| Level: | Intermediate |
| Total: | 1 hr 55 min |
| Prep: | 20 min |
| Inactive: | 1 hr 20 min |
| Cook: | 15 min |
| Yield: | 50 servings |
Ingredients
- Basic bread dough, recipe follows
- Nonstick cooking spray
- 12 ounces Gruyere cheese, thinly sliced
- 1/2 cup butter, room temperature
- 2 teaspoons coarse salt
- 1 tablespoon active dry yeast
- 2 tablespoon plus 1/2 teaspoon sugar
- 1 3/4 cup warm (110 degree) water
- 1 large egg
- 2/3 cup plus 1 tablespoon powdered milk
- 2 1/2 teaspoon salt
- 4 1/2 to 4 3/4 cups bread flour
- 1 cup unsalted butter, room temperature and cut into small pieces
- 1 large egg yolk beaten with 1 tablespoon water, for egg wash
- 1/4 cup poppy seeds
- Nonstick cooking spray
Instructions
- To make long narrow baking pans: Cut 18-inch foil pan into 4 1/2-inch by 17-inch piece. Fold long sides up twice by 7/8-inch. To close off ends, make 1-inch cuts along folds; fold center flap up and side flaps in. Spray with cooking spray. Repeat to make 3 more pans.
- To assemble: Slice bread 1/4-inch thick; cut cheese to fit. Place 1 piece cheese in each sandwich. Butter outside of sandwich. Cook on hot griddle until bread is golden brown and cheese is melted, about 1 minute per side. Sprinkle with salt and serve.
- To make the basic bread dough: In a small bowl, mix yeast, 1/2 teaspoon of sugar and 1/2 cup warm water. Let sit until foamy, about 5 minutes. In bowl of electric mixer fitted with a paddle, beat remaining 1 1/4 cups warm water, egg, powdered milk, 2 tablespoons sugar, salt and 1 cup flour. Beat until smooth and creamy, about 7 minutes. Add yeast mixture; beat on medium. On medium-low, beat in 3 1/2 cups flour, 1/2 cup at a time, until dough comes together (it will be sticky), about 2 minutes. Switch to dough hook. Gradually add butter; beat until dough is soft and sticks to fingers slightly, about 7 minutes. If dough is too wet, add 1/4 cup flour. On lightly floured surface, knead dough several turns into a ball. Cover dough with plastic. Let stand in warm place until it doubles in size, about 1 hour.
- Preheat convection oven to 375 degrees F.
- Knead dough into a smooth ball. Divide into 1/4ths. Roll each into 3/4 inch by 18 inches log; trim ends to make it 15 inches long. Fit into pans; cover with sprayed plastic wrap. Let stand in a warm place until dough reaches top of pan, 25 to 35 minutes. Place filled pans on baking sheet; brush with egg wash, sprinkle with poppy seeds and cover loosely with aluminum foil coated lightly with cooking spray. Bake 8 minutes. Remove foil; bake until lightly golden, about 4 minutes. Cool on bread rack.
Nutrition Facts
| Serving Size | 1 of 50 servings |
| Calories | 143 |
| Total Fat | 9 g |
| Saturated Fat | 5 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 4 g |
| Cholesterol | 30 mg |
| Sodium | 98 mg |
Reviews
All American Favorite, no one can resist!
what more can I say the onion relish was great and the combo of ingrediants – superb!!!!
There comes a time when the ridiculous is just that. Do yourselves a huge favor and buy a good ready-made bread. Why not????