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Categories:Viewed: 88 - Published at: 8 years ago
Ingredients
- 1 cup milk
- 2 packages active dry yeast
- 1/2 teaspoon, plus 1 tablespoon, sugar
- 3 to 4 cups flour
- 1/4 pound unsalted butter, cut into 8 pieces and softened to room temperature
- 1 1/4 pounds fresh mozzarella cheese
- 3/4 pound fresh tangy goat cheese
- 1 egg
- Melted butter to brush on top
Method
- Heat the milk to lukewarm (110 to 115 degrees).
- Place a half cup of lukewarm milk in a small bowl and sprinkle the yeast and a half teaspoon of sugar over the milk.
- Stir to dissolve.
- Allow to sit for 10 minutes.
- Stir in the remaining milk.
- Spoon three cups of the flour into a large bowl and make a well in the center.
- Add the yeast sponge, the remaining sugar and the butter.
- Stir with a wooden spoon until it is formed into a firm ball of dough.
- Gather up the dough and scraps in the bowl and turn out onto a floured wooden board.
- Knead for about 10 minutes, adding more of the remaining flour to the surface as needed to prevent the dough from sticking.
- When the dough is elastic and no longer sticky, place in a greased bowl, turning the dough to grease it.
- Cover loosely with a kitchen towel and allow to rise until doubled in bulk in a draft-free place, one to one-and-a-half hours.
- Punch the dough down with your fist and allow it to rise again until double in bulk, about 40 minutes.
- While the dough is rising, prepare the cheeses.
- Grate the mozzarella coarsely, either in a food processor or with a hand grater.
- Crumble the goat cheese.
- Mix with egg, slightly beaten.
- Preheat the oven to 375 degrees.
- Punch the dough down and roll out on lightly floured surface to a circle about 20 inches in diameter.
- Fold the dough in quarters and place the point of the dough in the center of a nine-inch pan with an inch-and-a-half to two-inch sides.
- Unfold the dough, letting the excess hang over the sides.
- Spoon the cheese mixture onto the dough.
- Pick up the excess dough hanging over the edges and begin to pleat over the cheese.
- Make sure all pleats go in the same direction.
- Gather the ends of the dough in the center and twist into a small knob.
- Allow the dough to rest 10 minutes.
- Brush the top of the dough with melted butter and bake in the center of the oven for about one hour, or until golden.
- Allow the bread to cool in the pan, on a cake rack, before serving.
- The bread may be served warm or at room temperature.
