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James Beard’S Cheese Bread

James Beard's Cheese Bread recipe image
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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Beginner
Servings: 2
Calories: 721.4
Dietary: Vegetarian
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
  • 1 package Active dry yeast
  • 1 tablespoon Granulated sugar
  • 1 3/4 cup Warm (100-115 deg) water
  • 5 To Cups all purpose flour
  • 1 tablespoon Salt, or to taste
  • 1/4 cup Butter, softened
  • 1 teaspoon Tabasco
  • 1/4 cup Parmesan cheese, freshly
Directions
  1. 1
    Dissolve the yeast and sugar in 1/4 cup of the warm water; let stand until foamy, about 5-10 minutes.
  2. 2
    In a large bowl, mix 5 cups of flour and the salt.
  3. 3
    Make a well in the center of the flour mixture.
  4. 4
    Add the remaining 1 1/2 cups warm water, softened butter, Tabasco, and the yeast mixture to the well.
  5. 5
    Stir with a wooden spoon or spatula until the dough comes together and is well amalgamated.
  6. 6
    Turn the dough out onto a heavily floured board (use about 1/2 cup flour).
  7. 7
    Knead the dough for 10 to 12 minutes, adding more flour if necessary, until it is smooth, elastic, and satiny.
  8. 8
    Place the dough in a buttered or oiled bowl and turn to coat all sides.
  9. 9
    Cover with a towel and let rise in a warm, draft-free spot until doubled in bulk, about 1.5 to 2 hours.
  10. 10
    Punch down the dough and turn it out onto a lightly floured board.
  11. 11
    Knead in the grated Gruyère (or Emmentaler) and Parmesan cheese until thoroughly blended.
  12. 12
    Cut the dough in half and let each piece rest for 10 minutes.
  13. 13
    Roll out each half into an 11 x 6-inch rectangle and let rest for 2-3 minutes.
  14. 14
    Roll each rectangle up tightly, pinching the edges and tucking in the ends to form a loaf about 4.5 x 7.5 inches.
  15. 15
    Place the loaves in two well-buttered baking tins.
  16. 16
    Cover and let rise in a warm spot until the dough reaches the top of the tins or doubles in size.
  17. 17
    Bake on the center rack of a preheated 375°F (191°C) oven for approximately 30 minutes.
  18. 18
    Check for doneness by tapping the bottom; the loaf should sound hollow.
  19. 19
    Remove from tins and bake directly on the oven rack for a few minutes to firm the crust.
  20. 20
    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.

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Read it online: https://www.chefs-mate.com/recipe/james-beards-cheese-bread/