* Exported from MasterCook *
Bread, Blue Gouda and Cracked Black Pepper
Recipe By :suzanne-mcminn
Serving Size : 6 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Hand Made Low Fat
Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups warm water
1 teaspoon yeast
2 tablespoons sugar
1/2 teaspoon salt
1 tablespoon olive oil
1/4 teaspoon coarse ground black pepper
3 1/2 cups flour -- approximately
1 cup crumbled blue cheese
Prep Time: 30 minutes, total
Cook Time: 25 minutes
Yield: 6-8 servings
In a large bowl, combine water, yeast, sugar, salt, olive oil, and
pepper. Let sit five minutes. Stir in the first cup of flour with a
heavy spoon. Add the crumbled blue cheese. Add more flour a little at
a time as needed, stirring until dough becomes too stiff to continue
stirring easily. Add a little more flour and begin kneading. The
amount of flour is approximate-your mileage may vary! Continue adding
flour and kneading until the dough is smooth and elastic. Let dough
rise in a greased, covered bowl until doubled. (Usually, about an
hour.) Uncover bowl; sprinkle in a little more flour and knead again
before dividing in half. With floured hands, shape dough into two
rustic-style loaves and place on a greased pan.
When making rustic-style loaves, I only give them a few minutes to
relax as I pre-heat the oven then they go right in. They hold shape
better, and rise in the oven. Be sure to use a knife to slash the
bread to prevent cracking in the oven.
Bake for 25 minutes in a preheated 350F oven. Makes two loaves just
right for supper size!
Source:
"Farm Bell"
S(Internet Address):
"http://chickensintheroad.com/farm-bell-recipes/blue-gouda-and-cracked-black-pepper-bread/";
Yield:
"2 loaves"
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Per Serving (excluding unknown items): 383 Calories; 9g Fat (22.5%
calories from fat); 13g Protein; 61g Carbohydrate; 2g Dietary Fiber;
17mg Cholesterol; 495mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1/2
Lean Meat; 1 1/2 Fat; 1/2 Other Carbohydrates.
NOTES : 2017 - 0304