Hello painters, welcome back to another SU where today I will share with you a recipe; keep in mind that it is NOT MINE AND I JUST WANT TO SHARE IT. I have a dream that one day I will be able to cook perfect stuff without my parents saying stuff like ”hey nerd what you cookin’?” (I’m kidding) but for now I can only do this for you guys. 😦
So I have for you an amazing Kale Goat cheese bread, first of all you will need:
- 2 cups (16 ounces) plain soymilk
- ½ cup (4 ounces) water
- 1 ½ tablespoons (1 ounce) agave nectar
- 2 (¼ ounce) packages RED STAR® Active Dry Yeast
- 3 to 4 large (2 ounces) curly kale leaves
- 1 cup (4 ounces) King Arthur White Whole Wheat Flour
- 5 to 5 ¼ cups (21 ¼ to 22 ounces) King Arthur Unbleached All-Purpose Flour
- ¼ cup (1 ounce) wheat germ
- 2 tablespoons (½ ounce) ground flax seed
- 2 tablespoons (½ ounce) vital wheat gluten
- 2 tablespoons (½ ounce) soy flour
- 1 tablespoon (½ ounce) fine sea salt
- ½ cup (4 ounces) crumbled goat cheese
- ½ cup (2 ½ ounces) chopped Spanish green olives
- 2 tablespoons (1 ounce) soy oil or vegetable oil (soybean oil)
- 1 large egg plus 1 tablespoon water, for the egg wash
And in case you want some Garlic Chive Butter you will need:
- 1 clove fresh garlic, grated
- ¼ cup (2 ounces) salted butter
- 2 tablespoons (¼ ounce) minced, fresh chives
So now that you have all the ingredients you can start cooking! Here is what you need to do:
- In a microwave-safe bowl, heat soymilk, water and agave nectar, until 110° to 115°F. Add yeast and wait 5 to 10 minutes for mixture to foam (proof).
- Tear kale off center veins. Using a knife, shred 2 cups of loosely packed kale. Massage the shredded kale by taking a palm full and rubbing it back and forth with two hands for 10 seconds. Repeat until all kale is soft and has reduced in volume. Tightly pack 1 cup kale.
- In the bowl of a stand mixer bowl fitted with dough hook, add kale, white whole wheat flour, 5 cups all-purpose flour, wheat germ, flax seed, gluten, soy flour, salt, cheese, and olives. Combine on low speed.
- Stir in yeast mixture and oil. On medium speed, mix 3 minutes. Knead dough 4 to 5 minutes. If necessary, gradually add remaining ¼ cup all-purpose flour to form a soft dough. Place in greased bowl; cover and let rise until doubled, about 1 to 1 ½ hours.
- Line 2 large cookie sheets with parchment. Deflate dough, divide in half. Set aside one half and cover. Shape the other half into a 6” round loaf and place on cookie sheet. With kitchen shears, make cuts, ½” deep and 1” apart, around the outer edge of each loaf. With a sharp knife, in the center of each loaf, make 5 slashes, ½” deep. Cover with plastic wrap, let rise, 30 to 40 minutes. (It’s best to bake 1 loaf at a time. Allow 20 minutes before shaping the second loaf.)
- While dough rises, place a shallow pan on bottom oven rack, and position second rack in the center. Preheat oven to 425°F. Right before baking each loaf, pour 1 ½ cups boiling water into pan.
- After loaves have nearly doubled, brush on egg wash. Bake 30 to 35 minutes, rotating cookie sheet halfway through baking. To prevent over-browning, loosely cover bread with aluminum foil. Bread is done when an instant-read thermometer inserted in the center registers about 200°F. Remove bread from cookie sheet and place on a rack.
- If desired, combine in microwave-safe bowl the Garlic Chive Butter ingredients. Microwave until butter has melted. Brush butter on warm loaves and serve remaining with bread.
With some patience you will be able to cook this really tasty looking piece of heaven. I used the exact same instrutions that the author (user wheatwoman on reddit) wrote so it should all be ok!
I really wanted to share this with you guys andd I hope you enjoyed it!
I’ll see you next time!