Lyonnaise Garlic and Herb Cheese + French Bread

5.25.2012

Today´s recipe  is Lyonnaise Herb and Garlic Cheese, a flavorful dip from Around my French Table, for our FFWD group.

It reminded me of a dip I used to make when I was in high school. Before I got hold of cookbooks the standard onion dip consisted of sour cream with some dried onion soup or powder, salt and pepper. I added vinegar to it as suggested by a friend, and it was the best, different and even kind of mysterious. Now there´s little mystery regarding recipes, with all the web information, but some things are still consistently good. I think this tangy cheese fills that bill.
It´s oh so simple. Some fromage blanc, which we have abundantly in this country where dairy is very very good, or some ricotta mixed with herbs, vinegar and olive oil. I did this one exactly as prescribed. Cheese mixed with shallot, garlic, chives, parsley, tarragon, vinegar, olive oil, salt and pepper. I then left it for one day in the fridge to allow the flavors to combine, especially the garlic which I love, but believe it´s best to use less and let it infuse for a day or two. It can be done with any mixture of herbs really, custom-made to what´s lying around or to your personal taste.
 
Dorie suggests stuffing tomatoes with it (stuffed cherry tomatoes for a party would be great) or thinned with some milk to use as a salad dressing. Great versatility as you can see.
With a loaf of French bread it´s a perfect last-minute dip to share before a meal or with potato chips as a snack.
That´s why I want to share a recipe for regular, crusty, fluffy bread that I´ve been making for years. I don´t think I will ever come across a simpler version of it. It involves a food processor and 45 seconds of your time instead of the average fifteen minutes of kneading. Then you proceed as any bread: one rise, rest the dough and shape the loaves, let rise again and bake. For starting bakers it will make your day, since the dough is firm, extremely easy to work with and it delivers beautiful looking loaves. Don´t expect a complex flavor in the finished bread though. This is straight, white, French bread.
Perfect for the garlicky soft cheese. Or a slab of good butter.

FRENCH BREAD
from The Best Bread Ever, by Charles Van Over

Note:  The final tº of the dough should be between 75º- 80º F / 24º - 27º C. You might want to check with a thermometer, but it really is easy to use common sense, like you would the temperature of the water to mix the yeast, you know, just a bit warm.
To know what capacity your processor has and to get used to this dough it might be good to do half the recipe the first time.

3 ½ to 4 cups (500g) bread flour
2 teaspoons (10g) fine sea salt
1 teaspoon instant yeast
1 ¼ cups (315g) water

Place the flour, salt and yeast in the bowl of a food processor fitted with the metal blade.
With the machine running, pour all but 2 Tbs of the water through the feed tube. Process for 20 seconds, adding the remaining water if the dough seems crumbly and dry and does not come together into a ball during this time.
Continue mixing the dough another 25 seconds, for a total of 45 seconds.
Remove the dough from the bowl and place it in a large ungreased bowl. Cover the bowl with plastic wrap and allow to ferment for 1 ½ to 2 hours at room tº.
It will increase in volume somewhat, but don´t be concerned by how much.
Turn the dough onto a lightly floured work surface. With a dough scraper or kitchen knife, divide into 3 equal pieces and shape them into rough balls. Cover them with a sheet of plastic wrap and let rest for 15 to 20 minutes.
On a work surface, sift a fine coating of flour. Place one ball of dough on the surface and gently pat it down to an even thickness of 1 inch (2,50cm). Do not attempt to deflate every air bubble.
Form into a cylinder and then gently roll using your hands in the middle, into desired length. If the dough resists, let it rest for 5 minutes and continue rolling.
Place each shaped baguette, seam side down, in an oven tray which has been dusted lightly with cornmeal or flour. Sprinkle the loaves with flour and cover loosely with plastic wrap o clean towel. Let the baguettes proof 30 to 45 minutes, until the dough increases by half its size. It should feel soft but still spring back slightly when poked with your finger.
Preheat the oven to 475º thirty minutes before baking. Place a small pan for water in the oven floor. I simply throw quickly a cup of very hot tap water in the oven floor when I put the bread in, and close the door immediately.
Uncover the loaves. Slash the loaves three times on the diagonal with a razor or lame.
Slide the baguettes into the oven and simultaneously pour the hot water. Close the door quickly. Reduce the oven to 450ºF /220ºC.
Bake for 20 to 25 minutes until the crust in golden brown and the bottom sounds hollow when tapped with your fingers.
Remove the bread and let cool in a wire rack.
Eat warm or within the next few hours.



12 comments:

  1. That baguette looks lovely - I am intrigued by using a food processor for it!

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  2. I don't know what's better... the cheese or the bread! Absolutely beautiful loaves. I could eat all three right now! :)

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  3. Paula, what an absolutely stunning post - I love the photos and your writing, as always! So nice! Well, let`s talk bread then...I will make your delicious looking baguette and you might try your hands at my grissinis...Now, all we need is a bit of time this weekend:

    P.S.: With respect to your Tapioca Pudding, I did buy the strawberries but was a bit dismayed because I could not find tapioca pearls, yet - but I am not giving up, I want to try that recipe!

    Enjoy the rest of the weekend!

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  4. I intend to make the grissini and take them to a friend´s house on sunday!
    You can add the strawberries to a coconut rice pudding and it will just as good. Great weekend you too!

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  5. Paula, Your herb cheese looks so much creamier than mine and I know, from the look of it that it tastes better, I thought mine was good, but not better and best, I wonder if fromage blanc makes the difference. Oh, I remember the Lipton Onion Dip --- that was a mainstay. You know, I still love it every so often. Thank you for the bread baking notes. Will try.

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  6. Los baguettes se ven divinos, Paula! La verdad es que el internet le ha quitado mucha mística al arte de la cocina - y me alegro de ello! Hicimos la mezcla de queso con ricotta, pero tu version se ve mucho mas rica. ¡Saludos desde Puerto Rico!

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  7. Oh, my, Paula, this looks marvelous! I love how creamy your dip is and with the baquette! I could really go for some of this right now. Your photos are so warm and inviting and your baquettes look perfect!

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  8. Paula…Your bread looks fabulous!! And I love your very creamy spread…beautifully delicious!! Great photos! Have a wonderful weekend!

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  9. Love how smooth your dip looks. And the bread looks amazing!

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  10. Did you use the fromage blanc? It has such a different look than the many ricotta spreads I've been looking at. I really enjoyed this one, and it would be perfect on freshly baked bread. Food processor and 45 seconds, I can totally get behind that and would love to try. I'm not seeing the link to a recipe in your post though.

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  11. This looks good... I love he smell of baked bread. I make french baguettes on weekends... I'm going to try out the spread.

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  12. Paula, this bread recipe may change my life! I can't wait to (pun intended) give it a whirl in the processor!

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