ski bread
Picture this: cold day, your face is cool and cheeks are sun-kissed from the open air. When you return to the chalet, there is a warm, delicious buttered cheese bread waiting for you. Even if you don’t ski, hopefully that description still inspired you to make this bread. It’s quick. It’s easy. It’s made using a mild and sweet semi-firm comté cheese - making it perfect for keeping your belly full on a busy ski day.
Happy Barking!
Recipe
le pain de ski
4 tablespoons unsalted butter, plus 1 tablespoon softened butter for pan
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
7 ounces Comté cheese
2 large eggs, room temperature
1 cup milk, room temperature
1 tablespoon of white vinegar (or lemon juice)
Directions
Preheat your oven to 350F.
Mise en place: Butter and flour and a loaf pan. We used a 4.5-inch x 8.5-inch pan. Remember to tap out the excess flour; shred the comté cheese (set one ounce of cheese aside); combine milk and vinegar and allow to rest for 5 minutes.
In a medium bowl, combine all dry ingredients: flour, baking powder, salt, baking soda, and Comté cheese.
In a separate bowl, whisk all wet ingredients: melted and cooled butter, eggs, milk and vinegar mixture.
Combine wet and dry ingredients. You may have to use a spatula to help mix, this is going to be a thick mixture.
Transfer to your prepared bread pan and smooth out the top as best as possible. Run the edge of the spatula through the center of the mixture. Sprinkle the remaining comté cheese on top.
Bake for 50 - 55 minutes - a tester should come out clean when inserted in the center.
Allow to cool in pan for 5 minutes. Unmold and allow to cool slightly before slicing.
