Sauteed green onions, cheese (I used Gruyère, dill Havarti, and Gouda… cleaning out the cheese drawer), sweetened with a wee bit of applesauce.
Gratuitous picture of green onion. I mean, really. You know what green onions look like.
Baked this later in the evening when the house was quiet and the cares of the world seemed not so pressing. Good therapy, that.
Green Onion Cheese Bread
Sauteed green onions, cheese (I used Gruyère, dill Havarti, and Gouda), sweetened with a wee bit of applesauce. Tastes like home.
- 1 scant tablespoon (or one ¼-ounce package) active dry yeast
- 1 teaspoon sugar
- ¼ cup warm water about 110 degrees
- 1¼ cup warm water about 110 degrees
- ¼ cup unsweetened applesauce
- ¼ cup green onions sauteed
- 1 teaspoon salt
- 4-5 cups unbleached flour
- 8-10 ounces of your favorite cheese
Note: this recipe uses a bread cloche.
Saute green onions and set aside to cool.
In a small bowl, stir yeast and sugar into ¼ cup water to soften.
Combine 2 cups of flour, salt, applesauce and green onions in a large bowl.
Add the yeast mixture and the rest of the water and stir for about 2 minutes until smooth.
Add the rest of the flour ¼ cup at a time until it is manageable enough to turn out and knead.
Turn dough out onto a floured work surface. Knead until you have a smooth, elastic dough (adding flour as necessary).
Put dough into an oiled bowl. Turn to coat the entire ball of dough with oil. Cover with a tightly woven towel and let rise until doubled, about one hour.
Remove from the bowl, and flatten into a circle.
Carelessly throw the cheese across the circle of dough as if you were rolling dice in a back alley crap game. Just checking to see if you were still with me.
Roll the dough with the cheese into a ball and knead once or twice to marble the cheese throughout.
Place the dough in a well-floured proofing basket, cover with a tightly woven towel and let rise until almost doubled, about 45 minutes.
About 30 minutes before baking, place the cloche base in the oven and preheat to 450 degrees.
When ready to bake, take the cloche base out of the oven and put it on the stove. Place a circular cut of parchment paper in the base of the cloche (or sprinkle the base with corn meal or semolina flour). Gently turn the dough onto the cloche base and score the top of the loaf in fancy patterns with a sharp knife.
Place the cloche into the oven. Cover with the cloche lid. Bake for 20 minutes and then turn the temperature down to 400 degrees. Bake for 15 more minutes and then take the cloche lid off. Bake for another 10-15 minutes or until the crust is golden brown.
The internal temperature of the loaf should be about 190 degrees. Immediately remove bread from the cloche base and cool on a rack.
For the cheese in the bread pictured, I used Gruyère, dill Havarti, and Gouda. Cleaning out the cheese drawer...