Cheese Yeast Hearth Bread Recipe

This cheese-enriched yeast hearth bread recipe, crusty bread from southern France was traditionally baked in a hearth on the dying embers of a fire. It is a perfect casse-croute (which means snack, or literally break-crust), served with a few black olives, a slice of jambon de pays (country ham), and a glass of red wine. Try Roquefort or goat cheese, crumbled rather than grated, as an alternative to Gruyère. In this article I will show you how to prepare tortellini with stuffed fish. Anyone can prepare it with just a little effort. INGREDIENTS • 2 tsp dry yeastrn• 11⁄4 cups waterrn• 33⁄4 cups bread flourrn• 11⁄2 tsp saltrn• 1 tbsp olive oilrn• 21⁄4 cups grated Gruyère plus extra for topping, optional DIRECTIONS: 1. Sprinkle the yeast into 1⁄2 cup of the water in a bowl. Let stand for 5 minutes; stir to dissolve. Mix the flour and salt in a large bowl. Make a well in the center of the flour and pour in the dissolved yeast and olive oil.rn2. Use a wooden spoon to draw enough of the flour into the dissolved yeast to form a thick paste. Cover the bowl with a dish towel; let “sponge” until frothy and risen, about 20 minutes.rn3. Pour about half of the remaining water into the well. Mix in the flour. Stir in the reserved water, as needed, to form a firm, moist dough.rn4. Turn the dough out onto a lightly floured work surface. Knead until smooth and elastic, about 10 minutes. Knead in the grated cheese.rn5. Put the dough in a clean bowl and cover with a dish towel. Let rise until doubled in size, about 11⁄2 hours. Punch down, then let rest for 10 minutes.rn6. Divide the dough into four equal pieces by flattening it into a round and cutting it into triangular quarters; let rest for 10 minutes.rn7. Roll out each piece of dough into a flat, oval shape, about 1⁄4 inch thick. If the dough resists rolling out, let it rest for 1 to 2 minutes. Transfer the dough onto two greased baking sheets.rn8. With a sharp knife, make five slashes through each piece of dough, beginning and ending each cut about 1 inch from the edge of the dough. Open up each slash by gently pulling the edges apart slightly. Cover with a dish towel and proof for 45 minutes.rn9. Sprinkle with additional grated cheese, if desired. Bake in the preheated oven for 25 to 30 minutes, until crisp, golden, and hollow sounding when tapped underneath. Cool on a wire rack. VARIATIONOlive Hearth Bread 1. Make one quantity yeast hearth bread, replacing the Gruyère with 11⁄3 cups roughly chopped, pitted green olives in step 4.rn2. Decorate the shaped dough with more sliced olives instead of the cheese before baking in step 9. To begin: sponge method, time: 20 minutes Rising: 11⁄2 hours Proofing: 45 minutes Oven temperature: 400ºF Baking: 25–30 minutes, steam (optional) Yield: 4 loaves, yeast alternative - 1 cake (0.6oz) yeast Stick to the simple instructions very carefully and will also be amazed just how good this particular recipe actually is. Hope you will like this traditional yeast hearth bread recipe and wish you all bon appetite.