Gruyere Cheese Bread Recipes

SAVORY GRUYERE-OLIVE BREAD

Steps:

• Heat the oven to 350 degrees. Grease an 8-inch loaf pan.
• In a large bowl, whisk together the flour, baking powder, salt and pepper. In a separate bowl, whisk together the mayonnaise, egg and milk. Fold the wet mixture into the dry until just combined. Fold in the cheese and olives.
• Scrape the batter into the loaf pan and smooth the top with a spatula. Bake until golden and firm, 40 minutes. Let bread cool in the pan for 5 minutes. Run a knife around the edge of the pan and over turn onto a wire rack. Cool 20 minutes before slicing and serving.

GRUYèRE BREAD RING

Steps:

• Heat oven to 400°F. Grease 2 cookie sheets.
• Heat milk and butter to rolling boil in 2-quart saucepan. Stir in flour. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat. Beat in eggs all at once; continue beating until smooth. Fold in 2/3 cup of the cheese.
• Divide dough in half. Drop dough by tablespoonfuls onto cookie sheet to form two 4-inch rings; smooth with spatula. Sprinkle with remaining 1/3 cup cheese. Bake 50 to 60 minutes or until puffed and golden.

GRUYERE CHEESE BREAD

Steps:

• Combine 1 t sugar and water in a 1 cup container. Sprinkle the yeast over the top and stir. Let stand until foamy (about 10 min).
• Combine remaining sugar, milk, salt, mustard, red pepper, and butter in small saucepan and heat until butter melts. Pour in large bowl and cool to lukewarm.
• Add eggs, yeast mixture, and 2 c flour. Beat with wooden spoon until smooth and slightly "stringy" (about 2 min). Stir in shredded cheese. Gradually add remaining flour until dough is stiff and sides of bowl are clean.
• Turn dough onto floured surface. Knead until smooth and elastic, 5 to 10 minutes, adding more flour as needed to prevent sticking. Put dough in large greased bowl, turning to coat. Cover with clean towel and let rise in warm place, away from drafts, until doubled in bulk (about an hour).
• Punch dough down and turn onto work surface. Knead in diced cheese until evenly distributed. For large loaf, divide dough into three and shape each section into a ball. Place balls in a row in greased 9x5x3 in loaf pan. For smaller loaves, divide into six sections, shape into balls, and put 3 balls in a row in each of two greased 8.5x4.5x2.625" loaf pans. Cover with clean towel and let rise in warm place, away from drafts, until doubled in bulk, about 45 minute.
• Brush with Egg Wash for glossy crust (for a dark brown surface: milk, evaporated milk, or egg yolk mixed with water; for shiny finish: whole egg beaten with water; shiny surface that doesn't brown as much as previous: egg white mixed with water).
• Preheat oven to 375 and bake 40-45 min for large loaf or 30-35 min for smaller. If crust browns too quickly, tent with aluminum foil. Place on wire racks to cool. For a softer crust, brush bread with oil or melted butter as soon as it comes out of oven.

GRUYERE CHEESE BREAD RING

Steps:

• Preheat oven to 400*, then heat milk and butter to rolling boil.
• Stir in flour.
• Stir vigorously over low heat until mixture forms a ball – about 1 minute.
• Remove from heat and beat in eggs all at once, continue beating until smooth.
• Fold in 2/3 cups cheese.
• Drop dough by tablespoons full onto a greased cookie sheet to form 8" ring.
• Smooth with a spatula.
• Sprinkle with remaining cheese and bake 20- 25 minutes (or) until golden.

SAVORY GRUYèRE BREAD WITH HAM

Steps:

• Heat the oven to 350ºF. Butter and flour a metal 9 × 5-inch loaf pan and set it aside.
• In a large bowl, whisk together the flour, baking powder, salt, and baking soda. Stir in the chopped ham, scallions if using, thyme, and 1¾ cups (7 ounces) of the Gruyère (reserving the rest for topping). In a separate bowl, whisk together the melted butter, eggs, and buttermilk. Add the wet mixture to the flour mixture and stir to combine. The batter will be thick.
• Transfer the batter to the prepared loaf pan and spread it out evenly, smoothing the top. Sprinkle the remaining ¼ cup (1 ounce) cheese over the top. Bake until the top springs back when lightly pressed and a skewer inserted in the center comes out with some moist crumbs attached, 45 to 55 minutes.
• Transfer the pan to a wire rack and let it cool for 10 minutes. Then remove the bread from the pan and let it cool completely on the wire rack.

SAGE & GRUYERE SOURDOUGH BREAD

Steps:

• Let Sourdough Starter come to room temperature before using., In a small bowl, dissolve yeast in warm water. In a large bowl, combine Sourdough Starter, pumpkin, 1/4 cup cheese, butter, sugar, sage, salt, yeast mixture and 1 cup flour; beat on medium speed until smooth. Stir in enough remaining flour to form a stiff dough (dough will be slightly sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough. Turn onto a lightly floured surface; shape into a round loaf. Place on a greased baking sheet. Cover with a kitchen towel; let rise in a warm place until doubled, about 30 minutes. Preheat oven to 375°., Brush egg over loaf; sprinkle with remaining cheese. Bake until golden brown, 25-30 minutes. Remove from pan to a wire rack to cool.

GRUYèRE MAC AND CHEESE

Steps:

• For the béchamel: Heat the milk, onion, and bay leaf in a small saucepan over medium-low heat until steam wisps start to rise from the milk (this is scalding the milk, the stage just before boiling), then turn the heat to low. Meanwhile, bring water to a rapid boil in a large saucepan; salt the water. Add the macaroni, immediately stir with a wooden spoon to prevent sticking, and cook for 6 minutes, stirring occasionally.
• As the macaroni cooks, prepare the roux: Melt the butter in a medium saucepan over medium heat; then whisk in the flour and cook, stirring, to remove the raw flavor of the flour. Once the mixture is bubbling, turn the heat down to low as it continues to cook, about 5 minutes. Add a pinch of cayenne. Slowly add the scalded milk, whisking vigorously after each addition until sauce is smooth. (Discard the onion and bay leaf.) The sauce will thicken as it heats, so be sure to whisk continuously to avoid burning. When all the milk is incorporated, bring to a simmer again before taking the saucepan off the heat. Drain the cooked pasta thoroughly.
• Whisk the cream into the béchamel and season with salt and pepper. Place the macaroni in a large bowl and add 2 cups of the Gruyère. Pour the béchamel on top and stir well to combine. Season to taste with salt.
• Assemble and bake the macaroni: Preheat oven to 400 degrees F. Pour macaroni into a buttered baking dish and top with the remaining Gruyère, then sprinkle on the panko and Parmesan. Bake until the top is lightly browned and cheese is bubbly, 20-30 minutes.
• Remove macaroni from the oven and set aside. Chop chives and parsley and garnish before serving.