Pane Ticinese - Swiss Cheese Bread

Ingredients

• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 7g (2 1/4 tsp) active dry yeast 7g (2 1/4 tsp) active dry yeast
• 350ml (1 1/2 cups) warm water 350ml (1 1/2 cups) warm water
• 1 tsp salt 1 tsp salt
• 200g (7 oz) Swiss cheese, grated (Gruyère, Emmental, or a mix) 200g (7 oz) Swiss cheese, grated (Gruyère, Emmental, or a mix)
• Dried herbs (optional, for garnish) Dried herbs (optional, for garnish)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 7g
• Carbohydrates (total, sugars): 45g, 1g
• Protein: 15g
• Fiber: 2g
• Salt: 1.2g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, yeast, and salt. Gradually add the warm water and mix until a dough forms.
2. 2.
   Knead the dough on a lightly floured surface for about 5 minutes, until it becomes smooth and elastic.
3. 3.
   Place the dough back into the bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
4. 4.
   Preheat the oven to 200°C (400°F).
5. 5.
   Punch down the dough and transfer it to a greased baking sheet. Shape it into a rectangle or a round loaf.
6. 6.
   Sprinkle the grated Swiss cheese evenly over the top of the bread. If desired, sprinkle dried herbs on top for added flavor.
7. 7.
   Bake in the preheated oven for 25-30 minutes, or until the bread is golden brown and the cheese is melted and bubbly.
8. 8.
   Remove from the oven and let it cool for a few minutes before slicing and serving.

Treat your ingredients with care...

• Swiss cheese — Use a mix of Gruyère and Emmental for an authentic Swiss flavor. If these cheeses are not available, you can substitute with other Swiss-style cheeses such as Appenzeller or Raclette.

Tips & Tricks

• For a more pronounced flavor, you can add a pinch of garlic powder or onion powder to the dough.
• Serve Pane Ticinese warm for the best taste and texture.
• Experiment with different herbs and spices to customize the flavor of the bread.

Serving advice

Pane Ticinese is best served warm, either as an appetizer or as a side dish. It pairs well with soups, salads, or charcuterie boards. Cut the bread into slices or tear it apart for a rustic presentation.

Presentation advice

To enhance the presentation, sprinkle some additional grated Swiss cheese and herbs on top of the bread just before serving. Serve it on a wooden cutting board or a rustic bread basket for a cozy and inviting look.