Raw kefir chevre (goat cheese) bread
Posted on Jun 02 in Food Porn, bread, cheeseby NikaPrint
We are making loads and loads of homemade raw goat milk cheese (chevre) around here. Because of this I have to find new and exciting ways to USE the goat cheese, hence today’s recipe.
The bread comes out delightfully herby, cheesy, and moist. Super delicious. This bread keeps well in the refrigerator and goes fantastically well with red meat as a side.
This bread is a definite keeper for me!
I made a video on how to make chevre cheese, see below. Its certainly not the best video out there but it gets the job done! Sorry that my voice over is not more fetching!
Raw kefir chevre (goat cheese) bread
Adapted from Joy of Cooking Cheese bread recipe (pg 749, 1997)
Ingredients:
- 5 1/2 cups bread flour
- 3 packages of active dry yeast (make sure its absolutely fresh)
- 2 tablespoons sugar
- 1 tablespoon salt
- 1 1/4 cups home cultured raw goat milk kefir, medium thickness
- 2 tablespoons melted butter
- 1 1/2 cups raw homemade goat cheese (chevre)
- handful of fresh oregano, minced
- handful of fresh dill, minced
Directions:
Mix together: flour, yeast, sugar, and salt. Add kefir and melted butter. This part could be difficult if you are hand mixing (much easier if you are using a stand mixer). As you mix, its possible that this amount of kefir may not be enough. This depends on the dryness of your flour! You will need to keep adding kefir until the dough comes together just right (not too dry and NOT too wet). The knead the dough (hand/mixer) for a good 10 minutes or until it is delightfully elastic.
Put dough into oiled bowl (make sure top of dough is oily too), cover with plastic, and let rise 90 minutes.
In the mean time, prepare your cheese filling.
Mix your goat cheese with your herbs.
Once the dough has risen, punch it down and split it in half.
Roll out half the dough into a rectangle, not too thin.
Take half of the cheese mixture and spread it out onto the dough rectangle.
Roll it up.
Pinch it closed.
You now need to go to the next rise. Put the dough in a bread pan, seam side DOWN.
Oil and cover with plastic, rise for 90 minutes.
Put into a 350 F oven for 40-45 minutes until the bottom sounds hollow when tapped.
Enjoy!
Be sure to keep this bread in the refrigerator (due to the cheese).
Its amazing simply toasted (under a broiler, not in a toaster), try it!
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Love your idea of using chevre as a bread filling. We are just now starting to come into more goat milk as the kids are being weaned. I’ll be looking for ways to use it up once I get a fresh supply of rennet. Thanks for sharing.
Now that is wonderful! I love your video
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