.