Gruyère and walnut bread

by Katelyn Williams
May 14, 2012 Comments (1)


For such a humble and simple food, bread can be quite intimidating  – at least when it comes to baking your own. Perhaps it’s all the kneading that makes it sound like way too much effort, or the mention of yeast that would have you opting instead for the store-bought kind. But, for me, baking bread is therapy. Need to let off some steam after a stressful day at work? Beating out your frustrations on a yeasty blob of dough works wonders for the soul. But apart from that, there is something immensely rewarding about taking four basic ingredients and transforming them, as if by magic, into a perfect, warm, golden loaf. Perhaps it’s the wonder of watching the dough double in size as the yeast comes alive or maybe it’s simply the glorious homey aroma wafting from the oven. But any effort involved in kneading and proving is immediately forgotten once the warm crust is torn open revealing the silky soft centre with a flurry of steam, and then slathered with lashings of butter! Sound good? I urge you to put aside any fears you may have when it comes to baking bread and try my favourite recipe for gruyere and walnut bread rolls (taken from, Bake! By Nick Malgieri, – my go-to book for bread-baking). Happy baking!

(makes two loaves or 12 rolls)

850 g bread flour

1 Tbs sugar

1 Tbs salt

55 g unsalted butter

360 ml milk, scalded

240 ml warm water

7 g sachet active dried yeast

225 g coarsely grated gruyère cheese

225 g chopped walnuts, toasted

2 tsp ground black pepper

Stir the flour, sugar and salt together. Stir the butter into the warm milk and allow to cool to room temperature. Place the water in a bowl and add the yeast. Wait one minute before whisking and adding the cooled milk. Stir in the flour mixture to form a rough dough. Knead the dough until perfectly smooth, either by hand or machine. allow to rest for 10 minutes. add the cheese, nuts and pepper and knead for a further two minutes until smoother and more elastic. Place in a lightly oiled bowl, cover and leave to rise in a warm place until doubled in size. Knock the dough down by kneading it gently to push out the air. Repeat the rising process again. Divide the dough into 12 balls and shape into smooth rolls. Leave to rise in a warm place until doubled. Bake the rolls at 200°c for 20 minutes or until golden and firm.

TIP: For bread with a soft crust, paint the rolls with melted butter while still hot from the oven.



One comment

  1. Fantastic, I made this recipe last night.

    Comment by Briggette America on May 15, 2012 at 7:11 am

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