Authors: Cheese Board Collective Staff
The Cheese Board (43 page)
In a small bowl, whisk the yeast into the warm water until dissolved. Let stand for 5 minutes.
In the bowl of a stand mixer or a large bowl, combine the 3½ cups flour and the salt.
If using a stand mixer,
add the yeast mixture and lukewarm water to the bowl. Using the paddle attachment on low speed, mix until the ingredients are combined, about 2 minutes. Switch to the dough hook, increase the mixer speed to medium, and knead for 7 minutes, or until the dough is smooth, silky, and elastic. In a small bowl, toss the chopped onion with the 1 tablespoon flour. Add the onion to the dough and continue to knead on medium speed until well incorporated, about 2 minutes. Transfer the dough to a lightly floured surface. Flatten it into a 1-inch-thick round and place the cheese and olives in the center. Gather the dough around the cheese and olives and knead just until they are evenly distributed. (Kneading the dough too long will
break up the cheese, and the olives will turn the dough a muddy color.)
add the yeast mixture and lukewarm water to the bowl. Using the paddle attachment on low speed, mix until the ingredients are combined, about 2 minutes. Switch to the dough hook, increase the mixer speed to medium, and knead for 7 minutes, or until the dough is smooth, silky, and elastic. In a small bowl, toss the chopped onion with the 1 tablespoon flour. Add the onion to the dough and continue to knead on medium speed until well incorporated, about 2 minutes. Transfer the dough to a lightly floured surface. Flatten it into a 1-inch-thick round and place the cheese and olives in the center. Gather the dough around the cheese and olives and knead just until they are evenly distributed. (Kneading the dough too long will
break up the cheese, and the olives will turn the dough a muddy color.)
If making by hand,
add the yeast mixture and lukewarm water to the bowl and mix with a wooden spoon until the ingredients are combined. Transfer to a lightly floured surface and knead for at least 12 minutes, or until the dough is smooth, silky, and elastic. In a small bowl, toss the chopped onion with the 1 tablespoon flour. Flatten the dough into a 1-inch-thick round and place the onion in the center. Gather the dough around the onion and knead until well incorporated, about 2 minutes. Flatten the dough once again, add the cheese and olives, and knead just until they are evenly distributed. (Kneading the dough too long will break up the cheese, and the olives will turn the dough a muddy color.)
add the yeast mixture and lukewarm water to the bowl and mix with a wooden spoon until the ingredients are combined. Transfer to a lightly floured surface and knead for at least 12 minutes, or until the dough is smooth, silky, and elastic. In a small bowl, toss the chopped onion with the 1 tablespoon flour. Flatten the dough into a 1-inch-thick round and place the onion in the center. Gather the dough around the onion and knead until well incorporated, about 2 minutes. Flatten the dough once again, add the cheese and olives, and knead just until they are evenly distributed. (Kneading the dough too long will break up the cheese, and the olives will turn the dough a muddy color.)
Form the dough into a ball and place it in a large oiled bowl. Turn the dough over to coat it with oil. Cover the bowl with plastic wrap or a damp kitchen towel and let rise in a warm, draft-free place for about 1½ hours, or until doubled in size.
Lightly dust 2 baking sheets with flour. Transfer the dough to a lightly floured surface and divide it into 3 pieces. Gently form each piece into a
loose round
and cover with a floured kitchen towel. Let rest for 10 minutes. Shape each round into a
2-stranded turban
. Place 2 of the loaves on a prepared pan at least 4 inches apart, and place the third loaf in the center of the second pan. Cover with a floured kitchen towel and let rise in a warm place for 1½ hours, or until doubled in size and a finger pressed into the dough leaves an impression.
loose round
and cover with a floured kitchen towel. Let rest for 10 minutes. Shape each round into a
2-stranded turban
. Place 2 of the loaves on a prepared pan at least 4 inches apart, and place the third loaf in the center of the second pan. Cover with a floured kitchen towel and let rise in a warm place for 1½ hours, or until doubled in size and a finger pressed into the dough leaves an impression.
Fifteen minutes before the loaves have finished rising, arrange the oven racks in the upper and lower thirds of the oven. Preheat the oven to 375°F.
Using a pastry brush, brush the tops of the loaves with the beaten egg and sprinkle them with the sesame seeds.
Bake the loaves for 20 minutes. Rotate the baking sheets top to bottom and front to back. Bake 20 minutes longer and rotate the loaves again. Bake 10 to 15 minutes longer, for a total baking time of 50 to 55 minutes, or until the bread is a golden brown and sounds hollow when tapped on the bottom. Transfer to a wire rack to cool.
Asiago Bread
We make this bread on Thursday mornings. Half of the batch is dedicated to loaves, and the other half is formed into small rolls or rolled into sticks (or “schticks,” as we call them). These three different shapes satisfy different needs: the sandwich, the easy lunch, and the light snack.
MAKES 2 LOAVES AND 6 STICKS
Preparation time including rising and baking: 3½ hours; active time: 30 minutes
2 teaspoons active dry yeast
½ cup warm water
3 cups plus 1 tablespoon bread flour
2 teaspoons kosher salt
2 teaspoons dried marjoram
1 cup lukewarm water
1 yellow onion, coarsely chopped
1 pound Asiago cheese, cut into ¾-inch cubes
1 egg, beaten
2 tablespoons sesame seeds
In a small bowl, whisk the yeast into the warm water until dissolved. Let stand for 5 minutes.
In the bowl of a stand mixer or a large bowl, combine the 3 cups flour, the salt, and marjoram.
If using a stand mixer,
add the yeast mixture and lukewarm water to the bowl. Using the paddle attachment on low speed, mix until the ingredients are combined, about 2 minutes. Switch to the dough hook, increase the mixer speed to medium, and knead for 7 minutes, or until the dough is smooth, silky, and elastic. In a small bowl, toss the chopped onion with the 1 tablespoon flour. Add the onion to the dough and continue to knead on medium speed until well incorporated, about 2 minutes. Transfer the dough to a lightly floured surface. Flatten it into a 1-inch-thick round and place the cheese in the center. Gather the dough around the cheese and knead just until the cheese is evenly distributed, taking care not to break it up.
add the yeast mixture and lukewarm water to the bowl. Using the paddle attachment on low speed, mix until the ingredients are combined, about 2 minutes. Switch to the dough hook, increase the mixer speed to medium, and knead for 7 minutes, or until the dough is smooth, silky, and elastic. In a small bowl, toss the chopped onion with the 1 tablespoon flour. Add the onion to the dough and continue to knead on medium speed until well incorporated, about 2 minutes. Transfer the dough to a lightly floured surface. Flatten it into a 1-inch-thick round and place the cheese in the center. Gather the dough around the cheese and knead just until the cheese is evenly distributed, taking care not to break it up.
If making by hand,
add the yeast mixture and lukewarm water to the bowl and mix with a wooden spoon until the ingredients are combined. Transfer to a lightly floured surface and knead for at least 12 minutes, or until the dough is smooth and elastic. In a small bowl, toss the chopped onion with the 1 tablespoon flour. Flatten the dough into a 1-inch-thick round and place the onion in the center. Gather the dough around the onion and knead until well incorporated, about 2 minutes. Flatten the dough once again and add the cheese, kneading just long enough to evenly distribute the cheese throughout the dough, taking care not to break it up.
add the yeast mixture and lukewarm water to the bowl and mix with a wooden spoon until the ingredients are combined. Transfer to a lightly floured surface and knead for at least 12 minutes, or until the dough is smooth and elastic. In a small bowl, toss the chopped onion with the 1 tablespoon flour. Flatten the dough into a 1-inch-thick round and place the onion in the center. Gather the dough around the onion and knead until well incorporated, about 2 minutes. Flatten the dough once again and add the cheese, kneading just long enough to evenly distribute the cheese throughout the dough, taking care not to break it up.
Form the dough into a ball and place it in a large oiled bowl. Turn the dough over to coat it with oil. Cover the bowl loosely with plastic wrap or a damp kitchen towel and let rise in a warm, draft-free place for about 1 hour, or until doubled in size.
Lightly dust 2 baking sheets with flour. Transfer the dough to a lightly floured surface and divide it into 3 pieces. Gently form each piece into a
loose round
and cover with a floured kitchen towel. Let rest for 10 minutes. Shape 2 of the rounds into
2-stranded turbans
and place 3 inches apart on a prepared pan. Cover the loaves with a floured kitchen towel.
loose round
and cover with a floured kitchen towel. Let rest for 10 minutes. Shape 2 of the rounds into
2-stranded turbans
and place 3 inches apart on a prepared pan. Cover the loaves with a floured kitchen towel.
To shape the sticks, divide the remaining ball of dough into 6 pieces. Roll them by hand into long, skinny 6-inch lengths and place 2 inches apart on the second pan. Cover with a floured kitchen towel.
Let the loaves and sticks rise in a warm place for 1 hour, or until a finger pressed into the dough leaves an impression.
Fifteen minutes before the dough has finished rising, arrange the oven racks in the upper and lower thirds of the oven. Preheat the oven to 400°F.
Using a pastry brush, brush the tops of the loaves with the beaten egg and sprinkle them with the sesame seeds.
Bake the sticks for 25 to 30 minutes, or until golden brown. Bake the loaves for 20 minutes, then rotate the baking sheet left to right. Bake 20 minutes longer, for a total baking time of 40 minutes, or until the loaves are golden brown and sound hollow when tapped on the bottom. Transfer to a wire rack to cool.
Being in this environment in the United States is a thrill. I am so proud to be working here, owning my own business. In Guatemala, we survive by doing things collectively. It would be hard for a single person to survive there because of the economy, the regime; the system is
so
different from the United States. There is no Social Security, no food stamps—people who don’t work don’t eat. So, working together, people always pull the ones from the bottom up and keep them afloat. It’s how we survive—we all work together, we push each other up. That’s why I love it here in the collective—because it’s a family, and I know that if I need help, everyone is here for me, and if somebody else needs help, I’ll be there for them. I grew up that way.
so
different from the United States. There is no Social Security, no food stamps—people who don’t work don’t eat. So, working together, people always pull the ones from the bottom up and keep them afloat. It’s how we survive—we all work together, we push each other up. That’s why I love it here in the collective—because it’s a family, and I know that if I need help, everyone is here for me, and if somebody else needs help, I’ll be there for them. I grew up that way.
—JESÚS
Corn Onion Cheddar Bread
This round yeasted corn bread is full of corn kernels and has melted pieces of Cheddar cheese dotting its crust. Don’t be alarmed by the stickiness of the dough—that is what it is supposed to be like. It makes a quick grilled-cheese sandwich when sliced and toasted. Canned corn has always been used in this bread (the recipe was developed with a sixties aesthetic). The canned corn has the benefits of being more strongly flavored than fresh corn and providing more liquid.
MAKES 3 LOAVES
Preparation time including rising and baking: 4½ hours; active time: 40 minutes
2 teaspoons active dry yeast
¼ cup warm water
4 cups plus 1 tablespoon bread flour
¾ cup plus ½ cup polenta or coarse yellow cornmeal
1 cup finely ground yellow cornmeal
1¾ teaspoons kosher salt
1 can (15 ounces) yellow corn kernels with liquid
1 egg
½ cup buttermilk
¼ cup dark unsulfured molasses
1 yellow onion, coarsely chopped
1 pound orange Cheddar cheese, cut into ¾-inch cubes
In a small bowl, whisk the yeast into the warm water until dissolved. Let stand for 5 minutes.
In the bowl of a stand mixer or a large bowl, combine the 4 cups flour, the ¾ cup polenta, the fine cornmeal, and salt.
If using a stand mixer,
add the yeast mixture, corn (with liquid), egg, buttermilk, and molasses to the bowl. Using the paddle attachment on low speed, mix until the ingredients are combined, about 2 minutes. Switch to the dough hook, increase the mixer speed to medium, and knead for 7 minutes, or until the dough is smooth and elastic. In a small bowl, toss the chopped onion with the 1 tablespoon flour. Add the onion to the dough and continue to knead on medium speed until well incorporated, about 2 minutes. Transfer the dough to a lightly floured surface. Flatten it into a 1-inch-thick round and place the cheese in the center. Gather the dough around the cheese and knead just until the cheese is evenly distributed, taking care not to break it up.
add the yeast mixture, corn (with liquid), egg, buttermilk, and molasses to the bowl. Using the paddle attachment on low speed, mix until the ingredients are combined, about 2 minutes. Switch to the dough hook, increase the mixer speed to medium, and knead for 7 minutes, or until the dough is smooth and elastic. In a small bowl, toss the chopped onion with the 1 tablespoon flour. Add the onion to the dough and continue to knead on medium speed until well incorporated, about 2 minutes. Transfer the dough to a lightly floured surface. Flatten it into a 1-inch-thick round and place the cheese in the center. Gather the dough around the cheese and knead just until the cheese is evenly distributed, taking care not to break it up.
If making by hand,
add the yeast mixture, corn (with liquid), egg, buttermilk, and molasses to the bowl. Mix with a wooden spoon until the ingredients are combined. Transfer to a lightly floured surface and knead for at least 12 minutes, or until the dough is smooth and elastic. In a small bowl, toss the chopped onion with the 1 tablespoon flour. Flatten the dough into a 1-inch-thick round and place the onion in the center. Gather the dough around the onion and knead until well incorporated, about 2 minutes. Flatten the dough once again and add the cheese, kneading just long enough to evenly distribute the cheese throughout the dough, taking care not to break it up.
add the yeast mixture, corn (with liquid), egg, buttermilk, and molasses to the bowl. Mix with a wooden spoon until the ingredients are combined. Transfer to a lightly floured surface and knead for at least 12 minutes, or until the dough is smooth and elastic. In a small bowl, toss the chopped onion with the 1 tablespoon flour. Flatten the dough into a 1-inch-thick round and place the onion in the center. Gather the dough around the onion and knead until well incorporated, about 2 minutes. Flatten the dough once again and add the cheese, kneading just long enough to evenly distribute the cheese throughout the dough, taking care not to break it up.
Form the dough into a ball and place it in a large oiled bowl. Turn the dough over to coat it with oil. Cover the bowl with plastic wrap or a damp kitchen towel and let rise in a warm, draft-free place for about 1¾ hours, or until doubled in size.
Sprinkle each of 2 baking sheets with 1 tablespoon of the ½ cup polenta and put the rest of the polenta into a medium bowl. Transfer the dough to a lightly floured surface and divide it into 3 pieces. Cover with a floured kitchen towel and let rest for 10 minutes. Shape each piece into a
large round
. One at a time, toss each round in the bowl of polenta, turning to coat it with polenta. Place 2 loaves on a prepared pan at least 3 inches apart, and place the third loaf
in the center of the second pan. Cover the loaves with a floured kitchen towel and let rise in a warm place for 1½ hours, or until a finger pressed into the dough leaves an impression.
large round
. One at a time, toss each round in the bowl of polenta, turning to coat it with polenta. Place 2 loaves on a prepared pan at least 3 inches apart, and place the third loaf
in the center of the second pan. Cover the loaves with a floured kitchen towel and let rise in a warm place for 1½ hours, or until a finger pressed into the dough leaves an impression.
Fifteen minutes before the loaves have finished rising, arrange the oven racks in the upper and lower thirds of the oven. Preheat the oven to 450°F.
Bake the loaves for 15 minutes. Lower the oven temperature to 400°F and rotate the baking sheets top to bottom and front to back. Bake 20 to 25 minutes longer, for a total baking time of 35 to 40 minutes, or until the loaves are nicely browned and sound hollow when tapped on the bottom. Transfer to a wire rack to cool.
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