This classic James Beard cheese bread is a comforting, savory treat perfect for pairing with soups, salads, or as a standalone snack. The dough is enriched with butter and a hint of Tabasco for depth, while a generous blend of Parmesan and Gruyère provides a sharp, nutty flavor profile. The result is a tender, elastic loaf with a beautifully golden crust. Ideal for casual gatherings, dinner parties, or simply enjoying warm from the oven with a pat of butter. This recipe yields two loaves, making it great for sharing or freezing for later.
James Beard’S Cheese Bread
Description
This classic James Beard cheese bread is a comforting, savory treat perfect for pairing with soups, salads, or as a standalone snack. The dough is enriched with butter and a hint of Tabasco for depth, while a generous blend of Parmesan and Gruyère provides a sharp, nutty flavor profile. The result is a tender, elastic loaf with a beautifully golden crust. Ideal for casual gatherings, dinner parties, or simply enjoying warm from the oven with a pat of butter.Ingredients
Directions
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Dissolve the yeast and sugar in 1/4 cup of the warm water; let stand until foamy, about 5-10 minutes.
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In a large bowl, mix 5 cups of flour and the salt.
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Make a well in the center of the flour mixture.
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Add the remaining 1 1/2 cups warm water, softened butter, Tabasco, and the yeast mixture to the well.
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Stir with a wooden spoon or spatula until the dough comes together and is well amalgamated.
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Turn the dough out onto a heavily floured board (use about 1/2 cup flour).
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Knead the dough for 10 to 12 minutes, adding more flour if necessary, until it is smooth, elastic, and satiny.
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Place the dough in a buttered or oiled bowl and turn to coat all sides.
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Cover with a towel and let rise in a warm, draft-free spot until doubled in bulk, about 1.5 to 2 hours.
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Punch down the dough and turn it out onto a lightly floured board.
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Knead in the grated Gruyère (or Emmentaler) and Parmesan cheese until thoroughly blended.
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Cut the dough in half and let each piece rest for 10 minutes.
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Roll out each half into an 11 x 6-inch rectangle and let rest for 2-3 minutes.
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Roll each rectangle up tightly, pinching the edges and tucking in the ends to form a loaf about 4.5 x 7.5 inches.
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Place the loaves in two well-buttered baking tins.
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Cover and let rise in a warm spot until the dough reaches the top of the tins or doubles in size.
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Bake on the center rack of a preheated 375ðF (191ðC) oven for approximately 30 minutes.
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Check for doneness by tapping the bottom; the loaf should sound hollow.
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Remove from tins and bake directly on the oven rack for a few minutes to firm the crust.
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Cool the bread on wire racks before slicing.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 721.4kcal
- % Daily Value *
- Total Fat 18.5g29%
- Saturated Fat 10.7g54%
- Cholesterol 45.5mg16%
- Sodium 15087.8mg629%
- Total Carbohydrate 115.5g39%
- Dietary Fiber 4.9g20%
- Sugars 4.4g
- Protein 20.4g41%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Use fresh Parmesan or Romano cheese for the best flavor; avoid pre-grated cheese if possible as it contains anti-caking agents that affect melting.
For a vegetarian variation, substitute the butter with 1/3 cup peanut oil or olive oil. Use the same oil to grease the baking tins.
You can use sharp shredded Cheddar instead of Gruyère for a different flavor profile.
To make one larger loaf, use a 10 x 4.5 x 3-inch pan. This will result in a thicker, more concentrated loaf and may require slightly longer baking time.
Store leftover bread in a paper bag or wrapped in a tea towel at room temperature for up to 3 days. For longer storage, wrap tightly in plastic and freeze for up to 3 months.
