Updated: Jun 3
Makes 1 Large Wreath Loaf
1.5QT or 2QT Chef’s Ware Saucepan
3QT Chef’s Ware Saucepan
8 or 9 Inch Wire Trivet
9 Inch Chef’s Ware Bakeware Round Cake Pan
11 Inch Chef’s Ware Skillet and 11 Inch Dome Cover
1 Cup Milk (240 ml.)
4 Tablespoons Butter (60 ml.)
1 Tablespoon Salt (5 ml.)
1 Dash Pepper
1 Cup Sifted All – Purpose Flour (240 ml.)
½ Tablespoon Dry Mustard (2-3 ml.)
3 Ounces Gruyere or Swiss Cheese, diced (85 grams)
1 Ounces Gruyere or Swiss Cheese, grated (28 grams)
Scald Milk in the 1.5QT Saucepan until by hearting over low flame until bubbles form around the edge. Remove from heat and let stand until cool. Strain milk through a sieve into the 3QT Saucepan and add butter, salt and pepper. Bring to a boil over medium- high heat, stirring often.
When milk boils, add flour and dry mustard together. Reduce heat to low and stir constantly to form a ball of dough leaves the sides of pan, then remove from heat.
Beat eggs, one at a time, into dough. When eggs are thoroughly blended, dough will be smooth and shiny. Add 3 ounces of diced cheese and work it into the dough. Shape into a ball, cover with a damp cloth and set aside to cool for about 30 minutes.
Butter cakes pan well. Form dough in to egg- size balls. Place these in the cake pan so they touch one another and form a wreath. Leave center of the pan empty. Use tablespoon to form smaller balls from remaining dough, and a smaller wreath on top of the first. Sprinkle 1 ounce of grated cheese around the wreath.
Bake bread in 11” Skillet according to the Dry Method for about 45 minutes. An oven thermometer set on top of the wire trivet will read 350F when correct heat setting is used.
A delicious accompaniment to a tossed green salad, or for snacks or tea.