Nordic cheese bread
Description
This bread is spicy, soft and salty from the cheese: a perfect bread for supper. Serve with soup or take it on a picnic and serve with charcuterie or salad. It is one of my very first recipes from before I became a cook, so it is also an old friend that has accompanied me for many years.
1 loaf
- 50 g fresh yeast
- 500 g plain flour (plus more to dust)
- 1½ tsp freshly ground pepper
- 10 g salt
- 175 g butter
- 3 eggs (lightly beaten)
- 175 g Vesterhav cheese or cheddar (grated)
Instructions
- 1
Mix 100 ml of lukewarm water and the yeast, then add 50 g of the flour, mix well and leave for 30 minutes.
- 2
In a separate bowl, mix the remaining flour with the pepper and salt. Rub the butter into the peppery flour with your fingertips until it looks like breadcrumbs.- 3
Mix the eggs into the yeast mixture and add to the flour-butter mixture with the cheese. Knead lightly on a floured surface, place in a bowl, cover with a tea towel and leave to rise for two hours. Preferably in a warm place.- 4
After two hours, roll the dough out on a floured surface to a big sausage. Form this into a big ring and put on a baking tray lined with baking parchment. Cover with a tea towel and let it rise until doubled in size; it will take about an hour.- 5
Preheat the oven to 200°C, then when the dough has risen, brush lukewarm water and bake for 35-40 minutes, then leave to cool on a wire rack. - 2