Multigrain Cheese Bread

By jjadin

Ingredients

• 3 1/2 cups white bread flour
• 1/2 cup multigrain flour
• 1 tsp salt
• 2 tsp sugar
• 1 1/2 tsp active dry yeast
• 5 tbs ricotta cheese, beaten
• 1 egg slightly beaten
• 3/4 cup lukewarm water
• 3/4 cup grated Emmental cheese
• 3 oz Gorgonzola, finely diced
• 3 tbsp finely chopped fresh chives
• 2 tbsp freshly grated Parmesan cheese

Details

Servings 1

Preparation

Step 1

Sift both types of flour and salt together in bowl and stir in the sugar and yest. Make a well in the center and add the ricotta, egg, and lukewarm water. Stir well with a wooden spoon until the dough begins to come together. Add the Emmental cheese, Gorgonzola, and chives and knead until fully incorporated and the dough comes away from the side of the bowl. Turn out onto a lightly floured surface and knead well for about 10 minutes, until smooth and elastic.

Brush a bowl with oil. Shape the dough into a ball, put it in the bowl, and put the bowl and put the bowl into a plastic bag or cover with a damp dish towel. Let rise in a warm place for 1 hour, until the dough has doubled in volume.

Brush a cookie sheet with oil. Turn out the dough onto a lightly floured counter and punch down. With lightly floured hands, shape into a 8 inch round and place on the prepared cookie sheet. Put the cookie sheet into a plastic bag or cover with a damp dish towel and let rise in a warm place for 40-45 minutes.

Preheat the oven to 400F. Sprinkle the Parmesan cheese over the loaf and bake for 40-45 minutes, until golden brown and it sounds hollow when tapped on the bottom with your knuckles.