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Tête de Moine AOC and Pear Bread |
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Makes 3 loaves
Dough:
- 300 g flour
- 3/4 tsp salt
- 21 g yeast, crumbled 175 ml mixture of equal parts water and milk
Pear Filling:
- 200 ml white wine
- 1 Tbsp lemon juice
- 1 tsp sugar
- 2–3 pears (Louise Bonne is a suitable variety), seeded and cut into slices a half centimeter thick
Cheese Filling:
- 250 g ricotta
- 125 g Tête de Moine, grated
- 1 egg, beaten, plus 1 egg yolk
- 1/2 zest of half a lemon, plus 1 tsp juice
- 1 Tbsp finely chopped parsley
- salt, pepper, lemon pepper
- 1 egg yolk, thinned with 1 tsp milk
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Préparation:
| Combine the flour and salt; form a well in the middle of the mixture. Dissolve the yeast in a little of the water-milk mixture and pour into the well along with the remaining liquid. Knead until a smooth dough forms. Cover and let rise at room temperature until the dough has doubled in volume. |
| Pear Filling: Combine the wine, lemon juice, and sugar in a saucepan; bring to a boil. Add the pears, cover, and simmer for 3–5 minutes. Remove from heat and allow the pears to cool in the cooking liquid. |
| Cheese Filling: Combine all ingredients and season to taste. |
| On a floured surface, roll out the dough into a 45x32 cm rectangle and cut into 12 small rectangles (15x8 cm each). Grease loaf pans with butter and fill with alternating layers of dough, pears, and cheese filling, ending with a layer of dough on top. Cover and let rise for 45–60 minutes. Brush the tops of the loaves with the thinned egg yolk and sprinkle with lemon pepper. |
| Preheat oven to 200 °C. Place loaves on a lower rack and bake for approximately 35 minutes. |
| Slice while still warm. |
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