Smoked Gruyere & Prosciutto Tear-and-Share Loaf

Have I mentioned how much I love cheese?  This apple-smoked Gruyere and prosciutto tear-and-share loaf (which may well be the most delicious thing I’ve ever baked) was inspired by the Great British Baking Show and my desire to use up the leftover fresh sage from my avocado and sage biscuits.  I might have already eaten almost half the loaf on my own.  Don’t judge.

I found the base recipe (for a bell pepper pesto pinwheel) that I used thanks to a Google image search for tear-and-share loaves to try to match what I remembered seeing on the show.  Figures that much of the blog post accompanying the recipe was about exactly that episode!

I adapted it a fair amount to match what I had on hand (the prosciutto was left over from my prosciutto chive eclairs), and also changed a few directions because my first batch of dough initially didn’t rise.  For the second batch, I activated the yeast in hot water before adding in the rest of the dough’s ingredients, which worked much better.  The first dough did eventually end up rising, though (it just took several hours), so I used it for an extra bonus round of bread sticks (post upcoming).

Tear and share

Ingredients:

Dough:
6 grams/2 1/4 teaspoons of instant yeast
100 ml water, between 100-105 degrees F
300 grams/2 cups strong white bread flour
6 grams/2 1/4 teaspoons salt
15 grams/1/8 cup sugar
20 grams/1 tablespoon butter, softened
1 medium egg
50 ml non-fat milk, at room temperature
2 tablespoons of fresh sage, finely chopped

Filling:

200  grams apple-smoked Gruyere cheese, grated
2 oz of prosciutto, chopped

Egg wash:

1   medium egg, beaten
Directions:

1.  To make the dough, mix the yeast in the hot water in the bowl of a Kitchen aid mixer and let it sit for about 10 minutes, or until bubbly.

2.  Add the flour, salt, and sugar and combine with a spoon or balloon whisk.  Add the rest of the dough ingredients to the bowl and knead at medium-low speed (Kitchenaid 2) for 5 minutes.  If you’re making the dough by hand, knead for 10 minutes.  Place the dough into an oiled bowl and cover it with plastic wrap or a damp kitchen towel and leave it to prove for an hour, or until doubled in size.

3.  Preheat the oven to 190C/375F.

4.  Knock the risen dough back by kneading it for about 20 seconds.  Divide it into two equal parts.  Roll each part into a disc a little larger than 9-10 inches/24cm in diameter.  Leave to them rest for a couple of minutes.

5.  Place one disc onto a baking tray lined with parchment paper. Spread three tablespoons of the pesto over the disc, leaving a small border on the outside. Brush some water on the edges of the disc, then place the second disc on top. Lightly press the edges together.

6.  Slice the dough with a sharp knife like you’re slicing a pizza, each quarter with three equal slices within it.  Twist each part two-three times.  Leave to rest for another 30 minutes.

8.  Brush all over the top with the egg wash.  Bake for 20-25 minutes or until a good golden brown.  The bread can be served immediately.

Tear and share 1

Tear and share 2

Tear and share 3

Not the most perfect looking loaf in the world, but holy hell is it filled with smokey, creamy, cheesy and prosciutto-y deliciousness!  I will DEFINITELY be making this again.

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