Ingredientes para Gruyere And Walnut Bread
- Bread Flour
- 1/4 cup (50g) granulated sugar
- 1 1/2 tsp salt
- Fresh Coarse Ground Black Pepper
- 1/2 cup (115g) unsalted butter
- 1 cup (240ml) whole milk
- Warm Water
- Active Dry Yeast
- Gruyere Cheese
- Walnuts
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Cómo preparar Gruyere And Walnut Bread
- Preheat oven to 400°F (200°C). Grease two 9x5 inch loaf pans.
- In a large bowl, whisk together 4 cups (500g) all-purpose flour, 1/4 cup (50g) granulated sugar, 1 1/2 tsp salt, and 1/4 tsp black pepper.
- Set aside.
- In a saucepan, heat 1 cup (240ml) whole milk until it just begins to simmer. Remove from heat and stir in 1/2 cup (115g) unsalted butter until melted and combined.
- Let the milk-butter mixture cool to lukewarm (approximately 100-110°F).
- In the bowl of a stand mixer, combine 1 cup (240ml) lukewarm water and 2 1/4 tsp (1 packet) active dry yeast. Whisk gently, let stand for 1 minute, then whisk again until yeast is dissolved.
- Add the cooled milk-butter mixture to the yeast mixture and whisk to combine.
- Add half of the flour mixture to the wet ingredients and stir with a spatula until combined. Gradually add the remaining flour, mixing until a shaggy dough forms.
- Attach the dough hook to the mixer and knead on medium speed for 2 minutes, until the dough is smoother but not completely smooth.
- Let the dough rest for 10 minutes.
- Add 1 cup (100g) grated Gruyere cheese and 1/2 cup (60g) chopped walnuts to the dough. Knead on medium speed for 2 minutes, until the dough is smoother and more elastic.
- Lightly oil a large bowl. Transfer the dough to the bowl, turning to coat with oil. Cover with oiled plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
- Gently turn the dough out onto a lightly floured surface. Gently deflate the dough and let it rest for another 10 minutes.
- Divide the dough in half. Shape each half into an 8-9 inch square.
- Roll each square tightly into a log, pinching the seam to seal.
- Place each log, seam side down, into the prepared loaf pans.
- Cover the loaves with oiled plastic wrap and let rise until almost doubled, about 1 hour. The dough should be about 1 inch above the rim of the pan.
- Place the loaf pans in the center of the oven rack.
- Bake for 45-50 minutes, or until the internal temperature reaches 200°F (93°C) and the loaves are deep golden brown and sound hollow when tapped on the bottom.
- Remove the loaves from the oven and immediately unmold them onto a wire rack to cool completely.
- Once cooled, brush with melted butter (optional).
- Slice with a serrated knife and serve.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
5g
Fat
29g
Carbs
14g
