Gruyere Plait (photo by Neil Gould, stock.xchng)

Gruyere Plait

Published in Breads

Absolutely fabulous eaten slightly warm with lashings of butter, and makes the ultimate open sandwich spread with basil pesto butter and topped with ham or prosciutto.

Ingredients:

  • 20-25 g fresh yeast
  • ¼ cup warm water
  • ¾ cup dry white wine, warmed slightly
  • 15 ml sugar
  • about 420 g plain flour
  • 200 g soft butter
  • 5 large eggs
  • 250 g Gruyere cheese, in 1/2 cm cubes

Preparation:

  • Dissolve yeast in warm water. Stir in wine, sugar and 120 gr of the flour.
  • Using a heavy spoon or an electric beater, gradually beat in the butter.
  • Then beat in 4 eggs, one at a time, beating well after each addition.
  • Stir in the remaining flour 1/2 cup at a time.
  • To knead by hand – vigorously pull dough in large handfuls from the bowl and toss back again (almost a slapping motion) until the dough is satiny and smooth. Press the cheese cubes into the dough.
  • To knead with a dough hook – beat on medium to high speed until dough is smooth, satiny and no longer sticky. Stir in cheese cubes.
  • Place dough in a well-greased bowl and leave to rise until doubled in bulk – up to 1 hour, but start checking after 20 minutes.
  • Punch dough down and cut in half. Cover and let rest for 5-10 minutes.
  • Divide one piece into 3 or 4 equal portions, and roll each portion into a rope about 30-35 cm long. Arrange the ropes about 2.5 cm apart on a greased baking sheet and plait them loosely, pinching the ends together and tucking under the loaf.
  • Repeat with remaining half of dough, placing it on another baking sheet.
  • Cover and let prove until puffy – about 20-30 minutes. Beat remaining egg and brush gently over plaits.
  • Bake at 200° C until golden brown and cooked through – about 25-30 minutes. Transfer to racks to cool.

Notes:

  • This is a very soft dough, which cannot be kneaded in the usual way.

Makes 2 large loaves.

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