GRUYERE HERB BREAD
During my long association with herbs, I came up with this delectable bread. You can substitute or even do without the savory or chervil if it is not available.
1/3 Cup butter
½ t. basil, savory, chervil, tarragon, pepper ¼ t. thyme
2 Cups very warm water
1 T. and ½ t. salt
5 oz. swiss gruyere cheese, grated
2 t. olive oil
1 pkg dried yeast
2 T. sugar
5 Cups flour
1 egg white, beaten
l. Brush an 11 cup ring mold generously with butter. Place in the freezer for 5 minutes. Brush with butter again. Refrigerate the mold.
2. Combine oil, basil, savory, chervil, tarragon, pepper and thyme in a small bowl. Let stand for one hour.
3. Dissolve yeast in very warm water in a 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 a lightly floured surface, adding enough of the remaining flour to prevent sticking, about 10 minutes. Shape into a ball. Let rise in a greased bowl, covered with plastic wrap, at room temperature until doubled-about 1 ½ hours.
4. Punch down dough, roll on lightly floured surface into 10” circle. Sprinkle with cheese. Fold edges in toward the center to form ball; let rest, covered for 8 minutes. Roll dough into 24x10” rectangle; roll up tightly, starting at long edge; pinch seam to seal. Place in prepared mold, seam side down. Let rise, covered with waxed paper, at room temperature till doubled, about 1 hour and 15 minutes.
5. Heat oven to 425. Brush loaf with egg white, holding scizzors at 45 degree angle, snip surface of dough at 2” intervals. Bake on center oven rack till bread sounds hollow when tapped, 35-40 minutes. Cool in pan on wire rack for 5 minutes. Remove from pan and cool on wire rack. Note: I find that 400 degrees works better in some ovens. The top is susceptible to burning. Be careful.