Stud Muffin

Sunday, June 18, 2006
As it was Father's Day today, I told Jim he could pick the bread du jour. He picked stud muffin, more for the name than anything else, I think. I wanted to have the bread ready for cocktail hour, so there was no time for the 8-hour rest in the refrigerator. This 8- to 24-hour period is supposed to enhance the flavor, but it's hard for me to think that this bread could have been much more flavorful than it was. The dough itself is made with grated Parmagiano Reggiano and pecorino romano, plus the cubed gruyere studs, so it's well-nigh impossible for it to be boring. The gruyere, especially where it's moved to the top and sides and has become melted and crusty, is fabulous, and the bread is wonderful with wine and prosciutto at the aforementioned cocktail hour.
My souffle pan is only 1 and 1/2 quarts instead of 2 quarts, so I tore off about a quarter of the dough to bake several individual breads in glass custard cups. This is my own innovation, born of necessity, and I must say it's a fine variation. Because of the smaller size, there are more crusty bits than in the large loaf. In this bread, crusty bits are a good thing.