Recipe: ABM recipes using goat cheese (chevre)

Hi Maureen - Here is the recipe I have made with goat cheese (chevre) - but it is a sourdough recipe. As I mentioned before I have only made this using the manual/dough setting on my ABM - then I shape, let rise - and then bake. I usually make baguettes and they are great.
Somehow I don't think (in my ABM, at least) that baking it completely in the ABM would work well -it is a very fragile, wet loaf and I think it would tend to fall. However, I don't really know. Shaping it and baking it in regular oven produces a great loaf and its easy to do.
I like to use herbed goat cheese or the pepper coated - but whatever.

SOURDOUGH CHEVRE BREAD

1 extra large egg
2 tablespoons honey
1/2 cup water
1-1/3 cups sourdough starter, at room temperature
5 ounces goat cheese,with or without herbs, crumbled
2-1/4 cups bread flour
3/4 cup rye flour
1 teaspoon salt
2 teaspoons yeast

Put all ingredients in ABM in order suggested in your ABM manual. Program for manual/dough. Remove; let rest on floured surface (lightly covered) 10 minutes; shape - let rise again and bake.

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HERBED GOAT CHEESE BREAD

4 ounces (1/2 cup) log goat cheese (chevre)
1 tablespoon sugar
2 tablespoons butter, softened
2 eggs
3/4 cup lukewarm water
2 teaspoons yeast

DRY INGREDIENTS:
4 cups bread flour
1-1/2 teaspoons salt
1/2 cup freshly ground black pepper

HERBS:
2 teaspoons chopped fresh parsley
2 teaspoons chopped fresh oregano
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh basil

(Note: if you don't have access to fresh herbs - substitute 1 teaspon dried for 2 teaspoons fresh)

Combine all ingredients in ABM _ EXCEPT herbs. Process on dough/manual. Remove dough t floured surface; knead herbs into dough until well distributed.

Place dough in oiled bowl; cover with plastic wrap and let rise in warm place until approximately doubled in volume - about 1 hour.

Turn dough out on lightly floure surface. Form into round loaf. Lightly butter 10-inch square baking pan. Place loaf, seam down, in prepared pan. Cover with plastic wrap and let rise in warm place about 20 minutes - or until approximately doubled in volume.

Bake in preheated 400 degree oven for 35 -40minutes, or until dark brown and done. Let cool 10 minutes; remove from pan and cool on rack.

Makes 1 loaf

This recipe is from Mark Miller's FLAVORED BREADS - I have not made this recipe.

I think, for many ABM's you would have to add the last cup of flour gradually - as 4 cups is a lot for many of the older ABMs.

Hope this helps.