A Taste of Italy: Umbrian Cheese Bread

What is a party without a warm loaf of enticing bread? Paula Lambert's new book, "The Cheese Lover's Cookbook and Guide" (Simon & Schuster), offers the perfect loaf of homemade bread for your next party. Just the smell of this fresh baked bread wafting through the house is enough to make your guests' mouth water.

"The Cheese Lover's Cookbook and Guide" is an all-inclusive book that tells how to plan complete parties, ranging from a Holiday Buffet to a South of the Border Buffet. Chapters include a history of cheese, nutritional breakdown, types and characteristics (with charts), how to buy, store, cut and serve, simple & easy ways to make several different types of cheese at home, as well as over 100 recipes.

Maria Vittoria's Umbrian Cheese Bread

Makes one (10 inch) large loaf (almost 3 pounds) or two smaller ones (about 1 ½ pounds each)

Starter Sponge 1 cup warm water (about 110degrees) 1 ( ¼ ounce) package active dry yeast ½ teaspoon sugar 1 ¼ cups unbleached all purpose flour

Cheese Bread ¼ cup warm water (about 110 degrees) 2 teaspoons active dry yeast Pinch of sugar 5 large eggs 2 tablespoons extra virgin olive oil 6 ounces Parmigiano-Reggiano, grated (1 ½ cups) 4 tablespoons ( ½ stick) unsalted butter, softened 1 ½ teaspoons salt 3 ¼ cups unbleached all-purpose flour, or more if needed 2 ounces Gruyere, cut into ½ inch cubes 1 large egg yolk

For the starter sponge, place the warm water in a small bowl and sprinkle the yeast over the water. Add the sugar and stir to moisten the yeast. Set aside to proof; if the mixture bubbles and has foam on the surface, the yeast is active. Place the flour in a large bowl, add the proofed yeast, and stir to combine. Cover and set aside in a warm place to rise until doubled in volume, about 2 hours.

For the Cheese Bread, place the warm water in a small bowl, sprinkle the yeast over the water, add a pinch of sugar, and stir to moisten the yeast. Set aside to proof; if the mixture bubbles and has foam on the surface it is active.

Beat the eggs with the olive oil, Parmigiano, butter and salt in a small bowl. Add the proofed yeast and mix well. Stir this mixture into the starter sponge. Add the flour and mix well. Mix in the cubed Gruyere. Turn the dough out onto a floured work surface and knead for 10-15 minutes, adding flour if necessary. Shape the dough into a smooth flattened ball.

Butter and flour a 9 x 2 inch round pan (at least two quarts) and place the dough in the pan. Or divide the dough in half, shape it, and place it in two 8 x 2 inch round pans or 9 x 5 inch loaf pans. The pans should be no more that half full. Cover and set aside to rise until doubled in volume, about two hours.

Preheat the oven to 400 degrees.

Beat the egg yolk with a fork and brush on the top of the dough. Place the pan in the oven and bake for 20 minutes, then turn the temperature down to 325 degrees and continue to bake for 40-50 minutes longer, or until the bread has risen high above the sides of the pans and the crust is a deep golden brown. Do not open the oven door during the first hour of baking. Or, if using two smaller pans, bake at 400 degrees for 15 minutes, then at 325 degrees for about 30 minutes. Remove the bread from the oven and set on a rack to cool for ten minutes. Remove the bread from the pan to finish cooling.
 

Courtesy of FeatureSource

For more information, contact Carrie Ross/ Publicity Manager, Simon & Schuster, Lifestyle Publicity 212-698-7147 or carrie.ross@simonandschuster.com


Author: FeatureSource Staff