I hope my memory is not playing tricks on me. But I recall a small and cozy restaurant in Montreux where we would go for cheese fondue. I recall dipping the diced white bread into the fountain of melted cheese and sparks would go off in my mouth! It was heavenly, worth splurging on every meager student franc we had.
I got so nostalgic a few days ago that I was ‘keyboards away’ from booking a flight! But go all the way to Montreux for cheese fondue! Well…
Probably like some of you, bread is something I cannot get enough of. I have always wanted to make gorgonzola bread but the last time didn’t go so well. I’m not sure if it was the walnuts? Just to be safe, we excluded them from the ‘party’ this time around and Magic happened!
So Why Will You Like This Gorgonzola Bread?
Well for starters, it’s easy to make. Easy enough that I believe a baking novice can make a decent loaf too. And because I know we don’t all have a stand mixer, I made the bread by hand– though should you have a stand mixer, don’t feel any shame and spare the arm workout for the gym 😉
You will also like how fragrant and soft the gorgonzola bread is. Now I know that fragrant and gorgonzola might not sound like 2 words that marry when talking about this cheese. But trust me, you will be just as surprised!
But not as surprised as I was when my little ones not only ate the bread but asked for more until it was finished the next day! Yes, the bread didn’t last very long and I bet it will be the same in your home.
The gorgonzola bread is so soft and keeps well past the day of baking. You could have it cold the day after, or cut and sandwich it between a hot grill resulting in something that makes my mouth water just now, and no I am not exaggerating!
This gorgonzola bread has got to be one of, if not my favorite sandwich and soup bread.
How Do We Make This Memorable Gorgonzola Bread?
It’s awfully simple really, Whisk 10g flour and 50ml milk in a pot over medium heat until it forms what resembles a thick lumpy paste.
Add the yeast to the flour and stir. Then whisk the egg into the warm milk and pour it over the flour with the lumpy paste we made before. Mix and add the salt. Then knead for about 5-7 minutes, before adding in the cold butter.
Proceed to knead until the dough is smooth and is so elastic that it stretches so far apart that it forms a thin film that you can see your fingers through.
Then let it rise until doubled in size. After that, tip the dough onto the counter and spread it using your fingertips.
Mash the gorgonzola and spread it onto the dough. Then stretch the it and begin to roll it into a log. Now twirl it into a ‘rope’ and then into itself to form what looks like a wreath.
Let the bread rise for about 1 hour in a round bread pan, then glaze the bread with melted butter and bake for 23 minutes (rotating the pan halfway through for even browning).
Once the gorgonzola bread is ready, brush it with some more butter while it is still hot and let it cool completely before serving.
How Do I Reheat a Slice of the Gorgonzola Bread?
You can reheat it on a hot grill for 30 seconds – to 1 minute. Or in a hot oven (wrapped in cling film) of 210°C / 410°F
What Can I Have the Gorgonzola Bread With?
The gorgonzola bread is soft and goes well with soups and can be used to make sandwiches. Or as a side with cuts and cheese spreads.
Please give the gorgonzola bread a thumbs up below.
FOLLOW on: Instagram, Pinterest, TikTok, and Youtube to know what’s fresh off the stove/oven. Or subscribe below to be notified of new posts by email.
Soup to Accompany Your Gorgonzola Bread
Healthy Sweet Potato Soup With broccoli Stem
Try this guilt-free, healthy sweet potato soup with carrots and broccoli stem. You can have it hot, warm, or better yet cold with toasted almonds!
Gorgonzola bread
(+15 rating, 3 votes)
Loading...A soft and springy bread made with a generous spread of sweet gorgonzola cheese finished with a brush of butter for even more softness.
Ingredients
- FOR THE TANGZHONG
- 50ml milk
- 10g flour
- FOR THE DOUGH
- 340g bread flour
- 7g instant yeast
- 180ml milk(full-fat)
- 1 small egg
- 8g salt
- 115g sweet gorgonzola
- 60g unsalted butter (plus more for glazing the bread before & after baking)
Instructions
Make the tangzhong
Whisk 10g flour and 50ml milk in a pot over medium heat until it forms what resembles a thick lumpy paste. Then take it off the stove and set it aside.
Make the dough
Add the yeast to the flour and stir. Then whisk the egg into the warm milk and pour it over the flour, add the paste. Mix to combine and add the salt. Then knead for about 5-7 minutes, before adding in the cold butter.
Knead until the dough is smooth and is so elastic that it stretches so far apart to form a thin film that you can see your fingers through.
Then let it rise until doubled in size. After that, tip the dough onto a lightly floured counter and spread it using your fingertips.
Bring it together
Mash the gorgonzola and spread it onto the dough (add knobs of butter using the knife but spread it with your fingertips, it's easier that way). Then stretch the dough (to about 30 inches) and begin to roll it into a log, roll the dough back and forth under your palm to lengthen it as far as you can get it. Then twirl it into a 'rope' and into itself to form what looks like a wreath.
Let the bread rise in a buttered 9-inch round baking pan for about 1 hour, then glaze the bread with melted butter.
Preheat the oven to 210°C / 410°F and bake for 23 minutes (rotating the pan halfway through for even browning).
Once the bread is ready, brush it with some more butter while it is still hot and let it cool completely before serving.
No Comments