Monday, February 2, 2009
Bread + Cheese = Delicious
When I was a child I thought cheese was disgusting. I refused to eat it. I wouldn't allow cheese to pollute my hamburgers and I wouldn't even consider a grilled cheese sandwich. The first cheese that I actually tried and enjoyed was Milchkasse (milk cheese). As the name suggests, it was pretty mild stuff. I've gotten better, but I still prefer mild, creamy cheeses.
My husband is the opposite end of the spectrum. I don't know that he's ever met a cheese he didn't like. He adores bleu cheese, salivates for brie, and would possibly consider an offer to swap a child for cheese, if it was sharp enough. He even liked Limburger. His happy place is the cheese section of Whole Foods. I have literally seen him wipe drool off his chin when he's browsing there.
So it wasn't much of a stretch for me to figure out that the Crusty Gruyere Loaves featured on the King Arthur Flour website would make his day. I won't bother to give you the recipe here, since they've got it in a neat printable format with lovely pictures explaining every step of the process.
What I will do is tell you that this is delicious. I paired it with soup and it made a fabulous dinner. Melty cheese oozing out of warm bread. Does it get any better than that?
My only addendum to the recipe is that I chose to make the two loaves, rather than the 4 large rolls. The directions say to place the loaves cut side down on the baking sheet. This isn't really applicable to the two loaf options. I imagined a leaning tower of disaster in the oven and instead placed my loaves side by side, resting on the pinched edges. The two loaf option is tidier, with less cheese spillage, but not as visually compelling. But still delicious. Trust me on this. It's all gone!