Pamela's Gruyère Crostini
5/15/2011
© Pamela's Products, Inc.
1 bag (3-1/2 cups) Pamela's Gluten-Free Bread Mix
1 yeast packet (2-1/4 tsp) enclosed in the 19oz bag of mix
2 large eggs
1/4 cup olive oil
warm water (per directions on the mix bag)
2-1/4 cups packed grated Gruyère
Kosher salt and freshly ground black pepper
1 tsp minced fresh sage, minced
Optional: 1 tbsp finely minced rosemary or other fresh herbs
Preheat oven to 350º. Use a HEAVY DUTY STAND MIXER with Whisk Attachment. Do not use bread hooks. In a 2 cup liquid measuring cup, measure oil, crack in eggs, and fill with warm water for a total of 2 cups of liquid. Add to dry mix and yeast, and beat with hand mixer for three minutes on med/high. Let dough rise in a buttered bowl for 60 minutes then turn onto parchment lined cookie sheet that has been sprinkled with cornmeal to prevent sticking. Bake in 350° pre-heated oven for about 60 minutes. When cool cut into 1/4-inch strips and bake in 200° oven until crisp, about 1-2 hours.
Position a rack about 6 inches from the broiler and heat the broiler on high. Arrange the bread on a baking sheet. Sprinkle the croutons with the remaining 2 cups cheese and the minced sage, season with pepper. Broil until cheese melts and is bubbly, about 2 minutes.
Optional: When making crostini for other purposes add 1 TB finely minced Rosemary or other herbs of your choice to the flour mixture. Sprinkle with coarse kosher salt before baking.