about 290 g flour (or more)
for brushing and topping:
200 ml water
15 g fresh yeast
1 tsp sugar
½ tsp salt
grated sharp Emmental or Cheddar cheese (or both)
Use a heavy-duty tabletop mixer fitted with a dough hook to prepare the dough.
Pour the flour in the mixer bowl, add the cold water and the crumbled yeast.
Knead the dough for 13 minutes, you may need to add some more flour. Add the sugar and the salt and knead for 2 minutes more.
Cover the bowl tightly with plastic wrap and let the dough rise until doubled in size.
Knead the dough by hand on work surface and let it rest for 5 - 6 minutes to relax the gluten. Form the dough into two long and narrow cylindrical loaves baguettes. Sprinkle some flour on
the surface of the loaves, cover with a damp towel and let rise until doubled in size.
Brush the loaves with milk and sprinkle generously with grated cheese. Bake at 200 °C for 20 - 30 minutes, or until the loaves are done and the cheese is golden and bubbly, but not too brown.
Place the loaves on a wire rack to cool, loosely covered with a towel.
Makes two narrow loaves.
Recipe source: adapted from "Juustopatongit", Helsingin Sanomat/Ruokatorstai, 2003.