Kelly (A Messy Kitchen) is our Kitchen of the Month has brought us a lovely bread using an egg wash which I haven’t used in a while and had forgotten just how much we enjoy!
Next time I’d use less cheese because this is a rich bread the way it baked and I believe it would be better with less cheese or less butter. AND I love to try it with goat Gouda which I was unable to find for this go round.
Will be having this with split pea soup tonight! as toasted croutons.
It is just perfect bread even if my scoring is sloppy.
Recipe: world breads from pain de campagne to paratha
300 grams bread flour
100 grams Einkorn
100 grams sprouted wheat
30 grams ground flax
50 grams unsalted butter, grated frozen
250 grams dry milk in water
7 grams active dry yeast
100 grams plain mashed potato, warm (no added cream or butter)
1 teaspoon fine salt
1 egg, beaten
150 grams Gouda ( would like to try mature goat Gouda), grated
1 tablespoon rosemary, chopped
1. Place the flour and yeast in a large bowl, grate in the frozen butter and add grated cheese to resemble coarse breadcrumbs. In a small bowl, mix the milk, egg, salt, and mashed potato.
2. Make a well in the center of the flour, pour in the liquid. Mix the dough.
3. Turn out dough on a lightly floured surface and knead it for 8-10 minutes until smooth and elastic. Cover the dough with shower cap, and leave to rise until doubled in size.
4. Turn out the dough again. Add the fresh rosemary and mix well. Shape into a rectangular loaf and place on a greased baking tray. Cover and allow to rise for a further 40-45 minutes or until doubled in size.
5. Preheat the oven to 200ºC (400ºF).
6. Using a sharp knife, score deep slits in a criss-cross fashion on the top of the bread. Brush the loaf lightly all over with extra beaten egg.
7. Bake on a center shelf covered with a stainless bowl for 15 minutes then uncover and allow to bake for another 15 minutes until golden for a total of 30 minutes. Mine took a total of 35 minutes to reach internal temp to 208°F. Check to see if bread is done before transferring to a cooling rack.
8. Cut into squares to serve.
We would love for you to try out this simple, dinner friendly recipe and join in as a buddy baker this month! You don’t have to have a blog to participate, a picture will do. Just send a picture or your post of your finished loaf to me at eleyana (AT) aol (DOT) com by the 31st of this month. Be sure to put BBBuddy in the subject line. You will receive a Bread Baking Buddy graphic to keep or add to your post, and be included in our Buddy round up at the end of the month. New recipes are posted every month on the 16th. Check out our Facebook group to see the participants’ baking results during that time.