Oven-baked cheese bread

Oven-baked cheese bread

Total: 3 hr 45 Min. | Active: 30 Min.
Nutritional value / piece: 149 kcal
, Fat: 6 g
, Carbohydrate: 18 g
, Protein: 4 g

Ingredients

20 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Dough

500 g white flour
1 ½ tsp salt
¼ cube yeast, (approx. 10 g), crumbled
3 dl water
3 tbsp olive oil

Cheese bread

100 g double cream
120 g Appenzeller, coarsely grated
1 tbsp flat-leaf parsley, finely chopped
a little sea salt to serve
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Utensils

One ovenproof or springform pan (approx. 24 cm in diameter), greased

How it's done

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Dough

Mix the flour, salt and yeast in a bowl.

Add the water and oil, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 2 hrs. until doubled in size.

Cheese bread

On a lightly floured surface, roll the dough out into a rectangle of approx. 30 x 40 cm. Brush the dough with the double cream, cut crosswise into 5 and then lengthwise into 4 strips to create rectangles. Sprinkle with the cheese, parsley and fleur de sel. Fold together the strips of dough, layer in the prepared dish. Cover and leave to rise at room temperature for a further 30 mins.

To bake

Approx. 45 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove from the pan and serve immediately.

Good to know
Serve with: Salami, cooked ham, pickled vegetables or salad.

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