Everything in moderation, right? Well, sometimes when Friday finally rolls around and you look back at the week you’ve just come through and you feel like you could really use a food hug…this is just the thing.
This rustic bread flavored with rosemary all wrapped around a dreamy, gooey cheese combination will help put all the unpleasantries of the week far, far behind you..... :)
1 Tbsp. yeast
1 1/2 c. warm water
1 Tbsp. honey
1 tsp. salt
1 Tbsp. olive oil
4 c. bread flour
1 Tbsp. fresh rosemary, chopped
1 tsp. baking soda
1 c. freshly grated cheddar cheese
1/2 tsp. garlic powder
Grate combination of cheeses to equal 1 1/2 cups. I used mozzarella, Parmesan, Gruyere and smoked Gouda but I think I will keep it simple and use only Parmesan and mozzarella next time.
2-3 minced garlic cloves
1/2 tsp. ground nutmeg
2 Tbsp. to 1/4 c. milk
1 egg, beaten
Dissolve yeast in warm water and honey. Stir well and set aside to bloom (about 10 minutes).
Mix dry ingredients in medium bowl.
Slowly add dry ingredients to yeast mixture and combine well in the bowl of a stand mixer fitted with a dough hook. If dough is too dry and crumbly, add a little milk. Once fully combined and dough is pulling away from the sides of the bowl, turn out onto floured surface. Knead well then place dough in large bowl that's been drizzled with a little olive. Coat all sides of dough with olive oil. Cover with plastic wrap and place in a warm spot for approximately 1 hour or until doubled in size.
In medium bowl, mix the filling ingredients.
Turn dough out onto floured surface once again. Knead just a little then use a rolling pin to flatted into a rectangular shape. (I didn't measure mine, but it was roughly the size of a lasagna pan).
Once you have a rectangle shape, use a pizza cutter (you could use a knife - whichever is easier for you) and slice 4-5 strips on either side (on the long side) toward the center, but do NOT cut all the way from one side to the other because you're going to sprinkle filling down the center.
Once you have your strips on either side, drizzle a little oil down the center then arrange the cheese mixture down the middle over the olive oil.
"Lace" up the strips over the cheese by carefully pulling each one over and securing with a toothpick.
Allow the loaf to rest for about 20-30 minutes then brush the entire loaf with a beaten egg.
Bake at 400 for 25 to 30 minutes. Serve hot.