1/4 cup milk
1 tsp. sugar
1 tbsp. yeast
2 cups unbleached all purpose flour
3 large eggs, lightly beaten
1/4 cup unsalted butter, room temperature
few grindings of 5 blended peppercorns
1 cup cubed Swiss Gruyere cheese
4 terra cotta pots, 4" diameter use new ones & immerse in water for 1 hour.
1 lightly beaten egg mixed with 1 tsp. sea salt
1. Heat the milk and sugar together until just tepid, (as warm as a baby bottle). Sprinkle the yeast over and let it begin to bubble. About 5 minutes.
2. Mix the flour, pepper and sea salt into a large bowl, make a well in the center, pour in the bubbled yeast, beaten eggs and the butter. Draw the flour and butter into the liquid, making a nice soft dough. Add the cheese and distribute evenly.
3. Cover with a cloth and let the dough rise until doubled in size, about 1 hour.
4. Grease the pots well with butter. When the dough has doubled, lightly punch it down. Divide into 4 portions and place it into the prepared pots. If you don't have flower pots, use clean, greased coffee cans. Let the dough rise again in the flower pots until it is double.
5. Brush the top of the dough with the egg glaze and bake at 375F for 30 to 45 minutes depending on the size of the pan.
The bread is cooked when the loaf sounds hollow when tapped.
Copyright © Caren McSherry 11/95