Ingredients: |
Ingredients: 1 package active dry yeast
1 tablespoon sugar
1 3/4 cups warm water (100º to 115º approximately)
5 to 6 cups all purpose flour
1 tablespoon salt, or slightly more to taste
1/2 stick (1/4 cup) softened butter
1 teaspoon Tabasco
1/4 cup freshly grated Parmesan
1/4 cup shredded Gruyere, Swiss or Sharp Cheddar cheese
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Directions: |
Directions:Dissolve the yeast with the sugar in 1/4 cup of the warm water and allow to proof. In a large bowl, mix 5 cups of flour and the salt. Make a well in the center and add the remaining 1 1/2 cups warm water , the butter, the Tabasco, and the yeast mixture. Stir with a wooden spoon or spatula or with your floured hands until the enough is well amalgamated. Turn out on a heavily floured board (use about 1/2 cup flour) and knead for 10-12 minutes or until the dough is smooth, elastic, and rather satiny in texture and all the flour on the board is absorbed; add flour if you need it. Place the dough in a buttered or oiled bowl and turn to coat on all sides. Cover with a towel and let rise in a warm, draft-free spot until doubled in bulk, 1 1/2 to 2 hours or slightly more.
Punch down the dough, turn it out on a lightly floured board, and knead in the cheeses. When thoroughly blended, cut the dough in half and let rest for 10 minutes, then roll out each half into a rectangle about 11 x 6 inches and let rest for 2 or 3 minutes more. Roll each rectangle up, pinching the edges as you do, and tucking in the ends so that the loaf measures about 4 1/2 x 7 1/2 inches. Place the dough in 2 well-buttered 8 x 4 x 2 inch tins, cover, and let rise in a warm spot until the bread has reached the top of the tin or slightly higher, or has more or less doubled in size.
Bake at 375º on center rack for approximately 30 minutes. Cool before slicing. |
This recipe for David's Cheese Bread is from