Cheesy & Peppery Walnut Bread
Bread is such a common food that we almost eat everyday, and there are so many kinds of delicious and mouth-watery breads, this is definitely one of the best, cheese, black pepper and walnuts are added into the batter, which give the bread cheesy, nutty and peppery flavor.
Yield
18 servingsPrep
10 minCook
60 minReady
4 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 ½ | cups |
bread flour
|
|
| 1 ½ | tablespoons |
honey
or sugar |
|
| 1 | tablespoon |
salt
|
|
| 2 ⅛ | teaspoons |
black pepper
roughly ground |
|
| 4 | tablespoons |
butter, unsalted
1/2 stick, cut into small pieces |
|
| 1 ½ | cups |
milk
hot |
|
| 1 | cup |
water
warm |
|
| 2 ¾ | teaspoons |
yeast, active dry
|
|
| 2 ¼ | cups |
swiss cheese
or gruyere cheese |
*
|
| 2 ¼ | cups |
walnuts
chopped and toasted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.5 | l |
bread flour
|
|
| 23 | ml |
honey
or sugar |
|
| 15 | ml |
salt
|
|
| 11 | ml |
black pepper
roughly ground |
|
| 6E+1 | ml |
butter, unsalted
1/2 stick, cut into small pieces |
|
| 355 | ml |
milk
hot |
|
| 237 | ml |
water
warm |
|
| 14 | ml |
yeast, active dry
|
|
| 532 | ml |
swiss cheese
or gruyere cheese |
*
|
| 532 | ml |
walnuts
chopped and toasted |
|
Directions
Grease two 9-by-5-by-3-inch loaf pans with butter.
In large bowl, sift together flour, sugar, salt and black pepper. Set aside.
Add butter into hot milk, stirring until melts.
Cool milk to room temperature.
After milk has cooled, pour water into bowl of stand mixer and whisk in yeast.
Wait 1 minute, then whisk again to make sure yeast is completely dissolved.
Pour in cooled milk and butter mixture, whisk until well blended.
With large rubber spatula, mix in about half of flour mixture.
Stir in rest of flour in about 4 additions to form rough dough without any dry spot.
Beat on medium speed until dough is smoother but not completely smooth, 1 to 3 minutes.
Stop mixer and let dough rest for 10 minutes.
Beat cheese and nuts into dough mixture on medium speed until it is smoother and more elastic, 2 to 3l minutes.
Scrape dough into lightly oiled large bowl, and turn dough over in order to oil the top.
Gently press oiled plastic wrap against surface of the dough.
Set dough in warm and draft-free place until it's doubled in volume, 50 to 60 minutes at room temperature.
Transfer dough onto lightly floured cutting board or working surface.
Punch dough down, then place it aside to rise again like same rising process earlier.
After dough has doubled for the second time, 20 to 30 minutes, use small flexible scraper to invert it onto lightly floured work surface.
Divide dough in half.
Without punching dough too much, pull and stretch each piece into rough 8- to 9-inch square.
Starting at far end of dough, tightly roll it toward you jelly-roll style, pinching edge in place when you get to the end.
Arrange loaves in prepared pans, seam-side down, evenly pressing it into place so that top of each loaf is level.
Cover with oiled plastic wrap and set aside to rise until doubled in size, another 50 to 60 minutes. When risen, dough should be at least 1 inch above rims of pans.
When loaves are almost completely risen, set rack in middle level of oven and preheat to 400℉ (200℃).
After loaves are completely risen, uncover and place them on rack in oven, short side inward and equidistant from each other and the sides of the oven.
Bake until bread is well risen, deep golden and firm, with an internal temperature of more than 200 degrees, 40 to 50 minutes.
Unmold each loaf to wire rack and let cool completely.
If you prefer soft crust, have tablespoon of melted butter ready when you unmold the bread and brush surfaces of each loaf.
When bread is cool, slice bread and serve.
Place leftovers into zip-lock bag and store in the freezer.
