Recipe by BakinBaby
The rich flavor of Gruyere cheese blends nicely with the garlic forming a full bodied loaf. Gruyère is generally known as one of the finest cheeses for baking, having a distinctive but not overpowering taste. If you can't find Gruyere, traditional Swiss cheese can be substituted. I have adapted this recipe to be made in an automatic bread maker on dough cycle, then formed into a loaf. The cheese needs to be shredded coarsley or chopped into 1/8-1/4" pieces.
Top Review by Papa D 1946-2012
This just became my favorite garlic bread. Wonderful texture and flavor. The use of the (ABM) sure makes this easy so I also will be making this often. Thanks for posting such a great recipe. Made for ZWT7 Golden Gourmets.
- 2 1⁄4 cups bread flour
- 1⁄2 cup whole wheat flour
- 1 teaspoon salt
- 3 garlic cloves (minced)
- 3 tablespoons instant potato flakes
- 2 1⁄2 teaspoons yeast
- 1 egg (beaten)
- 1 cup milk
- 2 tablespoons butter
- 3⁄4 cup gruyere cheese (shredded coarsley)
- 1 egg yolk (beaten and 1 T. water added to glaze loaf with)
Directions See How It's Made
- Heat milk and butter in microwave for 60 seconds.
- In a bread machine pan, place warm milk/butter mixture, well beaten egg, minced garlic, shredded gruyere cheese, then; flours, potato flakes and salt, in the center of dry ingredients; add yeast.
- Process on dough cycle as your bread machine directs.
- When dough is done, punch down, form in a elongated loaf on cornmeal covered baking sheet.
- Cover with a light towel, let rise until double about 30-45 minutes, cut 3 slits acoss, brush loaf with egg yolk and water mixture, bake at 375 for about 30 minutes or until golden brown.
- Cool on a wire rack, makes one loaf.