There’s something special about a loaf of whole grain bread fresh from the oven. It’s inviting and warm and perfect for sharing. In my very first blog post, I wrote about bread and shared a recipe for a gouda cheese variety made with the help of a bread machine. Leaving my trusty bread machine behind when we moved overseas, and without even a mixer to do the kneading, I was determined to carry on baking bread without the convenience of a machine. On my first shopping trip to gather kitchen supplies for our new Abu Dhabi apartment, I picked up two loaf pans, brought them home, and stored them away along with all my good intentions. A year later and the pans sat barely touched. The multi-hour process required by traditional bread making was far too labor intensive to become part of my regular cooking routine, so I searched for an alternative method that would mesh with my approach to food: healthy, easy, and flavorful. Continue reading
Today is a rainy, chilly day, but it turned out to be perfect for comforting food made with ooey-gooey cheese. My bread machine is known for making appearances on Saturdays, and it is generally greeted with whoops and cheers from dear husband. The entertainer it is, the machine has recently taken to tricks like walking across the counter, and perhaps in an act of desperation from overuse, even attempts to dash itself to the floor below. Lucky for me, I’ve caught it in the act and saved it from precariously teetering on the counter’s edge. Despite these antics, I put my machine to use once again to try out a new recipe for gouda bread. I gathered my ingredients, shredded the cheese, and three hours later, voila! The loaf. Scroll to the bottom for the recipe.
To use up the rest of the gouda (because clearly, gouda can’t just sit around uneaten) I made scrambled eggs with cheese. I tried Gordon Ramsay’s scrambled eggs by following his instructions in the youtube video below and simply added the cheese as a final step. I love the fact that even he messes up and burns the toast. He should remember that the next time he’s yelling at one of his chefs! Nevertheless, the eggs turned out decadent and creamy.
Tip: I used dried chives instead of fresh, and it was delicious. Just use a lighter hand when using dried herbs.
Gouda Cheese Bread
- 1 1/8 Cup Milk
- 2 Tbs Butter
- 3 Cups Bread Flour
- 2 Tbs Sugar
- 1 1/2 tsp Salt
- 2 tsp Garlic Powder
- 2 tsp Yeast
- 2 Tbs dried onion flakes
- 1 Cup Cheese (gouda or any substitute cheese like cheddar, gruyere, colby, etc. I used regular gouda, but the smoked variety would be excellent)
- Place the first seven ingredients in the bread mixer in the order specified by your machine’s user manual (usually liquids first).
- Select the basic bread setting.
- Select your preferred crust setting (I use light).
- When the machine beeps during the mixing cycle (indicating to put in any additional ingredients), add the cheese and dried onion flakes.
- That’s it. Wait, and then enjoy! We dipped it in a little extra virgin olive oil and made an afternoon snack out of it.
- Never put cold ingredients in your bread machine. Yeast likes a warm environment. I store my flour in the refrigerator, so I take it out and let it come to room temperature before use. For this recipe, I warmed the milk and butter over medium-low heat before adding it to the bread machine pan.
- Many bread machine recipes call for powdered milk and water. If you don’t have powdered milk, replace the water in the recipe with an equal amount of milk. I used 1% in this recipe, but whatever you have on hand will work just fine. Similarly, you can substitute powdered milk for the liquid milk in this recipe and add water.