Savory Cheese Mini Loaves

Savory Cheese Mini Loaves

Ingredients:
1 package (¼ ounce) or 1 scant tablespoon active dry yeast
½ cup warm water (105° to 115°F)
½ cup nonfat dry milk powder
2 large eggs plus 1 egg beaten with a pinch of salt (for glazing the loaves)
1 teaspoon salt
¼ teaspoon cayenne pepper
2 cups unbleached bread flour
4 tablespoons (½ stick) butter, at room temperature
4 ounces Swiss or Gruyère cheese, finely diced
¼ cup grated Swiss, Gruyère, or Cheddar cheese

Directions:
IN THE LARGE BOWL of a stand mixer, sprinkle the yeast over the warm water. Stir in
the dry milk. Let stand until the yeast begins to foam, 5 minutes.
Mix in the 2 eggs, salt, cayenne pepper, and 1 cup of the bread flour to make a smooth
dough. Gradually work in the remaining flour and the butter to make a smooth and
elastic dough. Cover the bowl and let rise at room temperature until doubled in bulk,
about 1½ hours. Add the 4 ounces of cheese and mix for about 1 minute.
Turn the dough out onto a floured surface and divide into 4 parts. Shape each into a
round loaf and place on a greased baking sheet or into 4 small loaf pans. Let rise until
almost doubled in bulk, 45 minutes to 1 hour.
Meanwhile, preheat the oven to 400°F.
Gently brush the risen loaves with the egg-salt glaze and sprinkle with the grated
cheese, about 1 tablespoon per loaf. Bake until golden brown and the loaves sound
hollow when tapped, 20 to 25 minutes. Transfer to a rack to cool and remove from the
pans (if using).
soup
MULLIGAN STEW
MULLIGAN STEW, SOMETIMES CALLED HOBO STEW, IS SIMPLY AN IRISH STEW THAT INCLUDES
MEAT, POTATOES, VEGETABLES, AND WHATEVER ELSE CAN BE SCARED UP. THIS RECIPE IS A
LITTLE UNUSUAL IN THAT THE STEW MEAT IS NOT BROWNED BEFORE BEING COOKED WITH
THE VEGETABLES.
Makes 8 servings