Sunday, April 19, 2015

Havarti Bread

Before baking
*Plan ahead... needs to rise twice...

400 g. flour, divided
1/2 tsp. salt
2 tsp. dry yeast
200 g. Havarti, grated
200 g. plain yogurt
1/2 c. hot water
3 Tbsp. olive oil
1 egg yolk

Sift flour. Reserve 100 grams of flour, set it aside. In a large bowl, combine the remaining flour, salt, and yeast. Whisk well. Add cheese to the flour, and mix with hands.

In a separate bowl, whisk yogurt, hot water, and olive oil together. Make a well in the flour mixture bowl. Then pour in the wet ingredients. Start mixing with a spoon, then transfer to a floured surface.

Knead the dough about 5 minutes, adding in the reserved flour as you knead.

Oil a bowl, put the kneaded dough in, cover with a tea towel, and let rise about an hour.

After an hour, flour the counter, turn out the dough, gently knead, then divide into thirds. Roll each piece into a long rope shape (that fits on your baking sheet). Braid. Secure the ends by tucking them under. Transfer braided dough to a lined baking sheet (or you could braid the dough on the sheet instead of having to move it afterward if that would be helpful). Cover and let rise 30 minutes.

After baking
Preheat oven to 400 F.

Whisk egg yolk and brush over braid after it has risen a second time.

Bake for 15-20 minutes or until it starts to turn golden.

Here's a link to the recipe I used. It is a European website, which is why the measurements are in grams instead of cups:

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