* Exported from MasterCook *
Bread, Fig and Gorgonzola Swirl Loaf
Recipe By :Judith Fertig
Serving Size : 16 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Breakfast Desserts
Fruit Low Fat
Posted Side Dish
Snacks
Amount Measure Ingredient -- Preparation Method
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Dough:
6 1/2 cups bread flour -- or unbleached all-purpose flour
1 1/2 tablespoons kosher salt
3 cups lukewarm water -- (about 100F)
For the Bread:
1/2 cup fig preserves
1/2 cup crumbled gorgonzola cheese -- or other blue cheese
2 cups hot water
For snack breads, appetizers or accompaniments to soup and salad,
this loaf, with its interior swirl of savory filling, is a great
recipe to customize. And it's easy: Roll or pat out the dough, spread
it with your choice of filling, roll up and bake. Because the filling
oozes out and can burn on the hot baking stone, bake this loaf on a
baking sheet lined with parchment paper.
Makes enough dough for bread, rolls, pizza or flatbread to serve 12-16
Bread recipe part makes 1 large loaf to serve 4-6.
Dough Tip:
Combining 1 1/2C hot with 1 1/2C cold water will result in lukewarm
water of approx 100F.
Add the yeast and salt to the flour. Stir together with a wooden
spoon or whisk. Pour in the water and stir together until just
moistened. Beat 40 strokes, scraping the bottom and the sides of the
bowl until the dough forms a lumpy, sticky mass.
Cover the bowl with plastic wrap and let rise at room temp (72F) in a
draft-free place for 2 hours or until the dough has risen nearly to
the top of the bowl and has a sponge-like appearance.
Use that day or place the dough, covered with plastic wrap, in the
refrigerator for up to 9 days before baking.
For the Bread:
Place dough on a floured surface and dust very lightly with flour.
Flour your hands and the rolling pin, if using. Working the dough as
little as possible and adding flour as necessary, pat or roll out the
dough into a 10x9" rectangle. Spread fig preserves over the dough,
leaving a 1" perimeter. Sprinkle Gorgonzola over the preserves.
Starting with a long end,roll up the dough into a cylinder. If the
dough begins to stick to the surface, use a dough scraper to push
flour under the dough and scrape it up. Gently press and squeeze as
you're rolling, to form the dough into a solid cylinder. Pinch the
ends and long seam closed. Lightly flour any sticky places in the
dough. The dough should feel soft and smooth all over, and not at all sticky..
Using the cutting board or two metal spatulas, transfer the loaf to
the prepared baking sheet, seam side down. Cover with a towel and let
rest at room temp for 40 min.
About 30 min before baking, place the broiler pan on the lower shelf
and the baking stone in the middle shelf of the oven. Preheat to 450F.
Using a serrated knife, make five evenly spaced diagonal slashes,
about 1/2" across the top of the loaf, exposing the moist dough under
the surface.
Using an oven mitt, carefully pull the middle rack of the oven out
several inches. Place the baking sheet on the hot stone. Push the
middle rack back in place. Pull the lower rack out, pour the hot
water into the broiler pan and push the lower rack back in place.
Close the oven door immediately so the steam will envelop the oven.
Bake for 25-27 min or until the crust is dark brown and an
instant-read thermometer inserted in the center of the loaf registers
at least 190F. Remove from pan and transfer to wire rack to cool.
Bread Variations:
Spanish Quince and Manchego Swirl Loaf: Substitute 1/2C quince
preserves or paste for the fig preserves and 1/2C freshly grated
Manchego or Parmesan cheese for the Gorgonzola.
Garlic Herb Cream Cheese and Roasted Red Pepper Swirl Loaf:
Substitute 1/2C softened garlic and herb-flavored cream cheese for
the fig preserves and 1/2C chopped roasted red peppers for the Gorgonola.
Source:
"200 Fast & Easy Artisan Breads"
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Per Serving (excluding unknown items): 238 Calories; 2g Fat (6.9%
calories from fat); 7g Protein; 50g Carbohydrate; trace Dietary
Fiber; 3mg Cholesterol; 580mg Sodium. Exchanges: 2 1/2
Grain(Starch); 0 Lean Meat; 0 Fat; 0 Other Carbohydrates.