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Artichoke and gruyere large loaf recipe

Course: Bread
Cuisine: English
Keyword: Artichoke cheese loaf, Bread, Inulin recipes
Servings: 10

Equipment

  • Baking sheet or baking tin

Ingredients

  • 7 g fast action yeast
  • 500 g strong white flour
  • 10 g sea salt
  • 350 ml luke-warm water
  • 200 g gruyere emmental, strong cheddar, grated
  • 6 whole artichoke hearts marinated in oil

Instructions

  • White dough recipe adapted from Richard Bertinet's Dough book.
  • Mix the yeast, flour, salt, water together in a bowl or stand mixer. Then knead for ten minutes or using the dough hook, mix for ten minutes at a low speed.
  • Cover with a damp tea towel or clingfilm and leave until doubled in size.
  • Then add the grated cheese, reserving some to sprinkle on top.
  • Form a round 'boule' loaf and prod the entire artichoke hearts into the top of the loaf so that only the leaves of the heart are sticking up.
  • Preheat the oven to 250ºc Cover and leave to rise again for half an hour.
  • Place the bread on a baking sheet lined with parchment paper. Spray the inside of the oven with some water. Bake for ten minutes then sprinkle a little cheese on top.
  • Lower the temperature to 220ºc and bake for another 20 minutes or until golden brown.
  • Remove and let cool. Serve with a green salad or a dip