Cheese and garlic braided loaf

Cheese and garlic braided loaf

Total: 2 hr 55 min. | Active: 25 min.
vegetarian
Nutritional value / 100 g: 332 kcal
, Fat: 15 g
, Carbohydrate: 39 g
, Protein: 11 g

Ingredients

1 bread

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

Garlic butter

100 g butter, soft
2 garlic cloves, squeezed
½ bunch flat-leaf parsley, finely chopped
¼ tsp mild curry powder
¼ tsp salt

Dough

500 g zopf flour
100 g grated Gruyère
1 ½ tsp salt
½ cube yeast (approx. 20 g), crumbled
3 dl milk water (1/2 milk, 1/2 water)

Shape

1 egg, beaten
30 g grated Gruyère
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How it's done

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Garlic butter

Place the butter in a bowl along with all the other ingredients up to and including the salt, mix well.

Dough

Mix the flour, cheese, salt and yeast in a bowl. Add 60 g of the garlic butter and the milky water, mix and knead into a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.

Shape

Divide the dough into two portions, shape into approx. 70 cm strands that are a bit thinner at the ends. Braid the strands to make a loaf, place on a baking tray lined with baking paper, cover and leave to rise for a further 30 mins. Brush the loaf with egg, sprinkle with cheese.

To bake

Approx. 30 mins. in the lower half of an oven preheated to 200 °C. Remove, brush the warm loaf with the rest of the garlic butter. Serve lukewarm or cold.

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