What an amazing delicious recipe we were to bake this month for the Avid Baker's Challenge. Delicious breads with cheese. I guess you could use any cheese, but I bought some Gruyère cheese for this one, as I know it's just delicious in baked goods. The recipe made 4 small loaves. I made two small ones and devided half of the dough into 4 (large) rolls.
The other thing I changed is the salt, there was 1 tsp for the starter ánd 1 tsp for the dough, that is way too much for us. Also bearing in mind the salty cheese. So I left one teaspoon out (the one in the dough). I also used less cheese, I bought two packages of 100 g each, so I didn't make it to the 285 g stated in the recipe. The smell ánd the taste were fantastic. A big hit! A recipe to make again.
The other thing I changed is the salt, there was 1 tsp for the starter ánd 1 tsp for the dough, that is way too much for us. Also bearing in mind the salty cheese. So I left one teaspoon out (the one in the dough). I also used less cheese, I bought two packages of 100 g each, so I didn't make it to the 285 g stated in the recipe. The smell ánd the taste were fantastic. A big hit! A recipe to make again.
Your loaves look great, Lien!! I especially like the small ones. They look like savory cinnamon rolls. I too reduced the salt in the recipe. The cheese (and in my case, the olives too) were plenty salty. Definitely a recipe to bake again! I like that you can be as creative as you like with the filling.
ReplyDeleteHi Lien,
ReplyDeleteLovely cheezy loaves! I used a mixture of cheddar and mozzarella. We certainly enjoyed these loaves!
I actually think your (obviously) more hydrated dough is nicer, I would go for the more open crumb. And, as I suspected, even smaller "pin wheels" are the way to go.
ReplyDeleteLooks wonderful. Gruyere is one of my favorites.
ReplyDeleteI love that you made rolls!! I wish I had done that because everyone wanted their own. We love Gruyere on potatoes!
ReplyDelete