Cheesy Bread 2 Ways
RECIPE
CHEESE PUFF (GOUGERE) - recipe makes 18-24 puffs
▪325g or 1 1/3c whole milk
▪175g/1.5 sticks unsalted butter
▪15g or 2.5tsp kosher salt
▪300g or 1 3/4c all purpose flour
▪175g or 1.5c aged gruyere, shredded
▪6 large eggs
Bring milk, butter and salt to a simmer over med-low. Whisk in flour until combined and clump free. Switch to a spoon when you can no longer whisk. Reduce heat to low and stir frequently for 5-10min.
Add dough mixture to bowl of stand mixer and add gruyere. Mix on high with paddle attachment for about 20 seconds or until cheese is combined with flour. With mixer on high, add in eggs 1 at a time. When eggs are added stop to scrape down sides then continue mixing for another 15 seconds or so.
Add dough mix to piping bag or sturdy freezer bag. Cut off 1-1.5”/2.5-4cm corner to pipe. Pipe out gougeres as shown in video @3:06 onto a parchment lined sheet tray. About 3 spoonfuls worth or the size of a small lime.
Bake in preheated 400F/200C oven to bake for 20-22min. Open oven door and turn off oven to allow puffs to cool for 5 more minutes.
CHEESY FLATBREAD - Thanks to Union Loafers Bakery in St Louis, MO for the inspiration
▪330g or 1 1/3c warm water
▪4g or 1 1/3tsp instant yeast
▪25g oor 2Tbsp live oil
▪10g or 3/4Tbsp granulated sugar
▪475g or 3.5c bread flour
▪14g or 2 1/3tsp kosher salt
▪1-8oz/170-225g aged white cheddar, diced into smallish cubes (i like prairie breeze) ▪Fried panko breadcrumbs
Add water, yeast, oil, sugar, flour, and salt to stand mixer with dough hook and mix for 2 min on low or until dough is wet and sticky. Increase speed to high and mix for another 7 minutes.
Transfer dough to bowl, cover, and allow to ferment at room temp for 30 minutes.
Perform a strength building fold as shown in video @6:30. Cover and let sit at room temp for 30 more minutes (60 minutes total fermenting at this point) and perform another strength building fold.
Cover 1 last time and ferment for 60 more minutes at room temp.
Flip dough onto floured work surface. Degas and divide dough into 2 equal halves (about 425g each). Working on half the dough at a time, continue to degas each piece, pressing out with fingertips until dough is formed into a rectangle that’s 14”/38cm long by 8-10”/22cm wide.
Spread cheese into a layer on top of each half of dough then roll dough as shown @7:50, tucking cheese into dough. Transfer dough tubes to sprayed/oiled parchment lined sheet tray, cover with sheet tray and refrigerate for 2-24 hours until ready to serve.
Preheat oven with baking stone/steel to 450F/230C.
To prepare dough for baking, add each half of dough onto an oiled/sprayed piece of parchment. Drizzle with olive oil and use fingertips to flatten and push dough tubes into a 14”/38cm long by 8-10”/22cm wide rectangle.
Sprinkle top with fried panko breadcrumbs. Use a pizza peel to load dough (with parchment) onto baking stone/steel for 20min. Place on wire rack to cool for 15min (parchment removed to prevent steaming).
