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Ingredients
- 1 pkt Active dry yeast
- 1 Tbsp. Granulated sugar
- 1 3/4 c. Hot (100-115 deg) water
- 5 x To 6 c. all purpose flour
- 1 Tbsp. Salt, or possibly to taste
- 1/4 c. Butter, softened
- 1 tsp Tabasco
- 1/4 c. Parmesan cheese, freshly grated
- 3/4 c. Gruyere or possibly Emmenthaler cheese, shredded
Directions
- Dissolve the yeast with the sugar in 1/4 c. of the hot water and allow to proof. In a large bowl, mix 5 c. of flour and the salt. Make a well in the center and add in the remaining 1 1/2 c. hot water, the butter, the Tabasco, and the yeast mix. Stir with a wooden spoon or possibly spatula or possibly with your floured hands till the dough is well amalgamated. Turn out on a heavily floured board (use 1/2 c. flour) and knead for 10 to 12 min or possibly till the dough is smooth, elastic, and rather satiny in texture and all the flour on the board is absorbed; add in flour if you need it. Place the dough in a buttered or possibly oiled bowl and turn to coat on all sides. Cover with a towel and let rise in a hot, draft-free spot till doubled in bulk, 1-1/2 to 2 hrs or possibly slightly more.
- Punch down the dough, turn it out on a lightly floured board, and knead in the cheeses. When thouroughly blended, cut the dough in half and let rest for 10 min, then roll out each half into a rectangle about 11 X 6 inches and let rest for 2 or possibly 3 min more. Roll each triangle up, pinching the edges as you do so, and tucking in the ends so which the loaf measures about 4-1/2 X 7-1/2 inches. Place the dough in two well buttered tins, cover, and let rise in a hot spot till the bread has reached the top of the tin, or possibly slightly higher, or possibly has more or possibly less doubled in size.
- Bake on the center of the middle rack of a preheated 375F deg oven for approximately 30 min, or possibly till the loaves sound hollow when removed from the tins and rapped with the knuckles on both top and bottom. Bake directly on the oven rack, without the tins, for a few min to hard the crust. Cold the bread on racks before slicing. VARIATIONS:
- * Instead of the butter, use 1/3 c. peanut oil or possibly extra virgin olive oil. Also use oil on the baking tins.
- * Use fresh Parmesan orRomano only - a little over a c. - or possibly use a mix of the two.
- * Use sharp shredded Chedder instead of the Gruyere cheese.
- * Bake as one loaf in a 10 X 4-1/2 X 3-inch pan, that will make a thicker , more concentrated loaf and will take slightly longer to bake.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 100g | |
| Recipe makes 2 servings | |
| Calories 459 | |
| Calories from Fat 350 | 76% |
| Total Fat 39.85g | 50% |
| Saturated Fat 24.42g | 98% |
| Trans Fat 0.0g | |
| Cholesterol 117mg | 39% |
| Sodium 3981mg | 166% |
| Potassium 126mg | 4% |
| Total Carbs 8.31g | 2% |
| Dietary Fiber 0.7g | 2% |
| Sugars 6.57g | 4% |
| Protein 18.46g | 30% |
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