Eleva8UP Magazine April 2015 - Page 55

Read the full recipe and blog here:


to the edges. Press the cheese into the dough a bit. Starting at the short end, roll up like a jelly roll. Press the seams together and turn the seam side down. With the sharpest knife you own (or a serrated one), gently and with the lightest sawing motions cut your bread into 12 equal pieces. Arrange stacks of dough down the length of your prepared loaf pan in an offset pattern, like a braid. Once assembled, loosely cover the pan with more plastic wrap and set it aside to rise again for 45-50 more minutes. Let it come to the top of the pan at least and get kinda plump.

Preheat your over to 350 degrees. Bake loaf for 25 to 35 minutes, until puffed and brown. You want it to sound hollow when rapped with a wooden spoon, or so I'm told. Transfer it to a wire rack and let it cool for 5 minutes before flipping it out onto a serving plate/cutting board. Serve warm with cold beer or soup or wine or a cocktail or more cheese..

Assembly: Coat a 9-by-5 loaf pan lightly with either butter or a nonstick spray. Set aside. Turn dough out onto a well-floured counter and roll the dough into a 18-by-9-inch rectangle, making sure it doesn’t stick to the counter by re-flouring the counter as needed. Brush the butter-mustard-Worcestershire mixture evenly over the whole surface, right up to the edges. Sprinkle with the cheese spice mixture, evenly distributing all the way

{April 2015} ELEVA8UP