Friday, May 19, 2017

Hello Again...and with a Cheese Walnut Bread


Hi, I am back, finally (!) after a 4-year hiatus since my last post (I just really could not believe how fast time flies!), I think it's about time I complete and post this (and several more sitting in my draft box all these years!) since this is after all a really good walnut cheese bread recipe. I make no excuse that pure laziness was 100% the main reason behind me not posting anything here. So what has been happening in all these time that I've disappeared from my blog? Well, let's see. The boring stuff include, same husband (but not complaining since he's paying for most of our household bills 😁 and I get to keep mine for somewhat unlimited shopping), same job different company (or like they say, same shit different place)😒, same house (still waiting to strike top prize lottery 😣so that hopefully I can afford to buy a countryside holiday farmhouse that comes with a snowcapped mountain view each time I peek out the kitchen window while making pancakes or stirring some hot sambal sauce...location definitely impossible to be in Asia unless its Japan coz I so love that place!). But of course, as boring as they are, I'm thankful for all these blessings - husband, job and house. But, on to a more exciting stuff (yay!) which I would like to share as one of the not-so-many exciting highlights in the past 4 years in my life is, I FINALLY went to Iceland and Scandinavia (Sweden & Denmark) with 3 of my girlfriends from Singapore!!! 😆😛 This was 2 years ago. Iceland been on my must-visit list for so so many years and finally making it happened was a personal accomplishment to me. And luckily for us, we saw the northern lights!..on our final night there! It was an amazing experience watching mother nature danced brightly. emanating hues of green and pink against the dark cold sky. If laziness doesn't reign over me again, I'll share some northern light pictures in my next post which I managed to take as I hurriedly learnt how to operate my manual camera. In the meantime, here's a really nice bread recipe from Nick Malgieri's "bake!".







 


Please note that this recipe below yields two loaves!!

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

Steps:
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.


Enjoy baking!