Serves 4 people
Ingredients – 300 g all-purpose flour ; 600 g unbleached bread flour ; 1 cube baker’s yeast (42gr.) ; 1 tsp salt ; 7 dl of water.
Preparation – Dig a small well in the middle of the flour, dilute the yeast in that well with a little water and mix with some surrounding flour till you get a cohesive mass. Completely cover the well with surrounding flour. Let the dough rise for about 1 hour. Dilute the salt in the remaining water. Knead the dough, gradually adding the salted water. Cover with a cloth and let it rest for about 2 hours at room temperature. After the dough has finished to rise, shape the loaf, kneading it one full turn around on a well-floured surface so that it is floured and dry to the touch. Bake in preheated 250°C (480°F) oven for about 1 hour.
// Swiss Cheese Tart
Ingredients – 250 g all-purpose flour ; ¼ cube baker’s yeast (10 g) ; 2 tbsp oil (or butter or lard) ; 2 dl lukewarm milk ; 1 pinch salt ; 80 g Swiss emmenthal cheese (coarsely grated) ; 120 g Swiss gruyère cheese (coarsely grated) ; 2 dl heavy cream (30-35% butterfat).
Preparation – Sprinkle the salt over the flour, dig a small well in the middle of the flour, add the crumbled yeast, oil or fat and some lukewarm milk ; Knead the dough well, gradually adding the milk, until it becomes smooth. Cover with a cloth and let rise for about 2 hours at room temperature. Punch down dough. Knead with floured hands on lightly floured surface 1 minute or until smooth. Flatten into a greased tart-pan. Prick pastry with a fork and sprinkle evenly with the grated cheeses, then with the cream ; Bake in preheated 250°C (480°F) oven for about 15 minutes.