Cheese Souffle Bread
Submitted by beacone
Airy yeast bread loaded with Swiss cheese and garlic, baked in a casserole until golden. Topped with Parmesan and cracked pepper for a warm, pull-apart loaf.
YIELD
4 servingsPREP
90 minCOOK
30 minREADY
160 minThis bread rises tall, bakes golden, and fills your kitchen with the smell of melted cheese and toasted garlic. Good luck not tearing into it straight from the oven.
The dough is soft and egg-enriched, somewhere between a traditional bread and a souffle in texture. Swiss cheese and garlic get folded right in, so every bite is loaded with flavor.
Baked in a round casserole, it puffs up into a gorgeous dome that gets brushed with butter and showered in Parmesan and cracked black pepper.
Serve it warm alongside soup, stew, or just a slab of good butter. It doesn’t need much to shine.
Kitchen Tips
- Proof the yeast until it’s foamy and bubbly before adding it to the flour, so you know it’s active
- Let the dough rise in a warm, draft-free spot for the best lift
- If the top browns too fast, tent it loosely with foil for the last 15 minutes
- Tap the bottom of the loaf after baking. A hollow sound means it’s done.
Variations
- Use half Swiss and half sharp cheddar for a bolder cheese flavor
- Fold in chopped fresh rosemary or thyme with the garlic
- Add diced sun-dried tomatoes for color and a sweet, tangy bite
Ingredients
Directions
Put yeast in water and milk, add sugar, stir and proof 10 to 15 minutes.
Mix 1 cup flour and salt in mixing bowl, add yeast mixture and oil.
Beat on low speed until blended, about 30 seconds.
Beat in egg on medium speed; continue beating 3 minutes, scraping bowl occasionally.
Stir in remaining flour, cheese and garlic.
If dough is sticky, stir in 1 to 2 tablespoons additional flour.
Cover and let rise in warm place until double about 45 minutes.
Grease 1 quart casserole.
Stir down dough; shape into round.
Place in casserole.
Brush top with margarine; sprinkle with Parmesan cheese and pepper.
Cover and let rise in warm place until double, about 35 minutes.
Heat oven to 375℉ (190℃).
Bake until loaf is golden brown and sounds hollow when tapped, 30 to 35 minutes.
(If loaf is browning too quickly, cover loosely with aluminum foil during last 15 minutes of baking.
) Immediately remove from casserole; cool on wire rack.
Serve warm.
Makes 1 loaf.
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