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Fulton House — Gruyere Herb Bread

Gruyere Herb Bread

Makes 1 large loaf

1/3 cup clarified unsalted butter, cooled to room temperature

2 teaspoons olive oil

½ teaspoon each dried basil, savory, chervil and tarragon, crumbled

½ teaspoon freshly ground pepper

¼ teaspoon dried thyme, crumbled

 

1 package active dry yeast

2 cups very warm water (105-115 degrees)

2 tablespoons sugar

1 tablespoon plus ½ teaspoon salt

5 – 5 ½ cups unbleached all-purpose flour

 

5 ounces grated Swiss Gruyere cheese

1 egg white, lightly beaten

 

1.  Brush 11-cup savarin (ring) mold generously with butter; place in freezer 5 minutes; brush with butter again.  Refrigerate mold.

2.  Combine oil, basil, savory, chervil, tarragon, pepper and thyme in small bowl; let stand 1 hour.

3.  Dissolve yeast in very warm water in large bowl. Add sugar, salt and herb mixture; stir until sugar dissolves.  Stir in enough of the flour to make a soft dough.  Knead on lightly floured surface, adding enough of the remaining flour to prevent sticking, 10 minutes.  Shape into ball.  Let rise in greased large bowl, covered with plastic wrap, at room temperature until double, about 1 ½ hours.

4.  Punch down dough; roll on lightly floured surface into 10-inch circle.  Sprinkle with cheese.  Fold edges in toward center to form ball; let rest, covered, 8 minutes.  Roll dough into 24×10-inch rectangle; roll up tightly, starting at long edge; pinch seam to seal.  Join open ends to form circle.  Pinch seam to seal. Place in prepared mold, seam down.  Let rise, covered with waxed paper, at room temperature until doubled, about 1 hour 15 minutes.

5.  Heat oven to 425 degrees.  Brush loaf with egg white.  Holding scissors at 45 degree angle, snip surface of dough at 2-inch interval (or slash with razor blade).  Bake on center oven rack 10 minutes.  Reduce oven temperature to 375 degrees; bake until bread sounds hollow when tapped, 35 to 40 minutes.  Cool in pan on wire rack 5 minutes.  Remove from pan; cool on wire rack.

 


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