Closer to Home - 'White' Cheese Bread

I know, I know. The latest trends in bread are taking us AWAY from white bread. Lately it seems, everywhere you look, there is another article explaining patiently (or sometimes less than) why it's no good for you. Or at least not that good for you. Nowadays it's all about whole grains and bread made without wheat altogether. As if, after maybe 10K years of making bread from wheat, it all of a sudden is not good for you. Now, I'll grant you, the flour we get today, especially the industrialized bleached all-purpose flour, is mostly starch. That, of course, is the reason bread is what it is. The gluten in the white flour traps the air given off by the yeast and makes it light and airy and sweet and, well, just delicious. Which is why I always, but always, when baking with white flour use UN-bleached and fortified flour. And I add things. Like dried fruit. Or nuts and seeds. Or some dairy product and/or and egg.

In Israel we have great dairy products. Cottage cheese to die for. Lots of excellent hard cheeses and a great tasting selection of soft white cheeses. We spread them on toast, or bake them into pies, or pastries, or just spoon them over salads. It is just this kind of cheese that I used in this bread replacing some of the liquid. You can use any soft white spreadable cheese for this although you may have to slightly adjust the water/flour ratio. This bread will keep for several days, and makes great toast. Oh, and it fills your whole house with the most heavenly aroma while it bakes!

Here's What You'll Need: (for 2 loaves)
2 cups (about 500 g) soft white cheese
3 Tbs. sugar
1 egg, beaten*
3/4 cup warm water
1 Tbs. dry yeast
1/2 tsp baking soda
6 cups (about 4 1/4 cups) AP flour
1 1/4 Tbs salt

* I only use large eggs.

Here's What You'll Need to Do:
1. Place the cheese, sugar, egg and water in a large bowl and mix thoroughly. (You can use your mixer on low speed for a minute or so.

2. In another bowl, mix the baking soda with the yeast and 2 cups of the flour. Then add this to the liquid mixture slowly while it continues to mix on slow speed. At this point you can add the salt. Slowly add the rest of the flour while continuing to mix until the dough 'cleans the bowl'.

3. Leave the ball of dough in the bowl. Sprinkle a little flour over the top, cover with plastic wrap, and place in the refrigerator to rise until doubled, about 3-4 hours.

until it looks like this...

4. Remove the dough to a lightly floured surface, knead for about 1 minute. You will notice that after a slow rise in the refrigerator the dough is less sticky, and more flexible and easier to knead!

5. Divide the dough into 2 equal-ish pieces. At this point you can shape them as loaves and place the dough in lightly oiled loaf pans. Or, you can shape them as 'batards' (like thick torpedoes) and let them rise free-form on parchment paper or a peel covered with corn meal. (What I did.) Either way, let the dough rest and rise. In loaf pans until it rises above the sides of the pan. On a peel, until almost doubled. Either way, about 45 minutes.

I slashed the dough just before baking. If you do this, slash using a serrated knife (or razor blade) about 1/4 in (3 mm) deep, just before placing in the oven. 

6. About 20 minutes before baking time, pre-heat the oven to 400 F (200 C). Bake (with steam for a hard crust, without steam for a soft crust) for about 30 minutes or until they are a beautiful deep brown and smell incredible.

and toasted with butter...

7. Cool on a rack. Bitayavon (Hebrew for Bon Appetit).

Psomi - My Big Fat Greek Bread

Lately I have been reading a lot about the latest diet craze - Mediterranean food. I have to tell you, it seems like a no-brainer to me. I love olive oil, and red wine. I eat little meat, and almost no red meat at all. I eat fish a couple times a week. Lots of fresh veggies, and fruit all the time. So when I found this bread, Psomi bread (pronounced 'sew me') from Greece I was thrilled. After looking over the recipe, I realized, it is actually quite similar to the American Anadama bread, but with some important differences. For instance, this bread does not use molasses, and so stays whitish rather than brown. Actually, light brown, like a 'harvest wheat', as Frasier used to say. And it uses toasted sesame seeds instead of the cornmeal found in Anadama. What it is, is delicious, with a soft but chewy crust and a close, tight crumb. It makes great sandwiches, and also, just in case you were curious, the toast is superb.

Here's What You'll Need: (for 2 loaves)
(for the sponge)
1/2 cup warm water
1Tbs instant yeast
1 1/2 cups buttermilk (or sour milk), at room temperature
3 cups whole wheat flour

(for the dough)
4 Tbs honey
2 Tbs butter (or margarine)
2 to 3 cups AP flour
2 tsp salt
1/2 cup toasted sesame seeds

flour for dusting
oil for greasing the bowl

Here's What You'll Need to Do:

1. To make the sponge: Mix the warm water and the yeast to dissolve. Then mix in the buttermilk and the whole wheat flour to form a shaggy dough. Cover and set aside until double in volume (about 45 minutes).

add to the sponge, then mix...

2. Add the honey, salt, butter, sesame seeds and 2 cups of the flour and mix to form a dough that cleans the bowl. Remove the dough to a floured surface and continue kneading until the dough is smooth and elastic (about 10 minutes) adding small amounts of dough as needed.

3. Place the dough in an oiled bowl, turn to coat, then cover to rise until doubled in volume (about 2 hours).

4. Remove the dough, cut in two, and shape either into a boule, or as pan loaves. If using loaf pans, oil them generously. Cover and let rise until doubled.

5. Preheat the oven to 375F (190C). Just before baking. slash the loaves with 3 horizontal slashes. Bake with steam for about 35-40 minutes or until they sound hollow when 'thumped' on the bottom.

6. Cool on a rack.