HOMEMADE GRUYERE AND ROSEMARY BREAD

I have a few simple recipes that I use again and again for different things.  For example, I have a pancake recipe that I also use for waffles and aebleskivers (Danish pancakes).  I have a basic soup stock recipe that I use for different kinds of soups.  I have a pizza dough recipe that I also use for calzones and cheesy bread.  Having one basic recipe gives you the ability to be a little more creative, a little more able to take risks.  Here's my recipe for Gruyere and rosemary bread, using my easy pizza dough recipe.  We ate this with my Tuscan cannellini and kale soup, and the entire meal was delicious.

I only use half of the dough made, and you can easily cover and save the other half of your dough in the refrigerator for up to 3 days.  Go ahead and think of your own combination and give it a whirl.  You really can't go wrong with cheese and bread!


 HOMEMADE GRUYERE AND ROSEMARY BREAD:

Bread recipe or my pizza dough recipe, using only half the dough (or use all the dough by doubling the recipe below for 2 loaves of bread).
4 oz. shredded smoked Gruyere cheese
1 tablespoon of dried or fresh Rosemary, stems removed and chopped
Salt and pepper to taste

 Roll out the dough on a lightly floured surface into a square or rectangular shape until it's about a 1/4 - 1/2 inch thick.  Don't worry too much about the shape or thickness.

Scatter shredded cheese and rosemary over the dough.  Add salt and pepper if you wish.

From one end, start rolling the dough up until you have a bread "log."  Tuck and pinch the dough ends together so the cheese won't ooze out during baking.  If the bread loaf looks too thin and long, push the ends toward each other to create a thicker loaf.

Score (slice the top) the loaf of bread about three times to let the steam out.  Place on a baking sheet or baking stone at 425 degrees for 30 minutes.

After cooling off for a few minutes, slice and serve.  Enjoy with soup or a salad.

MY SECRET RECIPE FOR FLUFFY PANCAKES

My kids love pancakes and waffles, and their classier Danish cousin, aebleskivers.  I have one recipe I use for pancakes, waffles and aebleskivers, and this recipe has a secret ingredient (oh, how I love my secret ingredients!) that make them fluffy. 

Besides the secret ingredient, I use organic eggs, butter, milk, and partial mix of whole wheat and white flour.  I also add a quarter cup of ground flaxseed, which I use in almost all my baking, for added Omega-3s.   You can find ground flaxseed at Whole Foods, and even at Costco.  If you don't have flaxseed, substitute flour instead (for a total of 2 cups flour).  Make these fluffy pancakes tomorrow for breakfast and see how good they are!


RECIPE FOR FLUFFY PANCAKES:

In a measuring cup which can hold more than 2 cups, fill 1-1/2 cups milk.  Add 1/4 cup white vinegar (this is the secret ingredient!).  Set aside for at least 5 minutes to allow the vinegar to "sour" the milk.

Combine 1 - 3/4 cups flour (I use about a 1:3 ratio of whole wheat to white), 1/4 cup ground flaxseed, a tablespoon sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, and 2 tablespoons salt.

Whisk 2 eggs into the milk and vinegar mixture.  Then slowly whisk in 1/4 cup melted butter into the milk mixture (slowly drizzle in the melted butter while whisking the milk mixture so as not to cook the eggs).

In a large bowl, add wet ingredients to the dry ingredients and whisk until the lumps are gone.

Heat a lightly-oiled large skillet over medium-low heat, and add batter with a serving spoon, about a 1/4 cup, and cook until bubbles appear on the surface of the pancake.  You will see the pancakes rise right before your eyes.  Flip and cook until brown.  Serve immediately.

 Ingredients:
1-1/2 cup milk
1/4 cup white vinegar
1-3/4 cups flour
1/4 cup ground flaxseed
1 tablespoon sugar
2 teaspoons baking powder
1 teaspoon baking soda
2 tablespoons salt
2 eggs
1/2 cup melted butter


AEBLESKIVERS:

Aebleskivers use the same recipe.  In an aebleskiver pan over medium-low heat, add a tablespoon (not more!) of batter on the bottom of each tray, add your filler (here, I've added dark chocolate chips, but I've also used cheese or jam or sauteed mushrooms, etc.). 

Fill the top with a tablespoon of batter, trying to cover your filling, but not to worry if you don't cover all of it.  Flip with chopsticks after bubbles appear on the tops of the aebleskivers.  Cook until brown and serve.