Friday, January 9, 2009

Stud Muffin

No, I'm not talking about Gabriel.

It's this fabulous loaf of bread, so named because it is "studded" with bits of gorgonzola cheese and infused with pecorino romano cheese. Yes, it was delicious, and, yes, it's already gone.

The recipe came from my new cookbook, The Bread Bible (a Christmas present). It took a ridiculous amount of time to make. First, you make a sponge (soft dough), which sits on the counter overnight to develop the yeast and thus the flavor; the next morning, you make the dough by adding the remaining ingredients to the sponge, which then goes into the fridge for another 24 hours; finally, you shape it into a ball, put it in the souffle dish, and allow it to rise for 4 hours. It took another hour to bake. But, every scrumptious bite was worth all that work.

1 comment:

  1. yum! i have a soup bible that i absolutely love.

    (i made your lentils the other night and they were oh-so-good. but it made A LOT. it's basically all i've been eating since!)