Tuesday, January 27, 2015

Artisan Cheese Bread - Low Carb & Grain Free

This evening I used the ball of dough leftover from the Deep Dish Pizza I made last night. I had about 1 cup of the dough left that I refrigerated overnight. This evening I added about 1 tablespoon of grated Parmesan cheese and about 1/4 cup of additional mozzarella to the dough and worked it in to make it easier to handle and roll into ropes. I divided the ball of dough into thirds and rolled each third out into a "rope" between the palms of my hands and then rolling back and forth on parchment paper until approximately 12 inches long and 3/4-inch in diameter. I placed the 3 dough ropes side by side on a baking sheet and braided them together, then brushed the braided loaf with a bit of egg wash (egg whisked with a tablespoon of heavy cream) and baked at 375 degrees for about 20 minutes until brown. After the loaf cooled, I sliced and buttered it and enjoyed it alongside a bowl of leftover creamy Chicken Enchilada Soup. It was the perfect easy comfort meal for what was a very long day today. Enjoy!

Dough is rolled into ropes and braided, ready to be brushed with egg wash
Fresh out of thee oven...nice and golden brown


CyberSis said...


Love what you did with your pizza dough! Prior to WB, I used to braid dough and mold it into other shapes, too. (I even made cute little turtle-shaped rolls a couple of times!) It was kinda fun. I'll have to try it with your recipe. :-)

Gourmet Girl Cooks said...

Hi CyberSis,

You could probably duplicate some of those shapes you used to make. Just add additional finely grated Parmesan as needed to make the dough more workable and easier to shape.

Interesting that the mozzarella in the bread gives it a chewiness that reminds me of the bread(s) I used to eat. :-)