Grapes and cheese bread
This ultimate rustic loaf of bread studded with red seedless grapes and goat cheese is like eating a cheese platter in one bite!
This bread is rustic, delicious, super flavourful and looks so artisan! Once you make it, you will realise how easy it is to get in on the table with minimal effort.
The crust of the bread is golden and you can actually hear the crackling sound as the knife slices through this beautiful loaf. It is crispy from the outside and soft and moist inside with little burst of flavours from grapes. 
I made this bread last weekend and the smell of this freshly baked bread was so, so enticing that my son kept on peeping in the oven every minute! He waited eagerly, almost impatiently 🙂 while I tapped the bread to hear that hollow sound at the end of cooking. And then there is no holding back. He quickly tore the loaf and the first bite feel on his face said it all! I was finally at peace! 🙂
Grapes and cheese is such a classic combination and then when put together in a dough, it is slightly sweet and yet salty flavour that pop in your mouth. Have it plain or slathered with butter, it is a bite you won’t regret taking. 
Recipe Card
Grapes and cheese bread
Recipe Rating
AUTHOR
Hema B Kathrani
CUISINE
International
PREP TIME
10 mins
COOK TIME
25-30 mins
SERVINGS
One large loaf
Author: Hema B Kathrani | Cuisine: International | Category: Breads
Prep Time: 10 mins | Cook Time: 25-30 mins | Servings: One large loaf
This ultimate rustic loaf of bread studded with red seedless grapes and goat cheese is like eating a cheese platter in one bite!
Ingredients
- For activating the yeast:
- 150 ml warm water
- 1 tbsp sugar
- 1 tsp instant yeast
- For the dough:
- 250 gm bread flour
- ½ tsp salt
- 1 tbsp soft butter
- ¼ cup red seedless firm grapes
- ¼ cup goat cheese
- Rice flour for dusting
Method
- Activate the yeast:
- In a bowl of warm water, mix sugar and yeast.
- Keep it aside for 10 minutes.
- Make the bread:
- In another large bowl, mix flour, salt and soft butter.
- Once the yeast mix is frothy, add to the flour mix to get a sticky dough.
- Transfer the sticky dough to a clean counter surface and knead for 10 minutes until you have a soft and pliable dough.
- Place the dough in a greased bowl and cover it for an hour or until it doubles.
- Once the dough has risen, gently deflate the dough and transfer it to a clean counter surface.
- Spread the dough in a circle and place the grapes and cheese all over.
- Working gently, bring the dough together in a ball and place it on a baking tray lined with baking paper.
- Leave it aside for 30-45 minutes for second proofing.
- Bake the bread:
- Preheat the oven to 200 C.
- Keep another tray with 2 glasses of water at the bottom rack to create a steam in the oven.
- With a sharp knife or a blade, make two vertical marks on the top of the dough.
- Dust the dough with the rice flour and bake for 25-30 min
- Remove from the oven and cool the bread in the tray on a wire rack for 2-3 minutes and then gently transfer the loaf on the rack to complete the cooling.
- Enjoy the warm bread with or without butter.
Notes
- The temperature of the water should be warm, not hot. To test, simply put your finger in the bowl. If you are able to comfortably keep you finger in, it is good to go.
- If your yeast mix does not become frothy and bubbly in 10 minutes, it is best to discard and start again.
- If you don’t have bread flour, you can use plain flour as well. Bread flour has a higher protein content which gives a higher rise and airy texture to the loaf but if you don’t have it, plain flour will do as well.
- You can substitute goat cheese for any other hard cheese of your liking.
- Open the door of the oven very carefully to place the dough in the oven as well as while removing the bread as the hot steam will gush outside.
- Use a serrated knife to cut through this loaf so that it slices smoothly through the crust without compressing the soft interior.
- Though I couldn’t hold my son back from tearing the bread, let the bread cool down completely before slicing.
- You can enjoy this loaf for a week if kept in the fridge.
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