Favorite Recipes of Maverick Swaniel Harrienger

{May 3, 2012}   Prim’s Goat Cheese + Herb Bread (El Paso Times)

1 cup milk

.25 cup + 2 teaspoons sugar, divided

2 packages active dry yeast

3 cups unbleached all purpose flour

.5 teaspoon salt

8 tablespoons butter, chilled and cut into small pieces

3 large egg yolks (Optional:  save an egg white for bread wash)


2 ounces crumbled goat cheese

.5 cup pesto, divided

4 tablespoons softened butter

.5 cup finely chopped combination of fresh herbs (basil, rosemary, thyme, chives, parsley)

4 sun-dried tomatoes in oil, finely chopped

4 cloves finely chopped garlic

.25 chopped combination of nuts and seeds (sesame and pumpkin seeds, pistachios, almonds, and pine nuts)

1 egg white, optional

Sesame seeds, garnish

Scald the milk and let cool to lukewarm.  Then pour milk into a small bowl, stir in 2 teaspoons sugar, sprinkle with the yeast and let stand until foamy (5-10 m).

In a food processor, add flour, .25 cup sugar, salt and chilled butter and pulse until combined.  Add egg yolks and yeast mix and process until throughly mixed (20-30 s).

Transfer the dough to a large bowl, cover tightly with plastic, wrap + refrigerate 4 h.

Filling:  Mix the goat cheese with the .25 cup pesto.  Divide the dough into 4 equal parts.  Roll each round into a thin, irregular circle.  Spread 1 tablespoon of the softened butter on each circle.  Drizzle each with the remaining pesto.  Sprinkle with the chopped herbs, sun-dried tomatoes, garlic and nuts.  Dot with the goat cheese mix.  Fold the dough in half, roll up the edges, and crimp to seal.

Place the loaves on 2 large, greasec baking sheets, cover with a clean cloth and let rise until not quite doubled (45-50 m).

Preheat oven to 350°F.  Brush the bread with a beaten egg white and sprinkle with sesame seeds.  Bake until golden brown (30 m).


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