CHEESY BREAD 2 WAYS
Vložit
- čas přidán 2. 06. 2024
- Two recipes for one of the greatest food combinations of all time, cheese and bread. Light fluffy cheese puffs aka gougeres and cheesy aged cheddar flatbread. Go to www.drinktrade.com/brian for $30 off your Trade order.
☕Like this content and want to show support? Buy me a "coffee" here: ko-fi.com/brianlagerstrom
📸INSTAGRAM: / brian_lagerstrom
🔪MY GEAR:
STAINLESS BENCH SCRAPER: amzn.to/3jfZkUL
BOOS BLOCK CUTTING BOARD: amzn.to/341OgnD
ESCALI DIGITAL SCALE: amzn.to/30bNZO3
HALF SHEET PAN + RACK: amzn.to/34v7CSC
KITCHEN AID MIXER: amzn.to/33eQot4
MY FAV STAINLESS BOWL: amzn.to/36j8SL6
-RECIPE-
CHEESE PUFF (GOUGERE) - recipe makes 18-24 puffs
▪325g or 1 1/3c whole milk
▪175g/1.5 sticks unsalted butter
▪15g or 2.5tsp kosher salt
▪300g or 1 3/4c all purpose flour
▪175g or 1.5c aged gruyere, shredded
▪6 large eggs
Bring milk, butter and salt to a simmer over med-low. Whisk in flour until combined and clump free. Switch to a spoon when you can no longer whisk. Reduce heat to low and stir frequently for 5-10min.
Add dough mixture to bowl of stand mixer and add gruyere. Mix on high with paddle attachment for about 20 seconds or until cheeseis combined with flour. With mixer on high, add in eggs 1 at a time. When eggs are added stop to scrape down sides then continue mixing for another 15 seconds or so.
Add dough mix to piping bag or sturdy freezer bag. Cut off 1-1.5”/2.5-4cm corner to pipe. Pipe out gougeres as shown onto a parchment lined sheet tray. About 3 spoonfuls worth or the size of a small lime.
Bake in preheated 400F/200C oven to bake for 20-22min. Open oven door and turn off oven to allow puffs to cool for 5 more minutes.
---
CHEESY FLATBREAD
(Thanks to Union Loafers Bakery in St Louis, MO for the inspiration www.unionloafers.com/)
▪330g or 1 1/3c warm water
▪4g or 1 1/3tsp instant yeast
▪25g oor 2Tbsp live oil
▪10g or 3/4Tbsp granulated sugar
▪475g or 3.5c bread flour
▪14g or 2 1/3tsp kosher salt
▪1-8oz/170-225g aged white cheddar, diced into smallish cubes (i like prairie breeze)
▪Fried panko breadcrumbs
Add water, yeast, oil, sugar, flour, and salt to stand mixer with dough hook and mix for 2 min on low or until dough is wet and sticky. Increase speed to high and mix for another 7 minutes. Transfer dough to bowl, cover, and allow to ferment at room temp for 30 minutes. Perform a strength building fold as shown in video @6:30. Cover and let sit at room temp for 30 more minutes (60 minutes total fermenting at this point) and perform another strength building fold. Cover 1 last time and ferment for 60 more minutes at room temp.
Flip dough onto floured work surface. Degas and divide dough into 2 equal halves (about 425g each). Working on half the dough at a time, continue to degas each piece, pressing out with fingertips until dough is formed into a rectangle that’s 14”/38cm long by 8-10”/22cm wide. Spread cheese into a layer on top of each half of dough then roll dough as shown @7:50, tucking cheese into dough. Transfer dough tubes to sprayed/oiled parchment lined sheet tray, cover with sheet tray and refrigerate for 2-24 hours until ready to serve.
Preheat oven with baking stone/steel to 450F/230C. To prepare dough for baking, add each half of dough onto an oiled/sprayed piece of parchment. Drizzle with olive oil and use fingertips to flatten and push dough tubes into a 14”/38cm long by 8-10”/22cm wide rectangle. Sprinkle top with fried panko breadcrumbs. Use a pizza peel to load dough (with parchment) onto baking stone/steel for 20min. Place on wire rack to cool for 15min (parchment removed to prevent steaming).
--
🎧MUSIC:
EPIDEMIC SOUND. Free trial available at: www.epidemicsound.com/referra...
#gougeres #cheesbread #cheesyflatbread
0:00 Intro
0:16 Cheese Puff (Gougere)
4:22 Cheesy Flatbread
10:36 Let's eat this thing
**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support! - Jak na to + styl
![[柴犬ASMR]曼玉Manyu&小白Bai 毛发护理Spa asmr](http://i.ytimg.com/vi/0TsXQ7z2Dh4/mqdefault.jpg)
That MASSIVE cheese bite was hilarious. Definitely trying these bad boys...
He had to spit that out, right?
He had to, yeah.
I loved that, he's living his best life.
I was going to say the same thing!!!
Was kind of funny, but a bit of waste of food
We used to make a riff on your cheddar bread (minus the panko) in my dad's store as a behind the counter snack. Instead of cheddar, we used cooked crumbled hot Italian sausage, similar chunks of parm or romano, and either kalamata or cerignola olives (pits removed, of course!). So good!
This sounds AMAZING, and I will definitely remember to try this! Thanks for sharing
Oh dear god that sounds amazing, so easy decision one of yours one of Jacks yummmmm
You should try brazilian pão de queijo (literally translates to cheesebread). It's a way more forgiving recipe than the gougere and it has a highly addictive chewy texture from the tapioca starch that it's just insane.
why does he look so good in the intro😩
The regret dawning on his face in slow-motion after the cheese bite was just perfection
Yes Sir! I've only seen (well known of) one other person to take a bite of cheese like that, and it was me! I say "Known of" vice "seen" because it was in front of a mirror, or being filmed. For that move alone I would normally say "Brian for President!". But then you would be getting all of your meals cooked for you, instead of sharing all of this culinary greatness with others. So, it's official I now nominate Brian Lagerstrom, food dancer from the far reaches as, "Lord Of The Cheese Wheel"!!!! And these recipes, oh so awesome. And with those little caverns in the cheese bread, just tells me one could add just about anything with each little block of cheese, and have it left behind in the cavern.
My Brazilian mother in law has taught me the art of Pao De Queijo, which honestly seems pretty similar to the cheese puffs. Can't wait to try this (and to borrow that genius bag piping move).
A Brazilian friend introduced me to pao de queijo. So freaking good! Although I cannot get that quite right when I do it.
I used to have to make those every day at a job I worked. We used tapioca starch. Was that the same the thing?
@@BrianLagerstrom Yes, you need tapioca starch instead of wheat flour to make Pão de Queijo. This is probably 'a child' of the French recipe, many of the Brazilian recipes originate from the French chefs who served the Portuguese monarchy, and they needed to adapt the recipes to the ingredients that are easier to find here.
PÃO DE QUEIJO É VIDA!!!!!
@@BrianLagerstrom In Brazil, they use Polvilho Azedo, which is sour or "fermented" tapioca root if I'm not mistaken. I've had trouble finding it here (in the sour version; most of them are sweet) in the states, so my in laws will bring it to me from time to time. I'm going to attempt them using the same order of events that you did here for the Gougere!
i don't understand why you don't have more subscribers. your videos are so great. i will tell people about them any chance i get.
Love your videos - would you ever consider making a "technique" video? Specifically I'd love to see the different ways you fold dough - is there different fold techniques for different breads?
Over the last few months I've literally watched every video you've ever posted (and made about 10 of them, ALL massive winners), and I'm still impressed by that rounding motion you do after a SBF with the dough. I can't get my dough to turn into a round with just one hand and the side of the bowl (but then again I also can't roll bread rolls, no matter how many tutorials I watch). You've got skillz, sir!
I totally agree. I made the big ass salad 3 with the chicken thigh and the dressing is insane. But with other recipes I can't match his technique. Don't come even close, 😂
It takes a while to learn the rounding technique but once you get it will be extremely easy to repeat! If I were to give some tips from personal experience it would be make sure your hand is pretty wet and to slowly tuck the side of your palm and pinky under the dough as you round.
The hand motion is very similar to just placing the palm of your right hand in front of your face and facing away from you. Then you just rotate your entire wrist/forearm counter clockwise while slightly angling your pinky down until your palm is facing you.
Basically from a first person view your hand starts like this 🤚(back of right hand) and ends like this 👋 (palm of right hand). Probably just sounds confusing but I hope it helps 😂
Wait… these Brazilian cheese puffs are literally the best cheese puffs you’ve ever tasted. The tapioca starch literally melts in the oven. Its soo good
Thursdays and Brian is back -- my world has just been righted. 😀
Tried the cheesy flatbread this weekend and it turned out amazing. Look forward to your videos every week. I have learned a lot of techniques from you that has taken my cooking/baking game to the next level!
I have made both of these recipes . My fav is the flatbread! I have made it so many times. I love it with my harvest bean soup. It is delicious, once you make it you will love it too!
Hi Brian, hope you enjoyed your rest and your summer break! Can’t wait to watch this cheesey bread tutorial as you’re always great and a cool guy.
You took the biggest bite of cheese anyone has ever taken in ever. I envy your digestive system.
Thanks for sharing, Bri Guy! Can't wait to try this at home!🔥🔥🔥
That second bread was awesome!
Can’t wait to try these! Thanks
Yummy! Thank you for these lessons on how to make them!
Definitely will be making these 🧀thanks Brian.
Both doughs look amazing!
B. L. stands for Bread Leader!! Fabulosity. Give me any glass of palatable wine and either of those breads and I would die happy.
That cheese bread looks amazing!!
Looks awesome. I'm giving the win here to the cheese flatbread. No contest.
Two incredible and easy recipes. You could make a fortune just selling those flatbreads alone!!!!!!!!!!
That second one looks amazing. Definitely trying it this weekend.
These videos are always fun, funny, & informative. This is awesome Brian!
You never fail to deliver, Bri-Bri. This video covers my two favorite food groups!! Off to the store we go!!
Both of these have been added to my…must make list! They look so good! Thanks Brian! ❤️
Can't get enough of this bread. Very easy to make.
Oh, YUMMY. These look simply amazing, I will have to try them.
Cheese and bread, there was never a more beautiful combination of words.
Loved this video thank you 🎉
Love your communication skills!!! Awesome video!!!
Not only are you a very talented chef, but you are most entertaining. Can't wait to try the gougere.
Oh my GOODNESS.!.!.! Those look AMAZING.!.!.!
This is the easiest bread I have ever made. Brian I would buy a cookbook.
Dear Bri, I just ❤LOVE❤ your way of making clips. Thanks!
this looks so effortless with a stand mixer... one day ill get one... one day...
I don't know what to choose, I would like to try them both 😅. They looks super tasty 😋. Thanks for sharing 👏👏👏
My mom made these growing up. So amazing
Oh I am so making both!!!
Nice side-by-side shot of the stretching folds. Good to see how the dough should look different as it rises.
Well this is a must try and make recipe. Looks terrific and already salivating. Great video and instruction!!!Thank you Brian for a great idea
10/10 will make them this weekend.
Chef Brian I have found your channel for a week I can't stop seeing you what good recipes you have many congratulations I am Guadalajara Mexico
Like the new glas containers ☝🏼 keep up the awesome work
Both look superb
👍🏻 Inspiring and educational as always. Thanks!
I impressed them tonight with your delicious Cheesy Flatbread! What a great presentation it is fresh out of the oven. They couldn't wait to try it and, it didn't disappoint. Thanks so much Brian
10:04 - "Interior Cheddar Situation" would be a good band name
Thank you for you recipe
Looks delicious 😋
Beautiful! That cheesy flatbread.....
Wow these look good
Oh dude the cheesy flatbread! OMG I am def gonna be dancing when I make that!
"The ride will be wild and worth it", lol. Man oh man I wanna make that - as soon as it cools off outside and I can consider turning on my oven! Great recipes.
Just stumbled across your channel, and this was the first video I've watched, and I have to say, pretty darn great, will definitely have to make these, 👍🏼👍🏼🇦🇺🇦🇺🦘🦘Cheers from Melbourne Australia
Hi I personally wanted to thank you for making my life so much better....
The cheese flatbread is so amazing and my kids love it!
Cheese and bread is such a delicious classic combo. I would love to try these! 😋
You should try Brazilian cheese bread! Its super easy to make ^-^
looks amazinG!!!
Every recipe of yours is fabulous. I love that your quirky in a good way. I watch every single one of your videos. There is not one I don’t like. I have tried out a lot of your recipes to peoples satisfaction, keep up the good work. Gi
Gonna have to try these out. I've been following you for a while now and using your recipes and they've been awesome.. I think you may single handedly be responsible for getting me into cooking Brian, so thank you sincerely and I hope you keep making great videos for everyone
OMG, you're killing me here! I need to get a mixer like you used, no question of it.
Hey Bri... I ate more than 20 bites and I feel great. Thanks again for all you do!
Ya killin’ me with this cheese bread guy. It was so delicious. 🤤
oh yes, definitely making that flatbread
Had the cheese puffs at restaurant Zedel in London. Wonderful.
Hey Bri! Made the second recipe tonight. The cheese I bought was super salty and overall not good but the dough came together really easily (albeit a little stickier than your example, but humidity is super high here in south FL) and the bread itself was really flavorful. My awful cheese didn't really melt like yours but this was a good thing as we just pulled the small cheese pockets out and ate the bread. Delicious! Can't wait to try again with good cheese. 🤙
Bri, biting in that piece of cheddar like *chomp* - living my dream right there!!!!!!!
Omg looks awesome
OMG I love making cheesy bread! I make it basically like a pizza babka topped with more cheese lol
Ok Brian...This is Crossing the line into unfair territory.....There is absolutely no to defend this level of profound cheesy goodness. I'm a new fan. Clearly you a gift from the almighty, my warmest cheesy thank for sharing this insight and recipe.
For all of us Bri Guys, SBF will always just stand for strength building fold
ok. this was awesome. I made the second cheese bread…my dough lacked all those crazy gas bubbles, so gotta figure that out, but the end product was amazing. I used 2 yr aged irish cheddar and ran out for the second loaf so pulled in spicy Asiago, both came out great. Also I made the same dough tonight and switched it up into thin poppy seed breadsticks and it worked out great. That dough is pretty versatile.
Great combo : Gougeres and frisée chicoree (with garlic/grain mustard dressing)
Thanks!
I tried the second option and I only had sharp cheddar cheese. BRO! It tasted like an adult version of Cheez-Its! I don’t even like Cheez-Its but it was awesome and my family DEVOURED the breads.
Omg that cheesy bread is the stuff of my dreams
Супер Вкусно! Мастер своего дела!👍👍Super Tasty! Master of his craft!👍👍
Congrats on your 600k subs!
At the restaurant I work at we use a combination of spices to amp up the gougeres, really any combination of Mediterranean spices would work but we use a blend of roasted paprika, cayenne, black pepper and (fresh) oregano!
Hello! Hey please do basic milk recipes! Sour cream, creme fraiche, buttermilk, ricotta and mozzarella. Of course I have organic Simple Truth (Kroger brand) whole milk but it is ultra pasteurized so I can use it to make ricotta but NOT mozzarella! Ugh. My next town day isn't until Sept. 1st. Have a great day!
The ride will be wild! Lol!
man, I wish I could get cheese in my area of the country. Both of these look delicious, thanks for continuing to give us awesome recipes every week!
Wait, are you in the US? If so, in what corner of the US is CHEESE unavailable?
I mean, I'll SEND you some, man
@@ejgoldlust lol just a little running joke on this channel. Thank you for offering to send me cheese though! Nice people still exist on the internet 🥲
@@brettmoore6781 sorry I didn't get the joke. And you're welcome. 😊
Dope!
OFF TO THE KITCHEN!!!
Coming back from holiday with cheesy bread.... Its going to be a tough winter between you and my waistline.
@Brian Lagerstrom showing the two folds simultaneously was a clever way to show everything and save some time. Kudos. The two breads look very tempting. 😋 Thanks for another well thought out and interesting vid. JIM Oaxaca
Let's eat this thiiiiiing!
Always gotta enjoy the end.
Yeah this me all day. Belting bread.
Been watching for about a month now. Really enjoy your recipes, cooking and the fact that you always chow down on what you eat. Good channel. Keep it up.
Question, what's the uproar on right versus wrong key lime pie. Future episode. Hmmm
Dat ched bite dough… (yes).. Instant wish for cheese board night :) Hope you guys enjoyed Scandinavia.
Scandi was sick. Thanks for watching
I'm so glad I stumbled across this channel 🙌
Glad you are here.
I've tried a few of your recipes and as long as I follow you instructions it's always a winner.
OH my gosh the first Looks amazing! Wow that was a big bite of straight cheese 🤣 thanks for sharing. Looks so good! Can't wait to try both
I like P breeze ALOT
@@BrianLagerstrom 🤣🤣 we can tell. I'll have to find that and try it out. My hubby and I love some good cheese
I have to admit that when I saw you use your fingertips to spread that doug out before baking I thought, wouldn't some cherry tomatoes cut in half and pushed into those dimpled holes be great. Another wonderful video Brian you are so easy to watch, always a pleasure! Thanks
Big fan! Love your videos! Could you do a flat bread episode with different versions? Like a margarita and another flavor?
Using a sourdough starter? I feel like I’m challenging you now haha
Thanks
In Paraguay, they make a version of the first bread, called chipa, but it's prepeared with cassava starch (or fécula de mandioca in spanish).
Just ordered some coffee :)