This recipe comes from my blogging partner, Tricia. When I first tasted it, I became immediately addicted and just had to share with you. This beautiful loaf, with it’s soft crumb and mellow hit of Gorgonzola cheese is just right for enjoying while savoring a fruit forward red wine. It doesn’t need any embellishment, so feel free to eat it as is with nothing added. Unless you happen to be like me, of course – I love this toasted just a little bit and slathered with butter. I have also been known to cut thick slices, fill with my favorite melting cheese, and make the best grilled cheese sandwich I ever ate. Naked or dressed, this bread is well worth making!
This bread comes together like most other yeast breads, but it has the added bonus of eggs and butter in the dough, which gives it that super-soft crumb that is impossible to resist. Oh yeah, and then there’s the Gorgonzola cheese. Roll up those sleeves, get your hands into that dough, and knead it until smooth and elastic – which pretty much means it feels like your ear lobe when it’s just right – seriously. When you’ve got that part finished, sprinkle a couple of cups of crumbled Gorzonzola over the whole works, then knead that in until you can make sure you’ll get some in every bite. Bake that baby, and get yourself a glass of wine – you earned it.
Wait until you slice into this guy….the aroma of the cheese will knock you out, and that soft, cheesy crumb will make it impossible to resist. Go on ahead – I dare you.
Tricia is a purist and loves this bread as is – along with a glass of fruity red wine. I love that too, but I also love toasting a slice and slathering with butter because I am a pig. I have also cut thick slices, added some creamy melting cheese and made grilled cheese sandwiches out of it. Absolutely, positively the very best grilled cheese I’ve ever tasted. I should have taken a photo of it so you could see for yourself, but I ate it all before the thought occurred. I’m sure you can see it in your mind’s eye though, right?
However you wish to enjoy this beauty is up to you – dressed up or naked, it’s delicious. It also freezes beautifully, so you can enjoy some now and stash some for later. Thanks for reading our blog today!! xoxoxo
- FOR THE BREAD
- 1 cup lukewarm (105 degrees) water
- 2 tablespoons sugar
- 2 teaspoons active dry yeast
- 2 eggs
- 1 tablespoon salted butter, softened
- 3 ¼ cups bread flour
- ¾ teaspoon salt
- 2 cups well crumbled (firm, not creamy) Gorgonzola cheese
- (we like the crumbled BelGioioso Gorgonzola)
- FOR THE EGG WASH
- 1 egg
- 2 tablespoons milk
- Mix together lukewarm water and sugar in a large mixing bowl (or stand mixer with dough hook). Sprinkle yeast over the water/sugar mixture and let stand 2 minutes, then whisk thoroughly. Whisk/stir in butter (butter should be soft enough to almost dissolve) then whisk/stir in eggs.
- Add approximately 2 ¾ cups of the bread flour. Knead by hand for 6 minutes adding more flour as you go, up to the full amount of flour. Depending on your climate, you may not need to use all of the flour, or you may need a ¼ cup extra. Knead until dough is very smooth and elastic. (If using stand mixer with dough hook you may want to initially add 3 cups flour and knead for 4 minutes and then check it.)
- Turn out onto a well-floured surface and flatten dough a bit, then place crumbled cheese on top of dough. Fold dough over the cheese and continue kneading until completely mixed it and well distributed. This will take at least a few minutes and when done the dough should spring back when poked.
- Transfer dough to a lightly buttered bowl, cover and let stand for at least one hour or until doubled in volume. Butter and flour an 8X8 glass pan. Turn dough out onto a lightly floured surface and form into a round loaf. Place in prepared glass pan and cover with plastic, allow to rise until doubled (approximately 45 minutes to one-hour).
- Preheat oven to 400.
- Whisk egg and milk together for egg wash and then brush loaf (this will not require all of the wash). Bake for 35 to 40 minutes until loaf is dark brown. Allow to cool in pan for 10 minutes and move onto rack and cool completely.
- Note: This is a rich bread that requires no butter when served and pairs well with red wines. We often freeze our loaves by cutting them into quarters, wrapping in plastic wrap and foil and then freezing them.