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Swiss Cheese Soufflé Bread
Baked right in a simple casserole dish, this savory, airy loaf requires absolutely no kneading. You'll use an electric mixer to easily blend the yeast dough before folding in shredded Swiss cheese and finely chopped garlic. The result is a rich, aromatic bread with a beautifully golden crust and a tender, soufflé-like interior. It's a fantastic companion to a hearty bowl of soup or a crisp green salad.
Equipment
- Oven
- Hand Mixer
Ingredients
- 1 1 ⁄ 3 cups all-purpose flour
- 1 tablespoon sugar
- ½ teaspoon salt
- 1 package regular active or fast-acting dry yeast (2¼ teaspoons)
- 1 ⁄ 3 cup butter
- ¼ cup water
- ¼ cup milk
- 1 egg
- 1 cup shredded Swiss cheese (4 oz)
- 1 clove garlic, finely chopped
Instructions
- 1Combine 1 cup of the flour, the sugar, salt, and yeast in a medium mixing bowl.
- 2Warm the butter, water, and milk in a small saucepan over medium heat until it reaches 120 to 130 degrees Fahrenheit, stirring often. Don't let the mixture get too hot, or it'll kill the yeast.
- 3Pour the warm liquid over the dry ingredients and mix on low speed with an electric mixer for about 30 seconds until just combined.
- 4Add the egg and beat on medium speed for 3 minutes, pausing to scrape down the sides of the bowl as needed.
- 5Fold in the remaining 1/3 cup of flour, the shredded Swiss cheese, and the chopped garlic. Cover the bowl and let the dough rise in a warm spot for about 45 minutes until it doubles in bulk.
- 6Coat a 1-quart casserole dish with cooking spray or shortening. Deflate the dough, form it into a round ball, and set it inside the prepared dish.
- 7Brush the surface of the dough with softened butter, then top with grated Parmesan cheese and black pepper. Cover the dish and let the dough rise in a warm area for another 35 minutes until doubled.
- 8Preheat the oven to 375 degrees Fahrenheit. Bake the bread for 30 to 35 minutes until the crust turns golden brown and the loaf sounds hollow when tapped.
- 9Transfer the bread from the casserole dish to a wire rack immediately after baking so the bottom doesn't get soggy.
Notes
- Consistency: If the dough feels too sticky when mixing in the cheese, stir in an extra tablespoon or two of flour.
- Baking tip: If the top of the loaf browns too quickly in the oven, tent it loosely with aluminum foil for the final 15 minutes of baking.
- Yeast swap: If using fast-acting yeast, skip the second 35-minute rise. Instead, cover the dough and let it rest on a lightly floured surface for 10 minutes before baking.