-
1
Dissolve the yeast with the sugar in 1/4 cup of the warm water and allow to proof.
-
2
In a large bowl, mix 5 cups of flour and the salt.
-
3
Make a well in the center and add the remaining 1 1/2 cups warm water, the butter, the Tabasco, and the yeast mixture.
-
4
Stir with a wooden spoon or spatula or with your floured hands until the dough is well amalgamated.
-
5
Turn out on a heavily floured board (use about 1/2 cup flour) and knead for 10 to 12 minutes or until the dough is smooth, elastic, and rather satiny in texture and all the flour on the board is absorbed; add flour if you need it.
-
6
Place the dough in a buttered or oiled bowl and turn to coat on all sides.
-
7
Cover with a towel and let rise in a warm, draft-free spot until doubled in bulk, 1 1/2 to 2 hours or slightly more.
-
8
Punch down the dough, turn it out on a lightly floured board, and knead in the cheeses.
-
9
When thoroughly blended, cut the dough in half and let rest for 10 minutes, then roll out each half into a rectangle about 11x 6 inches and let rest for 2 or 3 minutes more.
-
10
Roll each rectangle up, pinching the edges as you do so, and tucking in the ends so that the loaf measures about 4 1/2 x 7 1/2 inches (see page 32).
-
11
Place the dough in two well-buttered 8x 4x 2-inch tins, cover, and let rise in a warm spot until the bread has reached the top of the tin or slightly higher, or has more or less doubled in size.
-
12
Bake on the center of the middle rack in a preheated 375 oven for approximately 30 minutes, or until the loaves sound hollow when removed from the tins and rapped with the knuckles on both top and bottom.
-
13
Bake directly on the oven rack, without the tins, for a few minutes to firm the crust.
-
14
Cool the bread on racks before slicing.
-
15
VARIATIONS
-
16
Instead of the butter, use 1/3 cup peanut oil or olive oil.
-
17
Also use oil for the baking tins.
-
18
Use fresh Parmesan or Romano onlya little over a cupor use a mixture of the two.
-
19
Use shredded sharp Cheddar instead of the Gruyere cheese.
-
20
Bake as one loaf in a 10 x 4 1/2 x 3-inch pan, which will make a thicker, more concentrated loaf and will take slightly longer to bake.
