Last week I told you about my Jalapeño Cheddar Bread. I liked that recipe so much that I decided to put my own little twist on it. Nothing wrong with that, right? So I picked two my favorite ingredients, Gorgonzola and sun-dried tomatoes, and whipped up another batch of bread.
The process is pretty much the same as last week’s with the exception of changing around a few ingredients.
Once things are mixed up and the dough has risen, sprinkle the work surface with some of the sun-dried tomatoes.
Then, get the dough spread out. You can use a rolling pin, but I found it just as easy to spread it out with my fingers.
Sprinkle on the Gorgonzola.
Then top it off with the rest of the sun-dried tomatoes.
Again, roll that bad boy up and get it into a well-oiled bread pan.
Let it rise for another hour. Then it’s time to pop it into the oven.
Now, that is a slice of heaven. Bread, cheese, and sun-dried tomatoes – three of my favorite things in a single bite.
My swirl didn’t turn out quite as wondeful as last time because I ended up tucking a lot of excess dough underneath. I’m sure it would have been more prominent on the ends. Though I didn’t realize that until I started typing this, and the bread is already at my grandparents’ house. Oops! We will let them decide.
At any rate, not too shabby for my first original take on a recipe, right? The flavor combination is excellent, especially when served with a little balsamic vinegar and extra virgin olive oil. Amazing!
Gorgonzola and Sun-Dried Tomato Bread (1 medium loaf)
Here’s what you’ll need:
3/4 water plus 3 tablespoons
1/4 cup canola oil
1 1/2 teaspoons salt
2 tablespoons sugar
1/2 cup yellow cornmeal
1 cup Gorgonzola cheese, crumbled
1/4 cup sun-dried tomatoes, diced
3 cups bread flour
2 1/2 teaspoons active dry yeast (one – 1/4 ounce packet)
Extra virgin olive oil for coating and brushing
Let’s get baking:
In a mixer bowl, combine yeast, 1 cup flour, salt, sugar, and cornmeal. Into dry ingredients, add 1/2 cup plus 3 tablespoons water heated to 120-130°F and oil. Mix the dry and wet ingredients, wrap with a plastic wrap, and let cool.
Attach a kneading hook to the mixer and add the egg while kneading on low. Gradually add the remaining 2 cups of flour and remaining 1/4 water and knead with dough hook 5-7 minutes until smooth and elastic.
Cover dough with a thin film of oil, place in a bowl, and cover bowl with a plastic wrap. Let dough rise in a warm place for approximately an hour.
Sprinkle about a teaspoon of the sun-dried tomato onto the work surface. Place dough ball on sun-dried tomato and punch down dough to remove air bubbles. Roll or pat into a 14 x 7 inch rectangle. Spread the Gorgonzola (save about a tablespoon for the top of the loaf) and the remainder of the sun-dried tomato on the dough.
Then, starting from the shorter side, roll up the dough tightly. Pinch edges to seal and tuck under.
Preheat oven to 375°F.
Place rolled dough, seam down, into a 5x9x3″ greased loaf pan. Sprinkle top with the remaining Gorgonzola. Press the cheese gently into dough, cover with plastic wrap, and let rise for approximately an hour or until it doubles in size.
Brush the top of the dough with oil and bake for 30-35 minutes. After 20 minutes into baking, turn the pan 180 degrees and cover with foil. Continue baking for another 10-15 minutes. Take out of the oven, remove from pan, and let your delicious bread cool on a baking rack.
Happy baking, everyone! What are your thoughts about my Gorgonzola and Sun-Dried Tomato Bread?